More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan
Bryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times, Washington Post, and San Francisco Chronicle, and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
“With Vegetable Kingdom, Bryant Terry positions great cooking
exactly where it belongs: smack dab in the midst of our lives. Here
is the kind of cooking in context—among kids and friends, ancestors
and communities—that has the power to bring us profound meaning and
pure pleasure. Bryant understands that our kitchens are where
sustenance, and substance, simmer. With an inspired soundtrack and
a loving spirit, he reminds us that the familiar, exotic, and
delicious kingdom of vegetables offers all the richness we could
ever want.”—Cal Peternell, chef and author of Twelve
Recipes; A Recipe for Cooking; and Almonds, Anchovies,
and Pancetta
“Vibrant plant-based recipes—from Jerk Tofu Wrapped in Collard
Leaves to Farro and Kidney Beans with Burnt Scallions—capable of
exciting even die-hard carnivores.”––Atlanta
Journal-Constitution
“Vegetable Kingdom is an artful and inspiring volume that is
not only a collection of innovative plant-based recipes, it’s also
a multifaceted celebration of culture, family, ecology, and health.
Bryant Terry’s true artistry is in his ability to celebrate and
remix global foodways in vegan creations that are full of vitality
and beauty. This gorgeous book gives everyone access to
Bryant’s amazing creative vision: it’s a joyous collection of
Afro-Asian recipes that delight the eye as well as the
palate.”—Thelma Golden, director and chief curator of The Studio
Museum in Harlem, New York
“Vegetable Kingdom is an altar to our Diasporic ancestors, a
legacy offering to our children, and a shrine to the plant friends
who nourish us. As a parent, I felt inspired by the ingenious
ways that Bryant ‘Blackifies’ uncommon vegetables and makes them
kid-friendly. As a Haitian, I felt particularly jubilant as I
prepared spicy Pikliz to the steamy Creole love ballad ‘Ou Fe’m’
that Bryant paired with the recipe. As an overworked, time-scarce
person, I appreciated the tips for advanced prep on the weekends
and inclusion of efficient meals.”—Leah Penniman, co-director
of Soul Fire Farm and author of Farming While Black
“Bryant Terry wrote Vegetable Kingdom for his daughters
and we’re so lucky we get to have it on our shelves, too. Whether
or not you’re vegan, it’s full of recipes we all want to make in
our kitchens. From crunchy slaws to creamy soups and vegetable
po’boys, Bryant has created an inspiring collection of dishes that
channel so many influences.”—Julia Turshen, author of Small
Victories, host of Keep Calm & Cook On, and founder of
Equity at the Table
“I absolutely love Vegetable Kingdom, which is an inventive,
mouth-watering feast of many kinds, and at the same time sensual,
musical, intellectual, and cultural. What Bryant Terry has done
most beautifully is to root African Diasporic and Asian cuisines in
their proper soil of family and community. This book feels like
home in the deepest sense—full of brilliant colors, sounds, smells,
and flavors—and it is our great fortune to be invited
in.”—Jamel Brinkley, National Book Award finalist and
author of A Lucky Man
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