- Hardcover: 304 pages
- Publisher: Regan Arts. (November 14, 2017)
- Language: English
- ISBN-10: 1682450880
- ISBN-13: 978-1682450888
- Product Dimensions: 8.5 x 1 x 10.5 inches
- Shipping Weight: 3.1 pounds (View shipping rates and policies)
- Average Customer Review: 21 customer reviews
- Amazon Best Sellers Rank: #52,175 in Books (See Top 100 in Books)
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PLANTLAB Hardcover – November 14, 2017
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"Even your steak-and-eggs-loving dad will be tempted to try." —VOGUE
About the Author
Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York (including Plant Food and Wine) and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food & Wine magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health. In 2009, Kenney founded the world’s first classically structured raw food culinary academy. Along with operating his namesake academy and restaurant brand, Kenney is involved in raw food chef and plant-based projects around the world, and travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthy. This is his eleventh book.
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Coalesces recipes from three of his restaurant concepts. If you are a culinary student or in the industry and want a reference on contemporary plant based cuisine, this book is for you