Cover image for Ultimate vegetarian cookbook
Title:
Ultimate vegetarian cookbook
Author:
Gayler, Paul.
Personal Author:
Edition:
First American edition.
Publication Information:
New York, N.Y. : DK Pub., [1999]

©1999
Physical Description:
168 pages : color illustrations ; 29 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780789441843
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Eggertsville-Snyder Library TX837 .G36 1999 Adult Non-Fiction Open Shelf
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Orchard Park Library TX837 .G36 1999 Adult Non-Fiction Open Shelf
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Anna M. Reinstein Library TX837 .G36 1999 Adult Non-Fiction Open Shelf
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Summary

Summary

A feast for both the eyes and the palate, Ultimate Vegetarian Cookbook is a practical and inspirational cookbook that guarantees delicious meat-free food. Over 100 gourmet recipes are accompanied by step-by-step, easy-to-follow instructions, and there is also an extensive reference section with details on choosing and storing, preparing, and cooking the foods. Full-color, step-by-step photo sequences make each recipe easy to follow Features a dazzling gallery of the best vegetarian meals Includes illustrated catalog of all key ingredients.


Author Notes

Paul Gayler began his culinary career at London's Royal Garden and Dorchester hotels before becoming head chef at Inigo Jones. It was at this legendary restaurant that he began to develop innovative gourmet vegetarian dishes, making him one of the first major chefs to create menus specifically for vegetarians.
Extensive work in Chinese and Indian restaurants has given Paul a thorough understanding of, and appreciation for, Asian cooking techniques and ingredients. Currently head chef at the Lanesborough Hotel in London, he regularly travels around the world as "guest chef." He makes frequent appearances on television and has written two acclaimed cookbooks, Virtually Vegetarian and Great Value Gourmet.
Internationally recognized as one of the finest chefs of his generation, Paul Gayler describes himself as an eternal apprentice, always learning something new, always perfecting his art.


Reviews 2

Publisher's Weekly Review

Currently head chef at the Lanesborough Hotel in London, Gayler (Virtually Vegetarian) determinedly sets out to prove that vegetarianism and haute cuisine "can meet on the same plate." With pizzazz, Gayler presents a visual guide to ingredients, equipment and techniques, recipes and menu planning. His "contemporary vegetarian" approach applies various cooking methods (saut‚ing, braising, deep-frying) to a global panoply of ingredients (Asian herbs, Middle Eastern grains, Mexican chiles) and seasonings (olive oils, cooking pastes); he unapologetically uses butter (vs. margarine), cream (vs. yogurt) and chocolate (vs. carob) for depth of flavor. Gayler also enthusiastically explores every conceivable food category, including pies (Salsify & Wild Mushroom Tart), stews (Hungarian Stew with Caraway Dumplings), grains (Lemon Couscous & Chermoula Mushrooms) and desserts (Candied Eggplant & Cardamom Ice Cream). While innovative and creative, a number of Gayler's vegetarian-inspired dishes are time-consuming and dairy rich (Spinach & Cumin Ravioli with Lemon Butter, containing 12 tablespoons butter) or unexpectedly caloric (Mixed Salad Pizza with Roasted Garlic, at a whopping 646 calories per serving). All in all, however, Gayler introduces a vegetarian interpretation that is exciting, compelling and flavorful. BOMC alternate, QPB selection. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved


School Library Journal Review

YA-Concentrating on newer methods of vegetarian cooking that include cooking lighter, with more flavor, and with far more emphasis on cuisine, Gayler begins his cookbook by offering what he calls a gallery of food examples. Tempting pictures of soups, stuffed vegetables, grilled foods, main dishes, and desserts capture readers' interest in preparing these enticing goodies. But first, the author gives a pictorial and textual tour of the vegetables, fruits, herbs, spices, and mushrooms he uses, and then presents more photographs and information about equipment and techniques. Each recipe includes a list of ingredients; step-by-step instructions; and a sidebar featuring cooking time, preparation time, servings, and nutritional notes. Unlike some vegetarian and haute-cuisine cookbooks, the ingredients can be found in most grocery stores. Young adults interested in cooking will find nutritional, attractive recipes; clear instructions; and lots of photographs of the finished dishes that will encourage them to try their hands in the kitchen.-Pam Johnson, Fairfax County Public Library, VA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Introductionp. 6
Soupsp. 10
Stuffed Vegetablesp. 12
Alfresco Foodp. 14
Tarts and Piesp. 16
Stacksp. 18
Dessertsp. 20
Ingredients
Shoots, Pods and Seedsp. 24
Leafy Greensp. 26
Fruit Vegetables and Squashp. 28
Onions and Mushroomsp. 30
Herbs and Spicesp. 32
Equipment and Techniques
Equipmentp. 36
Techniques and Basic Recipesp. 38
Recipes
Appetizers and Finger Foodp. 48
Soupsp. 58
Tarts and Piesp. 68
Pasta and Gnocchip. 76
Stews and Stir-friesp. 88
Rice and Grainsp. 98
Stuffed Vegetablesp. 106
Saladsp. 114
Dessertsp. 124
Breakfast and Brunchesp. 136
Alfresco Eatingp. 144
Menu Plannerp. 158
Indexp. 164
Acknowledgmentsp. 168

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