Praise For Vegetable Kingdom
Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.
Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz
In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmamas nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He aint lyin.
W. Kamau Bell, comedian, author, and host of the Emmy Awardwinning series United Shades of America
Praise For Vegetable Kingdom: The Abundant World Of Vegan Recipes
With Vegetable Kingdom, Bryant Terry positions great cooking exactly where it belongs: smack dab in the midst of our lives. Here is the kind of cooking in contextamong kids and friends, ancestors and communitiesthat has the power to bring us profound meaning and pure pleasure. Bryant understands that our kitchens are where sustenance, and substance, simmer. With an inspired soundtrack and a loving spirit, he reminds us that the familiar, exotic, and delicious kingdom of vegetables offers all the richness we could ever want.Cal Peternell, chef and author of Twelve Recipes A Recipe for Cooking and Almonds, Anchovies, and Pancetta
Vibrant plant-based recipesfrom Jerk Tofu Wrapped in Collard Leaves to Farro and Kidney Beans with Burnt Scallionscapable of exciting even die-hard carnivores.Atlanta Journal-Constitution
Vegetable Kingdom is an artful and inspiring volume that is not only a collection of innovative plant-based recipes, its also a multifaceted celebration of culture, family, ecology, and health. Bryant Terrys true artistry is in his ability to celebrate and remix global foodways in vegan creations that are full of vitality and beauty. This gorgeous book gives everyone access to Bryants amazing creative vision: its a joyous collection of Afro-Asian recipes that delight the eye as well as the palate.Thelma Golden, director and chief curator of The Studio Museum in Harlem, New York
Early Life And Education
Terry’s parents are Beatrice Terry, a neonatal nurse, and Booker Terry, an environmental protection specialist.
Terry grew up in Memphis, Tennessee. He attended Xavier University of Louisiana, graduating with a degree in English. He then moved to New York City to attend graduate school at New York University, where he earned an M.A. in history. While at NYU, after hearing a hip-hop song about factory farming, he switched to a plant-based diet and started reading about early efforts to address food injustice. He then enrolled in the chef’s training program at the Natural Gourmet Institute for Health and Culinary Arts in New York City.
Also Check: Gluten Free Sourdough Bread Recipe
Vegetable Kingdom: The Abundant World Of Vegan Recipes
More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutesfrom the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.
The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on whats fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.
Publishers Weeklydec 2 2019
With four Afro- and soul-centric vegan cookbooks to his credit, Terry enriches this 100-plus recipe collection with flavors from the Far East, the South, and the Caribbean. His perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks. Tofu is sparingly deployed while carrots and sunchokes are thoroughly and creatively exploited. About a quarter of the cookbook’s preparations call for a sub-recipe a seasoning blend, infusion, or “cream” all of which can be found in the author’s “Cupboard” chapter. So it’s a good idea to flip back to that final section and take note of the timing involved: smoky-spicy green sauce comes together quickly and can be used right away, while the onion-thyme cream needs an eight-hour head start. Readers will learn why he soaks dried grits overnight and sprinkles salad greens with lemon juice and salt before any dressing is applied . And each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.
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Writing And Speaking Engagements
Terry’s writing and recipes have been featured in Gourmet, Food and Wine, The New York Times Magazine, the San Francisco Chronicle, Vibe, Domino, Mothering, Food and Wine, Plenty, Delicious Living, and other print magazines. He has contributed to ABC.com and TheRoot.com among others. His column on The Root, “Eco-Soul Kitchen”, offers thoughts, recipes, tools, and tips for sustainable eating and living. His essay, “Reclaiming True Grits”, was widely circulated on the web and sparked heated debate about “soul food“. Distinguishing traditional soul food the “instant soul food” that began emerging in the late 1960s, Terry wrote: “Sadly, over the past four decades most of us have forgotten that what many African Americans in the South ate for dinner just two generations ago was diverse, creative, and comprised of a lot of fresh, local, and homegrown nutrient-dense food.”
In 2015, Terry gave a talk at the annual TEDMED conference on “Stirring up political change from the kitchen”.