Great Chefs Cook Vegan (pb)

Great Chefs Cook Vegan (pb)

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by Linda Long
     
 

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Great Chefs Cook Vegan includes recipes from 25 of today ’s greatest chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

Features meals from the following:

Charlie Trotter • Alex Stratta • Anne Quatrano • Cat Cora • Daniel Boulud • David

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Overview

Great Chefs Cook Vegan includes recipes from 25 of today ’s greatest chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

Features meals from the following:

Charlie Trotter • Alex Stratta • Anne Quatrano • Cat Cora • Daniel Boulud • David Burke • Gabriel Kreuther • Dan Barber • Eric Ripert • Erik Blauberg • Josef Huber • Jose Andres • Marcus Samuelsson
• Matthew Kenney • Michel Nischan • Suzanne Goin • Todd English • Floyd Cardoz • Jason Cunningham
• Jean-Georges Vongerichten • John Besh • Bradford Thompson • Phil Evans • Terrance Brennan
• Thomas Keller

Linda Long writes and photographs for magazines (Vegetarian Journal, American Vegan, VegNews) and is a member of the James Beard Foundation, the International Association of Culinary Professionals, and the American Society of Media Photographers. She lives in New York City.

The finest vegan recipes from the top chefs

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Product Details

ISBN-13:
9781423623274
Publisher:
Smith, Gibbs Publisher
Publication date:
08/01/2011
Pages:
272
Sales rank:
339,692
Product dimensions:
8.50(w) x 9.90(h) x 0.80(d)
Age Range:
18 Years

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Celery Root Soup and Celery Apple Salad with Almonds

SERVES 6 TO 8

CELERY ROOT SOUP

1 1/2 whole onions, thinly sliced

1 tablespoon olive oil

1 leek, rinsed and thinly sliced

1 cup thinly sliced fennel

3 cloves garlic, thinly sliced

Salt and pepper to taste

1 russet potato, thinly sliced

3 pounds celery root, peeled and diced

1 quart vegetable stock

2 cups almond milk, plain and unsweetened

CELERY ROOT SALAD

2 heads celery root, 2 cups grated with remainder diced for puree

1 (13.5-ounce) can coconut milk

1 green apple, grated

Salt and pepper to taste

1/4 cup crushed Marcona almonds

GARNISHES

Celery root, sliced into paper-thin rounds and fried in 325-degree F oil until lightly browned

1/2 cup apple butter

Celery leaves

1 green apple, unpeeled and julienned (see note)

1/4 cup Marcona almonds, coarsely crushed

To make the Celery Root Soup: In a large heavy-bottomed saucepot, sweat the onions in oil until tender. Add leek, fennel, and garlic, continuing to sweat until soft. Season with salt and pepper. Add potato, celery root, and vegetable stock. Cook over medium heat for 1 hour, or until tender. Add almond milk and remove from heat; allow to sit for about 10 minutes. Transfer mixture to a blender and blend until smooth. Adjust seasoning to taste.

To make the Celery Root Salad: Place diced celery root and coconut milk into a heavy ziplock freezer bag and seal tightly. Place in a pot of simmering water (about 150 degrees F) and cook, covered, over low heat for 2 hours, or until tender; cool slightly. Remove celery root mixture from bag and purée in a high-speed blender, adding just enough coconut milk to create a smooth purée; set aside. Blanch grated celery root and apple for 1 minute; drain and cool immediately in ice water. Drain again. Add purée to apple and celery root mixture to a desired consistency. Season with salt and pepper. Mix in almonds before serving.

How to Plate: Serve Celery Root Soup in a demitasse and top with a few of the fried celery root chips. Place cup on one side of a thin rectangular plate. Spread a spoonful of apple butter across the opposite side of the plate and place a quenelle of the Celery Root Salad on top. Garnish with celery leaves, julienned apple, and almonds.

NOTE: To keep apple from browning, sprinkle julienned strips with vitamin C powder or lemon juice.

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