More About the Author
Robin Asbell has been immersed in whole, real foods cooking for most of her life, and has made a vocation of crafting delicious, healthy recipes and writing about it.
Her latest book, Sweet and Easy Vegan, Treats Made with Whole Grains and Natural Sweeteners (Chronicle Books) is the culmination of many years of baking for vegans.
Her last book, Big Vegan, Over 350 Recipes, No Meat, No Dairy, All Delicious, is a celebration of just how satisfying and alluring plant based cuisine can be.Robin's second book, The New Vegetarian Cookbook, brims with her creative and fresh takes on meatless cuisine.
Her first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain.
Robin has been cooking and creating recipes in the Natural foods business since the mid 80's. What began as a side job in college turned out to be a lifelong career, when she realized that her true passion lay in healing the Earth and the people around her with healthy, organic food. After baking and cooking with whole foods in restaurants, delis and Coops for many years, she started working as a Private Chef in the mid-90's, creating fabulous food for the fabulous.
She also writes for magazines like Better Homes and Gardens, Real Food, Vegetarian Times, Experience Life, Taunton's Fine Cooking, Mother Earth News, The Mix, and others. She blogs at robinasbell.com/robinwrites, and also posts a weekly soundbite at http://www.amillioncooks.com/bio---robin.html. Robin also teaches popular cooking classes in Minnesota and around the country. www.robinasbell.com,her website, is the place to go to find out if she is coming to a place near you!