Thankfully, the days are gone when vegan cookbooks were writhingly earnest attempts to replicate food that normally contained meat, eggs, cheese, or other ingredients that were off-limits. The more attractive entries are now written by those who ask, what’s good to do with the ingredients at hand? In this collection from Food52.com columnist Gena Hamshaw, you’ll find an array of simple, everyday vegan dishes that includes a wheat berry and green bean salad with dried cranberries and celery, an eggplant tagine with millet and preserved lemon, and a peach crumble coffee cake. Most practical!
Color photographs throughout. Hardcover.