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Plant Food
Paperback / softback
Main Details
| Title |
Plant Food
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| Authors and Contributors |
By (author) Matthew Kenney
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By (author) Stacey Cramp
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| Physical Properties |
| Format:Paperback / softback | | Pages:160 | | Dimensions(mm): Height 254,Width 197 |
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| Category/Genre | Cookery by ingredient |
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| ISBN/Barcode |
9781423630623
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| Classifications | Dewey:641.65 |
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| Audience | |
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Publishing Details |
| Publisher |
Gibbs M. Smith Inc
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| Imprint |
Gibbs M. Smith Inc
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| Publication Date |
15 March 2014 |
| Publication Country |
United States
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Description
Collects plant-based recipes, including appetizers, soups, salads, cheeses, entrees, desserts, and drinks.
Author Biography
In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City. Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York. Scott Winegard recently joined the Matthew Kenney team and oversees the company's kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted.
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