Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way [NOOK Book]

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Overview


Chloe’s Kitchen features vegan food like you’ve never seen it before.

Classically trained Chef Chloe Coscarelli brings fun and energy to this healthful, animal-free cuisine by reinterpreting 125 of America’s favorite foods with great-tasting ingredients and clever techniques. Chef Chloe burst onto the culinary scene by winning the Food Network’s hit reality show Cupcake Wars—the first time a vegan chef captured the top prize—which delighted her many fans who had been loyally following her on chefchloe.com. The new face of vegan cooking, Chef Chloe is luring foodies of all stripes to try her ingenious, accessible ...

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Overview


Chloe’s Kitchen features vegan food like you’ve never seen it before.

Classically trained Chef Chloe Coscarelli brings fun and energy to this healthful, animal-free cuisine by reinterpreting 125 of America’s favorite foods with great-tasting ingredients and clever techniques. Chef Chloe burst onto the culinary scene by winning the Food Network’s hit reality show Cupcake Wars—the first time a vegan chef captured the top prize—which delighted her many fans who had been loyally following her on chefchloe.com. The new face of vegan cooking, Chef Chloe is luring foodies of all stripes to try her ingenious, accessible recipes for delicious, vibrant, beautiful food.

Chef Chloe’s first-ever cookbook is illustrated throughout with gorgeous full-color photography of the mouthwatering dishes. She begins with helpful advice on how to set up your own kitchen for stress-free, healthful eating. Chef Chloe also explains how to get all your nutrition from a plant-based diet and why it’s so healthy, with support from the foreword by renowned physician Neal D. Barnard, M.D. Then, in her fresh, dynamic style, Chef Chloe provides a huge array of incredibly appetizing, inventive recipes she has created, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes win over carnivores, omnivores, vegetarians, and vegans alike.

With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. With instructions throughout for making these meat-, egg-, and dairy-free recipes without gluten and soy, here’s how you can enjoy family favorites and her renowned, coveted desserts—including the first publication of the recipes for her Cupcake Wars– winning vegan cupcakes—without busting your belt.

Editorial Reviews

Publishers Weekly
With the explosion of vegan cookbooks on the scene, there are more meatless Monday options than ever, and this book, from the winner of the Food Network’s Cupcake Wars, is an accessible addition to the fold. Coscarelli’s focus is comfort food, and she reboots classic meat and dairy dishes with plant-based formulas. Her pantry is the foundation: international ingredients like mirin and tahini mingle with trendy health food staples like coconut oil and agave nectar. As in so many vegan cookbooks, there’s some proselytizing—and an introduction from a doctor inviting readers to try a vegan diet. For the most part, though, Coscarelli lets her food speak for itself. Crispy potato leek patties with a tofu-based lemon dip; falafel sliders with avocado hummus; and those award-winning cupcakes (ginger nutmeg spice with vanilla “buttercream” and date caramel topping) are welcome surprises. Meanwhile, creative workarounds such as cheesy broccoli soup made from soy milk and nutritional yeast flakes; spaghetti Bolognese made with mushrooms, beans, and walnuts; and fudge made from coconut milk will please even stubborn eaters. A good choice for the newly converted looking to replace their nonvegan favorites. Photos. Agent: Eric Lupfer, WME. (Mar.)
Library Journal
Coscarelli is the first vegan to win Food Network's Cupcake Wars. After an introduction to the vegan diet and a guide to pantry staples, she here offers veganized recipes for familiar favorites, e.g., Best-Ever Baked Macaroni and Cheese, Thyme for Creamy Scalloped Potatoes, Tempeh Piccata, Baked Sprinkle Donuts, and her winning Ginger Nutmeg Spice Cupcakes. Coscarelli's contagious enthusiasm and full-flavored recipes will appeal to readers who are considering going vegan but aren't sure if they're ready. Recommended for vegans interested in appetizing recipes that emphasize taste over health benefits.
Kirkus Reviews
A past winner of Food Network's Cupcake Wars presents a cavalcade of easy meatless recipes and culinary notions. The first vegan chef ever to win a Food Network competition, Coscarelli shares her wealth of knowledge on plant-based cuisine with marked enthusiasm. She opens with a variety of basic pantry-stocking items useful in vegan kitchens, explaining the particular benefits of shelf-stable coconut oil, vegan margarine and soybean-based flavorings like hoisin sauce or miso paste, as well as tempeh, a protein and fiber-rich meat replacement. The author keeps her recipes refreshingly uncomplicated (many can be prepared well ahead of serving time), dividing the book into sections such as small appetizers, soups, salads, finger foods, entrees and desserts. She concludes with a winning section on stock sauces and ingredients. For more traditional palates, mouthwatering offerings like pizzas, paninis and pastas will entice more than the international flare of main dishes like the Indian Buffet Trio, Eggplant Timbales and Seitan Scallopini. In varied recipes, Coscarelli incorporates the unique flavors of maple syrup, mustard and curry and shares tips on cleaning leeks, wrangling fragile phyllo dough and dicing mangos. The surprisingly manageable "formerly secret" recipe for her Cupcake Wars–winning vegan Ginger Nutmeg Spice Cupcakes is in good company with Iced Apple Cake Squares and agave-sweetened Yoga Cookies. Some substitutions seem stretched, however. Can sushi ever be convincingly swapped out with shiitake mushrooms? Will the flavor of dairy-free coconut and almond milk used in the "ice cream" recipes satisfy? Leaving no family member excluded, the vegan chef even includes her all-natural peanut-butter dog treats. Coscarelli's sleek volume is crisply photographed and includes the kind of straightforward, go-to recipes busy foodies can appreciate.

Product Details

  • ISBN-13: 9781451636758
  • Publisher: Free Press
  • Publication date: 3/6/2012
  • Sold by: SIMON & SCHUSTER
  • Format: eBook
  • Pages: 288
  • Sales rank: 24,072
  • File size: 68 MB
  • Note: This product may take a few minutes to download.

Meet the Author


Chloe Coscarelli recently took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University’s Plant-Based Nutrition Program. She lives in Los Angeles.

Photography by Miki Duisterhof

Customer Reviews

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted May 13, 2012

    Strongly Recommend!

    There is not a receipe in this book that I have not tried that I do not absolutely love! My family and I are not vegans but were interested in eating healthier. This book quickly became a fav in the house and with it we are not in want of meat at all! I recommend this book on the highest level - it will make your tummy smile!

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  • Anonymous

    Posted May 10, 2012

    Chloe rocks

    Chloe you rock for what you do!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • Anonymous

    Posted March 23, 2012

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    Posted May 24, 2012

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Sort by: Showing all of 4 Customer Reviews

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