The Plant-Forward Handbook is a comprehensive reference for professional chefs who want to master plant-based cuisine. The book combines detailed knowledge of more than 200 plant-based products and techniques with 130 foundational preparations and 190 recipes. Each preparation is supported by clear illustrations, while more than 200 instructional videos provide additional practical guidance. The handbook brings together the expertise of chefs, culinary instructors, food specialists and researchers with extensive experience in plant-forward cooking, offering a broad and practical approach to contemporary vegetable-focused cuisine. The Plant-Forward Handbook is conceived as an extensive professional training and reference work for chefs working with plant-based ingredients. It explores a wide range of products and culinary techniques, then translates this knowledge into foundational preparations and fully developed recipes. The book pays particular attention to practical application, making techniques and preparations suitable for use in professional kitchens. More than 2,000 colour illustrations accompany the text, while an extensive collection of instructional videos adds a visual dimension to the learning process. The combined contributions of Frédéric Jaunault, Jean-Michel Truchelut, Pierre-Paul Zeiher, Jérôme Leniaud and Luc Fontaine bring together expertise in fresh produce, nutrition, culinary education and professional food development. Frédéric Jaunault is a Meilleur Ouvrier de France in the primeur profession and founder of the Académie du Fruit et Légume. Jean-Michel Truchelut is a food engineer and instructor whose work combines nutrition with culinary techniques. Pierre-Paul Zeiher is a former culinary instructor and chef with experience in professional culinary education. Jérôme Leniaud worked as executive chef for Bonduelle Group, where he developed plant-based culinary applications. Luc Fontaine has more than 30 years of experience in plant-forward cuisine and was involved in culinary research and development at Bonduelle. Together, the contributors combine expertise in fresh produce, culinary technique, nutrition, professional training and food innovation. (AI-generated content description)