Author of Vegan Soul Kitchen and Grub
Bryant Terry is the author of the critically acclaimed Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. He is also the author of The Inspired Vegan and the coauthor of Grub (with Anna Lappe), which The New York Times called “ingenious.” His newest book is Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed, which was named one of the best cookbooks of the year by Amazon.com. Terry’s work has been featured in The New York Times, Food and Wine, Gourmet, Sunset, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times, among many other publications. He presents frequently around the country as a keynote speaker at community events and colleges, including Brown, Columbia, NYU, Smith, Stanford, and Yale.
In 2012, Terry was chosen by the U.S. State Department as one of 80 American chefs to be a part of its new American Chef Corps. That same year TheRoot.com included him on its list of “100 most influential African Americans,” TheGrio.com included him on its list of “100 African Americans making history today,” and the San Francisco Bay Guardian named him “Best Cookbook Cheftivist” in the Bay Area. In 2011 he was included in Ebony Magazine’s “Power 100 list,” and in 2009, The New York Times magazine featured him among a handful of “food fighters.” He was selected as one of the “Hot 20 Under 40” in the San Francisco Bay Area magazine 7x7 in 2008. From 2008-2010 Terry was a fellow of the Food and Society Fellows Program, a national Program of the W.K. Kellogg Foundation, and in 2007 he received the inaugural Natural Gourmet Institute Award for Excellence in Health-Supportive Education along with author and educator Marion Nestle.
Terry is the founder of b-healthy (Build Healthy Eating and Lifestyles to Help Youth), a multi-year initiative in New York City designed to empower youth to be more active in fighting for a more sustainable food system. Currently, he is the Chef in Residence of the Museum of African Diaspora in San Francisco.
Food Justice: At the Intersection of Food, Politics, Poverty, Public Health and the Environment
How can we provide healthy food choices for all Americans, regardless of income, geography or race? In this interactive talk, Bryant Terry shows us how the food we eat directly affects issues such as poverty, sustainability, and structural racism. How can we get healthier food into low income urban areas? What can each of us-- whether urban dweller or suburbanite-- do to eat healthier? And how will these choices affect everything from the environment to social justice? Terry doesn't push faddish or prescribed diets. But he will occasionally sing and even cook a meal to demonstrate how simple (and delicious) making better food choices can be. Fusing food justice and personal history, Terry shows us how to improve access to fresh food in our communities: whether that community is your campus, your workplace, your neighbourhood, or just your own set of friends gathered in the kitchen.
Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed
Rising star chef and food justice activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Jamaican Patties Stuffed with Maque Choux, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings. He also explores key African ingredients that are popular in Caribbean and Southern dishes—like okra—tracing their history and giving them cultural context. Afro-Vegan will delight Bryant Terry fans; vegetarians and vegans looking for exciting new recipes; cooks interested in African, Afro-Caribbean, and Southern cuisine; and health- and eco-conscious eaters.
The Inspired Vegan
From the author of Vegan Soul Kitchen: ingredients that inspire, unique recipes, and menus for everyday feasts.
Marking his 10-year anniversary working to create a healthy, just, and sustainable food system, Bryant Terry offers more than just a collection of recipes. In the spirit of jazz jam sessions and hip hop ciphers, The Inspired Vegan presents a collage of food, storytelling, music, and art. Bryant shares his favorite preparation / cooking techniques and simple recipes—basics to help strengthen your foundation for home cooking and equip you with tools for culinary improvisation and kitchen creativity. He also invites you to his table to enjoy seasonal menus inspired by family memories, social movements, unsung radical heroes, and visions for the future.
Ultimately, The Inspired Vegan will help you become proficient in creating satisfying meals that use whole, fresh, seasonal ingredients and are nutritionally balanced—and full of surprising, mouthwatering flavor combinations.
Vegan Soul Kitchen
The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, "bad" fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Terry's new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique.
Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.
Grub: Ideas for an Urban Organic Kitchen
In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.
Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.
With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.