Title
Vegetable Kingdom: The Abundant World of Vegan Recipes - Hardcover
by Bryant Terry (Author)
NAACP IMAGE AWARD WINNER - "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
JAMES BEARD AWARD NOMINEE - IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: 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 of Afro-Vegan Food justice activist 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. 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 series United 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)Author Biography
Bryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times, Washington Post, and San Francisco Chronicle, and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
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by Bryant Terry (Author)
NAACP IMAGE AWARD WINNER - "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
JAMES BEARD AWARD NOMINEE - IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: 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 of Afro-Vegan Food justice activist 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. 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 series United 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)Author Biography
Bryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times, Washington Post, and San Francisco Chronicle, and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
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We deliver your parcel within 2–3 working days. As soon as your package has left our warehouse, you will receive a confirmation by email. This confirmation contains a tracking number that you can use to find out where your package is.
Returns
We offer free returns within 30 days. All you have to do is fill out the return slip that you received in your package and stick the prepaid label on the package.Please note that it can take 2 weeks for us to process your return. We will do our best to complete this process as soon as possible.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
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