Impossible(tm) the Cookbook: How to Save Our Planet, One Delicious Meal at a Time

I am very happy with the purchase of this book because it gives great recipes that are submitted by professional chefs who put their reputations on the line providing them. Instead of the same old cookie cutter recipes these are delicious and fun to make. I am not a novice cook but certainly not a professional one either and I found these recipes exciting to try. Whether you use plant based Impossible meat or beef hamburger the taste is the same. The only difference is that one is good for the world and your health while the other is not. Well worth reading and using in your home.

I liked this book and i bring it to my offices everyday to read the book

The book and recipes look fine, I checked their website which is quite ok as well, but apparently in Europe you can only get the impossible burguer (which is the base for all the recipes) n the UK. So I'll be trying some of the recipes using another brand of plant-based burguers. I would have liked that they adverted the fact the book relies on a market burguer being available. Anyway, nice book!

Know up front that I am conventionally omnivorous. Recipes were contributed by both non-meat-eating and very-meat-eating chefs (I was humorously shocked). Most, not all, of the recipes have a gorgeous full-color photo to go with. Plenty to look at for those of you who need visual inspiration, a sample of which I put up. This is not difficult to cook from, but many of the recipes are multi-phase: make dough + filling, broth from scratch + meatballs, sauce + salad...you get the idea. Got knife skills? Somewhat lengthy ingredient lists call for lots of fresh, sometimes exotic you-need-your-cutting-board items. Asian pears, fresh holy basil leaves, Thai basil, Chinese long beans, makrut lime leaves, peppadew peppers...can you get a hold of that stuff? The flavors throughout the book are mostly global. Spicy Jamaican patties, Vietnamese pho, churrasco with chimichurri? Yes, please! Relatively few recipes seem “American”: sloppy joe, biscuits n’ gravy, a sandwich melt and an oh, so highly rewarding “cheesesteak”. Speaking of cheese, this cookbook is almost ironically not vegan. In service to the widest audience, options/instructions are given for those who don’t eat animal products. Besides, there’s a vegan equivalent commercially available for every animal product called for: eggs/mayo, fish sauce, dairy. No nutritional information is given for recipes. I’ve cooked from and splattered the book already to delicious effect, and you will too! This cookbook will expand your palate, your cooking repertoire and your why-you-eat-as-you-do philosophy. If you’re an omnivore, as I am, read page 12-it’s insightful. As eye-rollingly scrumptious as these recipes are, and they really are(!), I knocked a star for abundance of spicy elements (it might not be your jam), exotic ingredients and a bit more labor intensive than I would prefer. It won’t stop me from wanting to cook (and eat!) literally every single recipe, which for me is a first. With this cookbook as a springboard, I’m happy and excited to explore Impossible’s made-from-plants movement:) Mouthwateringly recommended.

There is a lot of great info about impossible meat in this book as well as awesome creative recipes!