Description

Create vegan masterpieces with this plant-based recipe book that pushes the envelope in terms of showing you what you can accomplish in your kitchen.

From Richard Buckley, prior owner of the first-ever Michelin-starred vegan restaurant, comes this cookbook that explores plants as a basis for creating beautiful dishes. Learn all about the ideal equipment, textures, and colors that Richard looks for when he creates or alters his recipes. Take a closer look into the philosophy and science of cooking plant-based dishes in high-end restaurants. And get exclusive access to simple recipes for 70 dynamic dishes that unleash the powers of the plant.
These dynamic and flavorful recipes include:

Foccacia
Garlic panisse
Spiced pineapple
Confit tomato salad
Baked potato croquetas
Asparagus and herb purée
Almond and paprika fritters
Carrot, pea and cardamom tagine
Chocolate salted caramel tart
Fennel and hazelnut salad
Parsnip barley risotto
Sweet potato crisps
Butternut mousse
Sweetcorn soup
Pistachio pâté

So roll up your sleeves, and get ready to explore the world of restaurant-quality vegan dishes from the comfort of your own home.
Other vegan cookbooks rarely, if ever, delve into the type of sophisticated cuisine that is available in cookbooks with meat and fish dishes. Plants Taste Better addresses this twofold: by introducing seventy stunning recipes that take vegetable cooking to a new level that will enhance your cooking prowess across the board.