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The Great Mushroom Issue! Download the current issue to get 160 pages of recipes, articles, and reviews!
Articles: Time to Embrace Mushrooms for Health and More by Jill Nussinow, The Divine Mushroom by Angela Elliott, You Are a Mushroom by Marty Davey, Magic Mushrooms by Robin Robertson, Mushrooms Plain & Fancy by Dynise Balcavage, School Lunch Vegan Revolution by Mindy Kursban and Andy Breslin, Cultivating Mushrooms at Home by Liz Lonetti, Making Mushroom Stocks and Oil Infusions by Jason Wyrick, Visual Mushroom Guide by Jason Wyrick, and The Vegan Traveler: Italy by Jason Wyrick.
Interviews/Reviews:- Interviews: Executive Chef Eric Tucker, Photographer Melissa Schwartz, and Museum Founder Carolyn Mullin; Restaurant Review: Flacos in Berkeley, CA, Product Review: Dr. Cow Vegan Cheeses, Book Reviews: Candle 79 Cookbook, Let Them Eat Vegan, The Inspired Vegan, and Gluten Free Vegan Comfort Food.
Podcast: - Shopping with the Chef
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Download The Great Mushroom Issue!
Click on the image to download a copy of The Great Mushroom Issue of the VCE. You do not need to be a subscriber to download a copy. Permission is granted to distribute the magazine in its original form only, as long as nothing is charged for distribution. In short, spread the word!
The Vegan Culinary Experience is the first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick the nationally award winning Executive Chef and Chief Culinary Instructor of Devil Spice, the Experience brings you the information of a traditional magazine coupled with the newest web technologies. FEATURES
- Fully detailed, photographed recipes
- 35-40 new recipes every issue from professional vegan catering and restaurant kitchens
- Instructional articles, healthy eating articles, and more
- Reviews of restaurants, products, books, and web-sites
- Interviews with the hottest vegan chefs in the world and the new up and comers
- A learning community to discuss all aspects of vegan cuisine with the chefs and other subscribers
- Podcasts
- Webcast Classes
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