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The Baker Creek Vegan Cookbook

Traditional Ways to Cook, Preserve, and Eat the Harvest

The Baker Creek Vegan Cookbook Open the full-size image

Contributors

By Jere Gettle

By Emilee Gettle

With Adeena Sussman

Formats and Prices

On Sale
Sep 4, 2012
Page Count
208 pages
Publisher
Balance
ISBN-13
9781401310615

Price

$19.99

Price

$25.99 CAD

Format

Format:

  1. Trade Paperback $19.99 $25.99 CAD
  2. ebook $12.99 $16.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around September 4, 2012. This date is subject to change due to shipping delays beyond our control.

Buy from Other Retailers:

Tired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook. With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin — with several plucked from the family’s own fabulous restaurant — and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen. Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits. Some of the recipes you’ll love . . . Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie

Genre:

  • "[Gettle is] the Indiana Jones of seeds."
    The New York Times Magazine

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Jere Gettle

About the Author

Jere Gettle’s passion for farming developed early, and by the age of seventeen he was in business, selling seeds from his bedroom in Mansfield, Missouri. His seed company employs over 200 full time staff and includes a store, vegan restaurant, and pioneer village in his home town of Mansfield, Mo., as well as two other retail operations–the Seed Bank in Petaluma, California, and Comstock in Westerfield, Connecticut. His wife Emilee works in the business as well.

Learn more about this author

Emilee Gettle

About the Author

Learn more about this author