In the 2022 edition, the recipes are refreshed and are 100% plant based. They are as relevant today as when we first made them many years ago. Included are stories of farmers, family, friends and guests in addition to explanations of the various ingredients and tips on best methods to prepare them.
I am a plant-based Research Chef and product development specialist currently living in Bloomfield Hills, Michigan. My passions range from culinary traditions to organic lifestyles. I am also an advocate for sustainable and regenerative agriculture.