9781401310615-1401310613-The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest

The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest

ISBN-13: 9781401310615
ISBN-10: 1401310613
Edition: Illustrated
Author: Gettle, Jere, Gettle, Emilee
Publication date: 2012
Publisher: Hachette Books
Format: Paperback 208 pages
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Book details

ISBN-13: 9781401310615
ISBN-10: 1401310613
Edition: Illustrated
Author: Gettle, Jere, Gettle, Emilee
Publication date: 2012
Publisher: Hachette Books
Format: Paperback 208 pages

Summary

Acknowledged authors Gettle, Jere, Gettle, Emilee wrote The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest comprising 208 pages back in 2012. Textbook and eTextbook are published under ISBN 1401310613 and 9781401310615. Since then The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

Tired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook. With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin--with several plucked from the family's own fabulous restaurant--and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen. Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits. Some of the recipes you'll love . . . Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie

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