Props for Bryant Terry: "San Francisco Bay Guardian," Best of the Bay Awards 2012, "Best Cookbook Cheftivist"" The New York Times" "This young food activist make Southern cooking healthy and cool."Alice Waters, chef, author, and proprietor of Chez Panisse "Bryant Terry knows that good food should be an everyday right and not a privilege." Raj Patel, author of "The Value of Nothing and Stuffed and Starved," October 16, 2011 "Bryant Terry is a culinary muse unlike any other. His great gift is to reconnect us with the radical joy that food brings, making inspired vegans out of us all." Adam Mansbach, author of the #1 "New York Times" bestseller "Go the F*ck to Sleep," October 17, 2011 "Bryant Terry's funky, flavorful cuisine is remixing our diets--he's the Pete Rock of collard greens. This is more than a cookbook; it's a call to action, a recipe for a more just and delectable world." Isa Chandra Moskowitz, coauthor of "Veganomicon," November 2, 2011 "Bryant Terry's recipes manage the impossible: everyday cooking that is approachable and homey, yet always creative, flavorful and never mundane." JET Magazine, 1/23/12 "The book is overflowing with great entree ideas"" VegNews" "[Terry's] "best book yet." "Jose Mercury News," 2/13/12 ""The Inspired Vegan" is loaded with unexpected delicacies" "Publishers Weekly," 2/20/12Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks." "Library Journal," 2/15/12 "Terry's follow-up to his excellent "Vegan Soul Kitchen" lays bare the many inspirations behind his creative vegan cuisine. Each of 12 seasonal menus begins with a quote and a story, and Terry lists book and music recommendations in sidebars. This approach, while unconventional, offers an intriguing way to connect to Terry's recipes...Highly recommend
Bryant Terry is an eco chef, food justice activist, and author of two critically acclaimed books: Vegan Soul Kitchen and Grub. His work has been featured in various US publications including Food and Wine, The New York Times Magazine, Yoga Journal, Jet, Vegetarian Times, and many other publications. In 2002, Bryant founded b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), a multi-year initiative designed to empower youth to be active in creating a more just and sustainable food system. Bryant completed the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. He holds an M.A. in American History from New York University and a B.A. with honors in English from Xavier University of Louisiana. He lives with his wife in Oakland, California. www.Bryant-Terry.com
