So, another new cookbook! It’s called Happy Food by Bettina Campolucci Bordi of Bettina’s Kitchen. This book makes me happy because I am always looking for new ideas for combinations of ingredients that I haven’t thought of yet! And this book delivers. Maybe that is why it is called Happy Food!
I’ve been waiting a long time for the guys behind Wicked Healthy to write a cookbook and today’s the day! It’s the official release of the The Wicked Healthy Cookbook – a plant-based, ground breaking, game changing book that is 80% healthy and 20% wicked (which equals 100% sexy!)
Do you love new cookbooks as much as I do? I am always excited to see new authors and their vegan creations hit the market. Today, I am talking about Gaz Oakley’s Vegan 100. Gaz, who goes by “Avant-Garde Vegan” and is based in London, only became vegan two years ago but his background as a chef informed the development of the recipes in this book. I have already made three recipes (I got permission to reprint them here) plus I have earmarked a whole bunch more. Be sure to follow me on Instagram to see what else I cook up. In the meantime, let me tell you more about this book.
Are you guys on Instagram? I joined about a year and half ago (@lisasprojectvegan) and it has been a really interesting experience. I have “met” some really great people – people who cook and post their meals, microbloggers who post recipes right on IG, bloggers who have blogs like me, and vegan cookbook authors. Recently an author named Jules Aron reached out and offered to send me her newest books and today my blog is the next stop on The Pretty Zen book tour!
I have written a lot of book reports over the last year. The vegan cookbook world is exploding with all kinds of entries, from seasoned cookbook writers to brand new vegan bloggers. Today, I am talking about PLANTLAB by Matthew Kenney, a visually stunning, innovative, and original cookbook that is both inspirational and aspirational. If you are a cookbook fan like me, it belongs on your cookbook shelf! Let me tell you why.