Plantlab: Crafting the Future of Food by Matthew Kenney

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  • Green herb tacos, roasted chayote squash, king oyster barbacoa, pepita

    • VineTomato on December 15, 2017

      I was surprised to find this under the advanced section of the book as it was pretty straightforward to make, just lots of independent parts. I have never heard of a chayote squash, and without researching it first I decided to substitute it with butternut. The barbacoa sauce tasted like Old El Paso taco mix - which is not a bad thing - Kudos to Old El Paso. There was some pleasure in knowing I made it from scratch with fresh, whole ingredients. The pepita creme was okay - the grey colour was a bit off putting - next time I am going cashew chipotle creme!

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    An inspiration high-end vegan cookbook that will spark creativity in all levels of cooks.

    Full review
  • ISBN 10 1682450880
  • ISBN 13 9781682450888
  • Published Nov 14 2017
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Regan Arts

Publishers Text

In Plantlab, world-renowned vegan chef Matthew Kenney serves up a truly unique and visually stunning cookbook emphasizing the art of plant-based cuisine.

From Matthew Kenney, long considered a pioneer in raw and vegan cuisine, comes the first definitive vegan cookbook for serious foodies and chefs. Kenney’s life work has been his commitment to plant-based innovation as well as culinary nutrition, and in Plantlab he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals. Inspired by his experimental kitchen and laboratory located in Belfast, Maine, Plantlab will help redefine plant-based cuisine for home cooks and amp up their skills to create beautifully prepared, delicious vegan foods in their own kitchens. From root purees and soups to kale polenta and pizza, the 100+ recipes employ a modern, creative approach that builds on skills as you progress through the book. As the recipes get more advanced, so to do the techniques, and by the end, you will be fermenting and using a smoke gun like a pro.

Throughout, Kenney explores elements of the lifestyle that go along with plant-based wellness, expanding on the science behind foods and explaining cutting-edge food technology and innovative techniques, such as using and making nut-based cheeses and artisanal chocolate.

Elegantly designed and gorgeously photographed, Plantlab celebrates innovative vegan cuisine at the highest level. It is a feast for the senses.

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