Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques by Joe Yonan

    • Categories: Beverages / drinks (no-alcohol); Cooking ahead; Vegan
    • Ingredients: nuts or seeds of your choice
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Notes about Recipes in this book

  • Black bean-sweet potato chili

    • katiesue28 on January 08, 2025

      This is a good, basic veggie chili recipe. Start with just two chipotle pepper and add more to taste; mine with three was quite spicy even for a spice-loving household. Top with a big dollop of sour cream to round out the flavors.

  • Lasagna with cauliflower cashew Béchamel

    • PBBrownie on October 24, 2024

      This was really good. I made all of the components, too. The star was definitely the cauliflower cashew béchamel, which was super savory from the roasted garlic and miso. I would use it on other stuff, even plain pasta.

  • Eggplant & artichoke pastitsio

    • cc7740 on November 22, 2024

      The flavours in the recipe worked well together, but I would deliberately under-cook the pasta next time. It's possible that my eggplants had a little too much moisture left in them after baking.

  • Trumpet mushrooms au poivre

    • PBBrownie on December 12, 2024

      This was fun to make! The sauce was really good & creamy - would try using on other vegetables or plant-based proteins.

  • Agrodolce radicchio

    • MVitek on September 21, 2024

      Too sweet. I'm guessing the recipe mistakenly says to simmer the dates in the agrodolce because the plating instructions say to "spoon the agrodolche over the radicchio, then top with the dates."

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  • ISBN 10 198486064X
  • ISBN 13 9781984860644
  • Linked ISBNs
  • Published Sep 03 2024
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Discover the richness of vegan cuisine with more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award-winning food writer.

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.

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