9780471292357

Professional Vegetarian Cooking

by
  • ISBN13:

    9780471292357

  • ISBN10:

    0471292354

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 1999-05-21
  • Publisher: WILEY
  • Purchase Benefits
  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $70.00 Save up to $2.10
  • Buy New
    $67.90
    Add to Cart Free Shipping

    PRINT ON DEMAND: 2-4 WEEKS. THIS ITEM CANNOT BE CANCELLED OR RETURNED.

Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

Summary

Whether fuelled by health, ethical or other concerns, the growing interest in vegetarian cooking has exploded in recent years. Vegetarians - and the chefs who cook for them - have come to realise that there is a world of flavour beyond dishes that try to imitate meat. Contemporary vegetarian cooking uses traditional cooking methods and techniques without using meat, fish or fowl and explores strategies for building flavour from vegetable stocks to the use of a veritable global market basket of herbs, spices, oils and condiments. This book will convince the professional market that vegetarian cooking can be as delicious, visually attractive and creative as any cooking style.

Table of Contents

Recipe Table of Contents
xi
Why Serve Vegetarian Dishes?
1(12)
Ingredients
13(34)
Appetizers
47(32)
Soups
79(44)
Sauces
123(38)
Salads
161(28)
Vegetable Side Dishes
189(28)
Vegetable-Based Entrees
217(36)
Pasta-Based Entrees
253(32)
Bean and Grain-Based Entrees
285(34)
Alternative Protein-Based Main Dishes
319(30)
Breads and Quick Breads
349(20)
Desserts
369(34)
Appendix A Menus 403(6)
Appendix B Guide for Waitstaff and Kitchen Personnel 409(4)
Appendix C Purveyor Guide/Mail Order Source 413(10)
Recipe Index 423(4)
Subject Index 427

Rewards Program

Write a Review