Lauren Lovatt

Plant Academy: The Cookbook

Plant-based techniques & recipes for creative cooking
Illustrator: Dunster, Sophie

• Gebundenes Buch

Produktbeschreibung

Learn key techniques, build tasty flavours and discover a new way of cooking thanks to exciting vegan culinary academy, PLANT ACADEMY. This trendy, timeless vegan how-to focuses on techniques, explained in an exciting, contemporary + inspirational way with recipes. Each chapter introduces and explains the particular technique through illustrated steps, with tasty supporting recipes to demonstrate that method too. Every chapter is introduced by an innovative expert in that particular trending food area that teaches at the pioneering PLANT ACADEMY vegan culinary school based in East London (@plantacademy) with international appeal.

Produktdetails

• Verlag: Quarto Publishing PLC
• Seitenzahl: 192
• Erscheinungstermin: 16. Januar 2025
• Englisch
• Abmessung: 230mm x 180mm
• Gewicht: 790g
• ISBN-13: 9780711290488
• ISBN-10: 0711290482
• Artikelnr.: 70676472

Autorenporträt

Lauren Lovatt is a vegan chef and pioneer in the mood food movement with radical supper club, Feed Your Mind Candy. She chefs at hipster plant-based culinary academy and restaurant Plant Hub, in East London, with the visionary likes of eco-chef and Guardian columnist Tom Hunt, and zero-waste chef Douglas McMaster. Lauren trained in LA and NYC, led the PlantLab Barcelona School and ran Asparagasm in the Cotswolds. She runs popular festival events at Glastonbury and Shambhala, and is regularly interviewed on how to express, support and inspire better mental health through plant-based, far out food. Lauren has taught ‘mind candy’ on retreats in Bali, Spain and in the States, and has set up the first vegan kitchen in Paris, at Hoy hotel. She has also taught in Peru, Japan, Mexico and across the UK. Sara Kiyo Popowa is a food photographer and recipe developer @shisiodelicious with over 106K followers. She is the popular author of Bento Power and The Opinionated Guide to Vegan London. Sara is co-founder of plant-based teaching hub, Plant Academy based in East London. Sophie Dunster is an illustator and the founder of sustainable fashion brand Gung Ho, and her mission is to educate and inspire change through design. Instagram: @gungho_studios Website: gunghostudios.co.uk

Inhaltsangabe

Plant Academy Contents 
 
Foreword by Richard Buckley (@richard_buckley)
Introduction                                                               
Chapter 1: Stocks & Sauces
            Introduction by Carolina Chinea (@aenichi)         
Techniques
            Infuse: Smoked Dashi
            Reduce: Glace
            Emulsify: Chilli and Garlic Aioli
            Thicken: Simplified Mole Blanco
            Dark Stock                  
            Light Stock     
            Lost Rice Bowl with Vegetable Treacle and Smoked Carrots
            Super Seed Bread and Crackers
Chapter 2: Nuts & Seeds       
Introduction
Techniques     
            Plant Milk
            Plant Cream
            Crunch and Candy
            Nut and Seed Butters
            Chilli, Rosemary and Molasses Seed Loaf
Cashew Béchamel Tart with Corn Pastry
            Massaged Kale
            Milk Chocolate Custard
 
Chapter 3: Beans & Legumes            
Introduction
Techniques
            Sprouting
            Cooking
            Baking, Binding and Thickening
            Fermenting
Tempeh
Bean-otto
Bean Cheesecake
Chickpea Chocolate Truffles
 
Chapter 4: Grains and Pseudo Grains          
Introduction
Techniques
            Cook
            Puff
            Sprout
            Bloom
            Batter
            Seasonal Poke Bowl
            Buckwheat Flatbreads
            Tamales
Chapter 5: No Substitutes: The Protein Myth         
Introduction
Techniques
            Cold Smoking: Carrot Lox
            Hot Smoking: ‘Mole’ Blanco
Marinade: Smoked Tofu Candy
            Nasi Campur
            Adaptogen Adobo with Wild Mushrooms and a Mole Blanco
            Smoked Broccoli Arepa
Chapter 6: The World of Fermentation        
            Introduction by Rachel de Thample (@dethample)
Techniques
            Lacto Fermentation
            SCOBY
            Wild Fermentation
           Sauerkraut
Sauerkraut Fritters and Cultured Cream
Kombucha
Kombucha-litas
Ginger & Turmeric Bugs
Preserved Oranges
Preserved Orange Hummus
Chapter 7: The Cheese Module        
Introduction
Techniques
            Cheese Base
Miso Cheese
Smoked Cheese
Macadamia Ash
Cashew Raclette
Coconut Boursin
Chapter 8: The Missing Ingredient               
            Introduction by Arthur Potts Dawson (@arthur_potts_dawson)
Techniques
            Buy Local
            Buy Organic
            Buy Biodynamic
            Forage
            Apple and Walnut Salad
            Wild Rosti with Macerated Tomatoes, Garlic Sour Cream and
Foraged Leaves
            Really Good Roasted Roots
            Stove-top Flapjacks
Chapter 9: Understanding Adaptogens        
Introduction
Techniques
            Potent Plants
            Medicinal Mushrooms
            CBD
Saffron Oats
CBD Salad
Spiked Chocolate Snacks
Hot Chocolate Tonic
Chapter 10: Plant-based Baking       
            Introduction
Techniques
            Butter 
            Flax ‘Egg’
            Gluten-free Flour Blends
Buckwheat Pumpernickel
            Almond, Peanut and Cacao Cookie Sandwiches
            Medicinal Mushroom Sponge
Chapter 11: Raw Desserts                 
Introduction
            Creams
            Caramels
Techniques
Raw Cheesecake 101
Fermented Ginger Tart
Nut Butter Bars
Chapter 12: The Art & Design of Plants                   
            Plating 101     
            Flavour Balance
            Dressings: Infused
            Dressings: Emulsified
            Dressings: Creamy
            Radishes and Seed Butter
Courgette Cannelloni with Lemon Ricotta, Harissa and Parsley Oil
About the Author and Contributors
Index
Acknowledgements
Resources and Further Reading