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

Author NEMO shares the process of using specific enzymes in vegan cooking in the book “Pure Enzymes.”

The Synopsis

Pure Enzymes is the step from the spontaneous enzymes of koji to isolated enzymes, used with intention and measure.

The first chapter makes the difference between the two routes clear and defines the four control parameters that govern any enzymatic reaction, along with safety and handling.

Transglutaminase takes up two chapters. First the principles: how it forms cross-links, where to buy it and how to store it, what effects it has on hardness, elasticity, cohesion and water retention, and how the various plant protein substrates respond. Then practice: dosages, restructured non-cold cuts, plant protein spheres, high-cohesion burgers, applications to the mature products of Volumes 12 and 13.

Proteases follow the same layout. The principles cover bromelain, papain and ficin among the plant enzymes, the fungal and bacterial proteases of food interest, controlled hydrolysis that generates savoury peptides and free amino acids, and the direct link to Volume 15, since proteases are glutamate generators. In practice: artisan protein hydrolysates, enzymatic marinades, oriented fibrous textures, hydrolysed condiments.

The book closes with the chapter on integrated applications and a regulatory note citing Regulation (EC) No 1332/2008, microbial transglutaminase E 1101 and labelling obligations.

THE REVIEW

This was a detailed, scientifically driven look into the world of vegan cooking. The Author does a fantastic job specifying the reactions and uses of specific enzymes in vegan cooking, rather than the random enzymes found through the use of Koji. This knowledge is invaluable, as it highlights the care and attention to detail modern vegan cooking requires to produce these delicious, flavorful recipes.

The book offers deep insights into the specific enzymes used in this type of cooking, and more specifically, the parameters that must be met when developing them. The book also offers deeper insights into the practical applications of these enzymes in the recipes found in previous books, and touches upon everything from dosage and elasticity to storage and how to utilize other products with these enzymes.

THE VERDICT

Deeply scientific, engaging, and insightful, Author Nemo’s “Pure Enzymes” is a must-read non-fiction cookbook for vegan cuisine. The knowledge and practicality the author brings to discussing enzymes, the different types of enzymes, and the step-by-step process for bringing these ingredients to life make learning vegan cuisine structured and fascinating. 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.