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Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the
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Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest Paperback - 2012

by Jere Gettle; Emilee Gettle; Adeena Sussman (With)

From the publisher

Tired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook. With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin -- with several plucked from the family's own fabulous restaurant -- and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen. Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits. Some of the recipes you'll love . . . Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie

Details

  • Title Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest
  • Author Jere Gettle; Emilee Gettle; Adeena Sussman (With)
  • Binding Paperback
  • Edition Original
  • Pages 208
  • Volumes 1
  • Language ENG
  • Publisher Hachette Books, New York
  • Date 2012-09-04
  • Illustrated Yes
  • ISBN 9781401310615 / 1401310613
  • Weight 0.73 lbs (0.33 kg)
  • Dimensions 9.3 x 7.32 x 0.69 in (23.62 x 18.59 x 1.75 cm)
  • Ages 18 to UP years
  • Grade levels 13 - UP
  • Library of Congress subjects Canning and preserving, Cooking (Vegetables)
  • Library of Congress Catalog Number 2012007757
  • Dewey Decimal Code 641.563

About the author

Jere Gettle's passion for farming developed early, and by the age of seventeen he was in business, selling seeds from his bedroom in Mansfield, Missouri. His seed company employs over 200 full time staff and includes a store, vegan restaurant, and pioneer village in his home town of Mansfield, Mo., as well as two other retail operations--the Seed Bank in Petaluma, California, and Comstock in Westerfield, Connecticut. His wife Emilee works in the business as well.
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Baker Creek Vegan Cookbook
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Baker Creek Vegan Cookbook

by Gettle, Jere

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Baker Creek Vegan Cookbook

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The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

by Jere Gettle; Emilee Gettle

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The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

by Jere Gettle; Emilee Gettle

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The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

by Jere Gettle; Emilee Gettle

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The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

by Emilee Gettle; Jere Gettle

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ISBN 10 / ISBN 13
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Baker Creek Vegan Cookbook
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Baker Creek Vegan Cookbook

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The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest

by Jere and Emilee Gettle, Adeena Sussman

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The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest
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The Baker Creek Vegan Cookbook : Traditional Ways to Cook, Preserve, and Eat the Harvest

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