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Dynise Balcavage is the author of The Urban Vegan (Globe Pequot Press) and eleven books for young readers. She has published recipes in VegNews, the Philadelphia Daily News, Herbivore, and Vegetariens (France's first vegetarian magazine), and has been interviewed in the New York Times, the International Herald Tribune, and Vegetarian Times. She blogs at urbanvegan.net.
Praise for Celebrate Vegan"Gather, rejoice and feast: Dynise has all the dining milestones covered, joyfully so. Her Italian mojitos should be a tradition for every holiday!"- Terry Hope Romero, author of Veganomicon and Vegan Pie in the Sky "Celebrate Vegan is a must-have book for anyone that loves to eat! Dynise makes every occasion a celebration, with 200 deliciously fabulous vegan recipes to celebrate holidays big and small."- Julie Hasson, author of Vegan Diner Praise for The Urban Vegan"The Urban Vegan is fresh, hip, and intelligent, and simply perfect for everyone - from the city dweller who wants to do a vegan dine-in to the rural cook who yearns to sample the vegan delicacies a large urban centre has to offer." - Dreena Burton, author of Eat, Drink and Be Vegan "With an engaging, down-to-earth tone, but quirky and charming, Balcavage delivers the best of the world's flavors to your kitchen, from Western Europe to the Middle East, and back home to Philly favorites."- VegNews "You don't have to convert to veganism to appreciate Balcavage's healthy, Easy-to-make recipes."- GRID "Dynise Balcavage's "The Urban Vegan," is less fussy, more funky, with vegan versions of sophisticated eats. It also requires specialty ingredients, but delectable dishes such as millet-crusted mushroom-leek pie and cherry-chocolate chunk scones are easy to make." - The Seattle Times, Food and Wine section "The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine is by Dynise Balcavage, who details life as a city vegan on her blog, UrbanVegan.net. Selections range from Marsala mushroom crepes and sweet-potato gnocchi with basil cream sauce (made with soy milk) to minty mojitos and sherry-infused pate (made with cremini mushrooms and pecans, rather than goose liver). As she puts it, newer recipes have transformed vegan cooking from "oat cuisine" to "haute cuisine."- Winston-Salem Journal "The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine by Dynise Balcavage is one of our absolute favorite new cookbooks!"- GIrlyGirl Army