"This instant classic from James Beard Award-winning food writer Joe Yonan makes the case that vegan cooking deserves to be treated as its own rich cuisine, with mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts"--

Joe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of the bestseller Cool Beans, which was named one of the top cookbooks of the year by Food Network, NPR, Forbes, Wired, and more. Joe writes the Post’s “Weeknight Vegetarian” column. He is also a prolific interviewer for public author events, known for leading entertaining on-stage conversations with such figures as José Andrés, Madhur Jaffrey, Jacques Pepin, Ruth Reichl, Pati Jinich, Deborah Madison, Claire Saffitz and many more. He teaches cooking classes every year at Rancho La Puerta spa in Tecate, Mexico.