Dimensions: 448 pages, 9 × 7 × 3.91 in
Published: May 7, 1999
Publisher: Houghton Mifflin Harcourt
The following ISBNs are associated with this title:
ISBN - 10: 0471292354
ISBN - 13: 9780471292357
Table of Contents
Why Serve Vegetarian Dishes?
Vegetable Side Dishes.
Bean and Grain-Based Entr?es.
Alternative Protein-Based Main Dishes.
Breads and Quick Breads.
From the Publisher
A contemporary bible of vegetarian cooking filled with fresh and
fabulous ideas for today''s fine dining
Vegetarian cuisine is now more popular than ever. Increasing health
and ethical concerns-and an appetite for adventure-have sparked a
growing demand for attractive, appetizing, and creative vegetarian
dishes that hold their own with any meat choice on the menu. This
book shows how to harness traditional cooking methods and
techniques to produce exciting, elegant meatless creations bursting
with freshness and flavor. Moving from appetizers and side dishes
to delicious entrees, breads, and desserts, Professional Vegetarian
Cooking is filled with dynamic ideas for building flavor with the
help of vegetable stocks and a global array of herbs, spices, oils,
condiments, and more. A far cry from the rough-hewn, grain-heavy
approach that once typified standard vegetarian fare, it shares
recipes and tips that open up a whole new world of taste for the
vegetarian palate-complete with instructions that are clearly
written and easy to follow.
* Explains how to integrate vegetarian dishes into every phase of a
* Includes 200 ready-to-use recipes
* Lists best sources of purveyors and mail order products
From the Jacket
Chefs, caterers, and managers from every corner of the foodservice
industry are feeling the increasing demand for attractive,
appetizing, and creative vegetarian dishes. In Professional
Vegetarian Cooking, award-winning chef Ken Bergeron provides all of
the information needed to create sumptuous meatless dishes that
will impress and delight even the most demanding vegetarians and
keep them coming back for more. Professional Vegetarian Cooking is
filled with dynamic ideas for building flavor using vegetable
stocks, herbs, spices, and oils. Using traditional cooking
techniques, this book provides step-by-step instructions on how to
create peerless vegetarian dishes that are delicious and visually
attractive, from savory soups and elegant entr?es to sensational
side dishes and delightful desserts. This comprehensive resource
* 200 recipes for incomparable vegetarian dishes using common and
* Ideas and inspiration for creating new and interesting
* Helpful tips on making the transition to vegetarian cooking
* A list of the best sources for purveyors and mail-order
The rapidly growing market for vegetarian cuisine offers enormous
opportunities to those who make the effort to understand and please
the discriminating vegetarian palate. Professional Vegetarian
Cooking is the ideal starting point on the path to achieving that
goal. It is also a boundless source of information and inspiration
for serious epicureans who are interested in vegetarian cooking.
From Our Editors
In the beginning, vegetarian fare had a rough and ready look,
featuring a grain-heavy base and hacked up vegetables. Since then,
many chefs have worked at vegetarian dishes, producing elegant and
savory creations. Professional Vegetarian
Cooking is full of ideas on how to build flavour with
the help of stocks, herbs, spices, oils and condiments. It includes
more than 200 recipes and lists of great mail-order products.