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
Autor Karen Page Fotografii de Andrew Dornenburgen Limba Engleză Hardback – 13 oct 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
Bibleis
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 Bibleis 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.
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 Bibleis 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.
Preț: 305.87 lei
Nou
Puncte Express: 459
Preț estimativ în valută:
58.55€ • 60.96$ • 48.21£
58.55€ • 60.96$ • 48.21£
Carte disponibilă
Livrare economică 10-24 ianuarie 25
Livrare express 27 decembrie 24 - 02 ianuarie 25 pentru 99.96 lei
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9780316244183
ISBN-10: 031624418X
Pagini: 576
Dimensiuni: 200 x 262 x 48 mm
Greutate: 1.63 kg
Editura: Little, Brown and Company
Colecția Little Brown and Company
ISBN-10: 031624418X
Pagini: 576
Dimensiuni: 200 x 262 x 48 mm
Greutate: 1.63 kg
Editura: Little, Brown and Company
Colecția Little Brown and Company
V-ar putea interesa
-
5 Ingredients Mediterranean: Simple Incredible FoodJamie Oliver-18%Preț: 160.91 lei197.09 lei -
Eleven Madison Park: The CookbookDaniel Humm-19%Preț: 348.71 lei428.38 lei -
Preț: 288.93 lei -
Nursing the Acutely ill Adult: Case BookKaren Page-5%Preț: 232.05 lei244.26 lei -
The Book of Yields: Accuracy in Food Costing and PurchasingFrancis T. LynchPreț: 431.05 lei -
Techniques of Healthy Cooking, 4th Edition. Culinary Instit-19%Preț: 459.88 lei567.76 lei -
-20%Preț: 494.69 lei618.36 lei -
The Advanced Professional Pastry Chef 4eB Friberg-20%Preț: 464.88 lei581.09 lei -
Preț: 262.14 lei -
Preț: 305.87 lei -
Preț: 311.47 lei -
Under PressureThomas Keller-8%Preț: 438.05 lei476.14 lei -
Darina Allen's Ballymaloe Cooking School CookbookDarina AllenPreț: 255.35 lei -
Flour Water Salt YeastKen Forkish-14%Preț: 180.48 lei209.18 lei -
Preț: 279.39 lei -
-25%Preț: 193.31 lei257.74 lei -
Ottolenghi SimpleYotam Ottolenghi-12%Preț: 186.25 lei212.35 lei -
-6%Preț: 327.95 lei349.03 lei -
Preț: 295.87 lei
Notă biografică
Karen
Page
is
a
two-time
James
Beard
Award-winning
author
whose
books
includeThe
Flavor
Bible,which
was
named
one
of
the
year's
best
cookbooks
on
bothTodayandGood
Morning
America,
one
of
the
100
best
cookbooks
of
the
last
twenty-five
years
byCooking
Light,and
one
of
the
ten
best
cookbooks
in
the
world
of
the
past
century
byForbes.The
formerWashington
Postwine
columnist
is
also
the
author
ofWhat
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.
Recenzii
One
of
TheWashington
Post's
"Best
Cookbooks
of
2014"
"Expansive, immersive, [and] innovative."—Leonard Lopate,host of "The Leonard Lopate Show" on WNYC, NYC's flagship NPR affiliate.
"A new landmark cookbook"—Grant Butler,The Oregonian
"Impressive."—Emily Dwass,LA Weekly
"Brilliant."—Gael Greene,Insatiable Critic
"Unbelievable.... A fabulous book."—Marilu Henner,host of "The Marilu Henner Show"
"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
"The most useful book I've encountered in years."—Chris Nuttall-Smith,The Globe and Mail
"Epic."—Molly Woodstock,Portland Monthly
"Encyclopedic...It's all in here...A lovely gift."—Pete Mulvihill,Green Apple Books (PW's "2014 Bookseller of the Year")
"Amazing...Really well-researched...A must."—Patrick Knight,Meatfree Everyday
"If you thought eating vegetarian or vegan meant sacrificing flavor, think again."—Kristen Bell,award-winning actress
"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 ofThe New Vegetarian Cooking for Everyone
"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
"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
"Essential"—Shauna James Ahern,Gluten-Free Girl
"As a chef-restaurateur, I've usedThe Flavor Biblefor 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 Bibleis 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)
"The Vegetarian Flavor Bibleis 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
"The Vegetarian Flavor Bibleunderscores the fact that not only is a plant-based diet better for your health, for the animals, and for the planet, it's an extraordinarily flavorful and satisfying way to eat, too."—Neal D. Barnard, MD,founder and president of the Physicians Committee for Responsible Medicine and author of Power Foods for the Brain and Dr. Neal Barnard's Program for Reversing Diabetes
One
of
Bloomberg's
"The
Season's
Cookbook
Hits"
One
of
theChicago
Tribune's
"10
Favorite
Cookbooks
of
The
Season"
One
of
Chow.com's
"10
New
Fall
Cookbooks
We
Love"
One
of
theDetroit
Free
Press's
"10
Favorite
Cookbooks
of
the
Season"
One
ofFood
&
WineMagazine's
"Exceptional
Cookbooks"
of
the
Season
One
ofThe
Globe
&
Mail's
"20
Best
Cookbooks
of
2014"
One
of
"Good
Food"
on
KCRW/NPR's
"Best
Cookbooks
of
2014"
One
of
theHouston
Chronicle's
"10
Best
Cookbooks"
of
the
Season
One
of
theMiami
Herald's
"10
Cookbook
Treats
Filled
With
Delectable
Eats"
One
of
thePittsburgh
Examiner's
"Best
Cookbooks
to
Give
for
2014"
Honorable
Mention
forPhiladelphia
Daily
News'
"Top
10
Vegan
Cookbooks
of
2014"
Recommended
in
Foodista's
2014
Holiday
Gift
Guide
Recommended
in
ManhattanUsersGuide.com's
2014
Holiday
Gift
Books
Guide
"Expansive, immersive, [and] innovative."—Leonard Lopate,host of "The Leonard Lopate Show" on WNYC, NYC's flagship NPR affiliate.
"A new landmark cookbook"—Grant Butler,The Oregonian
"Impressive."—Emily Dwass,LA Weekly
"Brilliant."—Gael Greene,Insatiable Critic
"Unbelievable.... A fabulous book."—Marilu Henner,host of "The Marilu Henner Show"
"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
"The most useful book I've encountered in years."—Chris Nuttall-Smith,The Globe and Mail
"Epic."—Molly Woodstock,Portland Monthly
"Encyclopedic...It's all in here...A lovely gift."—Pete Mulvihill,Green Apple Books (PW's "2014 Bookseller of the Year")
"Amazing...Really well-researched...A must."—Patrick Knight,Meatfree Everyday
"If you thought eating vegetarian or vegan meant sacrificing flavor, think again."—Kristen Bell,award-winning actress
"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 ofThe New Vegetarian Cooking for Everyone
"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
"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
"Essential"—Shauna James Ahern,Gluten-Free Girl
"As a chef-restaurateur, I've usedThe Flavor Biblefor 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 Bibleis 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)
"The Vegetarian Flavor Bibleis 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
"The Vegetarian Flavor Bibleunderscores the fact that not only is a plant-based diet better for your health, for the animals, and for the planet, it's an extraordinarily flavorful and satisfying way to eat, too."—Neal D. Barnard, MD,founder and president of the Physicians Committee for Responsible Medicine and author of Power Foods for the Brain and Dr. Neal Barnard's Program for Reversing Diabetes