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Joy Tienzo


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Joy Tienzo is a mother, writer, believer, adventurer, minimalist, and yoga enthusiast. Whether working as a pastry cook, hosting community brunches, or crafting wedding cakes, she loves bringing people together through food. When not in the kitchen, Joy is on a plane or yoga mat, picking fruit with her children, or creating practices to help people grow.

She lives with her family in Denver, Los Angeles, and all over the world, and can be found online at joytienzo.com.

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Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic
Author: Joy Tienzo
Publisher: PM Press / Tofu Hound Press
Published March 2012
ISBN: 978-1-60486-509-7
Format: Paperback
Page Count: 256
Dimensions: 10 by 7
Subjects: Vegan Cookbook
$17.95


Whether we find ourselves living large or small, everyday or exotic, there are countless opportunities to come to the table. --From the introduction

In Cook, Eat, Thrive, Joy Tienzo encourages you to savor the cooking process while crafting distinctive meals from fresh, flavorful ingredients. Enjoy comfortable favorites. Broaden your culinary horizons with internationally-inspired dishes. Share with friends and family, and create cuisine that allows people, animals, and the environment to fully thrive.

Cook, Eat, Thrive features dishes from both the everyday and the exotic, including:
• Buttermilk Biscuits with Southern Style Gravy
• Earl Grey Carrot Muffins
• Orange Cream Green Smoothie
• Palm Heart Ceviche
• Barbecue Ranch Salad
• Riz et Pois Rouges
• Raspberry Chèvre Salad with Champagne Vinaigrette
• Samosa Soup
• Tarte aux Poireaux et Pommes de Terre
• Mofongo with Cilantro Lime Gremolata
• Ras el Hanout Roasted Beets
• Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise
• Lavender Rice Pudding Brulee with Blueberries
• Peanut Butter Shortbread with Concord Grape Sorbet

Inside, you’ll also find:
• An extensive equipment and ingredients listing
• Basics like seitan, non-dairy milks, grains, frozen desserts, and salad dressing
• Menus for occasions, from Caribbean-inspired garden parties to vegan weddings
• Practical symbols to let you know if recipes are raw, low fat, soy-free, wheat-free, approachable for non-vegans, and quick fix

Praise:

Cook, Eat, Thrive gives vegans the option of choosing exotic and extraordinary recipes for special dinner preparations, or simpler, yet imaginative creations for day to day meal planning.  Whether you're looking for everyday vegan fare, or exquisite vegan dining, Tienzo serves it up with culinary flair!” --Dreena Burton, author of Eat, Drink & Be Vegan

“Every time I look at glossy food photography, I think of Joy's cookbook, and how she's already managed a stellar vegan version of it. Veganism discovers its abundance in here.” --Dino Sarma, author of Alternative Vegan: International Vegan Fare Straight from the Produce Aisle

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What Others are Saying

 

cookeatCook, Eat, Thrive: A Review
by George Erdosh
City Book Review
June 14, 2012

The twelve-page introduction provides everything a vegan cook needs to know: ingredients, equipment, terminology. Tienzo labels the recipes with several or all of six symbols, whichever apply: raw, low fat, soy-free, wheat-free, tasty for all, and quick-fix. Head notes are brief and informative; sidebars are equally good. Several tables provide information such as spice rubs, infusing oils, or a guide to grains. One table gives extensive menu lists for all occasions (e.g., kid-friendly dinner, poker night, vegan wedding fare). Book organization is very good with color tabs separating chapters to help the cook find them quickly. Layout of recipes is excellent, all on single pages to be cook-friendly. To give the pages some color, the black text is interspersed with purple text. The dessert section is extensive (“This is the largest section of the book, and that’s no accident”). The well cross-referenced index is also excellent.

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cookeatCook, Eat, Thrive: A Review
by Lisa Campbell
Library Journal
June 15, 2012

Blogger, traveler, and pastry cook Tienzo’s (joytienzo.com) approach to veganism ditches fake cheese and other imitation products in favor of natural ingredients such as nuts, seeds, and seaweed. The “Chèvre” in her Red Pepper-Chèvre Frittata is made from pureed raw cashews, agar flakes, and tahini. Likewise, her desserts are refreshingly free of strange-sounding egg and dairy replacements. For readers with special diets, there are symbols identifying raw, low fat, soy-free, and wheat-free recipes. VERDICT Readers tired of novelty or single-subject vegan cookbooks will appreciate this balanced collection, which provides menus for many occasions (e.g., Kid-Friendly Dinner; French Bistro Supper; Vegan Wedding Fare).

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cookeatCook, Eat, Thrive in VegNews Magazine: A Review
VegNews Magazine
July/August 2012 pg. 98

First-time cookbook author Joy Tienzo makes the process of enjoying food blissfully simple with Cook, Eat, Thrive. In her short description of food language, she says, "Many cookbooks use words like 'cheeze' or 'mylk.' You won't find that here. First, those words are silly. Significant movements don't fuss with terms that merit ridicule." And then she's off and cooking. It's easy to picture Tienzo as a modern day Julia Child, picking a dropped piece of seitan off the floor and calmly replacing it on the serving platter with a fresh one.


cookeatCook, Eat, Thrive in MidWest Book Review
MidWest Book Review

Cook, Eat, Thrive packs in a recipe collection of appealing vegan dishes and blends traditional dishes with innovative modern embellishments. It includes internationally influenced dishes, adds at-a-glance symbols for raw, soy-free or wheat-free recipes, and even includes a fine section on making seitan and nondairy milks for basic vegan substitutions, making for an appealing, practical cookbook especially recommended for newcomers to vegan food preparations.

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