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 complete guide to books 1-20 of this vegan cookbook series in the book “The Compendium.”

The Synopsis

The Compendium is the volume you keep open on the bench while you work. It does not narrate and it does not explain from scratch: it gathers and it points.

The whole method of the twenty preceding volumes is reorganised by product family instead of by volume. Plant protein bases, non-cold cuts, non-cheeses, proteins of the land, proteins of the sea, the complete koji cycle and so on: within each family the preparations are listed one by one, with a reference to the volume where the full treatment lives.

So a non-cold cut appears several times by several routes: the gluten base of Volume 3, koji curing from Volume 12, the controlled chamber of Volume 14, restructuring with transglutaminase from Volume 17 and smoking from Volume 18. The reader chooses the level at which to work.

The zero waste preparations of Volume 20 are flagged inside each family, at the point where the waste is generated, so that reuse is not a separate chapter but a step in the cycle.

It is the volume to buy last and to open first: on its own it does not teach you to produce, but with the twenty volumes in the house it becomes the map that says where to look and in what order to move.

THE REVIEW

This is the ultimate reference guide and companion book for putting the lessons and recipes from the previous 20 volumes to work. The author notes that instead of repurposing previous books into a single guide with all the history and explanations those books included, the book divides chapters by product family rather than by the volumes they come from.

This lets readers pick and choose based on where they are in their vegan cooking and how they want to approach different topics. The references to zero waste in the last book are peppered throughout each chapter to show how each product family uses the waste it produces. By exploring product families, such as non-cold cuts, and highlighting everything from the building of a curing chamber to the gluten base known as Koji and the recipes previous books touched upon, readers are able to really see the full path of production they need to take in order to make these recipes come to life.

THE VERDICT

Compelling, interesting, and engaging, Author Nemo’s “The Compendium” is a must-read entry in this vegan cooking series. As the ultimate reference guide to volumes 1 through 20 of this vegan cookbook series, it gives readers an in-depth, meticulous process for bringing these ingredients, recipes, and tools to life in their own kitchens. 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.