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Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas
Jason Wyrick
€ 23.99
€ 16.15
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Description for Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas
Paperback. The first cookbook of vegan regional Mexican recipes. Num Pages: 292 pages, illustrations. BIC Classification: 1KLCM; WBJ; WBN. Category: (G) General (US: Trade). Dimension: 192 x 263 x 16. Weight in Grams: 598.
Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much ... Read more
Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much ... Read more
Product Details
Publisher
Vegan Heritage Press
Format
Paperback
Publication date
2017
Condition
New
Number of Pages
292
Place of Publication
, United States
ISBN
9781941252215
SKU
V9781941252215
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-42
About Jason Wyrick
Jason Wyrick is an author, executive chef, cooking teacher, caterer, and founder of the nation's first vegan food magazine, The Vegan Culinary Experience. The author of Vegan Tacos, he co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary professionals. Jason was the first vegan culinary instructor ... Read more
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