Specifications
| Publisher | Vegan Heritage |
| ISBN 13 | 9781941252215 |
| ISBN 10 | 1941252214 |
| Book Subtitle | Soul-satisfying Regional Recipes From Tamales To Tostadas |
| Book Description | Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more |
| About the Author | Jason Wyrick is an executive chef, cooking teacher, caterer, a former diabetic, and founder of the world's first vegan food magazine, The Vegan Culinary Experience. He co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary professionals. Jason was the first vegan culinary instructor in the Le Cordon Bleu program. He has catered for major corporations, including Google and taught hundreds of vegan cooking classes worldwide. His work has been featured in the New York Times, Vegetarian Times, and on both local and national television. |
| Language | English |
| Author | Jason Wyrick |
| Language | English |
| Publication Date | 42705 |
| Number of Pages | 292 |
Vegan Mexico: Soul-satisfying Regional Recipes From Tamales To Tostadas Paperback English by Jason Wyrick - 42705
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