Vegetable Kingdom: Cooking the World of Plant-Based Recipes

Bryant Terry

Vegetable Kingdom: Cooking the World of Plant-Based Recipes
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Vegetable Kingdom: Cooking the World of Plant-Based Recipes

Bryant Terry

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-Vegan NAACP IMAGE AWARD NOMINEE . Phenomenal … transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations. -Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker .The Washington Post .Vogue . San Francisco Chronicle.Forbes . Food & Wine. Salon .Garden & Gun .Delish . Epicurious 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 ofAfro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking inVegetable 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 Kingdomis an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin'. -W. Kamau Bell, comedian, author, and host of the Emmy Award-winning seriesUnited Shades of America Terry’s perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks … each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience. -Publishers Weekly(starred review)

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