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The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t (Inglés) Tapa dura – 14 oct 2014

5.0 de un máximo de 5 estrellas 1 opinión de cliente

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Descripción del producto

Críticas

"Open this book to just about any page and you will find yourself in an orchard of inspiration and useful information organized from every angle: seasons, flavors, ethnic tradition, ingredient affinities. The logic of delicious plant food cookery is ripe for the picking- accessible, instructional, and even playful. Karen Page's thorough, generous message is an intuition booster for every level of experience, and Andrew Dornenburg's beautiful images will make it all feel magical and pull you in, guaranteed." Mollie Katzen, "author of "The Heart of the Plate "and" The Moosewood Cookbook"""

""The Vegetarian Flavor Bible"""is that beautiful best friend who knows absolutely everything. From nutrition to food history to flavor pairing, this book will answer all your questions about a plant-based diet. But what's even more important is that it does so deliciously and joyfully." Isa Chandra Moskowitz, "author of "Isa Does It, Veganomicon, "and" Vegan with a Vengeance, "and contributor to "Forks Over Knives: The Cookbook"""

"Although I am not entirely vegetarian (allowing for lapses and dinner parties) I am inspired by this book. What a helpful guide to anyone who is at a loss when approaching an unfamiliar plant, be it vegetable, fruit, legume, or or grain." Deborah Madison, "author of" The New Vegetarian Cooking for Everyone"""

"As a chef-restaurateur, I've used "The Flavor Bible "for years as an idea starter when coming up with new dishes. I know our mixologists find it just as helpful when they're creating new cocktails. "The Vegetarian Flavor Bible "is going to be invaluable at the restaurant, and I plan to keep a copy at home, too. Bravo!" Tal Ronnen, "author of "The Conscious Cook," chef and founder at Crossroads (Los Angeles)""

"Clocking in at 576 pages, the epic new veg tome includes history lessons, cooking techniques, nutrition guides, recipes, and detailed flavor profiles of hundreds of plant-based foods." Molly Woodstock, ""Portland Monthly"""

"If you thought eating vegetarian or vegan meant sacrificing flavor, think again." Kristen Bell, "award-winning actress""

"Karen Page and Andrew Dornenburg are experienced professionals who offer an excellent guide to common questions about using a whole-food, plant-based diet for all those who care about their health and the health of their family, their friends, and everyone else who will listen. This is an excellent resource."
T. Colin Campbell, PhD, "coauthor of "The China Study" and "Whole," and Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University""

""The Vegetarian Flavor Bible" [is a] deeply researched book.... I'm beyond impressed--I'm blown away by this book." Evan Klelman, "host of "Good Food" on KCRW, Souther California's flagship NPR affiliate""

"Expansive, immersive, [and] innovative." Leonard Lopate, "host of "The Leonard Lopate Show" on WNYC, NYC's flagship NPR affiliate.""

"Unbelievable.... A fabulous book....Huge, and so informative.... If you ever thought of starting a plant-based diet, this is a great place to begin." Marilu Henner, "host of "The Marilu Henner Show"""

Reseña del editor

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 a?a? 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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25 de enero de 2016
Formato: Versión Kindle
A 7 personas les ha parecido esto útil
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