4.5
Customers say
Customers find the recipes in the book delicious and healthy. They appreciate the creative and nutritious food, as well as the music content and song pairings. Many find the book interesting and worth studying. However, some find the ingredients too complex and obscure. Opinions differ on how easy the techniques are to use, with some finding them user-friendly while others consider the recipes time-consuming.
AI-generated from the text of customer reviews
NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz
JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, Epicurious
More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan
Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.
The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.
Praise for Vegetable Kingdom
“In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America
“[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)
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Customer Reviews
4.7 out of 5 stars 1,269
4.6 out of 5 stars 3,251
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A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author Bryant Terry. Bryant Terry reworks and remixes favorite staples, ingredients, and classic dishes of the African Diaspora to present 100 new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
Publisher : Ten Speed Press (February 11, 2020)
Language : English
Hardcover : 256 pages
ISBN-10 : 0399581049
ISBN-13 : 978-0399581045
Item Weight : 2.35 pounds
Dimensions : 8.28 x 1.07 x 10.31 inches
Jean Knapp –
Great book
Great information and recipes
Michigan Wildflower –
High-End Plant-Based
I first bought this book on Kindle. Several recipes later I bought the hard cover book to further enjoy the photos and commentary. We have always enjoyed creating interesting meals and we now eat plant-based 90% of the time. Bryan Terry’s recipes are nutritious and offer a satisfying complexity of seasonings, ingredients and techniques. Some do take some time to make, but I have found by spending a few minutes the day before or morning of to put together a marinade, spice rub or just to break down vegetables the meal comes together with reasonable effort. As a result of these recipes we’ve also tried new to us grains like millet & fonio, which has been a huge plus since we’re also gluten free. So much more to explore!
Chris Davis –
Perfect Vegan Vegetable Cook Book
Full of great ideas and flavor combinations as a long time vegetarian and 2 year vegan, I really do appreciate some of the flavor combinations in this book that I would not have thought of on my own. Great ideas. Well written and easy to follow. Must have for your cookbook collection if you are veg/vegan.
Aradhana Lakshman –
Great book for a serious cook and well stocked kitchen
I haven’t cooked anything out this yet but just by looking at the recipe and ingredients I know this will be an amazing addition to my cookbook collections. After seeing all the comments on “How this book is only meant as a show piece and not something you cook out of”, let me tell you this- those comments are absolutely to be avoided if you are a serious cook and have opened up your kitchen to cook & experience multicultural food. But if you are someone who only stock American/European style cooking then yes by all means avoid this book. And if you’ve recently turned plant based, and are on the verge of giving up for the sheer lack of sustainable plant based recipes out there, this will definitely keep you from giving up yet.I love cooking a bit from every culture, I live in an apartment and I have fully stocked kitchen with almost 95% of these ingredients. And if you do not live in an urban area most of these ingredients are available online. But yes, you must be a serious cook and know what to do with the leftover ingredients once you try a recipe in this book.The only reason I bumped it down by a star is becausea) I don’t like cook books organized in a way where you have to reference multiple places, for different parts of the ingredients. I don’t want to be turning 200-300 pages in between to cook one item. And that’s a personal choice from having dealt with many cook books. Not only does it not give an idea of the time it may take but also the list of ingredients I may need at a glance.b) some of the ingredients quantities suggested are plain ridiculous and not done keeping a learning cook in mind. Like one recipe calls for 2tbsp of silken tofu. What is someone who hasn’t used silken tofu prior to this, to do with the rest of 97% of the tofu left?
Farrell –
Delicious but super complex
I was looking for a vegan cookbook to inspire me and push me out of my comfort zone. This book did just that, perhaps too well. A lot of the recipes are like 4-5 recipes in 1. Ultimately, they turn out to be incredibly delicious, it just might take you 3 days to get the whole recipe done. All of that said, one of these recipes (the one on the cover) is one of the best things I’ve ever eaten, and just yesterday I made a bunch of the creole remoulade for a sandwich. So to sum up, this is a great cookbook, but it will be overwhelming if you’re expecting quick and easy recipes.
MLP –
Exceptional
This is a very special cookbook, one that can change the way you think about food and flavors. I cannot recommend it highly enough.We are all meat eaters in my family, but are trying to incorporate more vegetarian dishes into our diet for environmental reasons. The dishes in this book have made our transition a total delight.You do not have to be an accomplished cook to use this book successfully, just make sure that you are organized in your kitchen. Terry recommends that you read through his recipes at least twice before starting out, and that is critical to executing the dishes well. Some of the earlier reviews here felt that the recipes are too complicated or take too long, I do not find that the case if I have organized myself ahead of time (some dishes, like the fennel and chickpea stew, simmer for longe periods of time).I also read that the dishes require exotic ingredients. True, some are not found in a typical pantry (I had to order whole fenugreek seeds from Amazon), but if you keep a ready supply of turmeric, cumin, and the like, it’s not a stretch. What you will find are flavor combinations that are bright and totally unique. Enjoy!
Smith –
Hands-down best cookbook I’ve explored in ages
This is a gorgeous cookbook with creative recipes and I cannot wait to cook my way through it. So far I’ve cooked four dishes: smashed fried potatoes with caramelized onions, corn relish, and pea purée; oven roasted zucchini with collard peanut pesto; braised collards; and pickled mustard greens. Everything has turned out lip-smacking delicious and beyond my expectations.Many of the recipes have multiple components and steps to prepare. None are difficult, just time consuming, though a lot of the recipes have components that can be prepped ahead of time. Some folks have commented that there are many hard to find ingredients in a lot of the recipes. I live in rural Montana, which has nowhere near the same selection of produce and ingredients as Bryant Terry’s hometown in Oakland, California, and I haven’t really found that to be the case. At any rate, in general there are work-arounds for ingredients that are hard to find, if you do your research. I highly recommend this cookbook. It is sure to expand you cooking chops and your food palate.
Jean in Alberta –
I bought this on the basis of excellent reviews. I tried a lentil soup recipe and thought it was worth the price of the book–very good! I have also made a pasta recipe that included ‘sun choke cream” which is basically a dairy substitute that could be used in many recipes. I am not vegan and to simplify the recipe it would be easy to use cream, but I actually thought that it was quite tasty and will likely make it again. Based on the two recipes I’ve tried to date, I definitely recommend this cook book.
Client d’Amazon –
Heel intressant maar oplage boek zelf is hopeloosUitzicht en fotos ok maar doe boek open en verschillende lose bladeren over gans het boek en anderen heb ik moeten open knippen
LG –
Love the creative vegan recipes in this book. There is nothing boring or bland here! Use it regularly to help find inspiration for using the finds in my weekly vegetable box from a local farm.
Lorraine –
Well organized, but types of vegetable. Creative recipes.