From the endlessly inventive imaginations of star Spanish-American chef Jos� Andr�s and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables.

Andr�s is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andr�s’s wide-ranging vision and borderless cooking style.

With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andr�s one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.

Filled with a guerilla spirit and brought to life by Andr�s’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.

Informazioni sugli autori

Jos� Andr�s is a Michelin-starred chef, an Emmy Award–winning TV host and producer, and a New York Times bestselling author of Change the Recipe, Zaytinya, Vegetables Unleashed, and The World Central Kitchen Cookbook. A pioneer of Spanish tapas in America and a celebrated ambassador of Spanish cooking, his renowned Jos� Andr�s Group operates more than forty restaurants across the United States. Andr�s is the founder of the nonprofit World Central Kitchen and has been honored as Outstanding Chef and Humanitarian of the Year by the James Beard Foundation. He has twice been named one of Time’s 100 Most Influential People.

A James Beard Award–winning writer, Matt Goulding has never been better, writing in complete harmony with the book’s innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, nonne, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures in a breathtaking tribute the diversity of Italian regional food culture.

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