Plant-based eating has been evolving for centuries, creating a base of beloved recipes enjoyed around the globe. Food editor and writer Joe Yonan has spent years reporting on and making plant-based foods and his new book, Mastering the Art of Plant-Based Cooking, spotlights vegan food as a unique cuisine worthy of mastery.
Yonan collects recipes and essays from prominent food writers in the plant-based sphere, illustrating the abundance of vegan food around the world. The book includes an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. Building on these elements, he offers recipes that include Smoky Eggplant Harissa Dip; Bibimbap with Spicy Tofu Crumbles; White Pizza with Crispy Cauliflower and Shitakes; Enchiladas Five Ways; and Black Tahini Swirled Cheesecake, among many others.
In conversation with chef and food writer Hetty Lui McKinnon, hear Yonan discuss the richness of global vegan cuisine and share tips for flavorful staples, weeknight meals, and celebratory feasts in your own kitchen.
Copies of Mastering the Art of Plant-Based Cooking (Penguin Random House) are available for purchase.
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