Encyclopedia of Vegetarian Cuisine

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

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 kibbe; 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 that 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.

Reviews

"Although I have real problems with the irate tenor of vegan rants, vegetarian cuisine is as old as man and has become far more diverse than ever in history, so that the non-vegetarian will find this fat, beautifully illustrated book a textbook for everything from its descriptions of fruits and vegetables to the way to make a perfect array of omelets, all with the precision that underpins all fine French cuisine. Those who are vegetarians, of whatever stripe, will go through it for years without exhausting its pleasures."
JohnMariani.com

Author Bio

Estrelle Payany is a culinary journalist, food blogger, and author of several cookbooks including Recipe for Murder (Flammarion, 2010).

Nathalie Carnets culinary photographs have appeared in Elle.
>
Rgis Marcon is a three Michelin star chef who won the prestigious Bocuse dOr 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.