Discover how to cook delicious and simple meals, ferment at home, and get the most from your grains, legumes, and vegetables. This introduction to the versatility of plant-based cooking is enhanced by Japanese and Israeli techniques. The book makes extensive use of vegetables like parsnips, celeriac, kohlrabi, Jerusalem artichoke, and others that are often overlooked, with recipes that don't require complicated methods or equipment. Plantbased's recipes are easy to follow and focus on ingredients that build a healthy diet and a delicious dish.
