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 açaí 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.
|Publisher:||Little, Brown and Company|
|Product dimensions:||8.10(w) x 10.00(h) x 1.80(d)|
About the Author
Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.
Most Helpful Customer Reviews
This book is incredible! It is 50 percent bigger than THE FLAVOR BIBLE, with dozens of new listings that did not appear in that book -- including quinoa and many other whole grains, and lots of types of greens (e.g. purslane and tatsoi), legumes (e.g. black lentils and split peas), and mushrooms (e.g. black trumpet and pom pom). I love the tips that are woven throughout the lists from leading chefs on how to work with various ingredients and create out-of-the-ordinary meatless dishes. Practically speaking, I find it a very helpful addition to have colored A-Z tabs on the right side for easy access to the information you want to have at your fingertips, not to mention the green ribbon bookmark to find your way back to a specific page. This will be a great gift to give food lovers this holiday season.
I am NOT a vegetarian, but The Flavor Bible is the most useful book in my kitchen, so as soon as I heard about The Vegetarian Flavor Bible I ordered it. It's hard to believe that it is even bigger and even better than the original. I'm very happy to have it as a guide to cooking with vegetables, grains, beans, mushrooms, and much more. Amazing photo’s. This looks more like a tabletop book than a cookbook. This is my favorite holiday gift for this year!