4.5
Customers say
Customers find this book offers delicious, creative recipes and in-depth cooking techniques for plant-based cooking. They describe it as a beautiful, vibrant book with clear instructions and explanations. The book is described as inspiring and instructive, teaching new skills and techniques while simultaneously exploring the science behind them. Readers appreciate the easy-to-understand explanations and thorough step-by-step instructions. Overall, they consider it a comprehensive resource for anyone interested in adding more plants to their diet.
AI-generated from the text of customer reviews
“Everything you need to know about plant-based cooking . . . a foundational book to use on repeat.”—Melissa Clark, The New York Times
Discover the richness of global vegan cuisine with this “dependable, thorough, and vibrant” (Yotam Ottolenghi) cookbook featuring more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award-winning food writer.
NAMED ONE OF THE YEAR’S BEST COOKBOOKS BY:
The New York TimesNPRBon AppetitFood and WineEsquireThe Los Angeles TimesThe National PostThe Boston GlobeThe Atlanta Journal-ConstitutionPlant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery.
As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like:
* Smoky Eggplant Harissa Dip
* Chile-Glazed Sweet Potato and Tempeh Hash
* Citrus and Mango Salad with Fresh Turmeric and Cucumbers
* Bibimbap with Spicy Tofu Crumbles
* White Pizza with Crispy Cauliflower and Shitakes
* Enchiladas Five Ways
* Black Tahini Swirled Cheesecake
With numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.
From the Publisher
Publisher : Ten Speed Press (September 3, 2024)
Language : English
Hardcover : 496 pages
ISBN-10 : 198486064X
ISBN-13 : 978-1984860644
Item Weight : 2.31 pounds
Dimensions : 8.26 x 1.52 x 10.3 inches
Jane –
This book is a REVELATION
I am gleeful! The book arrived overnight and when I woke this AM it was like xmas morning. I know Joe Yonan’s work- I have Cool Beans and have read his columns over the years, but this book is an absolute revelation. His straightforward explanations of how to make tofu, cheese, soymilk, etc. is just incredible. These foods are staples for those of us eating plant based meals, but they often lack flavor and freshness. I’ve already made the plant based yogurt and have it culturing in my oven at 100 degrees.The images are gorgeous and vibrant and his explanations are easy to understand. I am a proficient home cook who’s cooked meat, poultry and fish for my family for years. Recently my kids moved out to attend school and I’ve decided to remove animal products from my diet. This book really provides a comprehensive education and invitation to broaden my cooking skills and gain the proficiency with plant based cooking that can help me stick to this way of eating for life. I am so inspired by these recipes.I’d lost my interest in cooking after doing it daily for 14 years. I was also hesitant to plunge into a plant based diet b/c while I’m skilled at cooking, many vegan cookbooks have rather homogeneous flavor profiles. All the food/ recipes start to look and taste the same. This book draws on flavors from SO many cultures. It’s reads like a plant-based textbook, teaching new skills and techniques, while simultaneously inspiring and stretching readers to rethink how nourished they can be by humble plants.Buy this book. You will love it. If you live somewhere that makes it hard to procure certain less familiar ingredients, take the time to find them online. They can make or break certain recipes. Happy cooking and big thanks to Joe Yonan and all his contributors!
Mary C. –
Outstanding, and—even more important—inspirational!
Did I need another vegetable, or grain, or vegetarian book to add to my several dozen? Presumably, no. But I’m so happy I finally ordered this one. I’m a committed “I can’t live without cheese and eggs” person. Or that may be “was.” I’ve “tried” to do at least some vegan: drove miles to find a store (2 hours to nearest Whole Foods from here in the middle of nowhere) to buy a selection of many vegan butters and cheeses—and the verdict was always, “yuck.” This book is well worth the price: it’s heavy, the print is small in order to include hundreds of recipes + and countless suggested variations on same. I’ve put 22 Post-It’s on the pages, which may be a record for this “I don’t need recipes” snob. The highly-respected author (whose “Cool Beans” I already own—of course) has given us “Vegan from scratch” and I actually can’t wait to try making my own vegan butters, “cheeses,” and even “mayo’s.” Inventive uses of tofu, miso, and seitan abound—with concepts I’ve never seen before. The vast majority of ingredients used are accessible or amazonable, with the possible exception of lion’s mane or trumpet mushrooms. I can’t quite believe that I’m about to make shiitake bacon and cashew parm and aquafaba mayo but yup, that’s where I’m goin’. DO read the intro and occasional essays—they are important to the author’s worldview/foodview—food for the soul. I’m so happy I bought this book!
Jennifer Warden –
A Wonderfully Comprehensive Plant-Based Compendium
I have long been a fan of Joe Yonan, but Mastering the Art of Plant-Based Cooking exceeded even my expectations. Inspiring and instructive, it elevates plant-based cooking making it palatable for all, not just the few. And isn’t that the point? To bring this type of cooking to the forefront as we grapple with things like cruelty and climate change?In true Yonan fashion, his recipes touch on many different cultures which makes this book an absolute delight.I was trained by Anne Willan in the French tradition, and I look forward to learning new techniques as I shift toward this genre.Well done, Mr. Yonan.
Karl P. –
Incredible
I own quite a few cookbooks (over 300) and this gem is absolutely one of my favorites. I chock full of incredible and varied vegan recipes. Make sure to pay close attention to the appetizer and dessert sections. This book is incredibly delicious. I highly recommend it!
ShopSmartSavvy –
Perfect for Cooks and Good Science Enthusiasts
Mastering The Art of Plant-Based Cooking by Joe Yonan is hands down one of the best resources for anyone interested in plant-based cuisine. This isn’t just a recipe book; it’s an all-encompassing guide that offers both in-depth cooking techniques and a deep dive into the science behind them. Yonan has meticulously laid out every step with clear instructions, making it accessible for home cooks and professionals alike.I especially appreciate how each recipe is paired with thoughtful context and reference points, complete with page numbers that make navigating between recipes and spice blends seamless. It’s easy to tell that every detail has been carefully crafted to educate as much as to inspire. This book is a must-have if you’re serious about not only cooking plant-based meals but also understanding the “why” behind each technique. A masterclass in plant-based cooking, beautifully organized and well-written!
Elaine Keith –
Its a big heavy book
The recipes look good. It’s nicely organized. I haven’t tried anything yet.I would not recommend it to a novice cook.I like that it shows how to make a lot of things from scratch.
LH –
Creative, beautiful, delicious
I’ve loved Joe Yonan’s recipes since Cool Beans came out, and Mastering the Art of Plant-Based Cooking exceeds expectations! Whether you follow a fully plant based diet, are a vegetarian, flexitarian or omnivore, you can enjoy the creative, delicious recipes in this book. If you enjoy creating bold, delicious flavors without relying on animal products, this is for you. Even people who follow a whole food plant based diet with no oil can enjoy this book. Just leave out the oil or water sautée! You’re creative, right? Enjoy!
Ispahan –
Fantastic book!
My partner and I have been happily vegan for two years now and we think this book will provide us with ideas for years to come!
rijul gulati –
Received torn cover.
Sarah McGuire –
I love this book! I’m thrilled to have a one-stop shop for plant based recipes that are reliably delicious. I have learned so much already and can’t wait to make my way through its entirity. I’m buying this for all my foodie and vego friends this Christmas – it’s an instant classic!