Plant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery.

As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like:

- Smoky Eggplant Harissa Dip
- Chile-Glazed Sweet Potato and Tempeh Hash
- Citrus and Mango Salad with Fresh Turmeric and Cucumbers
- Bibimbap with Spicy Tofu Crumbles
- White Pizza with Crispy Cauliflower and Shitakes
- Enchiladas Five Ways
- Black Tahini Swirled Cheesecake

With numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.

Review

"Mastering the Art of Plant-Based Cooking is packed with so many vibrant, inventive recipes that you won't know what to try first! But that's not all--in this expansive work, Joe and his collaborators dive into the history, ingredients, and techniques behind contemporary vegan cooking, giving you the building blocks to become an expert plant-based cook. This book has a permanent spot in my kitchen. If you love plant-based food, it belongs in yours, too."--Jeanine Donofrio, creator of Love & Lemons and cookbook author

"Finally, a vegan cookbook that presents a total picture of who eats and cooks plant-based food: Everyone! In Mastering the Art of Plant-Based Cooking, Joe Yonan (with a well-curated roster of contributors) not only shows readers that vegan food can be made from scratch, with care, but also that its flavors can reflect the bounty of global influence that has forever altered our foodways."--Alicia Kennedy, author of No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating

"The magnitude of this book is simply staggering. Joe Yonan's masterpiece is a modern and smart blueprint on how to live and thrive on a plant-based diet. This is the most complete, diverse, and delicious collection of vegan recipes I've ever seen, and I'm so inspired!"--Hetty Lui McKinnon, cookbook author and food writer

"A practical guide to plant-based possibilities. Lesson one: Let your vegetables speak for themselves. Joe Yonan pulls together all the strains of modern plant-based cooking into one, delicious whole. Dependable, thorough, and vibrant."--Yotam Ottolenghi, cookbook author

"Wowzers. Forget searching on the internet--whatever recipe you're looking for--or don't even know you're looking for--you can find a better version in Joe Yonan's tome, Mastering the Art of Plant-Based Cooking. No corner of the world was left unexplored in this multicultural celebration of just great food. Could this book possibly be the last word on plant-based cuisine?"--Miyoko Schinner, activist, author, entrepreneur, and founder of Miyoko's Creamery

"Yonan's understanding of plant-based cuisine and its history is truly remarkable. From the building blocks of plant-based home cooking to flavorful and wholesome dishes from around the world, this book is an indispensable resource for anyone who wants to understand the craft of cooking with plants."--Daniel Humm, chef and owner of Make It Nice / Eleven Madison Park

"Joe Yonan's new book on plant-based cooking is thorough enough to appeal to vegans, vegetarians, or meat eaters. But what I really liked is that he gives recipes for tofu and tempeh--so much better when you make your own--that will go a long way toward rescuing these foods from the oblivion they have been cast into."--Deborah Madison, author of An Onion in My Pocket and In My Kitchen

"Joe Yonan continues to establish himself as an authority on all things culinary with this masterful contribution to the world of plant-based cuisine."--Joanne Molinaro, creator of The Korean Vegan

About the Author