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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