Makini''s Vegan Kitchen: 10th Anniversary Edition of the Plum Cookbook (Inspired Plant-Based Recipes from Plum Bistro) | Agenda Bookshop Skip to content
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Makini''s Vegan Kitchen: 10th Anniversary Edition of the Plum Cookbook (Inspired Plant-Based Recipes from Plum Bistro)

English

By (author): Makini Howell

Plum Bistro, Seattles acclaimed vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. A beloved local hangout, its also a pit stop for out-of-towners, including celebrities like Joaquin Phoenix. This cookbook, now in its tenth year in print stronger than ever, will be completely updated with a refreshed cover design and brand-new title for the anniversary edition paperback release. It features more than 80 of Plums flavourful, comforting recipes for brunch, soups, salads, entrées, desserts, and more. Dishes include: Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta, Barbecue Oyster-Mushroom Sliders with Pickled Onions, Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom 'Scallops', Tiramisu Pancakes, Black PlumGinger Sorbet with Lemon Cream, And much more! See more
Current price €24.23
Original price €28.50
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A01=Makini HowellAge Group_UncategorizedAuthor_Makini Howellautomatic-updateCategory1=Non-FictionCategory=WBCategory=WBBCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=Not available (reason unspecified)Price_€20 to €50PS=Activesoftlaunch
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Product Details
  • Weight: 544g
  • Dimensions: 198 x 229mm
  • Publication Date: 21 Mar 2023
  • Publisher: Sasquatch Books
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781632174574

About Makini Howell

MAKINI HOWELL is a lifelong vegan who believes that what is good for the individual will be good for the planet. Makini is passionate about creating a beautiful and stylish dining experience for vegans foodies and omnivores in her restaurant group Plum Restaurants as well as a small-batch line of Makinis Kitchen brand tofus. In 2015 she was Stevie Wonders personal chef during his yearlong tour and was named one of 16 Black Chefs Changing Food in America by the New York Times. She focuses on organically grown seasonal vegetables non-GMO soy and organic and local fruits and herbs from family-owned farms in flavorful combinations that are both familiar and surprising.

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