The Vegetable Butcher

The Vegetable Butcher
Author: Cara Mangini
Publsiher: Workman Publishing
Total Pages: 352
Release: 2016-04-19
ISBN 10: 0761184260
ISBN 13: 9780761184263
Language: EN, FR, DE, ES & NL

The Vegetable Butcher Book Review:

Winner, IACP Cookbook Awards for Single Subject and People's Choice. The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

Veggiestan

Veggiestan
Author: Sally Butcher
Publsiher: Pavilion
Total Pages: 300
Release: 2012-11-19
ISBN 10: 1909108227
ISBN 13: 9781909108226
Language: EN, FR, DE, ES & NL

Veggiestan Book Review:

VEGGIESTAN or 'land of the vegetables'. There is of course no such word, and no such country. But in this upbeat guide to Middle Eastern vegetarian cookery Sally Butcher proves that the region more than merits the term, and that its constituent nations are simmering, bubbling, bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food.

Cooking Meat

Cooking Meat
Author: Peter Sanagan
Publsiher: Appetite by Random House
Total Pages: 336
Release: 2020-10-20
ISBN 10: 0525610359
ISBN 13: 9780525610359
Language: EN, FR, DE, ES & NL

Cooking Meat Book Review:

“Standing slow clap for this masterwork by Peter Sanagan. A better, more comprehensive book on meat and cooking has not been written. A stunning accomplishment.” --Dave McMillan and Frederic Morin, Joe Beef A cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan. COOKING MEAT is a meat-lover's guide to everything there is to know about meat, written by Peter Sanagan--chef by training, butcher by trade--who has cooked just about every cut of meat available. From information on sustainable, responsible farming to understanding the different cuts of meats for sale (and what their labels really mean), Cooking Meat is an insider's look at choosing, buying, prepping, cutting, and cooking meat. Inside are more than 120 recipes, from childhood-inspired favorites, like Meatballs, Crispy Baked Chicken Wings, and Memphis-Style Barbecued Side Ribs, to classic comfort food, like Fried Chicken and Steak and Ale Pie, and from elevated cuisine like Duck Confit and international favorites like Lamb Biryani, to simple pared-back dishes like Roasted Fresh Ham. Also included are step-by-step basic butchery techniques, as well as detailed methods for meaty challenges like stuffing your own sausages, cooking a flawless steak, carving poultry, making bacon, and (the number one question a butcher is asked!) roasting the perfect chicken. With a master guide for every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising to grilling to sous viding to pressure cooking), Peter gives you the tools to determine what type of meat you want to cook, and how to get the best results every time. In Cooking Meat, you'll discover an invaluable reference, like a guided tour of the butcher's case, written with one goal: to turn meat lovers into meat cooks.

Six Seasons

Six Seasons
Author: Joshua McFadden
Publsiher: Artisan Books
Total Pages: 384
Release: 2017-05-02
ISBN 10: 1579656315
ISBN 13: 9781579656317
Language: EN, FR, DE, ES & NL

Six Seasons Book Review:

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

The Meat Hook Meat Book

The Meat Hook Meat Book
Author: Tom Mylan
Publsiher: Artisan Books
Total Pages: 312
Release: 2014-05-20
ISBN 10: 1579656145
ISBN 13: 9781579656140
Language: EN, FR, DE, ES & NL

The Meat Hook Meat Book Book Review:

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.

Vegetables

Vegetables
Author: Laura Sorkin
Publsiher: Cider Mill Press
Total Pages: 832
Release: 2020-03-10
ISBN 10: 1604339640
ISBN 13: 9781604339642
Language: EN, FR, DE, ES & NL

Vegetables Book Review:

Explore the wonderful world of vegetables with Vegetables: The Ultimate Cookbook. A celebration of vegetables by chef and farmer Laura Sorkin. Learn about where specific vegetables originated, which countries produce the largest amount of radishes, how to select the best avocado, ways to use jicama, and more. With this book on hand, it’s easy to delight all tastes by making vegetables the star of any dish. Inside you’ll find: - 300+ easy-to-follow recipes, including options for snacks, salads, soups, stews, side dishes, and entrees - 100+ vegetarian recipes - A heavily illustrated A-Z of over 50 vegetables comprised of the author’s expertise as both a chef and farmer - Mouthwatering photography, archival imagery, and colorful original illustrations - Vegetable-based desserts - Recipes for essential ingredients, including stocks, pastas and noodles, dumpling wrappers, and condiments - Thoughtful analysis of various farming methods From decadent soups to hearty internationally inspired entrées, Vegetables will satisfy all cravings.

Cooking with Scraps

Cooking with Scraps
Author: Lindsay-Jean Hard
Publsiher: Workman Publishing
Total Pages: 208
Release: 2018-10-30
ISBN 10: 1523505168
ISBN 13: 9781523505166
Language: EN, FR, DE, ES & NL

Cooking with Scraps Book Review:

“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher

Eat the City

Eat the City
Author: Robin Shulman
Publsiher: Broadway Books
Total Pages: 335
Release: 2013-05-21
ISBN 10: 0307719065
ISBN 13: 9780307719065
Language: EN, FR, DE, ES & NL

Eat the City Book Review:

Traces the experiences of New Yorkers who grow and produce food in bustling city environments, placing today's urban food production in a context of hundreds of years of history to explain the changing abilities of cities to feed people. 30,000 first printing.

Persepolis

Persepolis
Author: Sally Butcher
Publsiher: Pavilion
Total Pages: 300
Release: 2016-10-01
ISBN 10: 1911216694
ISBN 13: 9781911216698
Language: EN, FR, DE, ES & NL

Persepolis Book Review:

The part-time vegetarian who was identified in Sally s first book, Veggiestan, has become a thing. Great swathes of the population are now eschewing meat for the best part of the week in favour of healthier, vegetable based alternatives. The appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater. Since opening her vegetarian café within her shop Persepolis, Sally has seen an explosion of interest in her Middle Eastern-influenced vegetarian dishes. Inspired by the food Sally serves up daily to her hungry customers, this sequel to Veggiestan, ventures a little further from the Middle Eastern shores, deserts and mountain ranges to other continents and beyond... The book still mostly draws on Sally s experience in Mediterranean and Middle Eastern cuisine, but once again she looks to all parts of the globe for vegetarian recipes (and stories). Persepolis brings you the most outstanding (and fun) ways of feeding without meat or fish, stopping along the way for a chat with the residents and a bit of sightseeing. 150 new recipes, including more vegan recipes/alternatives, offer a fantastic variety of ideas for the vegetarian cook.

I Hate Vegetables Cookbook

I Hate Vegetables Cookbook
Author: Katie Moseman
Publsiher: Unknown
Total Pages: 106
Release: 2018-07-18
ISBN 10: 9780999659427
ISBN 13: 0999659421
Language: EN, FR, DE, ES & NL

I Hate Vegetables Cookbook Book Review:

Think you're a veggie hater who could never enjoy vegetables? Do salads make you wilt? Do sprouts make you shudder? Then this is the cookbook for you! With the help of the I Hate Vegetables Cookbook, you'll learn to love vegetables one great recipe at a time. Say goodbye to overcooked and underseasoned vegetables. Learn to enhance them with flavor-boosting cooking methods and complementary ingredients. Get every recipe right the first time with easy-to-follow instructions, explanations of lesser-known ingredients, and handy tips from pro chefs. Buy this cookbook and become a veggie lover, not a veggie hater! Recipes Include: Comfort Food Classics like Garlic Cheddar Biscuit-Topped Vegetable Pot Pie, Amazing Appetizers like Buffalo Style Oven Roasted Cauliflower, Rich & Creamy Soups like Hatch Chile Chowder and Smoky Sweet Potato Soup, Flavor-Popping Salads like Sugar Snap Pea Salad with Prosciutto, Parmigiano, and Sherry Vinaigrette, Scrumptious Sides like Maple Butter Roasted Acorn Squash with Pecans and Blue Cheese, And so many more! Every recipe can be made gluten free and vegetarian!

From the Kitchens of YamChops North America s Original Vegan Butcher Shop

From the Kitchens of YamChops North America s Original Vegan Butcher Shop
Author: Michael Abramson
Publsiher: Unknown
Total Pages: 176
Release: 2018-04-17
ISBN 10: 1624144888
ISBN 13: 9781624144882
Language: EN, FR, DE, ES & NL

From the Kitchens of YamChops North America s Original Vegan Butcher Shop Book Review:

Mouthwatering and easy plant-based recipes that are high in protein and mimic the taste and texture of meat. The variety at YamChops is expansive; think Carrot Lox, Quick Pickles, Eggless Egg Salad, No Crab Crabcakes and Beet Wellington. The products feature vegetables, soy-free, gluten-free and raw alternatives. Learn the wide variety of techniques to achieve meat-like texture and taste at home, all with fresh and minimally processed ingredients. Recipes include soups, appetizers and sides, salads, entrees, sauces and sweets that you’d find at the deli counter.

Salmagundi

Salmagundi
Author: Sally Butcher
Publsiher: Interlink Publishing
Total Pages: 272
Release: 2015-06-01
ISBN 10: 1623710707
ISBN 13: 9781623710705
Language: EN, FR, DE, ES & NL

Salmagundi Book Review:

Salmagundi is a 17th century English expression denoting a salad dish comprising, well... everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new book from acclaimed author, Sally Butcher, looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes—and a whole lot of funky new stuff as well. Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as “super-healthy” or “skinny-minny” or “main course” to make it more user-friendly. Heavily punctuated with Sally's trademark mixture of folklore and anecdotes, this is an essential update for the foodie bookshelf.

Vegetarian Chinese Soul Food

Vegetarian Chinese Soul Food
Author: Hsiao-Ching Chou
Publsiher: Sasquatch Books
Total Pages: 272
Release: 2021-01-19
ISBN 10: 1632173344
ISBN 13: 9781632173348
Language: EN, FR, DE, ES & NL

Vegetarian Chinese Soul Food Book Review:

A vegetarian follow-up to the very popular Chinese Soul Food cookbook that includes 75 plant-based comfort food recipes you can make at home. Chinese Soul Food drew cooks into the kitchen with the assurance they could make this cuisine at home. Though a popular cuisine across North America, Chinese food can be a little intimidating. But author Hsiao-Ching Chou's friendly and accessible recipes work for everyone, including average home cooks. In this new collection, you'll find vegetarian recipes for stir-fries, rice and noodle dishes, soups, braises, and pickles. Of course, the book wouldn't be complete without vegetarian versions of Chou's famously delicious dumplings, including soup dumplings and shu mai, as well as other dim sum delights. Separate chapters feature egg and tofu recipes. From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs, and from Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard, these recipes will satisfy your every craving for classic Chinese comfort food--and all without meat. You will also find helpful information including essential equipment, core pantry ingredients (with acceptable substitutions), ways to season and maintain a wok, and other practical tips that make this an approachable cookbook. Home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Whether you're a vegetarian or simply reducing the amount of meat in your daily diet, these foolproof recipes are made to be cooked any night of the week. As the author likes to say, any kitchen can be a Chinese kitchen!

Bones

Bones
Author: Jennifer McLagan
Publsiher: Harper Collins
Total Pages: 272
Release: 2010-12-21
ISBN 10: 006203961X
ISBN 13: 9780062039613
Language: EN, FR, DE, ES & NL

Bones Book Review:

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.

Diet for a Small Planet

Diet for a Small Planet
Author: Frances Moore Lappe,Frances Moore Lappé
Publsiher: Random House Digital, Inc.
Total Pages: 479
Release: 1991
ISBN 10: 0345373669
ISBN 13: 9780345373663
Language: EN, FR, DE, ES & NL

Diet for a Small Planet Book Review:

Encourages making changes in dietary patterns by explaining the ways in which plant protein compares favorably with meats and providing numerous recipes for inexpensive, meatless meals

EatingWell Vegetables

EatingWell Vegetables
Author: The Editors of EatingWell
Publsiher: Houghton Mifflin Harcourt
Total Pages: 516
Release: 2016-06-14
ISBN 10: 0544715314
ISBN 13: 9780544715318
Language: EN, FR, DE, ES & NL

EatingWell Vegetables Book Review:

The reference book that combines vegetable love with authoritative knowledge; everything a cook needs to know to buy, store, cook, and enjoy vegetables at their peak EatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchen—as well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca. Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or sauté each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guide to the beauty, versatility, and delightful variety of vegetables.

Killing It

Killing It
Author: Camas Davis
Publsiher: Penguin
Total Pages: 352
Release: 2018-07-24
ISBN 10: 1101980087
ISBN 13: 9781101980088
Language: EN, FR, DE, ES & NL

Killing It Book Review:

Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the man she wanted to marry, and taken an appealing job at a Portland magazine. But neither job nor man delivered on her dreams, and in the span of a year, Camas was unemployed, on her own, with nothing to fall back on. Disillusioned by the decade she had spent as a lifestyle journalist, advising other people how to live their best lives, she had little idea how best to live her own life. She did know one thing: She no longer wanted to write about the genuine article, she wanted to be it. So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else, forcing Camas to question everything she'd believed about life, death, and dinner. So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey from knowing magazine editor to humble butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole-animal gastronomy thrive despite the rise of mass-scale agribusiness, back to a Portland in the throes of a food revolution, where Camas attempts--sometimes successfully, sometimes not--to translate much of this old-world craft and way of life into a new world setting. Along the way, Camas learns what it really means to pursue the real thing and dedicate your life to it.

Bountiful

Bountiful
Author: Todd Porter,Diane Cu
Publsiher: ABRAMS
Total Pages: 304
Release: 2013-10-15
ISBN 10: 1613125542
ISBN 13: 9781613125540
Language: EN, FR, DE, ES & NL

Bountiful Book Review:

A “beautiful collection of produce-forward recipes” (Heidi Swanson, author of Super Natural Every Day) that “will make you want to get into the kitchen immediately” (Daily Meal, UK). Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog WhiteonRiceCouple.com. Inspired by their love of cooking, growing vegetables and over thirty-eight fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful, offers one hundred seasonal, flavorful, and approachable recipes, ninety of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Shrimp Salad, Blood Orange Bars, and Gin Cocktail with Pomegranate & Grapefruit are just a few examples of recipes that are inspired from their garden bounty. Peppered with personal stories from Todd’s childhood on a cattle ranch in Oregon and Diane’s journey from Vietnam to the United States, this cookbook shares the couples’ beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit, and sharing a home cooked meal with those you love. “For so many of us, our kitchens are inextricably linked to our gardens and nobody has captured this union better than Todd Porter and Diane Cu in their perfectly named new book Bountiful.” —Russ Parsons, food editor for the Los Angeles Times

The Essential Vegetable Cookbook

The Essential Vegetable Cookbook
Author: Sammi Haber Brondo
Publsiher: Rockridge Press
Total Pages: 282
Release: 2018-08-14
ISBN 10: 9781641520065
ISBN 13: 164152006X
Language: EN, FR, DE, ES & NL

The Essential Vegetable Cookbook Book Review:

A must-have resource for omnivores, herbivores, and carnivores alike, this vegetable cookbook clearly organizes vegetable profiles and recipes by season for easy reference. Together with guidelines on how to prep, cook, pair, and eat every veggie, each chapter in this vegetable cookbook features 4 quick and simple recipes to make vegetables a staple at your table. -- Amazon

Kansha

Kansha
Author: Elizabeth Andoh
Publsiher: Ten Speed Press
Total Pages: 304
Release: 2012-02-28
ISBN 10: 1607743965
ISBN 13: 9781607743965
Language: EN, FR, DE, ES & NL

Kansha Book Review:

A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.