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Vegan Flavors of the World: A Culinary Exploration: Plant-Based Recipes From Every Corner Globe: Volume 1
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Vegan Flavors of the World: A Culinary Exploration: Plant-Based Recipes From Every Corner Globe: Volume 1 in Bloomington, MN
Current price: $60.00
Vegan Flavors of the World: A Culinary Exploration: Plant-Based Recipes From Every Corner Globe: Volume 1 in Bloomington, MN
Current price: $60.00
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Size: Hardcover
Vegan Flavors of the World Volume 2: A Deeper Journey - Plant-Based Dishes Inspired by Global Traditions
invites readers to embark on an immersive culinary adventure across twelve culturally rich regions. Following the success of
Volume 1
, which won the 2025 Zibby Award for Best Book for the Foodie, this second volume goes deeper into history, culture, and storytelling while providing over 140 accessible, plant-based recipes that celebrate tradition without compromise.
Each chapter transports the reader to a different country-Canada, Guatemala, Argentina, Colombia, Ireland, Spain, South Africa, Egypt, India, Japan, Lebanon, and Israel-offering a tapestry of flavors and narratives that highlight the spirit of each cuisine. The book blends personal reflections, cultural insights, and food history with practical, approachable recipes, making it both a kitchen companion and an armchair journey.
Highlights include hearty comfort foods such as Canadian-inspired Jackfruit Sloppy Joes, vibrant street snacks like Colombian Arepas with Avocado Salsa, celebratory dishes such as Lebanese Kibbeh with Labneh, and refined plates like Japanese Miso-Glazed Eggplant. Each recipe is carefully adapted to be entirely plant-based while maintaining authenticity, flavor, and respect for its origins. Readers will discover both beloved classics and hidden gems, from Ireland's rustic soda bread to Egypt's fragrant koshari and Israel's mezze traditions.
Visually stunning, the book features original full-color photography, chapter illustrations, and thoughtfully styled images that invite readers to see plant-based cuisine as not only nourishing but also beautiful. Each chapter begins with a cultural introduction and ends with suggested menus for gatherings, encouraging readers to experience global cuisines in the way they are meant to be enjoyed-shared at the table.
What sets this book apart is its ability to bridge cultural education with practical cooking. Rather than focusing only on recipes, it tells the story of food as heritage, identity, and memory, making it ideal for readers who crave more than step-by-step instructions. The approachable tone invites seasoned cooks and curious beginners alike, and the recipes emphasize widely available ingredients with notes for substitutions, ensuring accessibility.
The book avoids the rigid tone often associated with vegan cookbooks. Instead, it takes an inclusive, "flavor-first" approach, inviting all eaters-plant-based, flexitarian, or omnivorous-to engage with the joy of global cuisine. It balances health-conscious choices with indulgent comfort foods, showing that plant-based eating can be both deeply satisfying and culturally authentic.
Vegan Flavors of the World Volume 2
is designed to appeal to multiple audiences: home cooks looking to expand their weekly menus, culinary explorers curious about global traditions, and food lovers seeking a more sustainable way to connect with culture through cuisine. Its blend of travel, storytelling, and plant-based cooking positions it alongside bestselling titles such as
Jerusalem
by Yotam Ottolenghi & Sami Tamimi,
Plenty
by Yotam Ottolenghi, and
Vegan Richa's Everyday Kitchen
by Richa Hingle.
By weaving together recipes, photography, cultural context, and personal voice, this book becomes more than a cookbook-it is an invitation to explore the world through food, one plant-based dish at a time.
invites readers to embark on an immersive culinary adventure across twelve culturally rich regions. Following the success of
Volume 1
, which won the 2025 Zibby Award for Best Book for the Foodie, this second volume goes deeper into history, culture, and storytelling while providing over 140 accessible, plant-based recipes that celebrate tradition without compromise.
Each chapter transports the reader to a different country-Canada, Guatemala, Argentina, Colombia, Ireland, Spain, South Africa, Egypt, India, Japan, Lebanon, and Israel-offering a tapestry of flavors and narratives that highlight the spirit of each cuisine. The book blends personal reflections, cultural insights, and food history with practical, approachable recipes, making it both a kitchen companion and an armchair journey.
Highlights include hearty comfort foods such as Canadian-inspired Jackfruit Sloppy Joes, vibrant street snacks like Colombian Arepas with Avocado Salsa, celebratory dishes such as Lebanese Kibbeh with Labneh, and refined plates like Japanese Miso-Glazed Eggplant. Each recipe is carefully adapted to be entirely plant-based while maintaining authenticity, flavor, and respect for its origins. Readers will discover both beloved classics and hidden gems, from Ireland's rustic soda bread to Egypt's fragrant koshari and Israel's mezze traditions.
Visually stunning, the book features original full-color photography, chapter illustrations, and thoughtfully styled images that invite readers to see plant-based cuisine as not only nourishing but also beautiful. Each chapter begins with a cultural introduction and ends with suggested menus for gatherings, encouraging readers to experience global cuisines in the way they are meant to be enjoyed-shared at the table.
What sets this book apart is its ability to bridge cultural education with practical cooking. Rather than focusing only on recipes, it tells the story of food as heritage, identity, and memory, making it ideal for readers who crave more than step-by-step instructions. The approachable tone invites seasoned cooks and curious beginners alike, and the recipes emphasize widely available ingredients with notes for substitutions, ensuring accessibility.
The book avoids the rigid tone often associated with vegan cookbooks. Instead, it takes an inclusive, "flavor-first" approach, inviting all eaters-plant-based, flexitarian, or omnivorous-to engage with the joy of global cuisine. It balances health-conscious choices with indulgent comfort foods, showing that plant-based eating can be both deeply satisfying and culturally authentic.
Vegan Flavors of the World Volume 2
is designed to appeal to multiple audiences: home cooks looking to expand their weekly menus, culinary explorers curious about global traditions, and food lovers seeking a more sustainable way to connect with culture through cuisine. Its blend of travel, storytelling, and plant-based cooking positions it alongside bestselling titles such as
Jerusalem
by Yotam Ottolenghi & Sami Tamimi,
Plenty
by Yotam Ottolenghi, and
Vegan Richa's Everyday Kitchen
by Richa Hingle.
By weaving together recipes, photography, cultural context, and personal voice, this book becomes more than a cookbook-it is an invitation to explore the world through food, one plant-based dish at a time.
Vegan Flavors of the World Volume 2: A Deeper Journey - Plant-Based Dishes Inspired by Global Traditions
invites readers to embark on an immersive culinary adventure across twelve culturally rich regions. Following the success of
Volume 1
, which won the 2025 Zibby Award for Best Book for the Foodie, this second volume goes deeper into history, culture, and storytelling while providing over 140 accessible, plant-based recipes that celebrate tradition without compromise.
Each chapter transports the reader to a different country-Canada, Guatemala, Argentina, Colombia, Ireland, Spain, South Africa, Egypt, India, Japan, Lebanon, and Israel-offering a tapestry of flavors and narratives that highlight the spirit of each cuisine. The book blends personal reflections, cultural insights, and food history with practical, approachable recipes, making it both a kitchen companion and an armchair journey.
Highlights include hearty comfort foods such as Canadian-inspired Jackfruit Sloppy Joes, vibrant street snacks like Colombian Arepas with Avocado Salsa, celebratory dishes such as Lebanese Kibbeh with Labneh, and refined plates like Japanese Miso-Glazed Eggplant. Each recipe is carefully adapted to be entirely plant-based while maintaining authenticity, flavor, and respect for its origins. Readers will discover both beloved classics and hidden gems, from Ireland's rustic soda bread to Egypt's fragrant koshari and Israel's mezze traditions.
Visually stunning, the book features original full-color photography, chapter illustrations, and thoughtfully styled images that invite readers to see plant-based cuisine as not only nourishing but also beautiful. Each chapter begins with a cultural introduction and ends with suggested menus for gatherings, encouraging readers to experience global cuisines in the way they are meant to be enjoyed-shared at the table.
What sets this book apart is its ability to bridge cultural education with practical cooking. Rather than focusing only on recipes, it tells the story of food as heritage, identity, and memory, making it ideal for readers who crave more than step-by-step instructions. The approachable tone invites seasoned cooks and curious beginners alike, and the recipes emphasize widely available ingredients with notes for substitutions, ensuring accessibility.
The book avoids the rigid tone often associated with vegan cookbooks. Instead, it takes an inclusive, "flavor-first" approach, inviting all eaters-plant-based, flexitarian, or omnivorous-to engage with the joy of global cuisine. It balances health-conscious choices with indulgent comfort foods, showing that plant-based eating can be both deeply satisfying and culturally authentic.
Vegan Flavors of the World Volume 2
is designed to appeal to multiple audiences: home cooks looking to expand their weekly menus, culinary explorers curious about global traditions, and food lovers seeking a more sustainable way to connect with culture through cuisine. Its blend of travel, storytelling, and plant-based cooking positions it alongside bestselling titles such as
Jerusalem
by Yotam Ottolenghi & Sami Tamimi,
Plenty
by Yotam Ottolenghi, and
Vegan Richa's Everyday Kitchen
by Richa Hingle.
By weaving together recipes, photography, cultural context, and personal voice, this book becomes more than a cookbook-it is an invitation to explore the world through food, one plant-based dish at a time.
invites readers to embark on an immersive culinary adventure across twelve culturally rich regions. Following the success of
Volume 1
, which won the 2025 Zibby Award for Best Book for the Foodie, this second volume goes deeper into history, culture, and storytelling while providing over 140 accessible, plant-based recipes that celebrate tradition without compromise.
Each chapter transports the reader to a different country-Canada, Guatemala, Argentina, Colombia, Ireland, Spain, South Africa, Egypt, India, Japan, Lebanon, and Israel-offering a tapestry of flavors and narratives that highlight the spirit of each cuisine. The book blends personal reflections, cultural insights, and food history with practical, approachable recipes, making it both a kitchen companion and an armchair journey.
Highlights include hearty comfort foods such as Canadian-inspired Jackfruit Sloppy Joes, vibrant street snacks like Colombian Arepas with Avocado Salsa, celebratory dishes such as Lebanese Kibbeh with Labneh, and refined plates like Japanese Miso-Glazed Eggplant. Each recipe is carefully adapted to be entirely plant-based while maintaining authenticity, flavor, and respect for its origins. Readers will discover both beloved classics and hidden gems, from Ireland's rustic soda bread to Egypt's fragrant koshari and Israel's mezze traditions.
Visually stunning, the book features original full-color photography, chapter illustrations, and thoughtfully styled images that invite readers to see plant-based cuisine as not only nourishing but also beautiful. Each chapter begins with a cultural introduction and ends with suggested menus for gatherings, encouraging readers to experience global cuisines in the way they are meant to be enjoyed-shared at the table.
What sets this book apart is its ability to bridge cultural education with practical cooking. Rather than focusing only on recipes, it tells the story of food as heritage, identity, and memory, making it ideal for readers who crave more than step-by-step instructions. The approachable tone invites seasoned cooks and curious beginners alike, and the recipes emphasize widely available ingredients with notes for substitutions, ensuring accessibility.
The book avoids the rigid tone often associated with vegan cookbooks. Instead, it takes an inclusive, "flavor-first" approach, inviting all eaters-plant-based, flexitarian, or omnivorous-to engage with the joy of global cuisine. It balances health-conscious choices with indulgent comfort foods, showing that plant-based eating can be both deeply satisfying and culturally authentic.
Vegan Flavors of the World Volume 2
is designed to appeal to multiple audiences: home cooks looking to expand their weekly menus, culinary explorers curious about global traditions, and food lovers seeking a more sustainable way to connect with culture through cuisine. Its blend of travel, storytelling, and plant-based cooking positions it alongside bestselling titles such as
Jerusalem
by Yotam Ottolenghi & Sami Tamimi,
Plenty
by Yotam Ottolenghi, and
Vegan Richa's Everyday Kitchen
by Richa Hingle.
By weaving together recipes, photography, cultural context, and personal voice, this book becomes more than a cookbook-it is an invitation to explore the world through food, one plant-based dish at a time.
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