Cover image for Professional vegetarian cooking
Title:
Professional vegetarian cooking
Author:
Bergeron, Ken.
Personal Author:
Publication Information:
New York : John Wiley & Sons, [1999]

©1999
Physical Description:
xiv, 434 pages ; 24 cm
Language:
English
Subject Term:
ISBN:
9780471292357
Format :
Book

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TX837 .B475 1999 Adult Non-Fiction Central Closed Stacks
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Summary

Summary

A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining

Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.
* Explains how to integrate vegetarian dishes into every phase of a meal
* Includes 200 ready-to-use recipes
* Lists best sources of purveyors and mail order products


Table of Contents

Why Serve Vegetarian Dishes?
Ingredients
Appetizers
Soups
Sauces
Salads
Vegetable Side Dishes
Vegetable-Based Entrées
Pasta-Based Entrées
Bean and Grain-Based Entrées
Alternative Protein-Based Main Dishes
Breads and Quick Breads
Desserts
Appendices
Indexes