Plant Forward - Blais, Richard; Blais, Jazmin
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"The Blaises open their kitchen to show you how they eat and maintain healthy habits when the TV cameras are off. Using humor and heart, Richard details how he found his path to health by moving meat to the side in favor of a more plant-centric diet...Each chapter focuses on a particular veggie or category of plant foods, from cauliflower to greens to tomatoes to whole grains, showcasing many of the diverse ways in which it can be prepared"--

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Produktbeschreibung
"The Blaises open their kitchen to show you how they eat and maintain healthy habits when the TV cameras are off. Using humor and heart, Richard details how he found his path to health by moving meat to the side in favor of a more plant-centric diet...Each chapter focuses on a particular veggie or category of plant foods, from cauliflower to greens to tomatoes to whole grains, showcasing many of the diverse ways in which it can be prepared"--
Autorenporträt
Richard Blais Richard is a successful chef, restaurateur, James Beard Award–nominated cookbook author, and television personality. After graduating from the Culinary Institute of America, he went on to train at some of the world’s most esteemed restaurants, including The French Laundry, Daniel, Chez Panisse, and El Bulli. He then relocated to Atlanta, Georgia, where he established Trail Blais, a forward-thinking culinary consulting group that has designed and launched popular eateries across the country, including multiple locations of Flip Burger Boutique in the Southeast and Juniper & Ivy and The Crack Shack restaurants in San Diego, Los Angeles, and Las Vegas. Blais’s debut cookbook, Try This at Home: Recipes from My Head to Your Plate, was a finalist for a James Beard Foundation Award. Widely recognized from Bravo’s Top Chef series, Richard was the winner of the inaugural Top Chef All-Stars season. Currently, he co-hosts FOX’s Next Level Chef. He regularly appears on Food Network programs such as Guy’s Grocery Games and Beat Bobby Flay. Jazmin Blais Jazmin received a bachelor of science degree in microbiology from the University of Florida, then attended Emory University, where she completed a master’s program and earned an advanced degree in public health. In Atlanta, she became interested in the world of food and restaurants and met Richard Blais. They married in 2006. Jazmin and Richard took their shared experience and vision and created Trail Blais. Jazmin is the company’s chief operating officer and manages most of the day-to-day operations. She has also received certification as a yoga instructor (RYT 200) and studied Reiki healing and mindfulness-based stress reduction techniques. She enjoys volunteering in the focused areas of homelessness and food insecurity. Richard and Jazmin reside in Southern California with their two daughters.