PLANT ACADEMY: THE COOKBOOK is the inspirational cookery manual for tasty and beautiful vegan food , teaching the essential ingredients and key techniques you need to create delicious and stunning plant-based dishes.
Lauren Lovatt , visionary founder of pioneering culinary school Plant Academy and author of Mind Food, shares her unique teaching expertise , demonstrating that whole-food, plant-based cooking is not only rich in textures and flavour profiles but also refined and appetising on the plate.
Focusing on over 50 techniques , including how to make nut milks and cheeses, how to handle ferments and how to create intriguing flavour and texture profiles, this contemporary handbook is a must-have for anyone who wants to elevate their plant-based cooking. Starting with the staple ingredients that should be in every vegan’s pantry, the book moves on to explain all the elements of building a successful plant-based dish, from curating creative combinations to refining the way in which you plate up.
Featuring over 40 recipes , including:
– Seasonal poke bowl
– Massaged kale
– Fermented ginger cheesecake
– Wild Rosti
– Adaptogen adobo
– Courgette cannelloni
With contributions from Plant Academy experts such as celebrated Michelin-green-starred chef Richard Buckley, plant-based food consultant Carolina Chinea, and award-winning author Rachel De Thample alongside striking photography from Sara Kiyo Popowa (@shisodelicious) and delightful illustrations from Sophie Dunster (@Gung_ho_london), this innovative, inspiring cookbook is sure to get you fired up for plant-based living.
สารบัญ
Foreword by Richard Buckley, author of Plants Taste Better and founder of Acorn and OAK restaurants in Bath
Introduction
Before You Begin
Chapter 1: Stocks & Sauces
Introduction by Carolina Chinea, plant-based business coach, chef and co-creator of Plant Academy
Essential Stocks & Sauces
Enhance: Light Stock
Enrich: Dark Stock
Infuse: Smoked Dashi
Reduce: Glace
Flavour Balance
Dressings
Infused
Emulsified
Creamy
Sauces
Seed Pesto
Harissa Sauce
Romesco
Chapter 2: Nuts & Seeds
Introduction
Techniques: Milks and Creams
Plant Milk
Plant Cream
Crunch & Candy
Nut & Seed Butters
Chilli, Rosemary & Molasses Seed Loaf
Cashew Béchamel Tart
Massaged Kale
Milk Chocolate Mousse
Chapter 3: Beans & Legumes
Introduction
Techniques: Sprouting
Cooking
Baking, Binding & Thickening
Fermenting
Tempeh
Bean-otto
Bean Cheesecake
Chickpea Chocolate Truffles
Chapter 4: Grains & Pseudo Grains
Introduction
Techniques: Preparation
Cook
Puff
Sprout
Bloom
Batter
Seasonal Poke Bowl
Buckwheat Flatbreads
Tamales
Lost Rice Bowl
Chapter 5: Plants
Introduction
Techniques: Smoking
Cold Smoking: Smoky Seaweed Carrots
Hot Smoking: Grilled Mushrooms, ‘Mole’ Blanco
Marinade: BBQ Sauce, Smoked Tofu Candy
Nasi Campur
Adaptogen Adobo
Smoked Broccoli Arepa
Chapter 6: The World of Fermentation
Introduction by Rachel de Thample, author, teacher and fermenter
Techniques: The Basics
Lacto Fermentation
SCOBY
Wild Fermentation
Preserving with Salt
Sauerkraut
Sauerkraut Fritters
Kombucha
Kombucha-litas
Ginger & Turmeric Bugs
Preserved Oranges
Preserved Orange Hummus
Chapter 7: The Cheese Module
Introduction
Techniques: Making a Cheese Base
Miso Cheese
Smoked Cheese
Macadamia Ash
Coconut Boursin
Cashew Raclette
Chapter 8: The Missing Ingredient
Introduction by Arthur Potts Dawson, the original green chef, World Food Program Advocacy Chef for the UN and co-author of the Chefs’ Manifesto
Techniques: Sourcing Your Food
Local
Organic
Biodynamic
Foraged
Apple and Walnut Salad
Wild Rosti
Really Good Roasted Roots
Stove-top Flapjacks
Chapter 9: Understanding Adaptogens
Introduction
Techniques: Adaptogens & Potent Plants
Types of Adaptogens
Potent Plants
Medicinal Mushrooms
CBD
Saffron Oats
CBD Salad
Adaptogen Spiked Chocolate
Hot Chocolate Tonic
Chapter 10: Gluten-Free Baking
Introduction
Techniques: The Key Ingredients
Butter
Flax ‘Egg’
Gluten-free Flour Blends
Buckwheat Pumpernickel
Almond, Peanut & Cacao Cookie Sandwiches
Medicinal Mushroom Gataeux
Chapter 11: Raw Desserts
Introduction
Techniques: Sweet Creams and Caramels
Creams
Caramels
Raw Cheesecake
Fermented Ginger Cheesecake
Nut Butter Bars
Chapter 12: Plating 101
Elements of Plating
Radishes & Seed Butter
Courgette Cannelloni
Nut & Seed Soaking Times
About the Author & Contributors
Index
Acknowledgements
Recommended Reading
Plant Academy People
เกี่ยวกับผู้แต่ง
Sara Kiyo Popowa is a food photographer and recipe developer @shisiodelicious with over 106, 000 followers. She is the popular author of Bento Power and The Opinionated Guide to Vegan London. Sara has been an integral part of Plant Academy since the beginning, first coming on board to teach masterclasses about her book Bento Power and photography and going on to open a joint venture with Lauren Lovatt ‘The Food Studio’ where they created the Plant Academy online courses and so much more. Sara’s passion for plants and incredible photography skills brought Plant Academy to life in a brand new way and all of the photos and animations for the courses, online and for this Plant Academy book, have been created by her over the last four years. She shares with Lovatt a devotion to the power of the visual and for communicating plant-based food in a mesmerizingly bold and aesthetic way. This book and all of Plant Academy would not be the same without her.
หนังสืออิเล็กทรอนิกส์เพิ่มเติมจากผู้แต่งคนเดียวกัน / บรรณาธิการ
3,051 หนังสืออิเล็กทรอนิกส์ในหมวดหมู่นี้
