By popular demand from YOU guys, I'm hard at work on a vegetarian cookbook that I hope to finish soon. I'm calling it The Breakaway Vegetarian Cook: An Umami-Intensive Journey Into Vegetables.
I've found some ways that, I think, radically improve most vegetarian cooking. The secret? Adding lots of umami, which makes the dishes taste hypersavory, almost meaty. You wont miss the meat in any of the recipes!
I also hope to offer about 30 or more short videos of me preparing dishes from the book to go along with the text and photography, in the belief that SEEING a dish being made is often just as valuable as the written instructions. I'll be updating this space as we move closer to publication, so please check back!