"It's not to be missed, even if you're not single or strictly vegetarian!"
-- Dana Velden, TheKitchn.com
"Simple, unexpected flavor combinations that pack a memorable punch. This book has seriously upgraded my weeknight meals."
-- Khushbu Shah, Saveur
"The greatly appealing dishes in this collection open up a whole new culinary world for veggie lovers."
-- Publishers Weekly
"Strong flavors and inventive combinations fill this collection to tempt all cooks, single or not. The utter lack of dogma in the book keeps the emphasis where it should be: on making delicious food."
-- Molly Watson, About.com
"'Bold' is the operative word. It's there in the strong cover design, and the title and subtitle, of course; in the way Yonan intersperses his recipes with personal essays; in the global reach of his flavors; in the confident voice that seems to say, Stick around, there's a lot to learn here
-- whether you're cooking for one, two, or a few; going it alone as a vegetarian among carnivores; or just starting out as a cook of any sort."
-- Patricia Reilly, Epicurious.com
“I love everything about this book: the concept, narrative, context, voice, look, and feel. Then there are the recipes—so inviting, I just want to start at the beginning and cook my way through the entire batch. And as if we need a bonus, Joe’s personal warmth and intelligence shine through all of this like a big embrace.”
—Mollie Katzen, author of The Moosewood Cookbook
and The Heart of the Plate
“Joe Yonan is a kindred spirit; he too is a meat lover who’s embarked on a vegetable-forward adventure and made more room for plants on the plate. But he’s done much more in Eat Your Vegetables
: Joe invites us along for a delicious ride that includes the highs and lows of edible gardening and the joy of cooking for one (with smart, practical tips for managing leftovers and minimizing food waste), wrapped in an impassioned plea to get off the couch and—yes!—into the kitchen.”
—Kim O’Donnel, author of The Meat Lover’s Meatless Celebrations
and The Meat Lover’s Meatless Cookbook
“It’s hard to write inspired recipes that are simple, but that’s just what Joe Yonan has done in Eat Your Vegetables
. In addition to good food, Joe offers great advice for anyone looking to cook more often and more successfully. Read his essay on how to use a recipe and you will become a better cook even before you get into the kitchen.”
—Jack Bishop, Editorial Director, America’s Test Kitchen, and author of Vegetables Every Day
“I’m thrilled to have Joe’s creative collection of recipes that serve vegetables in perfect portions for quick meals by myself—it even includes a sweet selection of desserts for one (which is great because I don’t have to share!). With Eat Your Vegetables
as your guide, you’ll be prowling the produce bins with a fresh eye on flavor.”
—David Lebovitz, author of Ready for Dessert
and The Sweet Life in Paris
About the Author
Joe Yonan is author of Serve Yourself: Nightly Adventures in Cooking for One
(Ten Speed Press, 2011), which Serious Eats
, the San Francisco Chronicle
, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, Cooking for One, for The Washington Post
, where he is Food and Travel editor.
Before working at the Post, Joe was a food writer and Travel editor at The Boston Globe
. His writing for the Post
and the Globe
has appeared in multiple editions of the Best Food Writing anthology, and he has won awards from the James Beard Foundation for best newspaper food section, the Society of American Travel Writers for best large-circulation newspaper travel section, and from the Association of Food Journalists for his Cooking for One column.
Born in Georgia and raised in West Texas, he got the cooking bug from his Indiana-born mother, who let him shop for the family groceries starting at age 8 and indulged his demands to use her stand mixer because he thought it was so cool. He spent 2012 living with his sister and brother-in-law in southern Maine to learn about (and help with) their homestead, where they are trying to grow as much of their food as possible.
Joe holds a professional chef’s diploma from the Cambridge School of Culinary Arts outside Boston and a bachelor of journalism from the University of Texas at Austin. He lives in Washington, DC.