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

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, ...
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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.

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Editorial Reviews

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.
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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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Table of Contents

Acknowledgments vii
Foreword ix
Introduction 1
1 Recipe for Inspiration 3
2 Morning Bliss 23
3 Loving Spoonfuls 39
4 Sauces, Dips, and Dressings 67
5 Flavored Oils and Vinegars 83
6 Salads and "Wraps," 109
7 Super Sides 127
8 Ancient Wisdom, Ancient Grains 147
9 Main Attractions 169
10 Just Desserts 191
Metric Conversion Tables 210
Resources 211
Index 217
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted July 5, 2006

    Aesthetically and Gastronomically Pleasing!

    In the age of pre-packaged, heat and serve, mealtimes often lack nourishment that is, food that satisfies both body and spirit. But fortunately there's a remedy: 'Going Wild in the Kitchen.' This cookbook not only offers 150+ healthy, palate-pleasing vegetarian recipes, but also inspires and guides readers toward greater creativity in the kitchen. There is much to like about Going Wild in the Kitchen, not least of which are the many glossaries, charts, and tables that provide all the information one will need in order to prepare the delicious and exciting vegetarian recipes contained in the book - and perhaps a few of your own culinary creations! One particularly handy table details cooking instructions for over eighteen different varieties of grains, including a few 'ancient grains,' several of which I've never heard of before. And then, of course, there are the recipes! Quinoa with Cauliflower and Feta, and Italian Lentil Stew with Creamy Grano are just two favorites. What's grano, you ask? No worries, it's all in the book! 'Going Wild in the Kitchen' is beautifully illustrated, however one will find it does not include any glossy photographs, yet surprisingly they are not missed. The author, who is an expert cooking instructor as well as a gourmet organic caterer, awakens the imagination by sharing her knowledge, experience, and passion in this superbly substantive vegetarian cookbook. Indeed, 'Going Wild in the Kitchen' is bound to present more than a few welcome surprises for even the experienced chef. In short, I love this cookbook!

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