Vegan Vegan!

Award-winning chef Zineb Hattab presents a master class in bold, flavorful, plant-based cooking

Autorentext

Moroccan-Spanish chef Zizi Hattab has made a significant impact on the gastronomic scene in Switzerland and internationally with her refined plant-based fine dining. She trained with the Roca brothers in Spain and Dan Barber in New York, and previously served as executive sous chef at Enrique Olvera's Cosme in New York.

Since opening her first restaurant, KLE, in January 2020, she has garnered numerous accolades, including a Michelin Star. Gault & Millau named her Chef of the Year, and KLE became the first plant-based restaurant in Switzerland to receive both a Red and a Green Michelin Star. Her second restaurant, DAR, was listed among the 'openings to watch' by The World's 50 Best Restaurants shortly after its debut and was awarded a Green Michelin Star in 2022.

Her career has also been recognized by The Best Chef Awards and La Liste, and she has received the Swiss Culinary Merit from the Swiss government. Working closely with family-run farms, her team builds menus around what farmers harvest, championing a more sustainable and ethical food system.

Her recognition and growth as a leading voice includes the 50 Next Hospitality Pioneers distinction and invitations to speak at international food and agriculture summits. In 2022, she published her first cookbook in German, Taste of Love.

Joan Roca is the acclaimed chef of El Celler de Can Roca in Spain.

Klappentext

'Zizi reminds us that vegetables can tell stories as profound as any other ingredient.' - Daniel Humm, Chef & Author

Award-winning chef Zineb Hattab presents a master class in bold, flavorful, plant-based cooking

Chef Zineb 'Zizi' Hattab has earned global acclaim for her Michelin-starred vegan restaurant, KLE, in Zurich. In her debut cookbook, she turns her attention to home cooking, revealing how to create deeply satisfying plant-based meals using technique and imagination.

Vegan Vegan! offers a practical framework for building flavor with intention. With Hattab's guidance, home cooks will learn how to incorporate umami, layer acidity, manipulate texture, draw aroma from spices and herbs, and understand the cues that guide seasoned chefs.

The book's eclectic recipes put these skills to good use, offering ample options for everyday meals and special occasions. More than 100 dishes include savory Ramp Gnocchi; Sobrasada with Pine Nuts; billowy Glazed Sweet Potato Milk Buns; decadent Almond Baklava; comforting Plum Tart with Cottage Cheese and Cardamom Syrup; and a luscious Chocolate Coffee Loaf Cake. Dietary symbols throughout the book - gluten-free, dairy-free, nut-free, 5 ingredients or fewer, and 30 minutes or less - allow easy navigation according to dietary needs and preferences.

Vegan Vegan! also includes recipes for 30 pantry staples, such as plant-based mayos, sauces, condiments, spice blends, and aromatic foundations. These kitchen essentials are designed to create depth, balance, and structure without relying on animal products.

With a foreword by acclaimed chef Joan Roca, this is a must-have for vegans, vegetarians, and anyone interested in sustainable, plant-based eating, Vegan Vegan! is an invitation to cook boldly, joyfully, and often.