— Char Nolan

You know, cookbooks are a passion of mine. I have a whole collection of cookbooks of all kinds of different types. Um, but specifically looking at plant-based cookbooks, um, I have a huge library of those as well. Like starting off at a Debra Madison, uh, the, like, it was the Art of Vegetarian cooking or something like that was kind of one of the things that got me kind of started in the plant-based world. Um, but more recently, uh, I've kind of been looking at, um, more elevated recipes, um, in the plant-based world. So, um, I, uh, you know, might recommend something like Eric Lipper's Vegetable, um, you know, vegetable Simple. Um, this is a great book that actually, you know, Eric Lipper's, a you know, a Michelin star, uh, chef outta New York City, uh, fantastic, you know, um, recipes in here. So some of these things are just kind of simpler areas to be able to kind of talk about what you can do, um, in plant-based. Um, but then it gets a little more, uh, complicated, kind of the deeper you go into it as well. Um, all of these are plant-based, um, but some of them contain things like butter or something like that, that you can easily replace out with a plant-based option. Um, beyond that, uh, there are a couple other ones. Uh, this restaurant, um, little Pine used to be, uh, I believe it was, um, I think it was in Los Angeles. It was actually owned by Moy, but the head chef was a good friend of mine that I used to work with Lou. Um, and the recipes that she does are just fantastic. Um, and this is more kind of comfort foodish, but, uh, kind of a escalated, you know, level to be able to, um, uh, you know, elevate basically for fine dining at the same time. Um, lose recipes, uh, always been fantastic. They turn out really nice. You can see there's, this is, and this is a completely vegan cookbook as well too. So, um, you know, just kind of really fun, a little more, uh, on the, um, fine dining aspect. And then the other one that I would recommend is the Art of Fermentation. This is just a classic, uh, cookbook as well too, um, uh, bystander Cats. And this basically explores all kinds of different fermentations that you can do. Um, I love to do those being living in Wisconsin now. Uh, I do a lot of fermentation things to be able to preserve, uh, vegetables, um, and fruits basically from the harvest time into winter. So, uh, I actually have quite a few things, um, in my fermentation area right now. So those would be three, uh, cookbooks that I would recommend for Yashar. Um, a couple high end, uh, plant-based, um, and one book on fermentation, which is actually quite simple, um, and a lot of fun to do. So, uh, those are my recommendations.