Chef Gerber puts an emphasis on two key factors: flavor composition and attractive presentation. The 150+ recipes are designed to satisfy those used to high-end dining, but they are practical too: her marinades, ‘cheeses,’ and basic broths are well-explained, aiming to help cooks put together recipes with complex layers of flavor.

A stunning guide brimming with 150 recipes to make high-end plant-based cuisine at home.

Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors—a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, sides, drinks, and desserts—items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and crèmes brûlées.

Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, “Chef Suzi,” and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America’s Test Kitchen.

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