In her new book, Long highlights recipes from 25 of today's top chefs, many are James Beard award-winners. Chefs include Alex Stratta, Anne Quatrano, Bradford Thompson, Cat Cora, Charlie Trotter & Matthias Merges, Dan Barber, Daniel Boulud, David Burke, Eric Ripert, Erik Blauberg, Floyd Cardoz, Gabriel Kreuther, Jason Cunningham, Jean-Georges Vongerichten, John Besh, Jose Andres, Josef Huber, Marcus Samuelsson, Matthew Kenney, Michel Nischan, Phil Evans, Suzanne Goin, Terrance Brennan, Thomas Keller and Todd English.
Each chef section of Great Chefs Cook Vegan includes a three or four-course vegan meal, prepared by the chefs, complete with mouth-watering photographs of each recipe. These delicious vegan recipes include Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Sweet Pea Ravioli with Sauteed Pea Leaves, Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Chocolate Cake with a Chocolate Truffle Molten Center. Now, with instruction from the great chefs themselves, anyone can create a delicious vegan meal.
Gibbs Smith specializes in beautifully illustrated lifestyle books. An additional vegan title from this publisher is Everyday Raw by Matthew Kenney, who also created a chapter for Great Chefs Cook Vegan.
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Long has had a varied career in the academic, corporate and media communities, with a strong emphasis in fashion, food and nutritional topics. She writes and photographs for vegetarian magazines, including Vegetarian Journal, American Vegan, VegNews and book covers for other authors.
She is a member of the James Beard Foundation (JBF), International Association of Culinary Professionals (IACP), Women Chefs & Restaurants (WCR), New York Women's Culinary Alliance (NYWCA) and American Society of Media Photographers (ASMP).
