by Chloe Coscarelli
Editor: Random House USA Inc
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Chef Chloe Coscarelli has revolutionized the way vegans cook and eat with exciting, herbal recipes that are fun, flavorful, and make you feel healthier.When she decided to become a vegan chef, she dreamt of changing the way the world ate.It was in the “pre-kale” days, when the vegetarian burgers, were frozen, insipid patties hated by the public in general and if a vegan wanted to eat, while she had to cookToday, corner stores store stock their shelves with almond milk and integrate the restaurants pepper their menus with quinoa, tempeh, chia seeds, faro, access ramps, and many variants of the Toasted Bread Avocado.There’s really no better time for love to eat than now–and no better time to be a vegan.Chloe believes the most delicious dishes come from ingredients of vegetable origin, and has demystified the myth that vegan cooking is bland and visually unenticing.Admission: CHLOE SAVEUREach recipe is here in bold in taste, the voice high in color, shamelessly unique, and, above all, easy to make.With dishes like Smoky Gruau And Greens, Mango-Guacamole Tightening Hamburgers and Salty Sea Chocolate Chocolate Chunk Cookies, this food is for fun, friends and family, and it’s all about flavor.The vegans who will delight Chloe the creations and carnivores will not miss meat a bit.First breakthrough on the culinary scene as the only vegan chef to capture the best prices on Food Network Cupcake Wars, Chef Chloe Coscarelli has since been recognized for bringing vegan cuisine to integrate it as an award-winning chef, successful entrepreneur, and best-selling cookbook author.She has published three best-selling cookbooks, and in 2015 she opens her first restaurant, by CHLOEto provide healthy and satisfying vegan plant-based, flat plant foods for the massesShe lives in New York City.
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