This page will have updates about my upcoming second book “Vegan Richa’s Everyday Kitchen” as and when it can be posted. Cover page photo and Pre-order link coming soon. I am working hard on finishing up the Chapters, Cover, design and other things. It is expected to show up in bookstores in fall 2017.
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What the Recipe testers are saying..
“I LOVE love love the flavor twist you put on every single one of your recipes richa! I know I am always saying how blown away I am after each recipe I make but you never cease to amaze me with the ways you are able to create food with such a depth of flavor! It is as though you take the deep flavoring techniques from indian cooking and can apply it to every single cuisine/recipe you tackle:) that’s what makes your recipes out of this world.”
“Your food is just really well seasoned. So many vegan books are bland, and yours pop with flavor. Even something seemingly simple like your ranch dressing is just better than other ones I’ve tried. Where other veggie burger recipes just seem so trite, you have managed to make that genre new again. With your recipes, the sum is greater than the parts, and you seem to have figured out this kitchen alchemy where everything just comes together beautifully”.
“It offers really unique and exciting recipes that you don’t see anywhere else. I think your recipes offer a special depth of flavor that other “easy” recipes don’t have — while those recipes often have a shorter ingredients list, I think your recipes teach awesome techniques and show a greater sense of care while still being approachable and easy. And because you introduce new flavors to people, it offers a great learning experience for the reader/cook.”
“I like that you offer lots of suggestions for substitutions . Since I don’t shop specifically for a recipe, it’s nice to be able to use things I have in the house already.”
“I love the mix and match feel of it. I think that inspires creativity, and allows for a lot more possible meal combinations with fewer recipes. It’s in the vein of the Mark Bittman “How to Cook Everything” series, only not overwhelming.”