About this item
Annie and Dan Shannon, the authors of Betty Goes Vegan, are back. In their new book, they show readers how to cook creatively and thriftily with recipes, sidebars, and tips on stocking a pantry and using ingredients creatively. Most recipes result in leftover ingredients and servings that can be reused in multiple ways, reducing waste in your kitchen while keeping your meals fresh and flavorful. Inspired by the recipes and cost-saving techniques used during the Depression and World War II and paying a vegan homage to Julia Child, The Shannons have figured out how to get the most out of what you've already invested so that you can spend less and get more. With recipes like Korean Kimchi BBQ Burgers, Vegan Yankee Pot Roast, Not-cho Everyday Chili Dogs, and Savannah Pecan Pies, MASTERING THE ART OF VEGAN COOKING offers a way to make eating vegan both affordable and delicious.
About the Author
Annie and Dan Shannon are living happily ever after in Brooklyn, NY with their new daughter and their spoiled cats. Annie and Dan met in 2006 while advocating for animals at People for the Ethical Treatment of Animals but have since expanded on their activism to include several environmental and human rights issues as well. They've appeared on the Today Show, Oprah.com, the Kitchn, BUST magazine and numerous other media outlets, publications and food festivals promoting compassionate living. Their first book Betty Goes Vegan won VegNews magazine's Cookbook of the Year award in 2013. These days Annie gets to focus full time on veganizing everything, writing and fighting crime Angela Lansbury style. Dan is Senior Strategy Director at Purpose, where he helps non-profit organizations build more engaged communities of supporters. This solar system's yellow sun gives him a wide range of super powers. You can follow their adventures at MeetTheShannons.com.
