Mastering the Art of Plant-Based Cooking

“This is a book I’ll be turning to again and again, not because of any moral or health imperative, but because these recipes are versatile, exciting, and most of all, delicious.”—Bon Appétit“Expansive and encyclopedic.”—Food & Wine“In this doorstopper of a volume, the Washington Post’s Joe Yonan demonstrates the continued evolution of vegan home cooking … while giving readers endless guidance and ideas for making plant-based eating not an occasional experience, but an everyday expectation.”—Saveur“With its exuberant mix of weekend project cooking and easy weeknight meals, this is a foundational book to use on repeat.”—Melissa Clark, The New York Times“Bringing together two dozen vegan or vegetarian chefs and 300-plus recipes, Mastering the Art of Plant-Based Cooking demonstrates once and for all that you needn’t sacrifice taste, texture or excitement in a vegan kitchen.”—NPR “The recipes are inventive, creative, and feel very new.”—New York Magazine “This is a book designed to appeal to every diet and persuasion, whether you’ve been plant-based for years or just starting to flirt with the idea.”—Los Angeles Times “[A] rock solid resource.”—The Seattle Times“This book is the latest definitive guide in cooking vegetables.”—Simply Recipes“Joe Yonan pulls together all the strains of modern plant-based cooking into one, delicious whole. Dependable, thorough, and vibrant.”—Yotam Ottolenghi, cookbook author“In Mastering the Art of Plant-Based Cooking, Joe Yonan (with a well-curated roster of contributors) not only shows readers that vegan food can be made from scratch, with care, but also that its flavors can reflect the bounty of global influence that has forever altered our foodways.”—Alicia Kennedy, author of No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating“This is the most complete, diverse, and delicious collection of vegan recipes I’ve ever seen, and I’m so inspired!”—Hetty Lui McKinnon, cookbook author and food writer“Wowzers. No corner of the world was left unexplored in this multicultural celebration of just great food. Could this book possibly be the last word on plant-based cuisine?”—Miyoko Schinner, activist, author, entrepreneur, and founder of Miyoko’s Creamery“Yonan’s understanding of plant-based cuisine and its history is truly remarkable… . this book is an indispensable resource for anyone who wants to understand the craft of cooking with plants.”—Daniel Humm, chef and owner of Make It Nice / Eleven Madison Park“[Joe Yonan] gives recipes for tofu and tempeh … that will go a long way toward rescuing these foods from the oblivion they have been cast into.”—Deborah Madison, author of An Onion in My Pocket and In My Kitchen“Joe Yonan continues to establish himself as an authority on all things culinary with this masterful contribution to the world of plant-based cuisine.”—Joanne Molinaro, creator of The Korean Vegan

Joe Yonan is the three-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of the bestseller Cool Beans, which was named one of the top cookbooks of the year by Food Network, NPR, Forbes, Wired, and more. Joe writes the Post’s “Weeknight Vegetarian” column. He is also a prolific interviewer for public author events, known for leading entertaining on-stage conversations with such figures as Jose Andres, Madhur Jaffrey, Jacques Pepin, Ruth Reichl, Pati Jinich, Deborah Madison, Claire Saffitz and many more. He teaches cooking classes every year at Rancho La Puerta spa in Tecate, Mexico.