Wednesday, July 27, 2011

Secret Recipes from Mega-Popular - All New Cookbook Coming this October!

Sisters Jenny Engel and Heather Goldberg, founders of Spork Foods—the mega-popular online cooking website and sold out cooking classes based in Los Angeles—debut their first cookbook, Spork-Fed (St. Lynn’s Press; October 2011; ISBN: 978-0983272618; $19.95), a cookbook for vegans and non-vegans alike. Based on the Spork philosophy that veganism is about all of the wonderful things you can have, instead of what you can’t, Spork-Fed features over 80 original recipes, gorgeous full-color photographs and healthful tips sure to make your mouth water. Spork-Fed embodies Jenny and Heather’s fun and flavorful approach to cooking while introducing new and original recipes, as well as tips from Jenny and Heather on how to embrace a healthy and fulfilled lifestyle through veganism.

With dishes such as Strawberry Cream Cheese Stuffed French Toast for brunch and Creamy Fettuccini Alfredo with Parmesan Crisps for dinner and Crunchy Peanut Butter Bonbons for dessert, there is something for everyone. “About 85% of the people who come to our classes aren’t even vegan,” says Heather. “They’re people who want to eat better and enjoy something healthy that tastes amazing, and is easy to re-create in their home kitchen.” Inspired by the results they’ve seen in their students, like losing weight, reducing a diabetic’s need for insulin and other medications, Jenny and Heather are proud to see their students energized and inspired. The authors believe that a vegan lifestyle is empowering and enriching in so many ways and they strive to spread the word through their cooking, while showing the world how approachable and fun vegan cooking can be.

Authors Jenny Engel trained at the Natural Gourmet Institute for Food and Culinary Arts in New York City, and attended UC Santa Cruz, where she earned a BA in Environmental Studies. Heather Goldberg embraced veganism while living in San Francisco 11 years ago, and she has a decade of experience in the environmental non-profit world, which she now applies to operating Spork Foods and

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