Synopses & Reviews
Vegan Soul Kitchen
was lauded for its innovative, mouthwatering recipes that really turned soul food on its head. Now, Bryant Terry is back with a guide to preparing seasonally-inspired menus, as well as simple, artful meals. Offering a range of recipes, Terry shows both novice and seasoned home chefs how to get the most out of natural ingredients. Along with his signature recipes, Terry also shows how easy it is to cook nutritious, delicious, and inexpensive meals for family and friends to celebrate healthy, sustainable food. Peppered with cooking tips, how-tos for an easy-to-use kitchen, and musical suggestions,The Inspired Vegan
will motivate readers not only to reconnect with real food but to have fun and build community in the process.
Recipes include: Savory Grits with Sauteed Fava Beans, Roasted Fennel, and Thyme; Tempeh Po Boy with Thick Mushroom Gravy; Puree of Chard with Cornmeal-Plantain Dumplings; Celeriac Soup with Sage-Almond Pesto; Skillet Cornbread with Whole Pecans; Mexican Chocolate Pudding (Sin Leche); Citrus-Hibiscus Sorbet; and more.
"Inspiration is the operative word when it comes to vegan cookery, and this smart, festive collection of recipes just might be received well by meatless eaters looking for a new angle. Food activist, educator, and author Terry (Vegan Soul Kitchen; Grub) has made it his life's mission to promote healthy ways of cooking and eating in our industrialized food system. This latest cookbook follows suit, with his trademark health-minded, globally inflected sensibility. Among his recommended staples for livening up the vegan kitchen are spice mixtures like harissa, creamed cashews in place of milk or heavy cream, and marinated beets. The proceedings are seasonally organized by themed menus, such as Crimson Cookout or Detroit Harvest. Cooks of all orientations will appreciate the ingenuity of kumquat-tangerine-Meyer lemonade and velvety grits with sauteed summer squash, heirloom tomatoes and parsley-walnut pesto as well as the less familiar flavors of dishes such as Thiakry with millet and raisins, a sweet grain pudding. Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks. (Mar.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Props for Bryant Terry:
San Francisco Bay Guardian, Best of the Bay Awards 2012, “Best Cookbook Cheftivist”
The New York Times
“This young food activist make Southern cooking healthy and cool.”Alice Waters, chef, author, and proprietor of Chez Panisse
“Bryant Terry knows that good food should be an everyday right and not a privilege.” Raj Patel, author of The Value of Nothing and Stuffed and Starved, October 16, 2011
“Bryant Terry is a culinary muse unlike any other. His great gift is to reconnect us with the radical joy that food brings, making inspired vegans out of us all.” Adam Mansbach, author of the #1 New York Times bestseller Go the F*ck to Sleep, October 17, 2011
“Bryant Terry’s funky, flavorful cuisine is remixing our diets—he’s the Pete Rock of collard greens. This is more than a cookbook; it’s a call to action, a recipe for a more just and delectable world.” Isa Chandra Moskowitz, coauthor of Veganomicon, November 2, 2011
"Bryant Terry's recipes manage the impossible: everyday cooking that is approachable and homey, yet always creative, flavorful and never mundane." JET Magazine, 1/23/12
“The book is overflowing with great entrée ideas”
“[Terry’s] “best book yet.” Jose Mercury News, 2/13/12
“The Inspired Vegan is loaded with unexpected delicacies” Publishers Weekly, 2/20/12Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks.” Library Journal, 2/15/12
“Terry’s follow-up to his excellent Vegan Soul Kitchen lays bare the many inspirations behind his creative vegan cuisine. Each of 12 seasonal menus begins with a quote and a story, and Terry lists book and music recommendations in sidebars. This approach, while unconventional, offers an intriguing way to connect to Terry’s recipes…Highly recommended for vegans who like to entertain.” Tuscan Citizen, 2/24/12
“This is more than a collection of recipes…it is a sassy collage of stories, music, art, and of course, delicious vegan cuisine.”
“A fabulous mix of African-American, Southern, and vegan recipes and menus that reminds us of what it means to miss New Orleans.”VegNews, April 2012“Flipping through The Inspired Vegan is more like sitting on a barstool next to Terry while he works away at the kitchen counter. The sheer amount of information included in the book is impressive on its own—each recipe comes complete with a soundtrack and recommended book or film…This book could be a course for college credit, and should be. Oh, and it happens to have stop-in-your-tracks recipes…Terry’s passion of for justice comes through just as clearly as his enjoyment of open, delicious food and the combination works wonderfully. This is a book you’ll want to spend time with, put down, pick up, splatter sauce on, plan parties from, and share with everyone you know.”
Taste for Life, April issue
“Soulful approach to healthy living…Terry offers recipes that can bring people together in the celebration of healthy, delicious food"
Portland Press Herald, 9/12/12“A sustainable-food and social-justice activist, Terry brings a unique culinary vision to vegan food with simple, approachable recipes that offer a down-home, soul-food flavor.”
The author of Vegan Soul Kitchen shares his favorite staple ingredients and the delicious ways to cook themfrom simple to complex
From the author of Vegan Soul Kitchen: ingredients that inspire, unique recipes, and menus for everyday feasts. Marking his 10-year anniversary working to create a healthy, just, and sustainable food system, Bryant Terry offers more than just a collection of recipes. In the spirit of jazz jam sessions and hip hop ciphers, The Inspired Vegan presents a collage of food, storytelling, music, and art. Bryant shares his favorite preparation / cooking techniques and simple recipes—basics to help strengthen your foundation for home cooking and equip you with tools for culinary improvisation and kitchen creativity. He also invites you to his table to enjoy seasonal menus inspired by family memories, social movements, unsung radical heroes, and visions for the future. Ultimately, The Inspired Vegan will help you become proficient in creating satisfying meals that use whole, fresh, seasonal ingredients and are nutritionally balanced—and full of surprising, mouthwatering flavor combinations.
About the Author
Bryant Terry, award-winning chef and food justice activist, is the author of Vegan Soul Kitchen and Grub. His work has been featured in Food and Wine, the New York Times Magazine, and other publications. He lives with his wife in Oakland, California. Visit: Bryant-Terry.com