The New Vegetarian South
105 Inspired Dishes for Everyone
By Jennifer Brulé
Photographs by Fish.Eye Design
192 pp., 7 x 9, 32 color plates, index, 105 recipes
eBook ISBN: 978-1-4696-4517-9
Published: August 2018
Hardcover ISBN: 978-1-4696-4516-2
Published: September 2018
Buy this Book
- Hardcover $32.50
- E-Book $22.99
Brulé also highlights just how many traditional southern dishes are in fact vegetarian, and they’re gathered together for you in this gorgeously illustrated book. Beloved foods like tomato pie, pimento cheese, grits casserole, and more will encourage you to skip the meat without a second thought. With step-by-step instructions and notes on how to easily find new ingredients, The New Vegetarian South gathers a feast for everyone.
About the Author
Jennifer Brulé, author of Learn to Cook 25 Southern Classics 3 Ways, is the executive chef and owner of the flexitarian restaurant Davidson Ice House, in Davidson, North Carolina.
For more information about Jennifer Brulé, visit the Author Page.
“Brulé’s well-executed second cookbook will delight readers who want to eat more plant-based meals.”--Library Journal, starred review
"Jenny Brulé puts the southern love of vegetables together with plant-based cooking and creates a book we all need: doable, appealing recipes for everyone--vegetarians, vegans, and meat eaters, too! Pleasing yourself, your friends, and your family with deep-down savory flavor is what chef Brulé is all about."—Nathalie Dupree, coauthor of Mastering the Art of Southern Cooking
“This is the right cookbook at the right time for the right reasons: Jenny Brulé’s The New Vegetarian South speaks to a large, eager, and hungry audience, from vegans to meat eaters. Just reading the names of the recipes makes me hungry!”—Nancie McDermott, author of Fruit.
“Jenny Brulé’s honest, conversational approach to cooking makes me feel as if I’ve pulled up a stool at her kitchen counter as she cooks. With easy-to-read and easy-to-execute recipes, this book is wonderfully appealing for all. Brulé’s stories, friendly writing, and wonderful knack for making meat substitutes easy to use establish The New Vegetarian South as a must for any aspiring vegetarian chef—southern or otherwise.”—Sarah Crosland, author of Secret Charlotte