Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry
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Tempura green beans (page 18)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Frying (page 19)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Roasting peppers (page 22)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Chilled green soup (page 32)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Sweet corn relish (page 34)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Cornbread muffins (page 37)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Dill-pickled fennel (page 44)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Cooking beans (page 48)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Cleaning leeks (page 52)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Juicing ginger (page 54)
from Vegetable Kingdom: The Abundant World of Vegan Recipes Vegetable Kingdom by Bryant Terry
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Notes about this book
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- ISBN 10 0399581049
- ISBN 13 9780399581045
- Linked ISBNs
- 9780399581052 eBook (United States) 2/11/2020
- Published Feb 11 2020
- Format Hardcover
- Page Count 256
- Language English
- Countries United States
- Publisher Ten Speed Press
Publishers Text
More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-VeganActivist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.
The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.
Other cookbooks by this author
- Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed
- Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
- Black Food: Stories, Art, and More than 75 Recipes from Across the African Diaspora
- Grub: Ideas For An Urban Organic Kitchen
- The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus
- The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus
- The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus
- Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
- Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine
- Vegetable Kingdom: The Abundant World of Vegan Recipes