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Who doesn't love mushrooms? Two of my favorite mushroom recipes – Porcini-Chantarelle Crusted Tofu and Shiitake on a Shingle (from my first cookbook) appear in this issue of the Vegan Culinary Experience, brought to you FREE thanks to Chef Jason Wyrick.
You'll also find scrumptious 'shroom recipes, tips and fun facts from a bevy of other popular, plant-based personae including the fabulous Jason Wyrick, Bryanna Clark Grogan, Robin Robertson and Jill Nussinow.
Read my review of Vedge in this Month's VegNews
On newsstands now. Spoiler alert: I loved it! So if you're in Philly, run, don't walk, directly to Vedge. [Better make a reservation first. It's wildly popular; in fact 90%+ of Vedge's customers are not even vegetarian!]
Sign up for my Food Writing Class at NYC's Natural Gourmet Institute
Sunday, July 15, 2:00 pm - 5:00 pm
Food writing is big business. Whether you want to pen a cookbook, perk up your blog, or refresh your restaurant’s menu, this class will help you spice up your culinary descriptions and compost tired writing habits. Through discussion and in-class exercises, l'll guide you through the basic tenets of impactful food writing in a variety of genres – from essays, articles and reviews to cookbooks and memoirs. I’ll also offer tips on finding your voice, writing book proposals and query letters, and how and where to market your work. Bring a notebook, pen and an appetite for writing.
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