Planted: A chef's show-stopping vegan recipes

This book is amazing! I’m not a vegan or even vegetarian but am a very keen cook. I love all types of food from all over the world and really enjoy experimenting with different ingredients. I do cook a lot of vegetarian food from Italy, Middle East, India, Far East etc. as it’s just great, no meat or fish necessary to produce fantastic flavours. Whilst not a ‘throw everything into the pan’ type of book, it really challenges the tastebuds as the combination of flavours is incredible. It is component based so you can mix and match as you wish and freeze batches of sauces. The Zhoug sauce is fantastic, never had it before but now one of my favourite accompaniments for grilled and barbecued foods. I would say, don’t worry about committing to totally non-dairy if you are not vegan, the concept of plant-based cooking which has so many health and nutritional benefits as well as looking very appetising, is well worth buying this book.

This is a fantastic cookery book. We are not vegetarians and love a wide variety of food including meat. However I couldn’t resist this book that was highly publicised recently in observer and telegraph. Had the book for about a month and 3 of the recipes have already become firm favourites. Highly recommended and a great escape route for entertaining my vegan friends. Particularly love the slow cooked aubergine on puréed cannoli beans with braised onions and tamarind sauce.

This is an amazing book, but one to use when you want to impress and have the time and equipment that some of these recipes deserve. Truly amazing and delicious, but more for special occasions than your everyday meals.

Very good recipies

I have only tried one recipe so that's not a fair testing I realise, but just a word of warning. I attempted the apricot frangipane tart. The vegan pastry (I used solid flavourless coconut fat) was really good. I used the coconut fat again for the frangipane. Now I suspect coconut fat isn't suited to frangipane but I'm also certain the quantities are wrong. This makes far too much frangipane for the size of the tart. As I was filling it all my instincts said it was too much, and this was before the apricots went on top, but I figured, she's a top chef, she must know her stuff. Well it was a disaster. All the filling spilled out made an almighty mess. The frangipane was greasy and liquid and had not cooked other than on the very top. I had to throw the whole thing away and that was an expensive experiment with fresh apricots (£8)and the coconut block (£4). I then saw at the beginning of the book that she recommends sunflower spread as her non-dairy butter, my fault I hadn't spotted that earlier but that wouldn't make a difference to the quantity issue. If you can find sunflower spread that isn't full of palm oil you're a better woman than me and I won't purchase palm oil products so I'm a bit stuck there since it features in so many of the desserts and baking.

Excellent book, written by an experienced chef with great interest in plant based eating, which shows throughout. The recipes are innovative, interesting and readily stimulate the palette. A must buy for plant based cooks who love cooking and love good quality, tasty recipes perfect for every day or special occasion menus. I bought this with Richard Buckley's 'Plants Taste Better' which is equally as good as this and they complement each other perfectly. Buy both, you need them in your plant based life, the best plant based cook books I've bought to date.

Absolutely loved this book. As an avid foodie, I've been looking for some plant-based recipes that I can realistically achieve at home whilst still being creative, delicious and impressive to serve. This book has exceeded my expectations. I love the variety and thought that has gone into every detail, and it truly shows that a top chef has taken care to craft each recipe. I am not a vegan, but I do love my plant-based foods and the dishes I have made so far fall happily into the "wow" category compared to other bland vegan recipes I have tried. More impressive yet, my carnivorous children agree!

Despite being a confirmed meat eater, I absolutely love this book. A fantastic introduction to plant-based (vegan) cooking. The recipes are achievable and the flavours wonderful, ranging from fresh to rich to spicy, with plenty of textures and colour. I am also a convert to the wonders of aquafaba, despite being deeply suspicious at the start. Congratulations to Chantelle for producing such a great cookbook!

Ok a bit basic but fun

The collection of recipes is interesting and innovative, unlike many vegan cookbooks out now. I've tried one, and will definitely try others However, the lack of proofreading and copyediting shows. In once instance, the list of ingredients lacks a space or return between the subhead and the first ingredient, causing the first ingredient to be jammed against the subhead in bold text. In another, the ingredients call for vegetable oil while in the instructions, the term "butter" is used. And it should be "intact" not "in tact". Minor quibbles, perhaps, but at this price, copyediting and proofreading should be, well, baked in.

I like the collection of recipes. I don't know why the author mixed tbsp and grams measures in the same recipe. It makes it more difficult and time consuming to measure ingredients in 2 different formats. She is not the only creator to do this.