Penguin Canada Fall 2020
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Supply Detail
Distributor: Penguin Random House Availability: Available On Sale Date: Sep 29, 2020 Carton Quantity: 12 -
Catalogues
The Classics VeganizedOver 120 Favourite Comfort Food Recipes for a Vegan LifestyleBy (author): Doug McNishDoug McNishImprint:
Penguin CanadaISBN:
9780735237063Product Form:
PaperbackForm detail:
TradePaperback , TradeEnglishAudience:
General TradeSep 29, 2020$32.00 CAD
ActiveDimensions:
10.01in x 8.06 x 0.69 in | 1.98 lbPage Count:
256 pagesIllustrations:
FULL COLOUR PHOTOS THROUGHOUTPenguin CanadaCOOKING / Vegan- Description
- Author Bio
- Reviews
Incredible classic comfort food recipes for a vegan lifestyle.
Vegan cuisine is exploding in popularity around the world, and now more than ever, people are adopting a plant-based diet or vegan lifestyle. Not only can you thrive eating a healthy plant-based diet, but also you can now enjoy all those familiar comfort food dishes that you have been craving.
In The Classics Veganized, you will find over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin. Standout vegan dishes that no one would know are meatless! Start with appetizers, like Crispy Mushroom Calamari, Cheesy Tex-Mex Quesadillas, and Boneless Wings, because really, is there any other way to kick-off a meal? You will find lots of hearty mains like Hickory Smoked Ribs, Chickpea Pot Pie, Home-Style Meatloaf, White Widow Mac and Cheese, and Shepherd’s Pie. Round out dishes with sides and salads like Buttermilk Onion Rings, Creamy Caesar Salad, and Twice Baked Vegan Taters. Weekend brunch is a must with Buttermilk Blueberry Pancakes, Breakfast in Bed Scones, Quiche Lorraine, and Sunny Side Up Vegan Eggs with Yolks. Easy-to-make vegan desserts put the finishing touch on any meal. Classic desserts like Chocolate Fudge Cake with Buttercream Frosting, Soft and Chewy Chocolate Chip Cookies, and Pineapple Upside Down Cake are a breeze to throw together with basic ingredients. The Classics Veganized also includes recipes to make your own vegan pantry staples and condiments from cheeses and butters to dressings and sauces.
Publication History: Original Trade PaperbackWELL-KNOWN VEGAN CHEF: Doug is the owner and chef of Mythology, Toronto. He is opening a new vegan restaurant, Neon Tiger, in Charleston, South Carolina (January 2020). He is the consulting vegan chef at the Radisson Blu Royal Park Hotel, Stockholm, Sweden. 58.5k Instagram followers: 20% US/31% Canadian.
PASSIONATE ETHICAL VEGAN: An executive vegan chef, consultant, educator, author and speaker, Doug has participated in the Los Angeles Green Festival, NYC Veg Fest, and the Remedy Food Project (Portland, Nov. 2019).
UNIQUE RECIPES: Developed by a trained chef, the recipes are unique in flavour, texture, and remarkably similar to the traditional versions, yet straightforward to make. No run-of-the-mill vegan recipes here—so no smoothies or avocado toast!
NOMINATIONS AND AWARDS: PETA compassionate business award (2018), Now Reader’s Choice Best Chef in Toronto (nominated in 2016 and won in 2017), World Gourmand Cookbook Award, Best Vegetarian Cookbook in the world for Eat Raw, Eat Well (2012) and Vegan Everyday (2015).
FORMAT: Affordable original trade paperback with French flaps and colour photography throughout.Marketing: Canadian Plans:
Influencer mailing to Doug’s network
Advertising at release
Veganuary campaign
New Year/New You campaign inclusion
US Plans:
Targeted mailing to food & lifestyle sites such as MindBodyGreen, HuffingtonPost
Vegan focused influencer mailing: Minimalist Baker, Best of Vegan and Veganricha
Social media promotion
Google promotion
Feature Website: www.mythologytoronto.com
Author Website: www.dougmcnish.com
Author Social Media: Instagram @dougmcnish, @mythologytoronto“Doug has done it! He not only gives you amazing great tasting recipes, but he takes you on an educational journey so that you actually learn how to prepare great dishes that will impress your family and friends!”
—John Lewis, creator of Bad Ass Vegan, filmmaker, and public speaker
“This book is friggin' amazing. Doug proves that any dish can be made plant-based and delicious and in The Classics Veganized. Now when people ask, ‘You don't eat meat? What do you eat?’ I'm going to hold this book up.”
—John Joseph, musician, vegan ironman triathlete
