Lukas Volger is a cookbook author, editor, recipe developer, food stylist, and culinary content creator whose work emphasizes whole-foods cooking and vegetable-forward recipes. His writing and recipes have appeared in The New York Times, Bon Appétit, The Washington Post, The Wall Street Journal, and elsewhere. Beyond his individual work, he co-founded and served as editorial director of Jarry, a biannual queer food journal that received a James Beard Award, and created Made by Lukas, a line of fresh, vegetable-based burger products. His cookbooks include Snacks for Dinner, Start Simple, Bowl, and Veggie Burgers Every Which Way. Most recently, Volger served as a collaborator on Hungry Happens Mediterranean with Stella Drivas, a New York Times bestselling cookbook.

"Volger devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. . .Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." — Library Journal (starred review)"Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up." — New York Times"Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." — Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS"Lukas Volger's new book, BOWL, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes—either way, you'll be floored by just how delicious this dorm-room classic can be." — Oprah.com"Prepare to get bowled over. 'Bowl,' a new cookbook by Lukas Volger, asserts that some of the best meals aren't served on a plate." — amNewYork"In his new cookbook "Bowl", one time Willamette University Student Lukas Volger sets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts." — Oregonian"A gorgeous new vegetarian cookbook by author and vegetarian guru Lukas Volger" — InStyle Magazine"The latest cookbook from the author of Veggie Burgers Every Which Way and Vegetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." — Publishers Weekly"Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he’s also behind Vegetarian Entrees That Won’t Leave You Hungry). Now, he’s applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." — Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016"Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: 'Bowl,' by Lukas Volger (Houghton Mifflin Harcourt, 2016). Bonus: Volger's recipes are all vegetarian." — Washington Post

Lukas Volger is a cookbook author, editor, recipe developer, food stylist, and culinary content creator whose work emphasizes whole-foods cooking and vegetable-forward recipes. His writing and recipes have appeared in The New York Times, Bon Appétit, The Washington Post, The Wall Street Journal, and elsewhere. Beyond his individual work, he co-founded and served as editorial director of Jarry, a biannual queer food journal that received a James Beard Award, and created Made by Lukas, a line of fresh, vegetable-based burger products. His cookbooks include Snacks for Dinner, Start Simple, Bowl, and Veggie Burgers Every Which Way. Most recently, Volger served as a collaborator on Hungry Happens Mediterranean with Stella Drivas, a New York Times bestselling cookbook.

"Volger devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. . .Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." — Library Journal (starred review)"Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up." — New York Times"Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." — Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS"Lukas Volger's new book, BOWL, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes—either way, you'll be floored by just how delicious this dorm-room classic can be." — Oprah.com"Prepare to get bowled over. 'Bowl,' a new cookbook by Lukas Volger, asserts that some of the best meals aren't served on a plate." — amNewYork"In his new cookbook "Bowl", one time Willamette University Student Lukas Volger sets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts." — Oregonian"A gorgeous new vegetarian cookbook by author and vegetarian guru Lukas Volger" — InStyle Magazine"The latest cookbook from the author of Veggie Burgers Every Which Way and Vegetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." — Publishers Weekly"Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he’s also behind Vegetarian Entrees That Won’t Leave You Hungry). Now, he’s applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." — Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016"Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: 'Bowl,' by Lukas Volger (Houghton Mifflin Harcourt, 2016). Bonus: Volger's recipes are all vegetarian." — Washington Post

Lukas Volger is a cookbook author, editor, recipe developer, food stylist, and culinary content creator whose work emphasizes whole-foods cooking and vegetable-forward recipes. His writing and recipes have appeared in The New York Times, Bon Appétit, The Washington Post, The Wall Street Journal, and elsewhere. Beyond his individual work, he co-founded and served as editorial director of Jarry, a biannual queer food journal that received a James Beard Award, and created Made by Lukas, a line of fresh, vegetable-based burger products. His cookbooks include Snacks for Dinner, Start Simple, Bowl, and Veggie Burgers Every Which Way. Most recently, Volger served as a collaborator on Hungry Happens Mediterranean with Stella Drivas, a New York Times bestselling cookbook.

"Volger devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. . .Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." — Library Journal (starred review)"Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up." — New York Times"Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." — Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS"Lukas Volger's new book, BOWL, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes—either way, you'll be floored by just how delicious this dorm-room classic can be." — Oprah.com"Prepare to get bowled over. 'Bowl,' a new cookbook by Lukas Volger, asserts that some of the best meals aren't served on a plate." — amNewYork"In his new cookbook "Bowl", one time Willamette University Student Lukas Volger sets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts." — Oregonian"A gorgeous new vegetarian cookbook by author and vegetarian guru Lukas Volger" — InStyle Magazine"The latest cookbook from the author of Veggie Burgers Every Which Way and Vegetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." — Publishers Weekly"Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he’s also behind Vegetarian Entrees That Won’t Leave You Hungry). Now, he’s applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." — Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016"Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: 'Bowl,' by Lukas Volger (Houghton Mifflin Harcourt, 2016). Bonus: Volger's recipes are all vegetarian." — Washington Post