Isa Chandra Moskowitz, a vegan chef from Brooklyn, and Terry Romero, have co-authored two books on vegan food that both looks and tastes great. An article in the New York Times tells the story.
January 24, 2007
Strict Vegan Ethics, Frosted With Hedonism
By JULIA MOSKIN
ISA CHANDRA MOSKOWITZ, a vegan chef, does not particularly like to talk about tofu. Ditto seitan, tempeh and nutritional yeast.
“I think vegan cooks need to learn to cook vegetables first,” she said last week during a cupcake-baking marathon. “Then maybe they can be allowed to move on to meat substitutes.”