Cover image for The bold vegetarian chef : adventures in flavor with soy, beans, vegetables, and grains
Title:
The bold vegetarian chef : adventures in flavor with soy, beans, vegetables, and grains
Author:
Charney, Ken.
Personal Author:
Publication Information:
New York : John Wiley & Sons, [2002]

©2002
Physical Description:
313 pages : color illustrations ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780471212782
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX837 .C4517 2002 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Discover the secrets of lively vegetarian cuisine Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You′ll learn the secrets behind such irresistible delights as: ∗ Savory scrambles, burgers, and sandwiches ∗ Tasty tofu and tempeh ∗ Comfort carbos--pasta, polenta, and risotto ∗ bold and beautiful beans ∗ The wonderful wheat meat: seitan ∗ Crisp salads and a slew of side dishes ∗ Delectable, dreamy desserts You′ll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations--bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.


Author Notes

Chef Ken Charney works for PCC Natural Markets, the largest chain of natural food cooperatives in the country. A graduate of the Chef's Training Program at The Natural Gourmet Cookery School in New York, he has appeared on local television in the Seattle area and has written numerous articles on vegetarian and soy cooking


Table of Contents

Acknowledgmentsp. vi
Introduction: Vegetarian Delightsp. 1
1 Starting Off Right: Appetizers and Snacksp. 15
2 Soups and Stocks: Warm Beginningsp. 42
3 Breakfast, Lunch, and Brunch: From Scrambles to Sandwichesp. 69
4 Burgers, Fritters, and Loaves: Stars of Vegetarian Cuisinep. 94
5 Outrageous Soy: Tempting Tofu and Tempehp. 114
6 A Bold Way with Beans: Powerhouse Dishesp. 164
7 Pasta, Risotto, and Polenta: Comfort Carbosp. 189
8 Seitan: The Power of Wheat Meatp. 227
9 Vegetables and Grains on the Side: All the Best Accompanimentsp. 250
10 Green Salads: Crisp and Well Dressedp. 279
11 Just Desserts: Sweetness and Lightp. 296
Indexp. 310

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