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The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palateby Miyoko Nishimoto Schinner
Synopses & Reviews
If you're craving something uncommonly delicious, but uncomplicated to prepare, look no further. From the Now & Zen Restaurant in San Francisco comes an imaginative collection of recipes that harmoniously blends distinctive cuisines — French, Japanese, Spanish, Italian, Greek, and Indian — in tempting vegan dishes. Acclaimed bakery chef and plant-based food innovator Miyoko Nishimoto Schinner shares her latest creations in this updated version of her popular gourmet vegan cookbook.
Learn the secrets to gourmet dining! This imaginative collection of recipes harmoniously blends distinctive cuisines — French, Japanese, Spanish, Italian, Greek, and Indian — in uncommonly delicious, but uncomplicated to prepare, vegan dishes.
Acclaimed bakery chef and plant-based food innovator Miyoko Nishimoto Schinner shares her latest creations in this updated edition of her popular gourmet cookbook.
From an acclaimed bakery chef and plant-based food innovator, this book presents a harmonious blend of distinctive cuisine blends and pairs French, Japanese, Spanish, Italian, Greek and Indian vegan dishes.
About the Author
Miyoko Schinner is founder of Now & Zen, a vegan food company which produces natural, dairy-free confections such as Hip Whip whipped topping, meatless "meats," and the famous UnTurkey, a seitan-based turkey substitute. Miyoko also served her elegant and innovative fare in her Now & Zen Bistro in San Francisco, which was heralded by local and national critics alike. She has been a featured guest chef on many television shows, written numerous articles on vegetarian cooking for Vegetarian Times and other magazines, and is the author of Japanese Cooking: Contemporary and Traditional. Miyoko currently resides with her husband and three children in Marin County, California.
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