The Conscious Cook is a breakthrough in vegan cuisine. By teaching readers how to make truly satisfying and delicious meals without meat and dairy‚ it makes the shift to a vegan lifestyle easy.
A former steak lover himself‚ Tal Ronnen struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. About 10 years ago‚ he decided that the best way to satisfy his dietary desires was to make food that was good enough for “foodies” and could gratify his cravings for rich flavor and fat. The solution? Vegan meals with substantial proteins that could literally change the way people eat.
Ronnen studied all aspects of non−meat proteins. Today, he’s widely regarded as the expert in the field‚ developing new concepts for meals and sauces and helping to improve textures for food companies such as Gardein (the provider of vegetable proteins used by Morningstar Farms‚ It′s All Good‚ Trader Joe′s brands‚ and the prepared-food department of Whole Foods‚ to name a few).
The Conscious Cook features a center−of−the−plate protein in all of its entrées — a first for vegan cookbooks. Seventy−five original recipes are organized by categories that include starters and small plates‚ soups and salads‚ entrées‚ and desserts. Each recipe is accompanied by stunning full−color photographs.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better