Cookbook Giveaway: Win a Signed Copy of ‘Vegan Underground’ by Philip Gelb
We love our fans and followers here at Clearly Veg, and are always thinking of ways to give back. Whether it is a pair of vegan shoes handmade by Charlie Butler, vegan and cruelty-free makeup by Juice Beauty, or innovative cookbooks by the great ‘Gentle Chef’ Skye Michael Conroy, our giveaways are always something to get excited about!
This time, we’ve teamed up with vegan chef, entrepreneur and musician Philip Gelb for an exclusive giveaway of his recently released second cookbook, Vegan Underground. Vegan Underground follows in the successful footsteps of Gelb’s first cookbook, Notes From An Underground Restaurant: Improvisations Through Food and Music, which has received praise from outlets such as NPR and Edible East Bay. Gelb states of the sequel:
“This book will feature a wide array of recipes that have been appearing on various underground restaurant events and catering events in recent years. A focus on traditional foods from around the world, especially Japan, Thailand, the Caribbean and my own Jewish Eastern European heritage will be featured. The majority of the recipes are simple, everyday dishes but they can be combined and layered to create very elaborate gourmet meals.”
We are offering two of our readers the chance to win a signed copy of this cookbook that is sure to “enrich your kitchen” with its improvisations on world cuisines. The contest ends September 7 and there are 9 ways to enter–just follow this link for your chance to win!
Win a signed copy of Philip Gelb’s new cookbook Vegan Underground
Enter TODAY for your chance to win!
About Philip Gelb: Philip Gelb is a vegan chef based in Oakland, California. Primarily self taught, he is inspired by his love of a variety of ethnic cuisines, particularly Japanese, Thai, Sichuan, Spanish, Italian, Middle Eastern and his grandparents Eastern European Jewish traditions. He has been offering his services as a chef with his catering and personal chef business, Sound and Savor (previously known as In the Mood for Food) for over a decade. He has a relentless and uncompromising approach to fresh, local and seasonal cuisine, disregarding all industrially processed ingredients in favor of making everything from scratch or sourcing directly from other small local food producers.