The vegetarian flavor bible : the essential guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more, based on the wisdom of leading American chefs

The vegetarian flavor bible The essential guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more, based on the wisdom of leading American chefs

Karen Page

Book - 2014

"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,"--Amazon.com

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Subjects
Vegetarian cooking.
Vegetarianism.
Vegetarian foods.
Vegetarians.
Cookbooks.
Genres
Cookbooks
Published
New York : Little, Brown and Company 2014.
Language
English
Main Author
Karen Page (author)
Other Authors
Andrew Dornenburg (photographer)
Edition
First edition
Physical Description
xxii, 554 pages : color illustrations ; 27 cm
ISBN
9780316244183
  • Introduction
  • For the love of plants : vegetarianism through the ages
  • Maximizing flavor : creating a new, compassionate cuisine
  • Vegetarian flavor matchmaking : the lists
  • Acknowledgments
  • About the experts
  • About the author.
Review by Library Journal Review

This work takes a look at the history and trends of vegetarian and vegan cuisine with emphasis on flavors and flavor combinations. While the majority of the text is an alphabetical list of ingredients covering flavor, affinities, and nutritional profiles, the front matter contains detail on vegetarianism and a healthful diet, from a time line of vegetarian cuisine to menus from famous restaurants. Highlights include sample dishes by ingredient, the flavor equation (Flavor = taste + mouthfeel + aroma + X factor), and a list of alternative flavors for cravings (e.g., mushrooms for escargot). The material goes beyond cookbook to become a chef's guide. VERDICT As The Food Bible was described by People magazine in 2008, this title will appeal to "cooks ready to go beyond recipes and improvise." Readers who experiment with flavors, who enjoy developing their own recipes, or who want to experiment with vegan flavors will enjoy this reference.-Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland (c) Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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