{"product_id":"vegan-soul-kitchen-fresh-healthy-and-creative-african-american-cuisine","title":"Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tInnovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of \n\u003ci\u003eGrub: Ideas for an Urban Organic Kitchen\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBryant Terry\u003c\/b\u003e is a James Beard Award-winning chef and food justice activist. He is the author of \n\u003ci\u003eVegan Soul Kitchen, Afro-Vegan, Vegetable Kingdom \u003c\/i\u003eand \n\u003ci\u003eBlack Food\u003c\/i\u003e. He lives in Oakland, California with his wife and two daughters.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWinner of Treehugger's Green Award for Best Cookbook of 2010 (4\/9\/10)\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNamed a \"Top Ten Vegan Cookbook\" by \u003ci\u003eVegNews\u003c\/i\u003e, July\/August 2010\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAlice Waters\u003c\/b\u003e\n\u003cbr\u003e \"Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!\" \n\u003cb\u003eJohn Robbins, author \u003ci\u003eThe Food Revolution\u003c\/i\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eDiet for a New America\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\"\"Do you think a commitment to healthy eating means enduring bland and boring food? \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e will not only show you otherwise, but will make it easy for you to create fabulously delicious and exotic dishes. Here's proof that natural foods can be fascinating and sensuous. Here are recipes you will enjoy using time and again.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eHeidi Swanson, author of \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e, publisher of 101Cookbooks.com\u003c\/b\u003e\n\u003cbr\u003e \"From gumbo to grits, goobers to greens, \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e dispels the notion that great tasting soul food has to be bad for you. This is a beautiful book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eVan Jones, author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Green Collar Economy\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people's hearts is through their stomachs.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePeter Berley, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Flexitarian Table\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant Terry's warm-hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAnnemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Whole-Food Guide to Strong Bones\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAni Phyo, author \u003ci\u003eAni's Raw Food Kitchen\u003c\/i\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eAni's Raw Food Desserts\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Anyone with soul and good taste will love Bryant's 'African Diaspora' recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAnn Peebles, Singer and Songwriter (and Bryant's Aunt)\u003c\/b\u003e\n\u003cbr\u003e \"That boy can cook!\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eJessica B. Harris, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Welcome Table\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Don't let the Vegan in the title fool you. With food, music, and a zero waste way with watermelon that yields 6 recipes, Bryant Terry's \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e not just for Vegans. Innovative and taste-full recipes like Sweet Cornmeal Coconut Drop Biscuits, and Baked BBQ Black Eyed Peas, make it a book for anyone who wants to eat well.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eJay Foster, Farmer Brown Restaurant\u003c\/b\u003e\n\u003cbr\u003e \"As the chef and owner of Farmer Brown Restaurant, I know firsthand the challenges of bringing soul food to people who haven't tried it. If you're new to this cuisine, Bryant Terry's recipes will open your world; if you're looking for a twist, prepare to be amazed. All I can say is WOW! Thank you Bryant.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eRobin D. G. Kelley, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eFreedom Dreams: The Black Radical Imagination\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant Terry transforms age-old black culinary traditions into what soul food ought to be--food that sustain our bodies, our earth, our sense of community, and our desire for the delicious. For the naysayers who resist the audacity of okra or the soft power of tofu, \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e is the new manifesto that cries out, Yes We Can give up meat and enjoy gastronomic nirvana.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAlondra Nelson, Yale University, author of \u003ci\u003eBody and Soul: The Black Panther Party and the Politics of Race and Health\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e \"A pioneer of the East Coast food justice movement, now hailing from the West Coast home of progressive food politics--where the Black Panther Party's Free Breakfast for Children program made nutrition a key ingredient of social transformation and where Alice Waters started an organic revolution--who else but Chef Bryant Terry could have brought us the finger-licking, ethical eats in \n\u003ci\u003eVegan\u003c\/i\u003e\n\u003ci\u003eSoul Kitchen\u003c\/i\u003e. At a moment when food can harm as well as heal, he has ingeniously re-imagined soul food by going back to the roots and back to the land. Recipes paired with vintage R\u0026amp;B, praise songs and poetry remind us that African diasporic cuisine has always been food for living and a total sensory experience.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"There's no going wrong with Bryant Terry's bible for anyone wanting to cook in the rich southern tradition sans animal (and cholesterol).\" \n\u003cbr\u003e-- \n\u003cb\u003eWhalebone, ?Essential Vegan Cookbooks?\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJames Beard Award-winning chef Bryant Terry's first cookbook, a vegan homage to Southern, African American, and Afro-Caribbean food\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e One of the foremost voices in food activism and justice, Bryant Terry brings soul food back to its roots with plant-based, farm-to-table, real food recipes that leave out heavy salt and refined sugar, \"bad\" fats, and unhealthy cooking techniques, and leave in the down-home flavor. \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e recipes use fresh, whole, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Bryant developed these vegan recipes through the prism of the African Diaspora-cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Named one of the best vegetarian\/vegan cookbooks of the last 25 years by \n\u003ci\u003eCooking Light Magazine, Vegan Soul Kitchen \u003c\/i\u003ereinvents African-American and Southern cuisine -- capitalizing on the complex flavors of the tradition, without the animal products. \n\u003cp\u003e\u003c\/p\u003e With recipes for: Double Mustard Greens \u0026amp; Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits and many more.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/15\/2009 pg. 124 (EAN 9780738212289, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780738212289, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Terry, Bryant\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Balance\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2009-03-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Soul Food|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Diets\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cookery|African American cookery|Cookery, American|Southern style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780738212289\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780738212289\u003c\/p\u003e","brand":"Balance","offers":[{"title":"Default Title","offer_id":52139282170137,"sku":"SP-9780738212289","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780738212289_spiral.png?v=1773916848","url":"https:\/\/westbindery.com\/products\/vegan-soul-kitchen-fresh-healthy-and-creative-african-american-cuisine","provider":"West Bindery","version":"1.0","type":"link"}