Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.
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Language: en
Pages: 336
Pages: 336
The classic cookbook—which has sold almost a million copies—from the vegetarian pioneer, who paved the way for Mollie Katzen and Deborah Madison. Here, Anna Thomas shows home cooks how to prepare 262 delicious vegetarian dishes, from soups and bread to curries and sweets. Gorgeously illustrated with charming line illustrations, and
Language: en
Pages: 205
Pages: 205
Offers vegetarian recipes for breads, soups, sandwiches, main dishes, and desserts
Language: en
Pages: 368
Pages: 368
A unique collection of vegetarian recipes includes instructions for preparing non-meat burgers, steaks, stews, chilis, casseroles, pot pies, curries, pizza, pasta, and many other dishes. Simultaneous.
Language: en
Pages:
Pages:
Books about The Vegetarian Magazine
Language: en
Pages: 278
Pages: 278
Many people consider their weight to be a personal problem; when, then, does body weight become a social problem? Until recently, the major public concern was whether enough food was consistently available. As food systems began to provide ample and stable amounts of food, questions about food availability were replaced