The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains

by Ken Charney

John Wiley & Sons | July 1, 2002 | Hardcover |

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Discover the secrets of lively vegetarian cuisine

Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You''ll learn the secrets behind such irresistible delights as:
* Savory scrambles, burgers, and sandwiches
* Tasty tofu and tempeh
* Comfort carbos-pasta, polenta, and risotto
* bold and beautiful beans
* The wonderful wheat meat: seitan
* Crisp salads and a slew of side dishes
* Delectable, dreamy desserts


You''ll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations-bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.

Format: Hardcover

Dimensions: 320 Pages, 7.48 × 9.06 × 0.79 in

Published: July 1, 2002

Publisher: John Wiley & Sons

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471212784

ISBN - 13: 9780471212782

Found in: Vegetarian

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– More About This Product –

The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains

The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains

by Ken Charney

Format: Hardcover

Dimensions: 320 Pages, 7.48 × 9.06 × 0.79 in

Published: July 1, 2002

Publisher: John Wiley & Sons

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471212784

ISBN - 13: 9780471212782

Table of Contents

Acknowledgments.

Introduction: Vegetarian Delights.

Chapter 1. Starting Off Right: Appetizers and Snacks.

Chapter 2. Soups and Stocks: Warm Beginnings.

Chapter 3. Breakfast, Lunch, and Brunch: From Scrambles to Sandwiches.

Chapter 4. Burgers, Fritters, and Loaves: Stars of Vegetarian Cuisine.

Chapter 5. Outrageous Soy: Tempting Tofu and Tempeh.

Chapter 6. A Bold Way with Beans: Powerhouse Dishes.

Chapter 7. Pasta, Risotto, and Polenta: Comfort Carbos.

Chapter 8. Seitan: The Power of Wheat Meat.

Chapter 9. Vegetables and Grains on the Side: All the Best Accompaniments.

Chapter 10. Green Salads: Crisp and Well Dressed.

Chapter 11: Just Desserts: Sweetness and Light.

Index.

From the Publisher

Discover the secrets of lively vegetarian cuisine

Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You''ll learn the secrets behind such irresistible delights as:
* Savory scrambles, burgers, and sandwiches
* Tasty tofu and tempeh
* Comfort carbos-pasta, polenta, and risotto
* bold and beautiful beans
* The wonderful wheat meat: seitan
* Crisp salads and a slew of side dishes
* Delectable, dreamy desserts


You''ll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations-bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.

From the Jacket

Discover the secrets of lively vegetarian cuisine

Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You’ll learn the secrets behind such irresistible delights as:

  • Savory scrambles, burgers, and sandwiches
  • Tasty tofu and tempeh
  • Comfort carbos–pasta, polenta, and risotto
  • bold and beautiful beans
  • The wonderful wheat meat: seitan
  • Crisp salads and a slew of side dishes
  • Delectable, dreamy desserts

You’ll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations–bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.

About the Author

CHEF KEN CHARNEY works for PCC Natural Markets, the largest chain of natural food cooperatives in the country. A graduate of the Chef’s Training Program at The Natural Gourmet Cookery School in New York, he has appeared on local television in the Seattle area and has written numerous articles on vegetarian and soy cooking.
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