Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques

At nearly 500 pages and with more than 300 recipes this is a comprehensive and friendly vegan cookbook that is also eye-opening.

The recipe for vegan three-bean salad is probably there because how could there be an all-purpose vegan cookbook that didn’t have three-bean salad? But more interesting are dishes which reflect vegan dishes from around the world, such as:

• Peruvian causa rolls, made from potatoes mashed with olive oil, lime juice, and yellow chilies, and filled with beets, avocado, and scallions

• Indian zucchini and corn pakoras with tomato tamarind chutney

• California-inspired tomato and fig salad with smoky chili oil

• Border-crossing miso polenta with peas and asparagus

Author Joe Yonan, food and dining editor of The Washington Post, writes detailed recipes which contain useful cooking cues to help you navigate a dish which might rely on techniques you don’t already know. He flags recipes which are suitable for weeknight cooking, and for more leisurely weekend kitchen sessions.

And he clearly likes good food—and drink. Check out the coconut-based chamomile bourbon milk punch recipe he shares on page 467.

Hardcover. Color photographs throughout.