The Conscious Cook by Tal Ronnen, includes healthy, meatless recipes like Cashew Cream; Beet Ravioli with Balsamic Pickled Figs and Green Garlic Oil; Agave-Lime Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes; and Paella with "Sausage," Nori-Dusted Oyster Mushrooms, and Wine-Braised Artichoke Hearts.
by Tal Ronnen
The Conscious Cook is a breakthrough in vegan cuisine. By teaching readers how to make truly satisfying and delicious meals without the meat and dairy, it makes the shift to a vegan lifestyle easy.
A former steak lover himself, Chef Tal struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. About ten years ago, he decided that the best way to satisfy his dietary desires was to make food that was good enough for "foodies" and could gratify his cravings for rich flavor and fat. The solution? Create vegan meals with substantial proteins that could literally change the way people eat. He studied all aspects of non-meat proteins and today is widely regarded as the expert in the field, developing new concepts for meals and sauces and helping to improve textures for food companies such as Gardein (the provider of vegetable proteins used by Morningstar Farms, It's All Good, Trader Joe's brands, and the prepared food department of Whole Foods, to name a few).
The Conscious Cook features a center-of-the-plate protein in all of its entrees-a first for vegan cookbooks. Seventy-five original recipes are organized by categories that include starters and small plates, soups and salads, entrees, and desserts. Each recipe is accompanied by stunning full-color photographs.
Chef Tal Ronnen is the most celebrated vegan chef working today. In the spring of 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse. He has since catapulted to fame, catering Ellen DeGeneres and Portia de Rossi's vegan wedding, Arianna Huffington's party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate.
This page created April 2010
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