The Plant-Forward Handbook
$242.91
- Hardcover
1008 pages
- Release Date
11 January 2026
Summary
The Plant-Forward Handbook is the ultimate guide for chefs embracing plant-based cuisine, featuring 200 products, 200 techniques, and 190 recipes, all designed with training and quality in mind
The Plant-Forward Handbook is crafted as an essential resource for professional chefs aiming to master plant-based cuisine, a rising demand in the culinary world. This comprehensive guide presents an impressive array of knowledge with over 200 products and techniques, …
Book Details
| ISBN-13: | 9782386220715 |
|---|---|
| ISBN-10: | 2386220710 |
| Author: | Frederic Jaunault, Luc Fontaine, Jerome Leniaud |
| Publisher: | BPI |
| Imprint: | BPI |
| Format: | Hardcover |
| Number of Pages: | 1008 |
| Release Date: | 11 January 2026 |
| Dimensions: | 170mm x 270mm |
You Can Find This Book In
Frederic Jaunault
Frédéric Jaunault, a Meilleur Ouvrier de France in Primeur, is the founder of the Académie du Fruit et Légume and is dedicated to promoting healthy eating.
Jean-Michel Truchelut, a food engineer and instructor, combines nutrition with culinary techniques for a fresh approach to healthy cooking.
Pierre-Paul Zeiher, a former culinary instructor and chef, brings extensive experience from top culinary schools and establishments.
Jérôme Leniaud, an accomplished chef passionate about plant-based cuisine, served as the executive chef for Bonduelle Group, where he explored the vast potential of plant-based products.
Luc Fontaine, with over 30 years in plant-forward cuisine, led culinary R&D at Bonduelle, focusing on creating delicious and responsible dishes.
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