Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook]

Yonan, Joe

ISBN 10: 198486064X / ISBN 13: 9781984860644

Published by Ten Speed Press (edition ), 2024

About this Item

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Bibliographic Details

• Title: Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook]
• Publisher: Ten Speed Press (edition )
• Publication Date: 2024
• Language: English
• ISBN 10: 198486064X
• ISBN 13: 9781984860644
• Binding: Hardcover
• Condition: Very Good

About this title

Synopsis

"Everything you need to know about plant-based cooking . . . a foundational book to use on repeat."—Melissa Clark, The New York Times

Discover the richness of global vegan cuisine with this "dependable, thorough, and vibrant" (Yotam Ottolenghi) cookbook featuring more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award-winning food writer.

NAMED ONE OF THE YEAR'S BEST COOKBOOKS BY:

• The New York Times
• NPR
• Bon Appetit
• Food and Wine
• Esquire
• The Los Angeles Times
• The National Post
• The Boston Globe
• The Atlanta Journal-Constitution

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.

About the Author

Joe Yonan is the three-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of the bestseller Cool Beans, which was named one of the top cookbooks of the year by Food Network, NPR, Forbes, Wired, and more. Joe writes the Post’s “Weeknight Vegetarian” column. He is also a prolific interviewer for public author events, known for leading entertaining on-stage conversations with such figures as José Andrés, Madhur Jaffrey, Jacques Pepin, Ruth Reichl, Pati Jinich, Deborah Madison, Claire Saffitz and many more. He teaches cooking classes every year at Rancho La Puerta spa in Tecate, Mexico.