Professional Vegetarian Cooking

Hardcover | May 7, 1999

byKenneth A Bergeron

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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 meal * Includes 200 ready-to-use recipes * Lists best sources of purveyors and mail order products

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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...

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 ...

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 ...

No Bio
Format:HardcoverDimensions:448 pages, 9 × 7 × 0.98 inPublished:May 7, 1999Publisher:Houghton Mifflin HarcourtLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0471292354

ISBN - 13:9780471292357

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Reviews

Rated 5 out of 5 by from Professional Vegan Cooking All of the recipes in this book are not only vegetarian they are vegan. They are also scrumptious. I have tried several and it is well worth the trouble of having to scale down the recipes (since this is really created for restauranteurs everything serves 10). Truly great example of why the question --don't you get bored eating vegetables all the time--is so funny! Steph
Date published: 2000-07-27

Extra Content

Table of Contents

Why Serve Vegetarian Dishes?

Ingredients.

Appetizers.

Soups.

Sauces.

Salads.

Vegetable Side Dishes.

Vegetable-Based Entr?es.

Pasta-Based Entr?es.

Bean and Grain-Based Entr?es.

Alternative Protein-Based Main Dishes.

Breads and Quick Breads.

Desserts.

Appendices.

Indexes.