Cook, Eat, Thrive

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More About This Title Cook, Eat, Thrive


Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, this lively compendium features a diversity of innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise. Offering a wider culinary horizon with internationally inspired dishes, this reference is ideal for creating cuisine that allows people, animals, and the environment to fully thrive. With planned menus for all occasions, clear symbols for recipes that are raw, low-fat, soy-free, and wheat-free, and a section on making basics like seitan and nondairy milks, this is an essential handbook for those interested in cooking the very best vegan food.


Joy Tienzo is a cook and baker. She lives in Denver, Colorado.