I wrote my first cookbook, The Now and Zen Epicure, way back before the internet and when people thought a vegan was related to a Vulcan. It was one of the first books to put a gourmet spin on plant-based foods. I was heavily influenced by Julia Child, so the cover features a Pate en Croute (a pate baked in pastry). It’s no longer in print, but a revised edition came out a decade later – The New Now and Zen Epicure. I don’t think the pate made it into this edition!

The Homemade Vegan Pantry – Pre-order today! Available everywhere June, 2015 – Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it’s cultured sour cream or a stellar soup stock. It’s a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don’t take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make “slow food” fast, and full of flavor. The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

Artisan Vegan Cheese – Called “the holy grail of the culinary world,” this groundbreaking book will put creamy, rich, melty, luscious cheese back into your life!

The New Now and Zen Epicure – A revised edition of the 1990 classic, this book features recipes influenced by Italian, French, and California cuisine, and includes everything from breakfast to dessert.

Japanese Cooking: Contemporary and Traditional – Go beyond sushi, and delve into the simple, clean flavors of Japan without the fish broth. I borrow from my Japanese roots here, and offer up everything from classic dishes to what I call “nouveau Japanese cuisine.”



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