From Matthew Kenney, long considered a pioneer in raw and vegan cuisine, comes the first definitive vegan cookbook for serious foodies and chefs. Kenney's life work has been his commitment to plant-based innovation as well as culinary nutrition, and in PLANTLAB he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals. Inspired by his experimental kitchen and laboratory located in Belfast, Maine, PLANTLAB will help redefine plant-based cuisine for home cooks and amp up their skills to create beautifully prepared, delicious vegan foods in their own kitchens. From root purees and soups to kale polenta and pizza, the 100+ recipes employ a modern, creative approach that builds on skills as you progress through the book. As the recipes get more advanced, so to do the techniques, and by the end, you will be fermenting and using a smoke gun like a pro. Throughout, Kenney explores elements of the lifestyle that go along with plant-based wellness, expanding on the science behind foods and explaining cutting-edge food technology and innovative techniques, such as using and making nut-based cheeses and artisanal chocolate. Elegantly designed and gorgeously photographed, PLANTLAB celebrates innovative vegan cuisine at the highest level. It is a feast for the senses.
Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York (including Plant Food and Wine) and along the East Coast. He has earned several awards, including being named one of America's Best New Chefs by Food & Wine magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health. In 2009, Kenney founded the world's first classically structured raw food culinary academy. Along with operating his namesake academy and restaurant brand, Kenney is involved in raw food chef and plant-based projects around the world, and travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthy. This is his eleventh book.