Professional Vegetarian Cooking

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.