Gerber - Plant-Based Gourmet: Vegan Cuisine for the Home Chef

CHEF SUZI GERBER

Photography by TINA PICZ-DEVOE

Foreword by AFTON CY RUS, Americas Test Kitchen

Plant-Based Gourmet: Vegan Cuisine for the Home Chef

Copyright 2020 by Suzan nah Gerber

Photographs by Melissa Ulto on pages 20, 24, 36, 42, 54, 72, 142, 174, 206, 336 , and 342.

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Published in compliance with Californias Propos ition 65.

Library of Congress Control Number: 2020935832

Print ISBN: 978-1-9 48062-30-5

Ebook ISBN: 978-1-9 48062-31-2

Printed in the United States o f America.

To the plant-based trailblazers ev erywhere:

dream, liberate , explore.

This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, mo re alive.

Al ice Waters

Contents

Foreword

by Afton Cyrus, Americas Test Kitchen

I feel like I should make one thing clear right off the bat: Im not vegan. I simply love cheese too much to ever be able to say goodbye. But the time I spent developing recipes for Vegan for Everybody at Americas Test Kitchen was some of the most fascinating time Ive ever spent in the kitchen. Working on vegan recipes constantly challenged me to ask why ? Why did the traditional recipe for a dish have an egg in it? What was it doing structurally there? How else could I achieve that result? Cooking vegan food challenged me to turn centuries-old culinary traditions on their head, pushing me to dig into food science and make creative substitutions that would cause equally delicious outcomes.

But a vegan diet isnt simply about making substitutions for what you cant have; its about reveling in what you can have. As I write this, Im gazing out over my vegetable gardena small slice of backyard paradise that I tend to with near-fanatic devotion from spring to fall every year. Fresh vegetables and fruit are my passion as a chefnothing compares to that first strawberry of June or that last frost-kissed carrot pulled from the ground in October. Plants are incredible, and in many ways, mysterious. Theyve been quietly evolving for thousands of years, and I think we growers and chefs are just at the beginning of understanding them and unlocking their hidden potential.