Vegetable Kingdom: The Abundant World of Vegan Recipes -- Bryant Terry

<b>NAACP IMAGE AWARD WINNER - "Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations."--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz <p/><b>JAMES BEARD AWARD NOMINEE -</b> IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: <i>The New Yorker, </i> <i>The Washington Post, </i> <i>Vogue, </i> <i>San Francisco Chronicle, </i> <i>Forbes, </i> <i>Food & Wine, </i> <i>Salon, </i> <i>Garden & Gun, </i> <i>Delish, </i> <i>Epicurious</i> <p/>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 <i>Afro-Vegan</i></b> <p/>Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in <i>Vegetable Kingdom</i>, 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. <p/>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