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Now in its thirteenth edition, one of the values of The Vegan Kitchen is its historical importance. This timeless classic is believed to be the first U.S. cookbook to use the word “vegan” in the title and carry the vegan message. It first appeared as a mimeographed edition in 1965 and was originally written before vegan packaged foods were readily available. The Vegan Kitchen showcases the variety in plant food; explains ethics, equipment, and shopping; then provides recipes for salads, main dishes, vegetables, breads and crackers, soups, desserts and party treats, cheeses, milks, creams, ice creams, shakes, spreads, and more. This thirteenth edition has been revised to include over 300 recipes from simple to gourmet, and 4 weeks of menus.


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