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Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods Paperback – October 1, 2011

by Jenny Engel (Author), Heather Goldberg (Author)
4.3 4.3 out of 5 stars 95 ratings
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Foreword by sisters Emily Deschanel (star of the TV series 'Bones') and Zooey Deschanel (film and TV actress)

Spork-Fed is a savvy, upbeat introduction to vegan cuisine written by sisters who know great food! Flavor is the top priority in these easy-to-prepare recipes, many of them gluten-free. With full-color photographs throughout, this visually striking book shows you how to make everything from decadent desserts to homemade tofu. The Spork Sisters share more than 75 delicious recipes, along with dozens of health tips. In addition to the recipes, Spork-Fed's themed menu pairings will help any cook prepare for special occasions, quick family weeknight meals, or extravagant feasts sure to impress any guest.

Previous page
  1. Print length
    208 pages
  2. Language
    English
  3. Publisher
    St. Lynn's Press
  4. Publication date
    October 1, 2011
  5. Dimensions
    7.98 x 0.67 x 7.96 inches
  6. ISBN-10
    0983272611
  7. ISBN-13
    978-0983272618
  8. See all details
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Editorial Reviews

Review

"Jenny and Heather have truly spiced up vegan cuisine, making it modern, appealing and approachable for anyone looking to eat healthy food without sacrificing flavor. I always look forward to my trips back to L.A. to enjoy a meal with them." – Chef Tal Ronnen, New York Times bestselling author, The Conscious Cook

"With the Spork Sisters on the scene, veganism is more fun than ever.  Their incredible knowledge, amazing recipes and brilliant sense of humor make Heather and Jenny two of my favorite kitchen companions.  They are living, breathing, giggling proof that food can be as heavenly as it is healthy. Welcome to Spork." – Rory Freedman, co-author of the #1 New York Times Bestseller Skinny Bitch

"Finally, Jenny and Heather have decided to write a cookbook! Vegans, vegetarians and omnivores alike will fall in love with these fabulous sisters and their amazing food. We encourage everyone to pick up this book and take the Spork adventure.” – Emily Deschanel (star of the TV series 'Bones') and Zooey Deschanel (film and TV actor)

"I found Spork Foods to be tasty, fresh and delightfully carcass-free. Two stars! (out of two, so hey...pretty good!)"  – Al Yankovic (Weird Al), singer-songwriter, actor, comedian

“Spork Foods has taken vegan food to a whole new level! Their recipes are creative, delicious and very do-able at home!”  – Ed Begley Jr, activist and star of Living With Ed on Planet Green

“Their positive energy is infectious! They make you excited about all of the yummy, healthy and cruelty-free options out there.” – Alexandra Paul, film and TV actor-activist

“Heather and Jenny are an exciting addition to the vegan scene...they make veganism look goooood!” – Sarah Kramer, author of How It All Vegan

“The best thing each of us can do to make a difference for animals as well as ourselves and the planet, is to adopt a vegan lifestyle. Heather and Jenny's upbeat approach shows you how enjoyable and easy vegan cooking is. Compassion never tasted this good!” – Gene Baur, President and Co-Founder of Farm Sanctuary

Product details

  • Publisher ‏ : ‎ St. Lynn's Press; First Edition, Illustrated (October 1, 2011)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 208 pages
  • ISBN-10 ‏ : ‎ 0983272611
  • ISBN-13 ‏ : ‎ 978-0983272618
  • Item Weight ‏ : ‎ 1.1 pounds
  • Dimensions ‏ : ‎ 7.98 x 0.67 x 7.96 inches
  • Customer Reviews:
    4.3 4.3 out of 5 stars 95 ratings

About the authors

Follow authors to get new release updates, plus improved recommendations.
Previous page
  1. Heather Bell

    Heather Bell

    Brief content visible, double tap to read full content.
    Full content visible, double tap to read brief content.

    Heather Bell and Jenny Engel are the entrepreneurial sisters behind Spork Foods, the most popular vegan cooking school in California. They offer vegan organic cooking classes, chef trainings, recipe development, private chef work, catering, restaurant menu development and more in Los Angeles and worldwide. Their first cookbook, Spork-Fed, was a huge success with the foreword written by fans Emily and Zooey Deschanel. Heather and Jenny are Chef /Brand Ambassadors for major natural food companies. They teach all over the country and the world reaching over 10,000 people a year.

    Jenny and Heather are regular contributors to VegNews Magazine and the recipients of a prestigious “Veggie Award.” They have been featured in The Los Angeles Times and other leading print publications, and have appeared on television as cooking instructors to the stars.

    See more on the author's page
  2. Jenny Engel

    Jenny Engel

    Brief content visible, double tap to read full content.
    Full content visible, double tap to read brief content.

    Jenny Engel and Heather Bell are the entrepreneurial sisters behind Spork Foods, the most popular vegan cooking school in California. They offer vegan organic cooking classes, chef trainings, recipe development, private chef work, catering, restaurant menu development and more in Los Angeles and worldwide. Their first cookbook, Spork-Fed, was a huge success with the foreword written by fans Emily and Zooey Deschanel. Heather and Jenny are Chef /Brand Ambassadors for major natural food companies. They teach all over the country and the world reaching over 10,000 people a year.

    Jenny and Heather are regular contributors to VegNews Magazine and the recipients of a prestigious “Veggie Award.” They have been featured in The Los Angeles Times and other leading print publications, and have appeared on television as cooking instructors to the stars.

    See more on the author's page
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Customer reviews

4.3 out of 5 stars
4.3 out of 5
95 global ratings

Top reviews from the United States

dearantler
5.0 out of 5 stars Fantastically fun, Incredibly inspiring, Vivaciously vegan, Genuinely genius!
Reviewed in the United States on October 5, 2011
Verified Purchase
Goodbye same-old cookbooks! Hello new era when health, deliciousness and powerful knowledge coexist AND are super hip!

We all know what happens when you crack open one of your mother's cookbooks -- you yawn. That's why there's been a major move to make cookbooks inviting and exciting in recent years -- usually with bright and colorful photos, unusual ingredients, and "fusion"-type flavor combinations. But let's be honest. There's no book out there that balances the most important elements of nourishment through food: health, flavor, pleasure, and yes, informed, ethical choices. Sure, there are lots of books out there that have delicious recipes. But there's nothing out there that serves as a primer on how to tackle the overwhelming decisions that a complicated, globalized food system presents to us daily -- and there's nothing out there that pairs all of that with a fun and inspiring guide to making the right choices through delicious, satisfying food. Well, there wasn't until now!

The Spork Foods sisters have accomplished just that, and have published a book that is so beautifully designed and photographed that you'd be tempted to just go on looks. But keep looking and you'll find that this book doesn't just have beauty -- it has brains and brawn too! On every page there is tons of well-researched information about the nutritional and historic background of ingredients (case in point: we all know that tomatoes are technically a fruit, but did you know that they were declared a vegetable by the US Supreme Court because there were no tariffs on fruit and tax revenue from tomatoes was being lost?) Every recipe also contains information about the ingredients, so you can start following Hippocrates' advice and "let food be thy medicine"!

No cookbook review would be complete without mentioning some mouth-watering recipes. I can honestly say that even though I'm not vegan, I've committed to making every single recipe printed on these 190 pages. I've got a long way to go but have started with some amazing ones, including: Corn cakes with smoky paprika sauce; Pear, fig and sage tarts with a roasted garlic aioli; Broccolini in a pecan brown "butter" brandy sauce; Seitan wellington with a creamy spinach sauce; Tempeh sausages with a mushroom gravy (my favorite!); and the not-to-be-missed Chocolate peanut butter mousse with crunchy topping. All delicious...and all good for you, other creatures and the planet. Now you'll have to excuse me; I've got some vegan cooking to do!
6 people found this helpful
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KatyaLF
5.0 out of 5 stars My favorite cookbook of all time!
Reviewed in the United States on February 22, 2012
Verified Purchase
Here is why I love this cookbook: as a vegan, the recipes are amazing and delicious and I can actually MAKE them! There are so many different recipes, styles, ingredients, ideas. There's even sample menus for how to put it all together! The cookbook is written with style and humor and a love for food and community. And even my nonvegan friends absolutely love the food I make when I use this book! It's educational, it's a celebration, and it's essential to my kitchen, and I think any kitchen.
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Grace
3.0 out of 5 stars Pretty good
Reviewed in the United States on August 14, 2012
Verified Purchase
This book has a lot of great features--it's creative (the recipes are as fancy as what you'd be served when going out of the house to eat), the instructions are simple, the writing style is casual and funny, and the photos are great. What stops me from giving the book a higher rating is the reliance on processed substitute foods. I think this is cutting corners in an unnecessary way, and substitutes like Tofutti cream cheese are (comparatively) expensive, not always available to everyone, pretty unhealthy and frankly, they taste pretty bad. I think this cookbook is a great effort, especially for a first cookbook, but for cooks who can come up with some of the complex (in flavour, but never in method) and creative recipes that feature in the book, I don't think it would've been too much effort to do everything "from scratch." The book also has some recipes pretty high in salt and fat, but that's not much of a drawback for me, because that's basically the norm with cookbooks anyway.

I haven't made that much from it yet and I'm going to make more, I think, but I am a health-conscious vegan and when so many of the recipes require pre-made butter and cream cheese substitutes, I don't know how much I really have to choose from. I'd still recommend the book, because it's a good source of cooking inspiration and it has the kind of "fresh", modern approach that a lot of naysayers are reluctant to associate with vegan cooking.
7 people found this helpful
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Top reviews from other countries

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Sue
5.0 out of 5 stars Fantastic purchase!
Reviewed in Canada on January 5, 2017
Verified Purchase
Purchased as a gift but looked through recipes first and they are a amazing! Looking to purchase for myself!
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Elizabeth Ingram
4.0 out of 5 stars Spork Fed Review
Reviewed in the United Kingdom on April 1, 2013
Verified Purchase
This is a pretty book with interesting recipes. I haven't tried many of them out yet but do intend to shortly. If I was going to send a vegan cookbook to a non vegan friend, I might start with this because it feels approachable and there is loads of photos and tidbits of useful info throughout.
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hierundheute
3.0 out of 5 stars war nicht so meins
Reviewed in Germany on March 16, 2012
Verified Purchase
Die Homepage des Kochduos machte einen sympathischen Eindruck, also bestellt ich das Buch. Es ist hübsch aufgemacht und bietet viele Rezepte mit ansprchenden Fotos, aber: es werden häufig viele Ersatprodukte wie veganer Käse, Bacon, Sahne, Sour Cream & Co verwendet. Mir gefällt das persönlich nicht so gut, da diese Produkte in der Regel viele Zusatzstoffe enthalten. Wer damit keine Probleme hat könnte angetan sein.
Ich möchte aber eher pflanzliche Alternativen gut zubereitet gezeigt bekommen und keine Nachbauten, dann ess ich doch lieber ab und zu den richtigen Käse & Co.
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