Plant Academy: The Cookbook
Leaping Hare Press (Verlag)
978-0-7112-9048-8 (ISBN)
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This inspiring cookery manual focuses on back-to-basic fundamentals including must-know techniques and flavours from fermentation to making your own nut milk and adaptogen. Each empowering chapter introduces and explains a particular technique through illustrated steps, with tasty supporting photographed recipes, and is introduced by an innovative expert.
With a foreword from celebrated Michelin-star chef, Richard Buckley, striking photography from Sara Kiyo Popwa @shisodelicious and delightful illustrations from illlustrator Sophie Dunster@GungHo london this exciting invite to plant food will elevate your vegan cookery skills to the next level.
Lauren Lovatt is a plant based chef, culinary educator and entrepreneur who founded Plant Academy cookery school in 2019, a school created to inspire passion through plants through inviting the leading minds in the industry to teach on their signature Plant 123 chef training program. As well as a passion for plants Lauren’s main focus is bringing the conversation of Mental Health to the table through her revolutionary book Mind Food, released in 2022 after many years of curating supper clubs, hosting events at festivals, such as Wilderness and Shambla, and leading retreats on this important concept. Having travelled the world cooking and teaching she previously consulting for HOY Paris, Paris’ first plant based hotel, and currently working with Alchemy Academy Bali Lauren is forever evolving her own food art and conscious impact on the food world. 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
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
Erscheint lt. Verlag | 16.1.2025 |
---|---|
Illustrationen | Sophie Dunster |
Zusatzinfo | 150-200 |
Sprache | englisch |
Maße | 180 x 230 mm |
Gewicht | 790 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
ISBN-10 | 0-7112-9048-2 / 0711290482 |
ISBN-13 | 978-0-7112-9048-8 / 9780711290488 |
Zustand | Neuware |
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