Professional Vegetarian Cooking

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Price
$44.27
By
Wiley

General Information

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

Details

Author
Ken Bergeron
Binding
Hardcover
Dewey Decimal Number
641.5636
EAN
9780471292357
Edition
1
ISBN
0471292354
Label
Wiley
Languages
English
List Price
$49.95
Manufacturer
Wiley
Number Of Items
1
Number Of Pages
448
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
1999-05-07
Publisher
Wiley
Studio
Wiley
Title
Professional Vegetarian Cooking

Latest reviews

While presently trendy, vegetarian cooking is nothing new. In fact, it has been around for centuries. Vegetarian cookbooks are also nothing new. But Ken Bergeron's recently published cookbook cuts through the plethora of insipid vegetarian cookbooks, most which are either superficial or just simply out of date with modern tastes.


Vegetarian Cooking is written by a professional chef. Its reading audience includes other demanding chefs, as well as those who, while not cooking professionally, still take their vegetarian cooking seriously. Between the covers of this 434 page book is a wealth of in-depth and clearly presented information. It is packed with original recipes that are suitable for restaurant or at home preparation.

The book begins with an impressive and well organized introduction which makes an excellent argument for why restaurants should consider serving vegetarian dishes (i.e. good food cost, an excellent outlet for creative expression, and an increased customer base). The introduction also contains brief descriptions of the different vegetarian diets (a constant source of frustration and confusion among chefs!). Vegetarian Cooking then launches into a comprehensive listing and explanation of numerous ingredients. I almost always find these ingredient introductions boring since they often seem to reiterate what most of us already know. But this ingredient list is really nice. While it does start of with rather common ingredients (which while basic, are still well written), I was impressed to see explanations of categories like: sea vegetables and ethnic ingredients. It made for excellent and informative reading!

The remainder (and the majority of the book) consists of recipes which overall are well written and easy to follow. The soup chapter contains expert recipes for an intriguing array of vegetarian stocks and soups like tomato sunflower creme. The sauce chapter includes tempting preparations for not only classical sauces but also ketchups, chutneys and pestos. Ken Bergeron divides his many vegetable entrees into the following different chapters: vegetable based entrees, pasta based entrees, bean and grain based entrees, and alternative protein based entrees. This organization is very user friendly! A delicious selection of creative breads and dessert complete the book.

While passionate about vegetarian cuisine, Ken Bergeron is also a realist honed by years of restaurant experience. He knows that change in a restaurant setting can sometimes be met with resistance even if the chef is committed to catering to a vegetarian audience. To that end he includes a most insightful appendix for the waitstaff and other kitchen personal. They too must be supportive of adding vegetarian items to the menu--a crucial area often overlooked.

I highly recommend this book as one of the best on the topic. It should occupy a spot on any serious cook's shelf.

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