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Vegetarian Flavor Bible : The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page (2014, Hardcover)
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The Vegetarian Flavor Bible by Karen Page is a comprehensive guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more. Based on the wisdom of leading American chefs, this hardcover book contains 576 pages of essential information for vegetarian cooks. With vibrant illustrations and practical tips, this book is a valuable reference for anyone looking to expand their culinary knowledge and creativity in the kitchen. Get your copy now with super fast shipping!
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Product Identifiers
PublisherLittle Brown & Company
ISBN-10031624418X
ISBN-139780316244183
eBay Product ID (ePID)20038302603
Product Key Features
Book TitleVegetarian Flavor Bible : The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
Number of Pages576 Pages
LanguageEnglish
Publication Year2014
TopicSpecific Ingredients / Herbs, Spices, Condiments, Specific Ingredients / Vegetables, Reference, Vegetarian
IllustratorYes
GenreCooking
AuthorKaren Page
FormatHardcover
Dimensions
Item Height1.9 in
Item Weight57.7 Oz
Item Length10.3 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
LCCN2014-939697
TitleLeadingThe
Dewey Edition23
Reviews"The Vegetarian Flavor Bible is that beautiful best friend who knows absolutely everything. From nutrition to food history, this book will answer all your questions about a plant-based diet. But what's even more important is that it does so deliciously and joyfully."-- Isa Chandra Moskowitz , author of Isa Does It, Veganomicon, and Vegan with a Vengeance, and contributor to Forks Over Knives: The Cookbook, "Encyclopedic...It's all in here...A lovely gift."-- Pete Mulvihill , Green Apple Books (PW's "2014 Bookseller of the Year"), "As a chef-restaurateur, I've used The Flavor Bible for years as an idea starter when coming up with new dishes. I know our mixologists find it just as helpful when they're creating new cocktails. The Vegetarian Flavor Bible is going to be invaluable at the restaurant, and I plan to keep a copy at home, too. Bravo!"-- Tal Ronnen , author of The Conscious Cook, chef and founder at Crossroads (Los Angeles), "Not just for vegetarians, The Vegetarian Flavor Bible functions like a dictionary for flavor pairings and combinations across any type of produce you can think of, including things like nuts, spices, and herbs.... Simply look up your ingredients, and you'll find a wealth of sweet and savory applications. Each entry highlights complementary flavors, including things like cheese and meats, for a fully composed dish."-- Food and Wine, " I'm beyond impressed--I'm blown away by this book."-- Evan Klelman , host of "Good Food" on KCRW, Souther California's flagship NPR affiliate, As a chef-restaurateur, I've used The Flavor Bible for years as an idea starter when coming up with new dishes. I know our mixologists find it just as helpful when they're creating new cocktails. The Vegetarian Flavor Bible is going to be invaluable at the restaurant, and I plan to keep a copy at home, too. Bravo!, "The Vegetarian Flavor Bible is that beautiful best friend who knows absolutely everything. From nutrition to food history to flavor pairing, this book will answer all your questions about a plant-based diet. But what's even more important is that it does so deliciously and joyfully."-- Isa Chandra Moskowitz , author of Isa Does It, Veganomicon, and Vegan with a Vengeance, and contributor to Forks Over Knives: The Cookbook, "The Vegetarian Flavor Bible underscores the fact that not only is a plant-based diet better for your health, for the animals, and for the planet, it's an extraordinarily flavorful and satisfying way to eat, too."-- Neal D. Barnard, MD , founder and president of the Physicians Committee for Responsible Medicine and author of Power Foods for the Brain and Dr. Neal Barnard's Program for Reversing Diabetes, "Open this book to just about any page and you will find yourself in an orchard of inspiration and useful information organized from every angle: seasons, flavors, ethnic tradition, ingredient affinities. The logic of delicious plant food cookery is ripe for the picking- accessible, instructional, and even playful. Karen Page's thorough, generous message is an intuition booster for every level of experience, and Andrew Dornenburg's beautiful images will make it all feel magical and pull you in, guaranteed."-- Mollie Katzen , author of The Heart of the Plate and The Moosewood Cookbook, "Karen Page and Andrew Dornenburg are experienced professionals who offer an excellent guide to common questions about using a whole-food, plant-based diet for all those who care about their health and the health of their family, their friends, and everyone else who will listen. This is an excellent resource." -- T. Colin Campbell, PhD , coauthor of The China Study and Whole, and Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University, "Expansive, immersive, [and] innovative."-- Leonard Lopate , host of "The Leonard Lopate Show" on WNYC, NYC's flagship NPR affiliate., One of Food + Wine 's Best Cookbooks of All Time One of the Washington Post 's "Best Cookbooks of 2014" One of Bloomberg's "The Season's Cookbook Hits" One of the Chicago Tribune 's "10 Favorite Cookbooks of The Season" One of Chow.com's "10 New Fall Cookbooks We Love" One of the Detroit Free Press 's "10 Favorite Cookbooks of the Season" One of Food & Wine Magazine's "Exceptional Cookbooks" of the Season One of The Globe & Mail 's "20 Best Cookbooks of 2014" One of "Good Food" on KCRW/NPR's "Best Cookbooks of 2014" One of the Houston Chronicle 's "10 Best Cookbooks" of the Season One of the Miami Herald 's "10 Cookbook Treats Filled With Delectable Eats" One of the Pittsburgh Examiner 's "Best Cookbooks to Give for 2014" Honorable Mention for Philadelphia Daily News ' "Top 10 Vegan Cookbooks of 2014" Recommended in Foodista's 2014 Holiday Gift Guide Recommended in ManhattanUsersGuide.com's 2014 Holiday Gift Books Guide, "If you thought eating vegetarian or vegan meant sacrificing flavor, think again."-- Kristen Bell , award-winning actress, "Although I am not entirely vegetarian (allowing for lapses and dinner parties) I am inspired by this book. What a helpful guide to anyone who is at a loss when approaching an unfamiliar plant, be it vegetable, fruit, legume, or or grain."-- Deborah Madison , author of The New Vegetarian Cooking for Everyone
Photographed byDornenburg, Andrew
Dewey Decimal641.5636
SynopsisONE OF THE BEST COOKBOOKS OF ALL TIME ( Food + Wine ) Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avocados to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine., Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from a a to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.
LC Classification NumberTX837.P25 2014
