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Impossible™: The Cookbook: How to Save Our Planet, One Delicious Meal at a Time
"All cookbooks have recipes. The best have recipes and ideas. This cookbook thinks hard about the relationship between plants and the planet, between humans and other living beings, all the while making that hard thinking easy for the rest of us. It's a cookbook that's great to look at and fun to read, but don't forget to do the most important thing: cook from it!” – Questlove
Cook Impossible™ at home. Meat-loving gourmets stood in line for hours when the world’s top chefs began serving Impossible Burger in 2016. Now, for the first time, these pioneering chefs have joined forces with Impossible Foods’ team of culinary leaders to share 40 recipes that are taking the culinary world by storm – and saving the planet, too.
Explore dishes and expert tips from Brad Farmerie, Chris Cosentino, Eric Wareheim, Jamie Bissonnette, Ken Oringer, Kwame Onwuachi, Mary Sue Milliken, May Chow, Michael Symon, Tanya Holland, Traci Des Jardins, and more.
Delicious recipes include:
• Pan Fried Chive Dumplings
• Korean Bulgogi
• Vietnamese Phó
• Lasagna Bolognese
• Spicy Jalapeño Burgers
• Chili Cheese Fries
• And more!
See how top chefs around the world are cooking Impossible Foods’ award-winning meat made from plants – with all the mouthwatering flavor, but only a tiny fraction of the environmental impact of meat made from cows.
Praise for Impossible™: The Cookbook:
"This book is perfect for those who are totally new to the plant-based meat game (and) to those who eat so many Impossible burgers they need some new recipes. There are more than 40 recipes in the book: Greek salad, tzatziki, and grilled pitas. Lomo saltado. Burger toppings. It's all here." – Delish
"Plant-based beef crumbles can go into incognito mode in every dish from burgers to bolognese to taco salad. And now, you don’t even have to wing it: Some of the world’s greatest chefs—from Pinky Cole to Tanya Holland—will walk you through the steps of fully integrating environmentally-friendly meat products into your everyday cooking." – Well + Good
“It’s a collection of chef’s recipes, written in an approachable style. […] The recipes, from a range of influential chefs like Kwame Onwuachi, Traci Des Jardins, Michael Symon and more, are diverse in style and flavor profiles. We tested over two dozen recipes with both Impossible meat and ground beef, and in the majority of testing, there was no distinguishable difference. When I had a preference, it was the Impossible Burger.” – The Dallas Morning News
"Along with a number of Des Jardins’ recipes, the cookbook features about four dozen recipes from a variety of well-known chefs. They include Washington, D.C.’s Kwame Onwuachi, a winner of the Beards’ Rising Star award. His recipes include Ethiopian Spiced Meat with Hummus and Cashews, and Jamaican Patties with Calypso Sauce." – Forbes
Cook Impossible™ at home. Meat-loving gourmets stood in line for hours when the world’s top chefs began serving Impossible Burger in 2016. Now, for the first time, these pioneering chefs have joined forces with Impossible Foods’ team of culinary leaders to share 40 recipes that are taking the culinary world by storm – and saving the planet, too.
Explore dishes and expert tips from Brad Farmerie, Chris Cosentino, Eric Wareheim, Jamie Bissonnette, Ken Oringer, Kwame Onwuachi, Mary Sue Milliken, May Chow, Michael Symon, Tanya Holland, Traci Des Jardins, and more.
Delicious recipes include:
• Pan Fried Chive Dumplings
• Korean Bulgogi
• Vietnamese Phó
• Lasagna Bolognese
• Spicy Jalapeño Burgers
• Chili Cheese Fries
• And more!
See how top chefs around the world are cooking Impossible Foods’ award-winning meat made from plants – with all the mouthwatering flavor, but only a tiny fraction of the environmental impact of meat made from cows.
Praise for Impossible™: The Cookbook:
"This book is perfect for those who are totally new to the plant-based meat game (and) to those who eat so many Impossible burgers they need some new recipes. There are more than 40 recipes in the book: Greek salad, tzatziki, and grilled pitas. Lomo saltado. Burger toppings. It's all here." – Delish
"Plant-based beef crumbles can go into incognito mode in every dish from burgers to bolognese to taco salad. And now, you don’t even have to wing it: Some of the world’s greatest chefs—from Pinky Cole to Tanya Holland—will walk you through the steps of fully integrating environmentally-friendly meat products into your everyday cooking." – Well + Good
“It’s a collection of chef’s recipes, written in an approachable style. […] The recipes, from a range of influential chefs like Kwame Onwuachi, Traci Des Jardins, Michael Symon and more, are diverse in style and flavor profiles. We tested over two dozen recipes with both Impossible meat and ground beef, and in the majority of testing, there was no distinguishable difference. When I had a preference, it was the Impossible Burger.” – The Dallas Morning News
"Along with a number of Des Jardins’ recipes, the cookbook features about four dozen recipes from a variety of well-known chefs. They include Washington, D.C.’s Kwame Onwuachi, a winner of the Beards’ Rising Star award. His recipes include Ethiopian Spiced Meat with Hummus and Cashews, and Jamaican Patties with Calypso Sauce." – Forbes
- GenresCookbooks
144 pages, Hardcover
First published July 14, 2020
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Displaying 1 - 4 of 4 reviews
September 3, 2022
I dare you to tell the difference between Impossible and ground cow. Honestly, I cannot. As someone who’s been vegan a while now, it’s actually sometimes a little too spooky. If you love or loved beef, this is your cookbook. It features delicious and diverse recipes, each from a different famous chef around the world. This is a carnivore-friendly cookbook that encourages reduction — a great gateway cookbook or gift for a veg-skeptical friend. It also is beautiful, photo-wise.
Most-returned-to recipes: Asian Lettuce Wraps, Vietnamese Meatballs With Nuog Cham, Lomo Saltado
Most-returned-to recipes: Asian Lettuce Wraps, Vietnamese Meatballs With Nuog Cham, Lomo Saltado
June 20, 2021
A nice compact cookbook for those who want to leave animal meat behind and use the new plant-based meats. I'm interested in recipes that exclude animal products, nuts, and oils, and virtually every recipe in here contains oil, but it would probably be possible to just omit the oil.
January 13, 2021
perfect omg
June 3, 2021
This cookbook felt a little basic and geared more toward meat eaters looking for an introduction to plant-based proteins than to long-time vegetarians looking to elevate their pbps.
Displaying 1 - 4 of 4 reviews