Recommendations from our site
“Her approach is super important in terms of this evolution of vegan cuisine that we’ve seen over the last two or three decades because—again this is my obsession with vegan food—she actually drills down into the technique, rather than being obsessed with the ideology. It’s in the technique that you see the possibilities. And in her book, she shows you how to make really rich caramel, really rich truffles with all of these flavors that are kind of standard maybe in an omnivorous kitchen.” Read more...
Alicia Kennedy, Cooks & Food Writer
