Sandra Forster, together with Sarah Illenberger, brought a wonderful work onto the cookbook market in 2009.
The vegan kitchen has already cooked almost every recipe in the book. The special combination of rapeseed oil and agave juice, which is always mentioned in the dishes, tastes particularly “vegan” to us.
The 1st edition of the cookbook is out of print, but a second edition with a simpler cardboard cover is still available.
We recommend a secondhand edition, beautifully bound in jute, to order here.