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by Joe Yonan (Author)
Discover the richness of global vegan cuisine with this "practical guide to plant-based cooking" (Yotam Ottolenghi), featuring more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award-winning food writer.
"Packed with so many vibrant, inventive recipes that you won't know what to try first!"--Jeanine Donofrio, creator of Love & Lemons
- 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.
Author Biography
Joe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post's food section. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists.
