Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Encyclopedia of Vegetarian Cuisine
Out of Stock- Regular price
- $32.99
- Sale price
- $32.99
- Regular price
-
- Unit price
- / per
This comprehensive guide to vegetarian cooking presents over 200 step-by-step techniques and 100 illustrated recipes.
This comprehensive guide to vegetarian cooking presents over 200 step-by-step techniques and 100 illustrated recipes.
Vegetarian diets range from flexitarian to lacto-ovo vegetarian to vegan, and this exhaustive encyclopedia contains dishes to delight the whole family. Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients-from fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals.
From Shiitaki, bok choy, and cashew fried rice to Palaak paneer; from Fennel tortilla to Pumpkin, red onion, and walnut kibbé; and from Passion fruit and pomegranate pavlova to Hazelnut maple syrup tarts, recipes are organized by main ingredient, graded for difficulty, and include ten "challenge" recipes contributed by international Michelin star chefs.
A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions and seasonality charts, with illustrated guides to staple ingredients. The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.
Vegetarian diets range from flexitarian to lacto-ovo vegetarian to vegan, and this exhaustive encyclopedia contains dishes to delight the whole family. Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients-from fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals.
From Shiitaki, bok choy, and cashew fried rice to Palaak paneer; from Fennel tortilla to Pumpkin, red onion, and walnut kibbé; and from Passion fruit and pomegranate pavlova to Hazelnut maple syrup tarts, recipes are organized by main ingredient, graded for difficulty, and include ten "challenge" recipes contributed by international Michelin star chefs.
A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions and seasonality charts, with illustrated guides to staple ingredients. The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.
Extent: 416 pp
Format: Hardback
Illustrations: Illustrated in colour throughout
Publication date: 2016-10-01
Size: 27.6 x 24.8 cm
ISBN: 9782080202765
About the Author
Estérelle Payany is a culinary journalist, food blogger, and author of several cookbooks including Recipe for Murder (Flammarion, 2010).
Nathalie Carnet's culinary photographs have appeared in Elle.
>
Régis Marcon is a three Michelin star chef who won the prestigious Bocuse d'Or in 1995.
With recipes from Pietro Leemann, Armand Arnal, David Toutain, Thierry Marx, Mauro Colagreco, Christophe Moret, Emmanuel Renaut, Edouard Loubet, Amandine Chaignot, and Claire Heitzler.
You May Also Like
View more
This product currently has no recommended items.
Sign up to our Newsletter
Our weekly newsletter is a curated collection of interviews, articles, stunning images and books we think you’ll love. Sign up to get 20% off.
In accordance with our privacy policy, you may unsubscribe at any time.
Invalid password
Enter
- Choosing a selection results in a full page refresh.