Eating vegan is easy when you are interested in world food: countries worldwide are full of meat, fish and dairy—free recipes and offer infinite possibilities.
Learn how to cook diverse and colourful meals, all the while discovering different cultures by exploring traditional dishes. The book outlines the philosophy behind plant—based cooking, as well as the key ingredients to have every day at hand. You will then discover multi—cultural vegan recipes - most of the time gluten—free - breakfast (salty porridge, Danish pastry, onigiri…), different dishes (shakshouka, squash and chestnut risotto, currys, bakso…), gourmet desserts (tiramisu, cheesecakes, rustic tarts…), as well as quick—to—make sandwiches (falafel kebab, banh mi burger, etc.), sweet gourmet snacks (babka, cookies, alfajores…) and appetizers (aioli, tapas, samoussas…).
Alice Pagès is a plant—based chef, food stylist, photographer, and food consultant. A leading figure in the vegan movement who travels around the world, she enjoys linking her love for travelling with cooking on her different social media platforms and blog (earlybrawd.com).
Eating vegan is easy when you are interested in world food: countries worldwide are full of meat, fish and dairy—free recipes and offer infinite possibilities. Learn how to cook diverse and colourful meals, all the while discovering different cultures by exploring traditional dishes.
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