With over 30 years of professional cooking experience as a vegetarian food writer, cookbook author, cooking instructor, restaurateur and natural food developer, Miyoko has time and time again heard people exclaim, "Wow! If I could eat like this, I'd be vegan." As the author of three vegan cookbooks (The Now and Zen Epicure, The New Now and Zen Epicure, Japanese Cooking Contemporary and Traditional), Miyoko has been featured numerous times in the media, including publications such as the San Francisco Examiner and Chronicle, New York Post, Vegetarian Times, VegNews, Washington Post, and NPR's Marketplace.

Miyoko was also the founder and CEO of Now and Zen, the company that made the UnTurkey and Hip Whip.

Miyoko currently stars in a whimsical vegan cooking show - Miyoko's Kitchen - which aims to make vegan food both exciting and accessible to not only vegans and vegetarians but mainstream audiences.

Website: www.miyoko.com
Blog: www.miyoko.com/miyokosblog.html

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NEW NOW AND ZEN EPICURE - Gourmet Vegan Recipes for the Enlightened Palate

$19.95

Miyoko Schinner

Miyoko Schinner shares her flair for exquisite dining and her secrets to gourmet cookery as she harmoniously pairs and blends distinctive French, Japanese, Spanish, Italian, Greek, and Indian cuisines in uncommonly delicious—yet uncomplicated to prepare—vegan dishes.

Appetizers and sauces with transformational powers that help dress up any meal to soups that are new versions of traditional favorites get things started. Innovative entrées that range from the very simple to the highly elaborate showcase a range of choices perfect for either family dining or entertaining. Chestnut-Filled Cabbage Rolls with Red Wine Sauce, Paella, Tri-Colored Pepper & Quinoa Charlotte, or French Moussaka are among the mouth-watering selections.

Complete with chapters on vegetable dishes and salads—as well as divine desserts that are nutritious without tasting “healthy” such as Italian Cheeseless cake and Chocolate Dipped Shortbread—The New Now & Zen Epicure highlights how truly exquisite vegan food can taste. Includes color photos.

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ISBN: 9781570671142
Page Count: 256
Publisher: Book Publishing Company
Height: 9.00
Width: 8.00

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ARTISAN VEGAN CHEESE - From Everyday to Gourmet

$24.95

Miyoko Schinner

Gourmet entrepreneur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm.

For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, crème fraîche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrées, and desserts, from Caprese Salad and classic Mac and Cheese to Eggplant Parmesan and her own San Francisco cheesecake.

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ISBN: 9781570672835
Page Count: 192
Publisher: Book Publishing Company
Height: 9.25
Width: 8.00

Miyoko Schinner

Jo Stepaniak

Zoltan Rona