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Mastering the Art of Plant-Based Cooking (Vegan Recipes, Tips, and Techniques [A Cookbook])
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$50.00
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Product Details
Author:
Joe Yonan
Format:
Hardcover
Pages:
496
Publisher:
Clarkson Potter/Ten Speed (September 3, 2024)
Language:
English
Audience:
General/trade
ISBN-13:
9781984860644
ISBN-10:
198486064X
Weight:
69.8oz
Dimensions:
8.26" x 10.3" x 1.52"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T163451_155746733-20260405.xml
Folder:
RandomHouse
List Price:
$50.00
Country of Origin:
China
Case Pack:
5
As low as:
$38.50
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Pub Discount:
65
Imprint:
Ten Speed Press
Overview
Discover the richness of global vegan cuisine with this “practical guide to plant-based cooking” (Yotam Ottolenghi), featuring more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award–winning food writer.
“Packed with so many vibrant, inventive recipes that you won’t know what to try first!”—Jeanine Donofrio, creator of Love & Lemons
Plant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery.
As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like:
• Smoky Eggplant Harissa Dip
• Chile-Glazed Sweet Potato and Tempeh Hash
• Citrus and Mango Salad with Fresh Turmeric and Cucumbers
• Bibimbap with Spicy Tofu Crumbles
• White Pizza with Crispy Cauliflower and Shitakes
• Enchiladas Five Ways
• Black Tahini Swirled Cheesecake
With numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.
“Packed with so many vibrant, inventive recipes that you won’t know what to try first!”—Jeanine Donofrio, creator of Love & Lemons
Plant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery.
As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like:
• Smoky Eggplant Harissa Dip
• Chile-Glazed Sweet Potato and Tempeh Hash
• Citrus and Mango Salad with Fresh Turmeric and Cucumbers
• Bibimbap with Spicy Tofu Crumbles
• White Pizza with Crispy Cauliflower and Shitakes
• Enchiladas Five Ways
• Black Tahini Swirled Cheesecake
With numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.
