The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine

by Gardner,Taana, C Jones / Ale X

Overview

The long-awaited cookbook from the duo that brought America a new, craveable vegan cuisine, filled with over 80 recipes for upscale vegan dishes and remakes of classic comfort food fare.
 
Blossom has been changing the face of vegan food for more than a decade with their menus of delicious vegan meals that everyone—both vegan and omnivore—wants to eat. What began as a humble vegan restaurant in New York City quickly grew into one of the most well-known group of restaurants in the world, attracting legions of loyal diners and celebrities alike. In The Blossom Cookbook, home cooks will learn the Blossom chefs’ secrets for preparing elegant vegan entrees like Lobster-Mushroom Crusted Tofu and Seitan Piccata with Sauteed Kale, comfort food favorites like Fettuccine with Cashew Cream and Curried Un-Chicken Salad, and even recipes for everyone's favorite meals, brunch and dessert. With essential tips for living a vegan lifestyle, a chapter dedicated to preparing fundamental vegan base sauces and condiments, and 80 inventive recipes, this cookbook will excite home cooks who love eating healthy, delicious, sustainable meals.

Product Details

ISBN-13:	9780399184888
Publisher:	Penguin Publishing Group
Publication date:	04/25/2017
Pages:	208
Sales rank:	216,701
Product dimensions:	7.40(w) x 9.20(h) x 0.70(d)

About the Author

Ronen Seri and Pamela Elizabeth are the co-founders and brains behind the hit vegan restaurant franchise Blossom, and are long-time vegans and animal welfare advocates. Pamela is the founder of Blossom’s sister group of takeout restaurants, Blossom du Jour. They both live in New York City.

Editorial Reviews

04/17/2017
The recipes in this book from the founders of a New York vegan restaurant group, which includes Blossom and Blossom du Jour, are notable in an appealing, everything-old-is-new-again way. There’s not a grain-based bowl, green juice, or South American superfood in sight. While entirely plant-based, the dishes remain recognizable. Some even verge on the irresistibly homey, such as Deviled “Eggs” with marinated tofu whites and yolks concocted with a mixture of garbanzo beans and seasoning. The retro classic Waldorf Salad requires only the slightest tweak, the use of vegan mayonnaise rather than conventional, which doesn’t affect the integrity of the dish. The Lentil-Vegetable Soup, starting with aromatics sautéed in olive oil, simply follows its natural origins. Soy proteins (seitan, tempeh, and tofu) do make appearances in recipes highlighting their innate characteristics, a commendable approach that’s tremendously superior to relying on commercial mock meat products. For a “meatball” preparation made with seitan, this firmest of the fermented soy products is finely minced before being mixed. Firm, tender tofu is given the cutlet treatment with a pistachio crust. This is a rare treat: a vegan cookbook with dishes that will also make omnivores happy. (Apr.)

Publishers Weekly

Living a vegan lifestyle is important to me not only out of compassion for animals but also out of respect for my health and saving the planet. While going vegan has helped me lose weight, it has also made me more mindful of what I put into my body and overall helped me become a happier person. Blossom consistently serves great food and is a personal favorite for taking non‐vegans, proving you don’t need animal products to have a quality dinner out.”
—Russell Simmons, entrepreneur
 
“Being vegan has added so much to my quality of life, and it has expanded my understanding of our role on the planet immeasurably. I am so grateful for the numerous brave and creative chefs and businesses—such as Blossom Cafe!—who have changed the way all of us see vegan cuisine and have improved our lives because of it.”
—Mayim Bialik, actress

From the Publisher