Author Statement: Romain Avril and Richelle Tablang
Audience: Trade
Specs: 100 full color photographs
Pages: 240
Trim Size: 8" X 10"
Language code 1: eng
Publication Date: 20230606
The Vegan Bridge: Expanding Plant-Based Cuisine
For the meat-eater looking to incorporate vegetarian options into their repertoire; for the novice chef trying to develop new techniques; for the home cook who wants to dazzle with recipes that are bold, flavorful, and totally unique French-trained chefs Romain Avril and Richelle Tablang want to introduce you to The Vegan Bridge.
From simple snacks and sides that add a vegan twist to a flexible meal, to showstopping vegan mains that will enthrall vegetarians and omnivores alike, Romain and Richelle demonstrate how incorporating vegan meals into everyday life can be done easily, without sacrificing taste or presentation.
| Bio: | Romain Avril is a French-trained chef, born in Paris, who is known for his creative and ambitious cooking. Since moving to Toronto in 2010, he has worked as Executive Chef at the renowned La Société Bistro, and has participated in the opening of such institutions as Levelle, Goldie Bar, and Neruda. He operates his own organization, Romain Avril Inc., which offers a multitude of culinary services, and maintains a YouTube channel providing tips and recipes, while making occasional appearances on the Food Network. Richelle Tablang was born and raised in Toronto to a family of Filipino immigrants who always emphasized the value of food and its origins. After studying baking and pastry arts in Toronto, Richelle fell in love with French pastry, eventually moving to France to further her education. She studied at the prestigious École Nationale Supérieure de Pâtisserie (founded by two-time Meilleur Ouvrier de France winner Yves Thuriès and multiple Michelin star-holder Alain Ducasse) and worked as a pastry commis in the South of France. Richelle returned to Toronto fuelled by an adoration for modern French pastry and a desire to mingle her knowledge of French techniques with Asian ingredients from her family's background. |
