Vegan Barbecue reveals that genuine smoke-cooked BBQ is not just for meats in 100 plant-based recipes for veggies, fruits, and vegan meats and cheeses.
Vegan Barbecue reveals that genuine smoke-cooked BBQ is not just for meats in 100 plant-based recipes for veggies, fruits, and vegan meats and cheeses.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Georgia native Terry Sargent, Southern Living magazine’s 2021 “Cook of the Year,” worked for twenty years, from his mid-teens to his mid-thirties, as a chef in Atlanta, during which time he was a devoted carnivore. When his doctor told him he was facing some significant health risks, he quit his corporate-chef gig and learned everything he could about plant-based foods and cooking. Starting in 2017, he began running vegan BBQ pop-up restaurants around Atlanta; their success drew investors and led him to open a standalone restaurant, Grass Vegan BBQ Joint, in Stone Mountain, which has loads of regular customers and hundreds of positive reviews. He lives in the Atlanta area.
Inhaltsangabe
Introduction: My Story CHAPTER 1 Spices, Rubs, Sauces, Salsas, and Marinades CHAPTER 2 Salads CHAPTER 3 Sandwiches CHAPTER 4 “Meaty” Mains CHAPTER 5 Veggie Forward CHAPTER 6 Cheesy Things CHAPTER 7 Smoky Fruits and Sweets CHAPTER 8 Drinks About the Author Index
