Plant-Based Gourmet

Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors—a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d’oeuvres, sides, drinks, and desserts—items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and crèmes brûlées.

Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, “Chef Suzi,” and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America’s Test Kitchen.

About the Author

Suzannah Gerber,”Chef Suzi,” is a chef specializing in plant-based cuisine and superfood medicine who has traveled the world studying flavor and the relationship between food and health. She is the former executive chef and general director of Prestige Hospitality Group’s plant-based concepts, the largest food concept of its kind in New England, her food has been sold in Whole Foods Market, and she is a regular contributor to VegNews, as well as a range of other media, including Shape, Livestrong, and Eat This, Not That! Chef Suzi studied behavioral science with a special interest in medical applications of lifestyle intervention and has presented at symposia held by the American Association for the Study of Liver Diseases, Johns Hopkins University, and New York University. At home she grows edible and medicinal plants for herself. She lives in Boston, Massachusetts.

About the Photographer

Tina Picz-Devoe has been a food photographer and stylist since 2014, and has worked with more than 240 restaurants on images of food and other products. Her work has been published in magazines and used for billboards, menus, ads, banners, and a wealth of social media campaigns. Today she also works as a lifestyle photographer and freelance writer. Tina lives in Cambridge, Massachusetts.

Praise for Plant-Based Gourmet

“This book will teach you essential kitchen techniques, how to layer flavor, and how to create vegan meals worthy of a five-star restaurant.” —VegNews

“In Plant-Based Gourmet, Gerber showcases her style of vegan food: modernist haute cuisine you can make with ingredients and tools you already have.” —Publishers Weekly

“If you’re all about the plant-based cuisine, look no further than this gorgeously photographed book containing 150 recipes for high-end, homemade vegan meals.” —New York Post

“Chef Suzi has the eye of a curator and the passion of a master chef as she combines her knowledge of global herbs and spices and applies them in just the right way to make each of these recipes shine.” —Chef Chloe Coscarelli, chef and author of Chloe’s Kitchen and Chloe’s Vegan Desserts

“Chef Suzi uses masterful technique to create this wonderful resource for those looking to up their culinary game. Whether you’re seeking to improve your skills or you’re already a deft hand in the kitchen, you are sure to find recipes here that will blow you away!” —Joshua Ploeg, chef, musician, and author of This Ain’t No Picnic: Your Punk Rock Vegan Cookbook

“We read a lot of cookbooks and everyone will want to make Chef Suzi’s dishes that are not only plant forward, they are exciting and delectable!” —Chad and Derek Sarno, founders of Wicked Healthy and authors of the Whole Foods Cookbook and The Wicked Healthy Cookbook

“Chef Suzi’s book is a great first step toward a healthy, plant-based diet and is perfect for someone interested in combining gourmet and healthy eating and is proof you don’t have to compromise one or the other.” —Dr. Hans Diehl, best-selling author, clinical professor of preventive medicine, Loma Linda University and founder of Lifestyle Medicine Institute

“Vegan or non-vegan, this book is full of delicious food with something for everyone in your crew. When you’ve got the time to cook, this is a book you gotta use.” —Doyle Wolfgang von Frankenstein of The Misfits

Format Hardcover

Price $35

Publication Date December 1, 2020

ISBN 9781948062305

Page Count 384

Trim Size 7.6 X 10 inches

Illustrations 75 Full-Color Photographs

Printed In the United States