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

"Washington Post food editor Joe Yonan has been marching in a plant-forward direction for years now, but his latest offering is definitive. Flavor-building details add dimension to basics like Spiced Roasted Tomato Soup and Crunchy Kale Chips “Your Way.” Reach for handfuls of fresh herbs for eerily crablike Lion’s Mane Mushroom Cakes; raid the spice cabinet for Avocado Salad with Dukkah Croutons and Harissa. Bringing together two dozen vegan or vegetarian chefs and 300-plus recipes, Mastering the Art of Plant-Based Cooking demonstrates once and for all that you needn’t sacrifice taste, texture or excitement in a vegan kitchen."