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 (EPUB)

The Vegetarian Flavor Bible

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a spread of reasons, from ethics to economy to non-public and planetary well-being. Experts now suggest a replacement reason for doing so: maximizing flavor -- which is just too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an important guide to culinary creativity, supported 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 ny City, Green Zebra in Chicago, Greens and Millennium in San Francisco , survival 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 many ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, leading to thousands of recommended pairings. The Vegetarian Flavor Bible is that the ideal reference for the way many people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to make more compassionate, healthful, and flavorful cuisine.

About the Author

Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What 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.
Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.

This is one of my favorite books - cookbook or other. The concept of a flavor bible is fantastic for those of us that follow recipes lightly and make lots of substitutes. So easy to create flavorful meals based on what is available in kitchen or garden. Have a bunch of kale? Kale reference shows the flavorings that go best with kale and are scaled by significance with bold and capital letters (like garlic, sea salt, green onions, dried cranberries, and lemon). So many top chef curated dish combinations listed too. Honestly, this has transformed my cooking to a whole new level - even though I'm a home cook with limited time and resources. This is a fantastic cooking reference, but the best part is the beginning part of the book where the author explains her journey of interest in vegetarian foods. If that's not encouragement enough, she highlights the professional interest in vegetarian cuisine by top chefs in the field. Personally, I adopted vegan diet last year for health reasons. Switching to a new way of eating and cooking while keeping great flavors was very difficult. Vegetarian Food Bible was a great guide in the wilderness of new foods. I no longer feel like a food weirdo after reading of so many highly regarded food professionals switching to plant based preferences. I was so mesmerized by this book when I first got it. After poring through it for months, I still am. 5 stars is not enough for the Vegetarian Flavor Bible. I highly recommend it.-Jackie Jo

The Flavor Bible has been one of the most useful educational books I've had the pleasure to own; but while I'm not vegetarian, I cook mostly plant-based. The Vegetarian Flavor Bible includes more obscure spices and herbs, and naturally goes more in depth for vegetables. Both books have been incredibly helpful for improving my cooking and for fridge clean-outs, which really helps toward eating well on a budget. -Tim Co

I was a big fan of The Flavor Bible (by the same authors). It was probably the food-oriented book that I've gotten the most practical use out of (or at least top two along with Nourishing Traditions). But since I got The Vegetarian Flavor Bible, I haven't used the Flavor Bible at all -- and I'm not a vegetarian. It's just that this newer book is more complete in most respects, and the only thing it's really missing -- meat -- is very easy to pair without using a book, so the omission is of no consequence. -Maurile Tremblay

Download Cooking Ebook The Vegetarian Flavor Bible | 45 Mb | Pages 736 | EPUB | 2014 

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