About this item
For many home cooks, it can be a challenge to find the time, money, and ingredients to enjoy preparing a healthy, plant-based meal. Imagine a cookbook where you didn't have to shop for expensive ingredients in unusual places or use them only once. Imagine a cookbook where you knew you had all the dry goods you needed to prepare quick and amazing recipes. Wouldn't this change the way you think and feel about cooking? Enter The Essential Plant-Based Pantry, the indispensable resource for cooks who want everyday, healthy recipes right at their fingertips, without the fuss of an extended shopping trip. Food and nutrition expert Maggie Green reveals the secret to her miraculous meal preparation routine: a well-stocked pantry. By bringing together a few fresh ingredients like produce and nut milk with Green's comprehensive list of easy-to-find, pantry-safe foods, you can prepare delicious recipes on time and within budget -- without running to the store halfway through.
About the Author
Kentucky native Maggie Green is the author of The Kentucky Fresh Cookbook and Tasting Kentucky: Favorite Recipes from the Bluegrass State. Green owns The Green Apron Company, a consulting firm specializing in culinary nutrition and cookbook development. As a cookbook editor Maggie has edited several well-known trade cookbooks including James Beard Award-winning cookbook, BakeWise by Shirley Corriher, The Ultrametabolism Cookbook by Dr. Mark Hyman, and the 75th Anniversary Edition of the Joy of Cooking. Green served on the Medical Advisory Board for Humana's Active Outlook Program where she wrote food and nutrition content for their award winning magazines. Maggie is a graduate of the University of Kentucky with a degree in food and nutrition and is licensed as a dietitian in Kentucky and Ohio. Maggie is also a proud graduate of the Culinary Arts Management program at Sullivan University's National Center for Hospitality Studies in Louisville. Maggie loves the beautiful Bluegrass state and grew up in Lexington, and still lives in Kentucky with her husband, the best male cook she knows, and their three children.
