Celebrate the gorgeous and delicious possibilities of plant-based southern cuisine.
Timothy Pakron is a passionate cook, artist, and photographer, and the creator of the blog Mississippi Vegan. Before devoting himself to the culinary arts, he spent time as a fine artist in Charleston, South Carolina, and New York City. He currently lives and works in New Orleans.
“Tim’s the real deal—he forages, cooks, and shoots his own
beautiful photos. You’re going to love this book.”
—Jamie Oliver
“A wildly talented photographer… Pakron follows in the tradition of
Truman Capote, Eugene Walter, Ryan Gainey and Scott Peacock to
evince a lush tribute to a mythic time and place.”
—The Atlanta Journal-Constitution
“From the state that gave us Eudora Welty, William Faulkner,
Tennessee Williams, Donna Tartt and Julia Reed, Mississippi Vegan
is a soulful and affecting self-portrait by a Southern
original.”
—The Atlanta Journal-Constitution
“Inspired by plants and mushrooms and the complex flavors and rich
history of southern style cooking, Timothy’s culinary world is a
magical one. Here he shares his secrets for achieving delicious and
deeply satisfying vegan meals—I’m thrilled to finally be able to
make his famous gumbo in my own kitchen!”
—Amy Chaplin, James Beard award-winning author of At Home in
the Whole Food Kitchen: Celebrating the Art of Eating Well
"Every component of this book is richly layered with vivid
storytelling, a genuine loyalty to tradition, an angle of
accessibility that doesn’t dumb down when it comes to important
regional ingredients, and the passion for a new world of flavor in
vegan cuisine. Timothy opens up his culinary point of view in
a stunningly beautiful way that aims straight for the heart. His
joyful sincerity is encouraging and real."
—Laura Wright, author of The First Mess Cookbook
“I love how Timothy uses fresh, vibrant ingredients to create
colorful dishes with a Southern twist. With its beautiful
photography, accessible recipes, helpful guides, and lovely
stories, Mississippi Vegan will most definitely become a
staple in my kitchen.”
—Linda Lomelino, author of Lomelino’s Pies
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