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無庫存,下單後進貨(採購期約45個工作天)
Food52 Vegan ― 60 Vegetable-driven Recipes for Any Kitchen
定  價:NT$805元
優惠價: 79636
可得紅利積點:19 點

無庫存,下單後進貨(採購期約45個工作天)

商品簡介

作者簡介

An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns.

This lush, modern collection features 60 recipes for dependable yet fresh vegan standbys, including bold pasta dishes, hearty stews, inventive bean burgers, nourishing whole grains, innovative salads, and rich desserts. Food52 columnist, certified clinical nutritionist, and author Gena Hamshaw's approach to vegan cooking will appeal to vegans, flexitarians, and omnivores alike: At its heart, vegan food is justfood. Creative, satisfying, and colorful, it offers tremendous possibility to the home cook. With exquisite photography for every dish and abundant "kitchen confidence" tips throughout--such as making cashew cream for rich soups, using nutritional yeast to add umami to a batch of fresh pesto, and adding avocado to breakfast smoothies for a creamy texture--this will be every home cook's go-to guide for incorporating plant-based dishes into their daily routine.
GENA HAMSHAW is a certified clinical nutritionist who runs the Vegan Lunch and The New Veganism columns at Food52. She is the author ofChoosing Raw and has been published in O Magazine, VegNews, andWhole Living Daily.
AMANDA HESSER is the co-founder and CEO of Food52.com and has been named one of the fifty most influential women in food byGourmet. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener. Her book The Essential New York Times Cookbook was aNew York Times bestseller and the winner of a James Beard Award.

MERRILL STUBBS is the co-founder and editor-in-chief of Food52.com and has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for theNew York Times, Edible Brooklyn, and Body+Soul.
FOOD52.com, which has more than 25,000 recipes and 3.2 million unique monthly visits, was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013 IACP Awards.

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