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  -     By: Jere Gettle, Emilee Gettle, Adeena Sussman
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Stock No: WW310610
Hachette Book Group, USA / 2012 / Paperback

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

Hachette Book Group, USA / 2012 / Paperback

In Stock
Stock No: WW310610

Product Information

Format: Paperback
Number of Pages: 256
Vendor: Hachette Book Group, USA
Publication Date: 2012
Dimensions: 9.25 X 7.25 (inches)
ISBN: 1401310613
ISBN-13: 9781401310615

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Publisher's 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

Author Bio

Jere Gettle's passion for farming developed early, and by the age of seventeen he was in business, selling seeds from his bedroom in Mansfield, Missouri. His seed company employs over 200 full time staff and includes a store, vegan restaurant, and pioneer village in his home town of Mansfield, Mo., as well as two other retail operations--the Seed Bank in Petaluma, California, and Comstock in Westerfield, Connecticut. His wife Emilee works in the business as well.

Editorial Reviews

"[Gettle is] the Indiana Jones of seeds."—The New York Times Magazine

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