The Complete Vegan Cookbook Over 150 Whole-Foods, Plant-Based Recipes and Techniques
36,99 €
inkl. MwSt,
Beschreibung
Details
Einband
Gebundene Ausgabe
Erscheinungsdatum
02.04.2019
Verlag
Random House N.Y.Seitenzahl
352
Maße (L/B/H)
26,1/20,9/3 cm
Gewicht
1407 g
Sprache
Englisch
ISBN
978-1-5247-5981-0
"...this book is like culinary school for the plant-based set...It’s exactly the kind of book that could educate the next generation of high-end vegan chefs." --
Grub Street
"... vegetarians and vegans will find plenty of veggie-approved recipes they can try out at home..." -- Best New Spring Cookbooks 2019, Food + Wine
"Whether you’re 100% vegan or not, vegan before 6pm, conscious of what you put into your body, or just a well-rounded cook, The Complete Vegan Cookbook will give you the confidence you need to make healthful food. It’s full of global recipes that anyone who likes good food will appreciate."
—Carla Hall, chef and cookbook author
"It's about time that the Natural Gourmet put out a cookbook. They've been ahead of the curve for decades and it's time the world paid attention."
—Amanda Cohen, chef and owner of Dirt Candy
"All the recipes, lessons, and techniques that I learned in culinary school are now wrapped up into one extraordinary cookbook! Attention, home cooks and professional chefs, you now have access to the plant-based education from the chef instructors that have trained health-supportive, plant-based cooks and leaders around the world."
—Cara Mangini, chef and author of The Vegetable Butcher
"Natural Gourmet has been teaching whole-food, plant-based cooking since way back when it was a radical thing to do, and they have continued to lead the way, turning out some of the most celebrated health-focused chefs in the culinary world today. In this gorgeous book, they are giving up their secrets and sharing trusted techniques, tips, and recipes so anyone can make compellingly delicious plant-based dishes with confidence. It’s a treasure!"
—Ellie Krieger, MS, RD, host of Ellie’s Real Good Food and two-time James Beard Foundation award-winning cookbook author
"Since my graduation I’ve been waiting for this book. It is such a treasure for those who want to live a healthy and sustainable life."
—Bela Gil, chef, TV host, nutritionist, and food activist
"A lovely and insightful compendium for the conscious home cook."
—Alissa Wagner, co-founder and chef of Dimes, Dimes Deli, Dimes Market
"As a registered dietitian, I am a firm advocate that what you eat affects your health. I was lucky enough to fulfill a dream of mine and attend the Chef’s Training Program at Natural Gourmet Institute where I honed my skills in the kitchen, learned how to make creative plant-based meals, and furthered my understanding of the connection between nourishing food and well-being. Now the school's philosophy and teachings can be enjoyed in this gorgeous cookbook that will not only make you happy and eat the food you are creating, but make you feel fabulous too."
—Miranda Hammer, MS, RD, CDN, registered dietitian and natural foods chef, crunchyradish.com
"This book is a testament to the incredible food and culinary foundation that has shaped so many remarkable true food as medicine pioneers. This is the real deal!"
—Stefanie Sacks, MS, CNS, CDN, graduate of Natural Gourmet Institute, culinary nutritionist, and author of What the Fork Are You Eating
"The Natural Gourmet Institute cookbook is based on the principles that I was taught while studying at NGI, and these principles are still a guiding light which I use and apply in my professional culinary work and my life."
—Nina Curtis, plant-based chef, culinary wellness expert, and women and animal rights activist
"... vegetarians and vegans will find plenty of veggie-approved recipes they can try out at home..." -- Best New Spring Cookbooks 2019, Food + Wine
"Whether you’re 100% vegan or not, vegan before 6pm, conscious of what you put into your body, or just a well-rounded cook, The Complete Vegan Cookbook will give you the confidence you need to make healthful food. It’s full of global recipes that anyone who likes good food will appreciate."
—Carla Hall, chef and cookbook author
"It's about time that the Natural Gourmet put out a cookbook. They've been ahead of the curve for decades and it's time the world paid attention."
—Amanda Cohen, chef and owner of Dirt Candy
"All the recipes, lessons, and techniques that I learned in culinary school are now wrapped up into one extraordinary cookbook! Attention, home cooks and professional chefs, you now have access to the plant-based education from the chef instructors that have trained health-supportive, plant-based cooks and leaders around the world."
—Cara Mangini, chef and author of The Vegetable Butcher
"Natural Gourmet has been teaching whole-food, plant-based cooking since way back when it was a radical thing to do, and they have continued to lead the way, turning out some of the most celebrated health-focused chefs in the culinary world today. In this gorgeous book, they are giving up their secrets and sharing trusted techniques, tips, and recipes so anyone can make compellingly delicious plant-based dishes with confidence. It’s a treasure!"
—Ellie Krieger, MS, RD, host of Ellie’s Real Good Food and two-time James Beard Foundation award-winning cookbook author
"Since my graduation I’ve been waiting for this book. It is such a treasure for those who want to live a healthy and sustainable life."
—Bela Gil, chef, TV host, nutritionist, and food activist
"A lovely and insightful compendium for the conscious home cook."
—Alissa Wagner, co-founder and chef of Dimes, Dimes Deli, Dimes Market
"As a registered dietitian, I am a firm advocate that what you eat affects your health. I was lucky enough to fulfill a dream of mine and attend the Chef’s Training Program at Natural Gourmet Institute where I honed my skills in the kitchen, learned how to make creative plant-based meals, and furthered my understanding of the connection between nourishing food and well-being. Now the school's philosophy and teachings can be enjoyed in this gorgeous cookbook that will not only make you happy and eat the food you are creating, but make you feel fabulous too."
—Miranda Hammer, MS, RD, CDN, registered dietitian and natural foods chef, crunchyradish.com
"This book is a testament to the incredible food and culinary foundation that has shaped so many remarkable true food as medicine pioneers. This is the real deal!"
—Stefanie Sacks, MS, CNS, CDN, graduate of Natural Gourmet Institute, culinary nutritionist, and author of What the Fork Are You Eating
"The Natural Gourmet Institute cookbook is based on the principles that I was taught while studying at NGI, and these principles are still a guiding light which I use and apply in my professional culinary work and my life."
—Nina Curtis, plant-based chef, culinary wellness expert, and women and animal rights activist
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