Average Reviews:
(More customer reviews)I am a serious home cook who has made this book her kitchen bible.The recipes contained in this book are scrumptious and remarkably free of all animal products (including eggs and dairy).As vegan cookbooks go, thisbook is unique.The culinary results are delicious and visually appealing. The author is a professional chef who knows how to layer in complex, yetpleasing flavors into dishes for spectacular results. Ken Bergeron reallyknows how to stimulate taste buds that have grown weary of the same-old,same-old. Truly innovative cuisine like this doesn't come around every day. I've made dozens of recipes presented within these pages with incrediblesuccess.Over the holidays, I followed the author's menu suggestions.Imade the festive holiday menu for Christmas dinner and the hors d-oeuvresmenu for an elegant cocktail party.Most of the invited guests werenon-vegetarians with sophisticated taste-buds--definitely not the drylentil loaf and brown rice crowd.I was delighted to receive enthusiasticraves and dozens of requests for the recipes.The fried oyster mushrooms,vegetable walnut and pecan pate, baby bella mushroom risotto and maple nuttart were especially big hits, but everything was devoured with gusto. This book is truly avant garde--I believe vegan cuisine will be theeveryday norm for most American tables by the end of the next century. Even Time Magazine--hardly a granola rag by any stretch of theimagination-has recently predicted this dietary megatrend will happen inthe near future.Undoubtedly, this book will help lead the way.No homeshould be without it.And, anyone making a profession out of feeding thepublic--pay attention, please!Customers will continue to want to livelarge into the next century, but that doesn't necessarily mean they wantbig slabs of dead animals oozing blood on their plates.Exotic fruits andvegetables, prepared with all the care and attention given toflesh-centered cuisine, will fit the bill just fine.Many trendsetters arelooking for this now, but millions will follow.
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Product Description:
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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