Going Wild in the Kitchen: The Fresh & Sassy Tastes of Vegetarian Cooking

Going Wild in the Kitchen: The Fresh & Sassy Tastes of Vegetarian Cooking

by Leslie Cerier
     
 
Go wild in the kitchen! Venture beyond the usual beans, grains, and vegetables to include an exciting variety of organic vegetarian fare in your meals. Going Wild in the Kitchen shows you how. In addition to providing helpful cooking tips and techniques, this book offers over 150 kitchen-tested recipes for taste-tempting dishes that contain such unique

Overview

Go wild in the kitchen! Venture beyond the usual beans, grains, and vegetables to include an exciting variety of organic vegetarian fare in your meals. Going Wild in the Kitchen shows you how. In addition to providing helpful cooking tips and techniques, this book offers over 150 kitchen-tested recipes for taste-tempting dishes that contain such unique ingredients as edible flowers; tasty sea vegetables; wild mushrooms, berries, and herbs; and exotic ancient grains like teff, quinoa,

and Chinese “forbidden” black rice. Author Leslie Cerier encourages the creative instincts of novice and seasoned cooks alike, prompting them to “go wild” by adding, changing, or substituting ingredients in existing recipes.

Going Wild in the Kitchen is more than a unique cookbook—it’s a recipe for inspiration. Excite your palate with this treasure-trove of distinctive, healthy, and taste-tempting recipe creations.

Editorial Reviews

VegParadise

"There's absolutely nothing buttoned-down about this creative cookbook author, a delightful trait that shines through on nearly every page . . . innovatively crafted."

Library Journal
If you're up for an ingredient adventure, this book is for you. Where else can you find a recipe for Pine Needle Vinegar, or one using teff, kamut pasta, or calendula flowers? The chapter devoted to flavored oils and vinegars alone is worth a look through the book. Also covered is an array of breakfasts, soups, sauces and dips, salads and wraps, main dishes, and desserts. Cerier, a kitchen designer, organic gourmet caterer, and cooking instructor, gets readers' creative juices flowing by suggesting excellent alternative ingredients for just about every recipe she provides (more than 200 in all). The strength of her book, however, is also its weakness, as some of the ingredients she lists might not be easily found in all parts of the country. Though Cerier provides plenty of mail-order sources, by the time readers receive, say, the Bhutanese red rice flour called for in one recipe, their craving may have already passed. A reliable glossary helps decipher unfamiliar ingredients. Nutritional values are not provided. Recommended for urban public libraries, where unusual ingredients can more easily be procured.-Marija Sanderling, Lane Memorial Lib., Hampton, NH Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9780757000911
Publisher:
Square One Publishers
Publication date:
11/28/2005
Pages:
240
Product dimensions:
7.50(w) x 9.13(h) x 0.63(d)

Meet the Author

Leslie Cerier is a gourmet organic caterer, cooking instructor, and nutritional expert. She is the author of The Quick and Easy Organic Gourmet and coauthor of Sea Vegetable Celebrations. A pioneer and national authority on wheat-free baking and cooking with wild foods and whole grains, Ms. Cerier has developed recipes for organic food companies for the past two decades. She has also published dozens of articles on vegetarian cooking, nutrition, and organic lifestyles.

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