The Inspired Vegan
Seasonal Ingredients, Creative Recipes, Mouthwatering Menus
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- ¥1,900
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- ¥1,900
発行者による作品情報
From the James Beard Award-winning author of Afro-Vegan and Vegan Soul Kitchen: ingredients that inspire, unique recipes, and menus for everyday feasts.
Marking his 10-year anniversary working to create a healthy, just, and sustainable food system, Bryant Terry offers more than just a collection of recipes. In the spirit of jazz jam sessions and hip hop ciphers, The Inspired Vegan presents a collage of food, storytelling, music, and art.
Bryant shares his favorite preparation / cooking techniques and simple recipes -- basics to help strengthen your foundation for home cooking and equip you with tools for culinary improvisation and kitchen creativity. He also invites you to his table to enjoy seasonal menus inspired by family memories, social movements, unsung radical heroes, and visions for the future. Ultimately, The Inspired Vegan will help you become proficient in creating satisfying meals that use whole, fresh, seasonal ingredients and are nutritionally balanced -- and full of surprising, mouthwatering flavor combinations.
PUBLISHERS WEEKLY
Inspiration is the operative word when it comes to vegan cookery, and this smart, festive collection of recipes just might be received well by meatless eaters looking for a new angle. Food activist, educator, and author Terry (Vegan Soul Kitchen; Grub) has made it his life's mission to promote healthy ways of cooking and eating in our industrialized food system. This latest cookbook follows suit, with his trademark health-minded, globally inflected sensibility. Among his recommended staples for livening up the vegan kitchen are spice mixtures like harissa, creamed cashews in place of milk or heavy cream, and marinated beets. The proceedings are seasonally organized by themed menus, such as Crimson Cookout or Detroit Harvest. Cooks of all orientations will appreciate the ingenuity of kumquat-tangerine-Meyer lemonade and velvety grits with saut ed summer squash, heirloom tomatoes and parsley-walnut pesto as well as the less familiar flavors of dishes such as Thiakry with millet and raisins, a sweet grain pudding. Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks.
