Published in 2019
335 pages
Part country girl, part city girl, Rebecca Miller Ffrench spends her time between the Catskills and New York City, and has food on her mind—a lot. From foraging in the forest with her family to scouring the city markets for obscure spices, she focuses on making nutritious food delicious and approachable. Rebecca is a cookbook author, recipe developer, writer, and events planner. She has written four cookbooks and co-authored three including The Complete Vegan Cookbook.
Alexandra Shytsman is a recipe developer, food writer, and photographer, and founder of The New Baguette, a blog about plant-based cooking for beginners. Her passion for home cooking and casual entertaining is captured in her first cookbook, Friendsgiving (2017), which received praise from The Kitchn, Refinery 29, and O, The Oprah Magazine, among others. She also co-authored Natural Gourmet Institute’s debut cookbook, The Complete Vegan Cookbook (2019). Originally from Ukraine, Alex immigrated to New York at a young age and has lived there ever since.
Christina Holmes‘s love of shooting began at an early age, while wandering the countryside of her native Michigan. Her passion to shoot still, food, and travel photographs along with her creative endeavors from directing to designing have influenced her style of imagery. Inspired by the natural surroundings she grew up with, Christina creates compositions showcasing modern authenticity, while capturing the beauty of natural light. She has finessed her expertise as a photographer working with some of the country’s most prestigious editorial and advertising clients. Christina currently resides in New York City, yet you will normally find her traveling the globe on assignment.
What is this book about?
From the leading health-focused culinary school comes a comprehensive natural foods bible that shares forty years’ worth of tools and techniques for more than 150 health-supportive recipes.
In its forty-year history, Natural Gourmet has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, Natural Gourmet reveals how to utilize whole seasonal ingredients in creative and delicious ways. You’ll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
