The Native Foods Restaurant Cookbook

The Native Foods Restaurant Cookbook

The Native Foods Restaurant Cookbook

  • Used Book in Good Condition

When people ask Tanya Petrovna, “Are you a strict vegetarian?” she replies, “No, I’m a fun vegetarian!” The visionary behind the Native Foods chain of restaurants, Tanya is known for creating cuisine that is nutritious, organic, compassionate, and delicious. And with signature dishes like her dairy-free cheesecake made from cashew nuts, she proves that healthy, animal-friendly eating can be indulgent and fun.

Now, with this book, Tanya’s best recipes can be made at home, including: “Fun Mung Curry,” “Seitan OlĂ© Mole,” and “Rockin’ Moroccan Skewers.” Plus, there are plenty of outrageous desserts such as “Elephant Chocolate Cake with Cinnamon Peanut Butter Topping,” “Sam’s Vegan Cheesecake,” and “Chocolate French Silk Lingerie Pie.”

The Native Foods Restaurant Cookbook also contains glossaries of ingredients, utensils, and cooking methods and instructions for making your own seitan from scratch.

List Price: $ 24.95

Price: $ 24.95

THOMAS L. “TOM” WALDRON & ANGELA CHANG
The Native Foods Restaurant Cookbook
Image by Princeton Public Library, NJ
THOMAS L. "TOM" WALDRON is the author of:
Why Isn’t Al Gore President?: A View of the Millennium Election from 2004

Mr. Waldron is a native of the Chicago suburb of Oak Park, IL. He moved with his family to Rutherford, NJ where he graduated from Rutherford HS. Then followed two years in attendance at Cornell University, Ithaca, NY, two years in the U.S. Army, then entered Rutgers University, New Brunswick, graduating with a BA degree. He then spent forty years as a research biologist, first with ER Squibb & Sons, then with Bristol-Myers Squibb Company. Now retired from that endeavor, he is pursuing activities of personal interest, including this book. He is a resident of Lawrenceville.

ANGELA CHANG is the author of:
The Intriguing World of Chinese Home Cooking

Born in China and raised in Taiwan Angela Chang came to the US in 1966 and received her MA in English and Education in 1968. Her zest for good food and entertaining led her into a new career as she learned her culinary skills from talented home cooks and restaurant chefs.

In 2000, her first bilingual cookbook, Chinese Home Entertaining>, which reveals the stories of her successful home parties, came out and was well received. In the following year, her highly acclaimed cookbook in English, The Intriguing World of Chinese Home Cooking capture the hearts of many Chinese food lovers around the world with its beautifully illustrated, user-friendly recipes and fascinating food stories. For the last few years, Chang has been invited to speak at various food and cultural event.

Angela Chang is now working on a beautiful tofu book titled Her presentation on tofu at the Princeton Public Library last October was a big hit. She is happy to share her rich knowledge on healthy Chinese home cooking.

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