Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas
A Paperback edition by Jason Wyrick in English (Dec 1, 2016)
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Presents a collection of recipes for Mexican vegan dishes, including mushroom and tomatillo salsa chalupas, chilaquiles two ways, chayotes in mole poblano, and green chile and corn... Read more
Jason Wyrick is an author, executive chef, cooking teacher, caterer, and founder of the nation's first vegan food magazine, The Vegan Culinary Experience. The author of Vegan Tacos, he co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary professionals. Jason was the first vegan culinary instructor in the Le Cordon Bleu program. He has catered for major corporations, including Google and taught vegan cooking classes worldwide. His work has been featured in the New YorkTimes, Vegetarian Times, and on both local and national television.
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