La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor
Jocelyn Ramirez (Author)
Page Street Publishing
April 14, 2020
7.8 X 8.7 X 0.5 inches | 1.05 pounds
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About the Author
Jocelyn Ramirez is the chef and founder of Todo Verde, a woman-owned catering company making plant-based cuisine accessible throughout Los Angeles. Jocelyn co-founded Across Our Kitchen Tables, an organization that uplifts women of color in food. Her work has been featured by Vice, BuzzFeed, Los Angeles Times and many others. Jocelyn currently lives in Los Angeles, California.
"Next time someone tells you Mexican food needs lard or meat to be 'authentic, ' introduce them to the marvels of La Vida Verde."
--Gustavo Arellano, Los Angeles Times
--Javier Cabral, associate producer for Taco Chronicles on Netflix "This book will change how you think about food and cooking forever. This is a book we all need in our homes!"
--Walter Thompson-Hernández, New York Times reporter "Finally the vegan Mexican cookbook of my dreams is here! This book is full of flavor, authenticity and soul."
--Jenné Claiborne, creator of Sweet Potato Soul "It is so important to support this amazing vision and the beautiful foods from Jocelyn Ramirez, which help to create more access to nutritious, delicious, plant based and culturally appropriate foods everywhere!"
--Sean Sherman, CEO and Founder of The Sioux Chef and author of The Sioux Chef's Indigenous Kitchen On every page, I found my Mexican identity reflected and my commitment to being a responsible eater strengthened. Jocelyn's recipes capture the spirit of the dishes I grew up eating and transform them into the kind of dishes that I want to cook as I try to eat and feed my family mostly plants.
--Leticia Landa, deputy director of La Cocina and author of We Are La Cocina Our communities deserve this cookbook! I am grateful for these gorgeous photos and enticing recipes that will nourish our bodies, feed our spirits and honor our ancestors.
--Luz Calvo, co-author of Decolonize Your Diet "For anyone looking to veganize their cultural foods and flavors, this is an excellent example of how to do so without giving up one's cultural foods, tastes and memories."
--Claudia Serrato, cultural and culinary anthropologist "Jocelyn's personal story of coming to a plant-based diet is informed by deep ancestral roots, social consciousness and a commitment to the health of the planet and all communities. You can feel the depth of wisdom behind Jocelyn's insights about food and its central role in our lives."
--Clare Fox, executive director of the Los Angeles Food Policy Council