Vegetable Kingdom: The Abundant World of Vegan Recipes, often shortened to Vegetable Kingdom, is a 2020 cookbook by Bryant Terry. It received positive reviews and won an NAACP Image Award. Recipes are based on the cuisines of the African diaspora. The book provides a song pairing for each dish.
For each recipe Bryant suggests a song pairing, which he calls the recipe's "soundtrack". [1] The pairings include Cab Calloway’s "Jumpin Jive" with a recipe for stuffed peppers, “Flat of the Blade” from Massive Attack with a recipe for dirty cauliflower, and Solange’s “Stay Flo” with a recipe for mashed kabocha. [2] [3] Bryant, who comes from a musical family, has said he considers food and music inseperable and refers to his pairings as "cooking as collage". [1] [2]
According to Francis Lam, Terry has said his "approach to cooking is inspired by hip-hop producers", which Lam describes as "taking a little bit of this, taking a little bit of that, and remixing things." [1] The recipes are vegan and based around the flavors of the African diaspora. [4] [3]
The book was one of Splendid Table's Spring Picks in 2020. [1] It received a starred review from Publishers Weekly [5] and won an NAACP Image Award for Outstanding Literary Work – Instructional . [6] The New Yorker called it "a stylish, inspiring love letter" to cooking with vegetables. [4] Joe Yonan, writing in The Washington Post, said"I can’t think of the last time I marked this many dishes to try, the very first time I flipped through a book." [3] It was named to several "best of" lists, including The New Yorker, The Washington Post , San Francisco Chronicle , Food & Wine, and Vogue . [4] [3] [7] [8] [9] [10]
The hardcover and ebook were released by Penguin on February 11, 2020. [11]
Amanda Hesser is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
Julia's Kitchen Wisdom is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written by Child and gained widespread popularity following the release of the 2009 film, 'Julie and Julia'.
The Moosewood Cookbook is a vegetarian cookbook written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York. The original First Edition, self-published in 1974 by Moosewood, was a spiral bound paper-covered book, with photographs of the restaurant staff, with illustrations hand-drawn and text hand-written by Molly Katzen. It was printed by the Glad Day Press in Ithaca. The full title of the self-published edition was The Moosewood Cookbook, Recipes from Moosewood Restaurant in the Dewitt Mall, Ithaca, New York. The book was then picked up by the then-fledgling Ten Speed Press in California, whose edition was given a different cover and hand-lettered and illustrated by Katzen.
Isa Chandra Moskowitz is an American author, magazine columnist, former host of community access cooking show Post Punk Kitchen, and restaurateur. She has authored several best-selling cookbooks, including Vegan with a Vengeance, Vegan Cupcakes Take Over the World, Veganomicon, Vegan Brunch, Vegan Cookies Invade Your Cookie Jar and Appetite for Reduction. Her first restaurant, Modern Love, opened in Omaha in 2014, and its second location opened in Brooklyn in 2016.
Jessica Seinfeld is an American author. She has released five cookbooks about preparing food for families, and is the founder of the GOOD+ Foundation, a New York City-based charitable organization that provides essential items for families in need throughout New York City. She is married to comedian Jerry Seinfeld.
Bryant Terry is an African-American vegan chef, food justice activist, and author. He has written four vegan cookbooks and cowrote a book about organic eating. He won a 2015 James Beard Foundation Leadership Award for his food justice work. In 2021 he was awarded a NAACP Image Award for his book Vegetable Kingdom, which received a starred review from Publishers Weekly.
Chicken paprikash or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. With Sami Tamimi, he is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookery books, including Ottolenghi (2008), Plenty (2010), Jerusalem (2012) and SIMPLE (2018).
Salma Hage is a Lebanese author and cook. She is the author of the bestselling cookbook The Lebanese Kitchen. Her second book The Middle Eastern Vegetarian Cookbook won her the James Beard Award in the Vegetable Cooking category.
Sorted Food is a British YouTube cooking channel and food community created by old school friends from Hertfordshire - Benjamin 'Ben' Ebbrell, Michael 'Mike' Huttlestone, Jamie Spafford and Barry Taylor. Around 2014, James Currie, who met Ebbrell in culinary school, joined the team first as a developmental chef and then as an on camera personality. The YouTube channel was created on March 10, 2010 and has grown to attract an audience so large that in January 2019 Google described SORTEDfood as "one of the world's largest food and cooking communities" They have also created the Sorted Club, which is a subscription based collection of apps to "learn, explore and change your routine for the better".
Bulgur, also riffoth and burghul, is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in West Asian cuisine.
Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
Vegetarian Cooking for Everyone is a 1997 cook book by Deborah Madison. It contains 1,400 vegetarian recipes from soups to desserts.
Samin Nosrat is an American chef, TV host, food writer and podcaster. Known for being pragmatic and unpretentious, Nosrat is a celebrated teacher who has shared cooking advice across many mediums from television to writing to podcasting.
Ten Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.
The Farm Vegetarian Cookbook is a vegan cookbook by Louise Hagler, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
Chantelle Nicholson is a New Zealand chef who has resided in London since 2004. Current chef owner of Apricity, on Duke Street in Mayfair and All's Well and former chef owner of Tredwells and former Group Operations Director for Marcus Wareing Restaurants.
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Alison E. Roman is an American food writer, chef and internet personality. She is best known for her viral recipes, such as #TheStew and #TheCookies, which were widely shared on social media platforms. Roman has held senior positions at Bon Appétit and Buzzfeed Food, and served as a columnist for New York TimesCooking. In 2022 she will produce a new cooking program for CNN+.