Venturesome Vegan Cooking: Bold Flavors for Plant-Based Meals

Publishers Information

About Venturesome Vegan Cooking: Bold Flavors for Plant-Based Meals

Publisher Web Link: http://www.agatepublishing.com/

Venturesome Vegan Cooking breaks the vegan mold, focusing on great flavor and innovative recipes from around the globe. The more than 100 recipes have a strong international pedigree, including recipes drawn from the authors’ travels in Europe and Africa. The book features manageable, easy-to-make recipes written in a clear, straightforward style. It introduces readers to unusual ingredients slowly, incorporating them into otherwise familiar dishes, resulting in bold, fresh flavors with a comfortable dash of tradition.

Some of the recipes guaranteed to delight the palate are: Fresh Spring Rolls, Spicy Creamy Hummus, Spicy Asian Noodle Salad, Hearty Autumn Squash and Bean Stew, Memere’s Shepherd’s Pie, Sweet Apricot Potatoes with Pine Nuts, Pasta Spirals with Creamy Potato and Artichoke Sauce, Peppery Pumpkin Risotto, Succulent Strawberry and Vinegar Sauce, Chocolate Fudge Pie, Sticky Cinnamon Nut Rolls, Spare the Pigs Hash, and scores of others.

Venturesome Vegan means bold, fresh flavors; healthful recipes that challenge and excite the palate but are designed for the typical home cook (with typical home cook skills); and great vegan cooking for both vegan beginners and those looking to break out of their usual rut.

Author Information

About J.M. Hirsch

Author Web Link: http://www.jmhirsch.com/

As the national food editor for The Associated Press, the world’s largest news organization, I get to influence what millions of Americans eat every day. I watch the trends, break the news and taste many of the best (and sometimes worst) foods. And I get to share all of that via thousands of newspapers and Web sites. It is seriously the coolest job in the food world.

And my perspective on all of that is pretty much the same as yours. I’ve never been to culinary school or cooked at a posh restaurant. I’ve got a 5-year-old in constant need of feeding, cleaning and ferrying; a journalist wife forever on deadline; and a demanding job with the pressure of a nation watching over my shoulder every time I stand in front of the stove. What I don’t have is time to fuss over dinner. Meals must be fast, flavorful, easy and real.

That’s how I came up with my blunt force approach to cooking. It’s a pretty simple idea. Let high-flavor ingredients do most of the work. Foods that taste great going into the pot need less work from you to taste great when they come out. These are the Parmesan cheeses, balsamic vinegars, jalapeno peppers, chorizos, smoked paprikas and wasabis of the food world.

Cooking this way requires no particular genius or skill, and certainly not much time. I lack all of these. It takes just a bit of thought about which ingredients can best ramp up the flavors of a dish. And it’s my job to make even that easier for you. (http://www.jmhirsch.com/)

Cookbooks by J.M. Hirsch

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My Cookbook

High Flavor, Low Labor: Reinventing Weeknight Cooking

by J.M. Hirsch

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My Cookbook

Venturesome Vegan Cooking: Bold Flavors for Plant-Based Meals

by J.M. Hirsch