Vegetable Kingdom
The Abundant World of Vegan Recipes
-
- $13.99
-
- $13.99
Publisher Description
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)
PUBLISHERS WEEKLY
With four Afro- and soul-centric vegan cookbooks to his credit, Terry (Afro-Vegan) enriches this 100-plus recipe collection with flavors from the Far East, the South, and the Caribbean. His perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks. Tofu is sparingly deployed while carrots (barbecued carrots with white beans) and sunchokes (rigatoni with sunchoke-tomato sauce) are thoroughly and creatively exploited. About a quarter of the cookbook's preparations call for a sub-recipe a seasoning blend, infusion, or "cream" all of which can be found in the author's "Cupboard" chapter. So it's a good idea to flip back to that final section and take note of the timing involved: smoky-spicy green sauce comes together quickly and can be used right away, while the onion-thyme cream needs an eight-hour head start. Readers will learn why he soaks dried grits overnight (less cooking time, creamier texture) and sprinkles salad greens with lemon juice and salt before any dressing is applied (brighter flavor). And each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.
