Published in 2011
544 pages
Robin Asbell is the author of three books about cooking with whole, natural foods. Her first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain. Her second book, The New Vegetarian Cookbook, explores delicious meatless cuisine that even meat lovers will enjoy. The follow up is Big Vegan: Over 350 meat-free and dairy-free recipes from the author of New Vegetarian and New Whole Grains (2011). She also writes for many national magazines, such as Clean Eating, Better Homes and Gardens, Taunton’s Fine Cooking, Vegetarian Times, and Real Food. Asbell has many years of experience creating fabulous food in restaurants, and in the homes of private clients. Specializing in natural, healthy food, she works with special diets of all kinds, from gluten free to omnivorous, vegan to over-the top decadent. All those experiences feed into the books she writes and make her food exceptional. She keeps busy traveling the continent, teaching to spread the word about delicious real food.
Kate Sears is a New York-based photographer.
What is this book about?
Veganism has been steadily moving toward the mainstream as more and more people become aware of its many benefits. Even burger-loving omnivores are realizing that adding more plant-based foods to their diet is good for their health and the environment. Big Vegan satisfies both the casual meat eater and the dedicated herbivore with more than 350 delicious, easy-to-prepare vegan recipes covering breakfast, lunch, and dinner. Highlighting the plentiful flavors that abound in natural foods, this comprehensive cookbook includes the fundamentals for adopting a meat-free, dairy-free lifestyle, plus a resource guide and glossary that readers can refer to time and again.
