Talks & Entertainment

Plant-based eating has been evolving for centuries, creating a storied base of recipes that are lauded around the globe. In Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques, Joe Yonan—the James Beard Award-winning food and dining editor of The Washington Post—collects these dishes into a single volume for the first time, treating vegan food as its own cuisine, worthy of mastery. 

The book features recipes and essays from prominent food writers in the plant-based sphere that show the true abundance of vegan food around the world. Yonan, who has spent years reporting on and making plant-based foods, shares how to make versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. More than 300 recipes for weeknight meals, desserts, and celebratory feasts include smoky eggplant harissa dip, white pizza with crispy cauliflower and shitakes, and black tahini swirled cheesecake. 

Yonan will be in conversation with Rob Rubba, chef and partner at Oyster Oyster, and the 2023 James Beard Outstanding Chef Award winner. 

All books will be pre-signed by the author. A book signing will follow the event for those who would like their book personalized.