(Linsday Hutton GreenLivingOnline.com 2009-07-23)
From the Inside Flap
Each chef provides a delicious three- or four-course vegan meal, complete with beautiful photography of mouthwatering dishes like Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Sweet Pea Ravioli with Sautéed Pea Leaves, Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Chocolate Cake with a Chocolate Truffle Molten Center.
Now, with instruction from the great chefs themselves, anyone can create a delicious vegan meal that is more appetizing than the standard steamed vegetables and pasta we all envision.
Linda Long has had a lifelong relationship with the food industry and has been a committed vegan for thirty years. She has had a varied career in the academic, corporate, and media communities, with a strong emphasis in fashion, food, and nutritional topics. She writes and has done photographs for vegetarian magazines (Vegetarian Journal, American Vegan, VegNews) and book cover photography for other vegan authors. She is a member of the James Beard Foundation (JBF), International Association of Culinary Professionals (IACP), Women Chefs and Restaurants (WCR) and the American Society of Media Photographers (ASMP).
Author photo © 2008 Dan Demetriad
Cover photo: Purée of Sunchoke Soup with Pickled Red Radishes and Country Bread Croutons by Thomas Keller