Chloe’s Kitchen has 125 delicious reinterpretations of America’s favorite foods that everyone will love.

Chef Chloe’s first-ever cookbook, illustrated throughout with full-color photos of the mouthwatering dishes, offers helpful advice on how to set up your own kitchen for stress-free, healthful eating, as well as nutritional information, with support from the foreword by well-known physician Neal D. Barnard, M.D.

Foodies of all stripes will revel in the huge array of incredibly appetizing, inventive recipes inside Chloe’s Kitchen, all made with easily available ingredients, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes will win over carnivores, omnivores, vegetarians, and vegans alike.

With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. Those with food allergies will appreciate the instructions throughout for making these no meat, no egg, and dairy-free recipes without gluten and soy, so everyone can enjoy them.

And the icing on the (cup)cake is her renowned, coveted desserts—including the first publication of the recipes for her Cupcake Wars–winning vegan cupcakes.

Chloe Coscarelli took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC and the University of California, Berkeley. She has also completed Cornell University’s Plant-Based Nutrition program based on Dr. T. Colin Campbell’s The China Study.