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NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker,The Washington Post,Vogue,San Francisco Chronicle,Forbes,Food & Wine,Salon,Garden & Gun,Delish,Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan
Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom “In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America “[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)
NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker,The Washington Post,Vogue,San Francisco Chronicle,Forbes,Food & Wine,Salon,Garden & Gun,Delish,Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan
Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom “In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America “[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Excerpts-
From the book
Introduction
Fennel for Zenzi Vegetable Kingdom is inspired by my daughters, Mila and Zenzi. They have blessed this book like my ancestors blessed meals, by humbling me to that which is greater than myself. When Mila pulls a gloriously resonant hum out of her cello and when Zenzi dances in energetic spins and wild flourishes, they are turning the love and effort I pour into them into a vitality and power that they will carry far beyond what I could ever know. I wrote this book to make a diversity of foods of the plant kingdom irresistible to them, to inspire their curiosity, and to show them the pleasure of a lifelong adventure with good, nourishing food. That mission drives this book.
Vegetable Kingdom reflects the essence of how my wife, Jidan, and I root and raise our children. Mila and Zenzi have been rooted in the garden with farm-fresh ingredients and raised on a diversity of dishes, springing from the deep well of Black and Asian foodways. We help shape their multicultural identity organically by creating and consuming Afro-Asian food and the spectrum of flavors they engage, often in the same meal. While I emphasize ingredients, cooking techniques, and classic dishes of the African Diaspora, Jidan does the same with Asian food—Chinese, Japanese, and Vietnamese. So this book features a number of ingredients and flavors from East and Southeast Asia, sub-Saharan Africa, the Caribbean, and the American South. With such an expanse of cultural ground to cover, it is serendipitous that it was the Mediterranean—a region at the crossroads of Africa, Asia, and Europe—and one of its hardiest vegetables, fennel, that acted as a catalyst for unifying the dynamic spirit and energy that permeates this book.
A few years ago, I was at the farmers’ market checking out the late summer/early fall bounty: flavorful Seascape strawberries, fresh cranberry shelling beans, vibrant Red Burgundy okra, and plump pomegranates, to name a few. That morning, fennel was all over the place. The bulbs glowed bright white. The stalks and fronds were moist and fresh, and their aniselike aroma was strong. One stand offered samples of crunchy sweet slices with fresh lemon juice squeezed over them. I had never really bought fennel unless a recipe required it, but that day the fennel was calling me! Ya boy bought four bunches on the strength of that smorgasbord for the senses. Driving home, I decided I would use every part of the fennel. I envisioned the feathery fronds as a garnish, flashing back to Instagram posts by some of my favorite chefs (like JJ Johnson, Rob McDaniel, and Jeremy Fox), creatively balancing color and making dishes pop by arranging fresh herbs, microgreens, and citrus zest on top of them. I figured I would put the fennel stems into the freezer, along with other vegetable scraps reserved for stocks. I had no idea how I would cook the bulb that day, even though it’s the only part I really used in the past.
Regardless of how I prepared the fennel, I was a little nervous that Zenzi, my five-year-old, would not be into it. Mila, my eight-year-old, has always had an adventurous palate; she loves to try different cuisines and takes pride in eating unfamiliar dishes. Zenzi, on the other hand, would be happy if she had pasta, bread, and crackers at every meal.
My other goal was to create a dish through the lens of the African Diaspora. Inspired by visual artists Romare Bearden, Jean-Michel Basquiat, Deborah Roberts, and Derrick Adams, as well as some of my favorite hip hop producers like Prince Paul, The Bomb Squad, DJ Premier, RZA, Organized Noise, and Madlib, I have approached...
About the Author-
Bryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times, Washington Post, and San Francisco Chronicle, and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
Reviews-
Starred review from December 2, 2019 With four Afro- and soul-centric vegan cookbooks to his credit, Terry (Afro-Vegan) enriches this 100-plus recipe collection with flavors from the Far East, the South, and the Caribbean. His perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks. Tofu is sparingly deployed while carrots (barbecued carrots with white beans) and sunchokes (rigatoni with sunchoke-tomato sauce) are thoroughly and creatively exploited. About a quarter of the cookbook’s preparations call for a sub-recipe—a seasoning blend, infusion, or “cream”—all of which can be found in the author’s “Cupboard” chapter. So it’s a good idea to flip back to that final section and take note of the timing involved: smoky-spicy green sauce comes together quickly and can be used right away, while the onion-thyme cream needs an eight-hour head start. Readers will learn why he soaks dried grits overnight (less cooking time, creamier texture) and sprinkles salad greens with lemon juice and salt before any dressing is applied (brighter flavor). And each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.
February 1, 2020
Terry's approach to food and its preparation is complex, even when recipes are simple. His previous book, Afro-Vegan, explored dishes of the African diaspora. This newest work broadens the global reach with international influences that blend traditional methods with the culinary techniques and training of the James Beard Award-winning chef and writer. Vegetables are the stars throughout; Terry is an advocate for a vegan diet that respects the foodways and cultures of various communities. Historical and generational connections to food and its preparation are related to his personal experiences. Recipes range from simple creamy cauliflower to complex millet roux mushroom gumbo, which includes detailed instructions for creating a vegan, gluten-free take on classic roux. A closing "cupboard" filled with recipes for flavored oils and vinegars, sauces, and seasonings enhance and amplify the taste profile of recipes throughout. VERDICT New and experienced cooks will find flavor-forward vegan dishes, complete with a curated playlist, in this worthy successor to the author's previous books, which also stands on its own.--Jeanette McVeigh, formerly Univ. of the Sciences, Philadelphia
Copyright 2020 Library Journal, LLC Used with permission.
December 1, 2019 James Beard Award-winning chef and activist Terry (Afro-Vegan, 2014) brings a collection of plant-based recipes that are focused on using whole foods to create satisfying taste and texture for eaters of all ages. Many vegan cookbooks rely on meat substitutes and other ingredients that have been invented to take the place of animal-derived items, but here there are simply vegetables, herbs, and spices combined in ways that make the most of flavor. Grouped by the part of the plant one eats (seeds, fruits, stems, roots, and more), the recipes cover nearly 30 different primary ingredients with four distinctive preparations for each. These are not your typical vegan cookbook entries, as Terry's ability to address each ingredient innovatively results in preparations that feel fresh while honoring the vegetables' inherent qualities. Even familiar dishes that by name feel like an old stand-by, such as stuffed peppers, are made new by using Hoppin' John to fill the peppers. A bonus: the playlist that accompanies these recipes is just as good as the food.(Reprinted with permission of Booklist, copyright 2019, American Library Association.)
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