Cover image for The wicked healthy cookbook : free from animals / Chad Charno, Derek Sarno, and David Joachim ; foreword by Woody Harrelson ; photographs by Eva Kosmas Flores.
The wicked healthy cookbook : free from animals / Chad Charno, Derek Sarno, and David Joachim ; foreword by Woody Harrelson ; photographs by Eva Kosmas Flores.
First edition.
Publication Information:
New York : Grand Central Life & Style, [2018]

Physical Description:
xii, 306 pages : color illustrations ; 26 cm
General Note:
Includes index.
Time to get wicked healthy -- What to keep on hand -- The conscious cook's mind-set -- Healthy food doesn't have to taste like shit -- First bites: Nibbles ; Toasts ; Dips and spreads ; Plated and shareable appetizers -- Handhelds: Pizza ; Tacos ; Burgers and sandwiches -- Bowls: Vegetable, bean, and grain bowls ; Soups and stews ; Oatmeal bowls -- Straight up vegetables: Straight up vegetables ; Salads -- Comfort food: Pasta and risotto ; Food bars and shareable platters -- Nature's candy: Fruit desserts ; Cookies and bars ; Cakes, tarts, and puddings -- Wicked healthy juices and cocktails: Juices and coolers ; Cocktails -- Sauces and basics: Sauces, dressings, butters, and glazes ; Salsas and hot sauces ; Pickles and preserves ; Stocks and broths -- Appendix: Wicked healthy benders and special diets.


Call Number
Material Type
Home Location
641.5636 SAR Book Adult General Collection

On Order



Hi, we're Chad and Derek. We're chefs and brothers who craft humble vegetables into the stuff of food legend. Everything we create is a bold marriage of delicate and punchy flavors, and crunchy textures-all with knife-sharp attention to detail. We're proud graduates of the University of Common Sense who simply believe that eating more veg is good for you and good for the planet.

THE WICKED HEALTHY COOKBOOK takes badass plant-based cooking to a whole new level. The chefs have pioneered innovative cooking techniques such as pressing and searing mushrooms until they reach a rich and delicious meat-like consistency. Inside, you'll find informative sidebars and must-have tips on everything from oil-free and gluten-free cooking (if you're into that) to organizing an efficient kitchen.

Celebrating the central role of crave-able food for our health and vitality, Chad and Derek give readers 129 recipes for everyday meals and dinner parties alike, and they also show us how to kick back and indulge now and then. Their drool-inducing recipes include Sloppy BBQ Jackfruit Sliders with Slaw, and Grilled Peaches with Vanilla Spiced Gelato and Mango Sriracha Caramel. They believe that if you shoot for 80% healthy and 20% wicked, you'll be 100% sexy: That's the Wicked Healthy way.

Author Notes

Chad Sarno is vice president of culinary at Good Catch Foods and cofounder of the Wicked Kitchen line of foods at Tesco. Chad also is an ambassador for Rouxbe, the world's largest online cooking school, where he has launched the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as senior culinary educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich, and London.
Derek Sarno is the executive chef and director of plant-based innovations for Tesco, the third largest food retailer in the world. Derek is the cofounder of Wicked Kitchen line of foods in Tesco and cofounder of Good Catch Foods. He is the former Whole Foods Market senior global executive chef, where he catered all of the company's major executive leadership events and oversaw national recipe development. Derek has owned several critically acclaimed restaurants and catering businesses.
David Joachim has authored, co-authored, or collaborated on over forty cookbooks, including several award winners and bestsellers such as The Food Substitute Bible and A Man, a Can, a Plan, a series of healthy cookbooks that has sold over one million copies.

Reviews 2

Publisher's Weekly Review

The Sarno brothers, cofounders of the Wicked Healthy website (which advocates an "80% healthy, 20% wicked" diet), along with veteran cookbook author Joachim, emphatically tell readers to eat their vegetables. The book jacket features a chef's apron and cleaver stained not with blood, but with beet juice. A good portion of the collection are hearty dishes in which vegetables play the part of animal proteins, and only five of the 129 recipes are salads. Examples include sloppy barbecue jackfruit sliders; New England lobster rolls made with "dense and meaty" lobster mushrooms; and seven different types of plant bacon created by marinating tofu, eggplant, or even rice paper in a questionable mix of soy sauce, maple syrup, sriracha and liquid smoke. Among the desserts detailed is a lemon cheesecake made with cashew cream and coconut butter. Happily, ingredient substitutions do not extend to the pasta in pasta dishes, which, for dishes such as porcini ravioli with garlic butter and sorrel, use actual durum wheat pasta and plant-based butter. The liveliest chapter, "Straight-Up Vegetables," boasts a rainbow of colors, captured by photographer Eva Kosmas Flores, in a spectrum of vibrant dishes like grilled purple cabbage, and painted Dijon potatoes, which employs a paint brush to top red potatoes with strokes of mustard. This varied assortment will appeal mostly to herbivores wishing to comfort their inner carnivore. (May) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

The Sarno brothers, Chad and Derek, who both work in the food industry and cofounded, along with coauthor David Joachim (The Food Substitute Bible), share their motto of 80 percent healthy living and 20 percent wicked, with their new vegan cookbook aiming to help readers attain that goal. Recipes for first bites, bowls, comfort food, sauces, and cocktails use plant-based ingredients and list essential pantry items. An appendix lists recipes and ingredients for special diets including gluten-free and nut-free. The recipes are unique, such as mayonnaise made from the liquid within a can of chickpeas, along with mustard powder, olive oil, and salt. Badass Sriracha contains chiles, garlic, coconut sugar, salt, and white vinegar. A sandwich is named Kickass Plant-Based Reuben with the bread a seitan of wheat gluten, chickpea flour, and red beets. Some readers may be bothered by the coarse language throughout. Verdict Suitable for large public and academic libraries with extensive vegan collections.-Christine E. Bulson, Emeritus, Milne Lib., SUNY Oneonta © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.