I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own. 

Author NEMO explores the various textures needed to make vegan recipes work properly in the book “Advanced Textures.”

The Synopsis

Advanced Textures tackles the problem that ruins more plant-based preparations than any other: consistency. Not flavour, structure.

The book begins by giving itself an operational vocabulary. Viscosity, elasticity, plasticity and meltability are not adjectives for reviews, they are quantities that can be assessed and designed, even with artisan tools.

An overview of hydrocolloids follows, one by one: agar-agar, carrageenan, alginates and spherification, xanthan gum, pectin, kuzu, methylcellulose and modified starches, with their thermal behaviour and synergistic combinations. Then practice: dosages, plant-based gels and jellies, direct and reverse spherification, thickeners for sauces and fillings, stable emulsions, recipe sheets and common problems.

The second half is devoted to a subject almost unexplored in plant-based cooking: solid fat. Principles of oleogelation, edible plant waxes such as carnauba, candelilla and rice wax, marbling and coatings, controlled crystallisation. In practice: artisan oleogels, the plant-based fat cube to be inserted into non-cold cuts, non-butter fermented with koji, the waxing of mature non-cheeses, infused and aromatised fats.

A chapter of integrated applications closes the book, referring back to Volumes 5, 6, 11, 12, 13 and 15 and showing how texture is designed inside products the reader already has at home.

THE REVIEW

This was a unique and fantastic entry in this vegan cookbook series. Stepping away from a focus on flavors and flavor techniques, the Author took time to focus on something rarely discussed in cookbooks as much as flavor: texture. To make vegan meats, cheeses, sauces, and more, you need to understand texture and get it right.

The author provides a healthy balance of scientific definition and practice for the materials used and the different textures. Each product covers everything from using xanthan gum to whether a sauce has the right viscosity, with practical applications that highlight how texture shapes recipes. The attention to detail and the knowledge readers gain from the author’s work in this book bring an even firmer understanding of vegan cuisine as a whole.

THE VERDICT

Thoughtful, insightful, and engaging, Author Nemo’s “Advanced Textures” is a must-read non-fiction vegan cookbook that emphasizes texture and ingredients. The author puts these ingredients and ideas into practice to help readers understand not only how a product tastes and feels, but also the ingredients themselves and how they interact to create the textures needed to mimic meats, cheeses, sauces, and more. If you haven’t yet, please be sure to grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.