Mastering the Art of Plant-Based Cooking - by Joe Yonan (Hardcover)

About the Book

Includes bibliographical references and index.

Book 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.

ONE OF NPR AND BON APPÉTIT'S BEST COOKBOOKS OF THE YEAR

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.

Review Quotes

"This is a book I'll be turning to again and again, not because of any moral or health imperative, but because these recipes are versatile, exciting, and most of all, delicious."--Bon Appétit

"Expansive and encyclopedic."--Food & Wine

"In this doorstopper of a volume, the Washington Post's Joe Yonan demonstrates the continued evolution of vegan home cooking . . . while giving readers endless guidance and ideas for making plant-based eating not an occasional experience, but an everyday expectation."--Saveur

"With its exuberant mix of weekend project cooking and easy weeknight meals, this is a foundational book to use on repeat."--Melissa Clark, The New York Times

"Bringing together two dozen vegan or vegetarian chefs and 300-plus recipes, Mastering the Art of Plant-Based Cooking demonstrates once and for all that you needn't sacrifice taste, texture or excitement in a vegan kitchen."--NPR

"The recipes are inventive, creative, and feel very new."--New York Magazine

"This is a book designed to appeal to every diet and persuasion, whether you've been plant-based for years or just starting to flirt with the idea."--Los Angeles Times

"[A] rock solid resource."--The Seattle Times

"This book is the latest definitive guide in cooking vegetables."--Simply Recipes

"Joe Yonan pulls together all the strains of modern plant-based cooking into one, delicious whole. Dependable, thorough, and vibrant."--Yotam Ottolenghi, cookbook author

"In Mastering the Art of Plant-Based Cooking, Joe Yonan (with a well-curated roster of contributors) not only shows readers that vegan food can be made from scratch, with care, but also that its flavors can reflect the bounty of global influence that has forever altered our foodways."--Alicia Kennedy, author of No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating

"This is the most complete, diverse, and delicious collection of vegan recipes I've ever seen, and I'm so inspired!"--Hetty Lui McKinnon, cookbook author and food writer

"Wowzers. No corner of the world was left unexplored in this multicultural celebration of just great food. Could this book possibly be the last word on plant-based cuisine?"--Miyoko Schinner, activist, author, entrepreneur, and founder of Miyoko's Creamery

"Yonan's understanding of plant-based cuisine and its history is truly remarkable. . . . this book is an indispensable resource for anyone who wants to understand the craft of cooking with plants."--Daniel Humm, chef and owner of Make It Nice / Eleven Madison Park

"[Joe Yonan] gives recipes for tofu and tempeh . . . that will go a long way toward rescuing these foods from the oblivion they have been cast into."--Deborah Madison, author of An Onion in My Pocket and In My Kitchen

"Joe Yonan continues to establish himself as an authority on all things culinary with this masterful contribution to the world of plant-based cuisine."--Joanne Molinaro, creator of The Korean Vegan

About the Author

Joe Yonan is the two-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.