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The acclaimed chef presents "the most flavorful vegan cookbook in print [featuring] authentic, wonderfully spiced dishes from every continent" (Erik Marcus, Vegan.com). Explore the rich and diverse flavors of the world in 200 meatless, dairy-free, and egg-free recipes ranging from subtly spiced to full-on fiery. Drawing on the culinary traditions of the Americas, Europe, the Middle East, Africa, Asia, and beyond, Robin Robertson shares luscious and inventive offerings. Recipes include Tunisian Couscous, Sichuan Noodle Salad, Jambalaya, Penne Arrabbiata, Thai Coconut Soup, and Vindaloo Vegetables . . . all made using readily available ingredients, and easily adjusted to your taste—hot or not! "This book has the makings of another Robin Robertson classic. Her talent for adapting international cuisines for the everyday cook, and giving them her unique stamp, shines through in every recipe in this collection." —Nava Atlas, The Vegetarian Family Cookbook Hot Vegan was previously published as Vegan Fire & Spice. This edition features a new title, cover, and a few new recipes.
Robin Robertson
Robin Robertson was brought up on the north-east coast of Scotland, taking degrees there and in Canada, before going on to become an editor and publisher. A Fellow of the Royal Society of Literature, he has written seven books of poetry, edited various books of essays and collaborated with Alasdair Roberts on Hirta Songs: an album of songs and music inspired by St Kilda. His version of the Bacchae by Euripides was recently staged at the Ancient Theatre of Epidaurus in Greece.
More by Robin Robertson
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