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The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables and Grains

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Discover the secrets of lively vegetarian cuisine

Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you ...

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Overview

Discover the secrets of lively vegetarian cuisine

Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You'll learn the secrets behind such irresistible delights as:
* Savory scrambles, burgers, and sandwiches
* Tasty tofu and tempeh
* Comfort carbos-pasta, polenta, and risotto
* bold and beautiful beans
* The wonderful wheat meat: seitan
* Crisp salads and a slew of side dishes
* Delectable, dreamy desserts

You'll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations-bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.

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Product Details

  • ISBN-13: 9780471448266
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 5/19/2003
  • Edition number: 1
  • Pages: 320
  • Product dimensions: 6.76 (w) x 8.30 (h) x 0.77 (d)

Meet the Author

CHEF KEN CHARNEY works for PCC Natural Markets, the largest chain of natural food cooperatives in the country. A graduate of the Chef's Training Program at The Natural Gourmet Cookery School in New York, he has appeared on local television in the Seattle area and written numerous articles on vegetarian and soy cooking.

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Table of Contents

Acknowledgments vi
Introduction: Vegetarian Delights 1
1 Starting Off Right: Appetizers and Snacks 15
2 Soups and Stocks: Warm Beginnings 42
3 Breakfast, Lunch, and Brunch: From Scrambles to Sandwiches 69
4 Burgers, Fritters, and Loaves: Stars of Vegetarian Cuisine 94
5 Outrageous Soy: Tempting Tofu and Tempeh 114
6 A Bold Way with Beans: Powerhouse Dishes 164
7 Pasta, Risotto, and Polenta: Comfort Carbos 189
8 Seitan: The Power of Wheat Meat 227
9 Vegetables and Grains on the Side: All the Best Accompaniments 250
10 Green Salads: Crisp and Well Dressed 279
11 Just Desserts: Sweetness and Light 296
Index 310
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