Eat Your Vegetables

Eat Your Vegetables : Bold Recipes for the Single Cook

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A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved "Washington Post" editor and author of "Serve Yourself." Whether you're-- a single vegetarian, an omnivore who's looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one. How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from your farmer's market binge before it rots? There's no need to succumb to the frozen veggie burger. With "Eat Your Vegetables," award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan's fail-proof recipes, "Eat Your Vegetables" offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants. The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan's charming, personable voice and unfussy cooking style encourage home cooks--both new and experienced--to take control in the kitchen and craft delicious veggie-centric meals for one.

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Product details

  • Hardback | 204 pages
  • 196.85 x 234.95 x 19.05mm | 839.14g
  • Berkeley CA, United States
  • English
  • 35 Colour Photos
  • 1607744422
  • 9781607744429
  • 144,737

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"I love everything about this book: the concept, narrative, context, voice, look, and feel. Then there are the recipes--so inviting, I just want to start at the beginning and cook my way through the entire batch. And as if we need a bonus, Joe's personal warmth and intelligence shine through all of this like a big embrace." --Mollie Katzen, author of "The Moosewood Cookbook" and "The Heart of the Plate" "Joe Yonan is a kindred spirit; he too is a meat lover who's embarked on a vegetable-forward adventure and made more room for plants on the plate. But he's done much more in "Eat Your Vegetables" Joe invites us along for a delicious ride that includes the highs and lows of edible gardening and the joy of cooking for one (with smart, practical tips for managing leftovers and minimizing food waste), wrapped in an impassioned plea to get off the couch and--yes!--into the kitchen." --Kim O'Donnel, author of "The Meat Lover's Meatless Celebrations" and "The Meat Lover's Meatless Cookbook" " " " " "It's hard to write inspired recipes that are simple, but that's just what Joe Yonan has done in "Eat Your Vegetables." In addition to good food, Joe offers great advice for anyone looking to cook more often and more successfully. Read his essay on how to use a recipe and you will become a better cook even before you get into the kitchen." --Jack Bishop, Editorial Director, America's Test Kitchen, and author of "Vegetables Every Day" " " " " "I'm thrilled to have Joe's creative collection of recipes that serve vegetables in perfect portions for quick meals by myself--it even includes a sweet selection of desserts for one (which is great because I don't have to share!). With "Eat Your Vegetables" as your guide, you'll be prowling the produce bins with a fresh eye on flavor." --David Lebovitz, author of "Ready for Dessert" and "The Sweet Life in Paris"

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About Joe Yonan

Joe Yonan is author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011), which" Serious Eats," the "San Francisco Chronicle," and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, Cooking for One, for "The Washington Post," where he is Food and Travel editor. Before working at the Post, Joe was a food writer and Travel editor at "The Boston Globe." His writing for the "Post" and the "Globe" has appeared in multiple editions of the Best Food Writing anthology, and he has won awards from the James Beard Foundation for best newspaper food section, the Society of American Travel Writers for best large-circulation newspaper travel section, and from the Association of Food Journalists for his Cooking for One column. Born in Georgia and raised in West Texas, he got the cooking bug from his Indiana-born mother, who let him shop for the family groceries starting at age 8 and indulged his demands to use her stand mixer because he thought it was so cool. He spent 2012 living with his sister and brother-in-law in southern Maine to learn about (and help with) their homestead, where they are trying to grow as much of their food as possible. Joe holds a professional chef's diploma from the Cambridge School of Culinary Arts outside Boston and a bachelor of journalism from the University of Texas at Austin. He lives in Washington, DC.

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