"The idea is to eat well and not die from it."

—Jim Harrison, author of The Raw and the Cooked

About Dave

Recent Print

The Food Substitutions Bible, 3rd Edition

This full-color, hardcover edition features a brand-new design with a Foreword by J. Kenji López-Alt, custom hand-drawn illustrations by Emily Isabella, thousands of new substitutions and 24 new recipes, increasing the total substitutions to more than 8,000 and the total recipes to 188. Have you ever been in the middle of making a meal only […]

Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes. “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement […]

Latest Recipes

Gluten-Free Whole-Grain Vegan BrowniesBuckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don’t have Sucanat, you can replace it with turbinado sugar or coconut sugar.

King Satay with Spicy Peanut-Ginger Sauce RecipeMeaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together.