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Vegetable Kingdom: The Abundant World of Vegan Recipes
Goodreads Choice Award
Nominee for Readers' Favorite Food & Cookbooks (2020)More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan
Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.
The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.
Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.
The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.
256 pages, Hardcover
First published February 11, 2020
339 people are currently reading
5714 people want to read
About the author
Bryant Terry
14 books269 followersbryant terry is a multidisciplinary artist, chef, publisher, and author. His studio practice bridges cooking, sculpture, sound, video, and social practice to explore resilience, cultural memory, and liberation. From 2015 to 2022, he served as the inaugural Chef-in-Residence at San Francisco’s Museum of the African Diaspora, curating dynamic programming connecting food, health, farming, art, and activism.
His art and ideas have been featured at leading institutions including the National Museum of African American History and Culture, Harvard Graduate School of Design, Berkeley Art Museum and Pacific Film Archive, The Underground Museum, The Birmingham Museum of Art, Worth Ryder Art Gallery, and The Hammer Museum at UCLA.
As founder and editor-in-chief of 4 Color Books (an imprint of Ten Speed Press/Penguin Random House), he collaborates with visionary creatives of color to produce visually stunning nonfiction books. Notable 4 Color titles include The Scarr’s Pizza Cookbook by Scarr Pimentel, My Cambodia by Nite Yun with Tien Nguyen, The Black Yearbook by Adraint Khadafhi Bereal, and The Memory of Taste by Tu David Phu and Soleil Ho. Forthcoming works include cookbooks by Carla Hall, Nasim Lahbichi, Rashad Frazier, and Amethyst Ganaway.
terry’s achievements in the publishing world include authoring five highly acclaimed cookbooks, editing and curating an anthology, Black Food, and serving as the editor of The Best American Food and Travel Writing 2025. His work has earned him prestigious honors, including a James Beard Award, an NAACP Image Award, and an Art of Eating Prize. His book Black Food received widespread praise and was hailed as the most critically acclaimed American cookbook of 2021.
terry is the recipient of numerous grants and residencies, including those from the Headlands Center for the Arts (Graduate Fellowship), Open Society Foundations (Community Fellowship), the W.K. Kellogg Foundation (Food and Society Fellowship), UC Berkeley’s Black Studies Collaboratory (Artist Fellowship), and the East Bay Fund for Artists.
terry completed an MFA in Art Practice at UC Berkeley in 2025. He holds an MA in History from NYU and received his culinary training at the Natural Gourmet Institute. He presents frequently around the country as a keynote speaker at community events, conferences, and colleges.
His art and ideas have been featured at leading institutions including the National Museum of African American History and Culture, Harvard Graduate School of Design, Berkeley Art Museum and Pacific Film Archive, The Underground Museum, The Birmingham Museum of Art, Worth Ryder Art Gallery, and The Hammer Museum at UCLA.
As founder and editor-in-chief of 4 Color Books (an imprint of Ten Speed Press/Penguin Random House), he collaborates with visionary creatives of color to produce visually stunning nonfiction books. Notable 4 Color titles include The Scarr’s Pizza Cookbook by Scarr Pimentel, My Cambodia by Nite Yun with Tien Nguyen, The Black Yearbook by Adraint Khadafhi Bereal, and The Memory of Taste by Tu David Phu and Soleil Ho. Forthcoming works include cookbooks by Carla Hall, Nasim Lahbichi, Rashad Frazier, and Amethyst Ganaway.
terry’s achievements in the publishing world include authoring five highly acclaimed cookbooks, editing and curating an anthology, Black Food, and serving as the editor of The Best American Food and Travel Writing 2025. His work has earned him prestigious honors, including a James Beard Award, an NAACP Image Award, and an Art of Eating Prize. His book Black Food received widespread praise and was hailed as the most critically acclaimed American cookbook of 2021.
terry is the recipient of numerous grants and residencies, including those from the Headlands Center for the Arts (Graduate Fellowship), Open Society Foundations (Community Fellowship), the W.K. Kellogg Foundation (Food and Society Fellowship), UC Berkeley’s Black Studies Collaboratory (Artist Fellowship), and the East Bay Fund for Artists.
terry completed an MFA in Art Practice at UC Berkeley in 2025. He holds an MA in History from NYU and received his culinary training at the Natural Gourmet Institute. He presents frequently around the country as a keynote speaker at community events, conferences, and colleges.
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Displaying 1 - 30 of 100 reviews
September 23, 2020
I always love Bryant Terry's cookbooks, even though I find most of the recipes a little too fussy for the amount of time and inclination I have available (sorry, I am not even remotely tempted to shred peanuts with a microplane). But I like the way he writes about food, his playlists are always fun, and I would absolutely eat any of this stuff if someone else were to do the work and cook it for me!
I will probably try a couple of the recipes with slight modifications. Even though he says to follow the recipe exactly for the first time, I'm going to just leave my peanuts whole, or maybe crushed, thank you very much! But then, I am pretty much incapable of following a recipe exactly even if it only has three ingredients and all you do is dump them all together and stir. I can't help it.
I will probably try a couple of the recipes with slight modifications. Even though he says to follow the recipe exactly for the first time, I'm going to just leave my peanuts whole, or maybe crushed, thank you very much! But then, I am pretty much incapable of following a recipe exactly even if it only has three ingredients and all you do is dump them all together and stir. I can't help it.
July 30, 2020
The recipes are delicious, but I found the organization of the book challenging. The book is arranged by type of vegetable, the result of which is that if you're looking for a main dish, or a side dish, or an app, you have to just flip thru everything to figure out what's what. There were also a few recipes where it wasn't readily apparent up front how much time everything would require. There'd be a prep step where it then says "let this marinate for an hour" or "now add the 'xxx' whose recipe is on page n". Having not read thru the entire recipe in advance, I though I'd be preparing dinner for an hour and end up doing 3 hours of work.
July 15, 2020
I've made about 15 recipes and they have varied from very good to amazing. This book is also so much fun to cook from, if you like to cook! If you don't like to cook or are looking for quick and easy recipes, move along. But if you want meals that are exploding with flavor then this is the book for you. They take some effort but the results are completely worth it.
October 24, 2020
While there are a bunch of interesting ideas here, not a single thing (outside of routine items like smashed potatoes) sounded particularly tasty such that I would make it. Nor would I order most of this at a restaurant. So glad I didn’t purchase this, but instead checked it out from the library.
August 25, 2020
Bryant Terry's cookbooks are so much fun. His absolute love of food and cooking shines through on each page, but what I always get the biggest kick out of are his music playlists (every meal gets its own song) and the personal stories he uses to introduce each recipe.
Indeed, so many of these stories are reminders that traditions can change, and we can still honor our families, history, and heritage even if we tweak the recipes to make them healthier, more sustainable, and more humane. Like the famous Maya Angelou quote says, "When you know better, you do better."
Many of the recipes in this book are complex and often time-consuming, so if I were rating them solely on their usefulness to me, it wouldn't get as many stars. There are a few I'm willing to try, but most of them are simply above my skill set. I am still thankful for Terry's recipe for Sunny Citrus Collards, which has been a regular part of my recipe rotation for a long time now.
Indeed, so many of these stories are reminders that traditions can change, and we can still honor our families, history, and heritage even if we tweak the recipes to make them healthier, more sustainable, and more humane. Like the famous Maya Angelou quote says, "When you know better, you do better."
Many of the recipes in this book are complex and often time-consuming, so if I were rating them solely on their usefulness to me, it wouldn't get as many stars. There are a few I'm willing to try, but most of them are simply above my skill set. I am still thankful for Terry's recipe for Sunny Citrus Collards, which has been a regular part of my recipe rotation for a long time now.
December 4, 2020
I read a lot of cookbooks, but this one is by far one of my favorites in a long time. Terry incorporates a curated song for each recipe as well as tender stories from his own life. Even though I’m not a vegan, I’ve enjoyed everything that I have made from this book thus far. No lacking in flavor! I also enjoyed expanding my culinary horizons by learning recipes taken from a rich cultural history. These components make the recipes all the more special. (and therefore, the meal more tasty, because it comes from the heart!)
March 12, 2020
I love vegetables but couldn’t find one recipe to make. Maybe if I were a vegan?
November 19, 2020
Beautiful and fun to read, but will probably only make 2-3 of these recipes because I am lazy and these generally have many many steps.
December 18, 2020
Every recipe I tried was 100% worth the time and effort. This isn't a quick meal cookbook, but for people who love food, who love to prepare meals and love to savour what you make.
June 14, 2021
Overall a great cookbook, what I made tasted good/great.
However the recipes can be a bit labor intensive, the most annoying of this is recipes that actually require multiple recipes to complete (ie the cover picture dish recipe requires 3 other recipes from the book) or a dish requires much chopping/dicing (given my knife skills I'm probably taking 5-10x to chop/dice than a professional like Terry) and lastly I do prefer pictures of all the finished dishes.
What I made
Warm butter bean salad - fantastic, I had a long standing bias against lima beans that this dish destroyed. Will definitely make again. (requires making separate recipe for pili pili oil)
Dirty Cauliflower - delicious, used shiitake mushrooms instead of porcini which I couldn't find anywhere. would definitely make again but with a least double the cremini mushrooms.
Pikliz - basic in a good way pickle, definitely see how you could switch up the veggies and heat.
Stewed Peppers - another basic recipe, liked the inclusion of mini sweet peppers, but not convinced the extra vinaigrette that had to be made impacted the dish.
Here's my little side rant about the additional sauces, etc needed for recipes that I see in many professional chef cookbooks and is present here. The Pili Pili oil, mentioned above, the recipe makes one cup, it's good for 2 weeks, the butter bean salad recipe called for 2 tablespoons - what do you do with the rest? I've just wasted almost a cup of good olive oil. and when you look at the index for pili pili it only has the recipe listed not any of the recipes that use it.
However the recipes can be a bit labor intensive, the most annoying of this is recipes that actually require multiple recipes to complete (ie the cover picture dish recipe requires 3 other recipes from the book) or a dish requires much chopping/dicing (given my knife skills I'm probably taking 5-10x to chop/dice than a professional like Terry) and lastly I do prefer pictures of all the finished dishes.
What I made
Warm butter bean salad - fantastic, I had a long standing bias against lima beans that this dish destroyed. Will definitely make again. (requires making separate recipe for pili pili oil)
Dirty Cauliflower - delicious, used shiitake mushrooms instead of porcini which I couldn't find anywhere. would definitely make again but with a least double the cremini mushrooms.
Pikliz - basic in a good way pickle, definitely see how you could switch up the veggies and heat.
Stewed Peppers - another basic recipe, liked the inclusion of mini sweet peppers, but not convinced the extra vinaigrette that had to be made impacted the dish.
Here's my little side rant about the additional sauces, etc needed for recipes that I see in many professional chef cookbooks and is present here. The Pili Pili oil, mentioned above, the recipe makes one cup, it's good for 2 weeks, the butter bean salad recipe called for 2 tablespoons - what do you do with the rest? I've just wasted almost a cup of good olive oil. and when you look at the index for pili pili it only has the recipe listed not any of the recipes that use it.
July 2, 2020
You know you’re reading a good cookbook when you occasionally have to stop and pick your jaw up off the ground, shake your head, or just stop and take a breather because the sheer force of “what did he do there?!” knocks the wind out of you.
Much like Afro-Vegan, this book left me in awe of what good technique and inventive methods can do to humble, unassuming vegetables. Where Afro-Vegan brought together African and Caribbean heritage with Southern American cuisine (along with a good dose of social consciousness), Vegetable Kingdom throws Asian influence into the mix and the results are incredible. Cornbread muffins with hot pepper jelly and whipped sweet corn (!!!) and barbecue carrots with slow-cooked white beans play alongside tempura-fried squash blossoms with eggplant-almond stuffing and taro fire fries with herb aioli. I want to eat it all! Once again Bryant Terry brings an excellent array of spice blends and clever sauces and pickles that help build so much flavor into his dishes.
I find myself looking at familiar vegetables and dishes in a whole new light. I can’t wait to get to the farmers market and see what’s there. I’m even placing an order for some heirloom beans from Rancho Gordo so I can really dig in to some of these recipes. Five star, slow clap, wow wow wow, I want to taste it all right now.
Much like Afro-Vegan, this book left me in awe of what good technique and inventive methods can do to humble, unassuming vegetables. Where Afro-Vegan brought together African and Caribbean heritage with Southern American cuisine (along with a good dose of social consciousness), Vegetable Kingdom throws Asian influence into the mix and the results are incredible. Cornbread muffins with hot pepper jelly and whipped sweet corn (!!!) and barbecue carrots with slow-cooked white beans play alongside tempura-fried squash blossoms with eggplant-almond stuffing and taro fire fries with herb aioli. I want to eat it all! Once again Bryant Terry brings an excellent array of spice blends and clever sauces and pickles that help build so much flavor into his dishes.
I find myself looking at familiar vegetables and dishes in a whole new light. I can’t wait to get to the farmers market and see what’s there. I’m even placing an order for some heirloom beans from Rancho Gordo so I can really dig in to some of these recipes. Five star, slow clap, wow wow wow, I want to taste it all right now.
January 2, 2021
Gorgeous recipes, gorgeous photos, playlists for every meal. But every dish is overwhelmingly haute cuisine. The recipes all have three components, each with 5-10 different ingredients. These are great recipes for a vegan restaurant. I could maybe use some if I was throwing a fancy vegan dinner party. They are not meant to be for the life I actually live.
June 12, 2023
I have enjoyed cooking from Bryant Terry's book Afro-Vegan, and so was happy to pick up this one and anticipate enjoying the recipes just as much. I love his inclusion of musical playlists in his cookbooks, his incorporation of conversations about food justice, his celebration of his ancestors' food traditions, and his inclusion of backstories of how he learned about or was inspired to construct each recipe (I found myself smiling, in this one, as he'd mention one or both of his daughters particularly liking a dish and got a good laugh at his mention of trying poutine while in Toronto).
The book is organized into chapters based on vegetable components -- seeds, stems, fruits, tubers, etc. -- noting that he aims to use all parts of a plant where possible. While quite a few of the recipes seem quick to make, many do involve making other recipes for individual components first -- it's definitely a book where I'd recommend reading the recipe you want to make a day ahead just to make sure you have time; the 'Cupboard' section (which features spice blends, infused oils, condiments, etc) is comprised of very easy to make recipes with a few ingredients for the most part, but some do involve letting the ingredients simmer for a few hours or sit overnight, so do need a bit of planning ahead. I'm seldom excited about the prospect of making my own oils and vinegar blends ahead of time but these look fantastic and I can imagine making and incorporating them into dishes I already like. I was pleased to see that, with the exception of one very inexpensive item, there are no cooking utensils or appliances required here that I don't already own; the ingredients are also accessible to me for the most part, and in many cases are items that are routinely on my grocery list or in my fridge already. In reading through Vegetable Kingdom I've flagged about 20 recipes I'd like to try right away that I think both I (vegan) and my partner (omnivore) would both really like. Look forward to checking out more of Terry's books in future!
The book is organized into chapters based on vegetable components -- seeds, stems, fruits, tubers, etc. -- noting that he aims to use all parts of a plant where possible. While quite a few of the recipes seem quick to make, many do involve making other recipes for individual components first -- it's definitely a book where I'd recommend reading the recipe you want to make a day ahead just to make sure you have time; the 'Cupboard' section (which features spice blends, infused oils, condiments, etc) is comprised of very easy to make recipes with a few ingredients for the most part, but some do involve letting the ingredients simmer for a few hours or sit overnight, so do need a bit of planning ahead. I'm seldom excited about the prospect of making my own oils and vinegar blends ahead of time but these look fantastic and I can imagine making and incorporating them into dishes I already like. I was pleased to see that, with the exception of one very inexpensive item, there are no cooking utensils or appliances required here that I don't already own; the ingredients are also accessible to me for the most part, and in many cases are items that are routinely on my grocery list or in my fridge already. In reading through Vegetable Kingdom I've flagged about 20 recipes I'd like to try right away that I think both I (vegan) and my partner (omnivore) would both really like. Look forward to checking out more of Terry's books in future!
October 25, 2020
I loved that this vegan cookbook wasn't just a rehash of some very common recipes that you see everywhere. There are some unique and delicious recipes in here. Some of them have ingredients I am not familiar with or don't have easy access to but I was able to substitute. I made the cabbage rolls out of here and wow the sauce for them was delicious. I also made the vegan po'boy which I definitely would recommend along with the coleslaw to serve with them. Having heard about how great po boys are it was nice to finally be able to experience the vegan version of them. The recipes can be a little bit labour intensive and have multiple steps so they are perfect for weekend cooking.
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March 15, 2021I don’t plan on making any recipes from this book - they all look like too much work.
January 4, 2024
Beautiful concept and photography - a few recipes we are likely to try. Lots of the recipes were more like "here's an idea for cooking this one veggie" rather than entrees.
June 14, 2025
So, soooo good!
October 29, 2020
Beautiful photos, well written recipes. For me, the dishes were not to my liking,
January 26, 2020
I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.”
This book is full of beautiful photographs and luscious recipes. I can’t wait for my family to try some of the dishes!
This book is full of beautiful photographs and luscious recipes. I can’t wait for my family to try some of the dishes!
November 25, 2020
I am not a vegan, and this cookbook did not convince me to give up eggs. That said, some of the recipies look fantastic.
I am torn about how I feel about playlists to go along with my cooking; my initial thought is "negative"but I haven't actually listened to them, so I can't really judge. Further updates as warrant.
I am torn about how I feel about playlists to go along with my cooking; my initial thought is "negative"but I haven't actually listened to them, so I can't really judge. Further updates as warrant.
February 11, 2020
I am familiar with Bryant Terry's earlier book, Afro-Vegan, so I was curious to see how this book is. It is also well written, has beautiful photography, and I was pleased to read that he had tested the recipes with his daughters and could therefore state that they are "kid-friendly."
The recipes are creative, even the simple ones. I prepared the Oven-Roasted Zucchini and my family loved it. A nice, simple way to prepare squash that is company-worthy. I also prepared the Memphis Coleslaw, which was a nice take on this side salad. I look forward to trying more recipes.
Probably one of the best parts of this cookbook is the playlist in the beginning of the book - what the author calls a "soundtrack" for his recipes. Awesome! I discovered a lot of new music (for me) this way.
Thanks for the free book, @tenspeedpress!
The recipes are creative, even the simple ones. I prepared the Oven-Roasted Zucchini and my family loved it. A nice, simple way to prepare squash that is company-worthy. I also prepared the Memphis Coleslaw, which was a nice take on this side salad. I look forward to trying more recipes.
Probably one of the best parts of this cookbook is the playlist in the beginning of the book - what the author calls a "soundtrack" for his recipes. Awesome! I discovered a lot of new music (for me) this way.
Thanks for the free book, @tenspeedpress!
February 11, 2020
This is a very beautiful, sophisticated vegetarian cookbook. The photography is amazing. The recipes are delicious. This is not a simple, throw it together cookbook. It has inspired, complicated recipes with many ingredients, however the instructions are very clear and well written. . This is a must for vegans and vegetarians. Thanks for the free book, @tenspeedpress!
November 16, 2020
Beautiful edition but I didn't find any recipe that I would like to make.
May 13, 2020
Another cookbook ? Only vegetables ? YES, YES, YES !!
Vegetable Kingdom by Bryant Terry takes us on a fresh, new journey into the world of vegan recipes. But, more importantly, this cookbook offers new and interesting recipes for vegetable side dishes for the non vegan. Vegetable Kingdom begins with a simple tools list and a music playlist. You read that right ! The recipes that follow are easy, ingredients are found in most homes or are accessible. What I most liked about the book is that the chapters are not based on courses such as appetizer, main course, side dish. Rather, it is base on the type of vegetable - seeds ( beans, corn, peas), bulbs (fennel, leeks, spring onions), stems (asparagus, celery, kohlrabi). You get the idea. This freed me to purchase any vegetable that strikes my fancy knowing that I could just look up the right chapter for it in Vegetable Kingdom to prepare it. I am so glad to have this cookbook to encourage me to purchase and prepare more vegetables and not rely on meat as the star of every meal.This is the book I didn’t know I needed !! Thanks for the free book @tenspeedpress! I received a free copy from Ten Speed Press in exchange for a free and unbiased review.
Vegetable Kingdom by Bryant Terry takes us on a fresh, new journey into the world of vegan recipes. But, more importantly, this cookbook offers new and interesting recipes for vegetable side dishes for the non vegan. Vegetable Kingdom begins with a simple tools list and a music playlist. You read that right ! The recipes that follow are easy, ingredients are found in most homes or are accessible. What I most liked about the book is that the chapters are not based on courses such as appetizer, main course, side dish. Rather, it is base on the type of vegetable - seeds ( beans, corn, peas), bulbs (fennel, leeks, spring onions), stems (asparagus, celery, kohlrabi). You get the idea. This freed me to purchase any vegetable that strikes my fancy knowing that I could just look up the right chapter for it in Vegetable Kingdom to prepare it. I am so glad to have this cookbook to encourage me to purchase and prepare more vegetables and not rely on meat as the star of every meal.This is the book I didn’t know I needed !! Thanks for the free book @tenspeedpress! I received a free copy from Ten Speed Press in exchange for a free and unbiased review.
February 12, 2020
While I am not vegan, I am always interested in trying new foods. When I recieved this cookbook in exchange for an honest review (thanks for the free book, @tenspeedpress!!!), I was surprised and excited to see what it held. I was not disappointed.
Bryant Terry combines culture, tradition, and newer ideas to create well thought out dishes designed to enhance your taste buds without the use of animal products. And he even includes a playlist to go along with the recipes. I enjoy listening to music while preparing food, and it's even better to be recommended music to go along with what I am preparing. I also enjoy the recommendations for kitchen tools toward the beginning of the cookbook and the basics from several recipes gathered in the back for quick reference.
While I will find it difficult to locate several of the ingredients in recipes, there are still several that I can enjoy. I look forward to the several meals this cookbook will bring to me and those I love.
Bryant Terry combines culture, tradition, and newer ideas to create well thought out dishes designed to enhance your taste buds without the use of animal products. And he even includes a playlist to go along with the recipes. I enjoy listening to music while preparing food, and it's even better to be recommended music to go along with what I am preparing. I also enjoy the recommendations for kitchen tools toward the beginning of the cookbook and the basics from several recipes gathered in the back for quick reference.
While I will find it difficult to locate several of the ingredients in recipes, there are still several that I can enjoy. I look forward to the several meals this cookbook will bring to me and those I love.
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July 1, 2022Whether you’re a carnivore or not, if your vegetable cooking needs a little spice, check out exuberant vegan chef Bryant Terry, who adopts Afro-diaspora recipes for vegan cooking. His delicious recipes blend African, Caribbean, Southern & sometimes Asian flavors, served up with a literal kitchen music playlist for each. Afro-Vegan is a straightforward cookbook, though each section begins with some history. In Vegetable Kingdom, Terry branches out with more commentary, friendly storytelling and history; the recipes are arranged by main ingredient, sorted by type– roots, seeds, fruit etc. Though some use unusual ingredients, most require only a trip to the grocery. A homey attitude and gorgeous photos will appeal to even those not feeding vegetarians or trying a low-meat diet.
June 14, 2020
One of my all time favourite cookbooks! There are a lot of interesting recipes that use flavours I didn’t have a lot of experience with before, and techniques I wasn’t familiar with, and it has been great to learn more about these dishes and their origins. The photos are beautiful, and the playlist to go along with the recipes is a lot of fun. This cookbook is perfect for impressing your snobby vegan friends at dinner parties, cooking for yourself on weeknights, or for big family dinners with people of all ages and food preferences. We cook from it multiple times a week and I’ve been recommending it to everyone.
December 22, 2020
Received on the same day as Oakely's (another celebrity chef) Plants Only Kitchen, this vegan cookbook is more centered on food than face recognition. It features many more recipies, and most of them are New American and African-American fusion cuisine. This book is more adventurous, featuring foods many average Americans aren't familiar with: (sunchokes, millet) but has plenty of grocery store staples, too.
Get Terry's book as an intermediate step in your vegan or veggie-centered food journey. It's an intelligent book with photos verging on artistry and hundreds of healthy vegan recipes.
Get Terry's book as an intermediate step in your vegan or veggie-centered food journey. It's an intelligent book with photos verging on artistry and hundreds of healthy vegan recipes.
October 7, 2021
These are innovative, creative, and easy to follow vegan recipes, with helpful notes for even experienced cooks. The recipes for sauces and seasoning mixes in the Cupboard section in back are sure to become staples. Most readers will know most of the ingredients, but typically will not have used all of them often. These are not oil-laden, but healthy vegan fare.
If you are on a FODMAP diet, many, many of these recipes are out of bounds since onion and garlic are featured widely, along with many other high FODMAP foods. Jains should forget this book entirely, for nearly every recipe features a forbidden food.
If you are on a FODMAP diet, many, many of these recipes are out of bounds since onion and garlic are featured widely, along with many other high FODMAP foods. Jains should forget this book entirely, for nearly every recipe features a forbidden food.
December 30, 2021
This is a beautiful cookbook, full of wonderful recipes and beautiful photos, including many for pantry staples like garam masala, za'atar, lots of other seasonings, and a variety of broths. Many of the recipes may look or sound a bit complicated, but once you actually get started (and it definitely helps to lay out everything you'll need before you get started), it's not so bad. Bryant Terry's intention for this cookbook is to make meal prep easier and also kid-friendly, which is something that greatly appeals to me. This is an excellent addition to anyone's cookbook collection, whether you are vegan or simply want to increase and diversify your veggie intake.
Displaying 1 - 30 of 100 reviews