Vegan Planet
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Vegan Planet

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Expected delivery to the United States by Christmas Expected to be delivered to the United States by Christmas

Description

One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles there's a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson's extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavouring ideas from the global pantry. Throughout, there's the spirit of adventure and of culinary creativity that has cemented Robertson's reputation at the top of the vegan pantheon. When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson's pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavourful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends. One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles there's a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson's extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavouring ideas from the global pantry. Throughout, there's the spirit of adventure and of culinary creativity that has cemented Robertson's reputation at the top of the vegan pantheon.show more

Product details

  • Paperback | 592 pages
  • 200 x 226 x 42mm | 907.18g
  • Harvard Common Press,U.S.
  • Boston, MA, United States
  • English
  • Revised
  • Revised edition
  • black & white illustrations
  • 1558328319
  • 9781558328310
  • 288,422

About Robin Robertson

Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is www.robinrobertson.comshow more