Passion for Vegetables: Simple and Inspired Vegetarian Recipes from Around the Globe

Overview

A PASSION FOR VEGETABLES is a feast of innovative and sensational recipes from one of the world's most brilliant chefs. Acclaimed for his creative cuisine, Paul Gayler celebrates the versatility, color, texture, and taste of vegetables in this modern collection of recipes, including:

Thai Coconut-Scented Eggplant Southern-Style Okra Succotash Swiss Chard and Pear Tart Coriander Mashed Potatoes with Charred Chiles Tunisian Carrot Salad

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Overview

A PASSION FOR VEGETABLES is a feast of innovative and sensational recipes from one of the world's most brilliant chefs. Acclaimed for his creative cuisine, Paul Gayler celebrates the versatility, color, texture, and taste of vegetables in this modern collection of recipes, including:

Thai Coconut-Scented Eggplant Southern-Style Okra Succotash Swiss Chard and Pear Tart Coriander Mashed Potatoes with Charred Chiles Tunisian Carrot Salad

Imaginatively deploying more than sixty different vegetables from across the globe (from Swiss chard to choi sum, Jerusalem artichokes to kohlrabi), he covers every course, starting with delectable appetizers and even finishing with some vegetable-inspired desserts.
The intricacies of vegetable selection, storage, preparation, and nutritional value are also discussed in detail, and presented alongside more than 150 original, inventive recipes and dazzling full-color photographs, making A PASSION FOR VEGETABLES both a stunning visual treat and an undeniable taste sensation. An informative glossary of terms is also included.

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Editorial Reviews

Publishers Weekly
Suffused with inspiring ideas and a sense of genuine curiosity, Gayler's book is a paean to fine dining and the simple pleasures the earth can provide. Gayler often achieves eye-popping results with just a handful of ingredients in innovative marriages, as in Iced Cucumber and Almond Soup, Pan-Fried Asparagus and New-Season Morels, and Fava Beans and Salsify with Garlic Cream. London chef Gayler (A Passion for Cheese) uses a single condiment for balance, resulting in simple, powerful gestures: Balsamic Glazed Red Chicory, Saffron-braised Potatoes with Paprika, Lemongrass-Glazed Carrots and Pink Radishes. An impressive compendium of the world's sauces, from chermoula and tarator to tzatziki and sambal is prominently on display throughout the book. And lest anyone doubt that vegetables can find their way to the dessert tray, Gayler deftly pairs the sweeter ones with fruit (Swiss Chard and Pear Tart, Butternut Squash and Orange Sorbet). Essays on the vegetable families are interspersed throughout the book; categorized as "roots and tubers," "thistles and shoots," "pods and seeds," they show a refreshing awareness of where vegetables come from and how they are grown. This unpretentious book treats vegetables with clarity, elegance and respect. (June) Copyright 2003 Reed Business Information.
KLIATT
Vegetables need not be restricted to the category of "side dishes," as this inspirational cookbook documents. Recipes are included for all aspects of dining on vegetables from appetizer to dessert. Imagine finishing a marvelous repast with Carrot and Dried Fruit Pudding, Sweet Potato and Chevre Cheesecake Strudel, or Pumpkin Beignet Soufflés. Gayler believes that taste buds are sharpest at the beginning of the meal, and offers recipes such as Corn Bisque with Cheese and Smoked Bacon, and Iced Cucumber and Almond Soup. Chapters are included on main courses and side dishes are also included. Each recipe is clear and easy to follow. Ingredients are not complicated and there are many helpful tips as well. Paul Gayler is the Executive Chef at the Lanesborough Hotel in the U.K. His enthusiasm for vegetables is infectious. KLIATT Codes: JSA;Recommended for junior and senior high school students, advanced students, and adults. 1999, Lyons Press, 176p. illus. index.,
— Shirley Reis
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Product Details

  • ISBN-13: 9781585745364
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 6/1/2003
  • Language: Elamite
  • Pages: 176
  • Product dimensions: 8.88 (w) x 10.20 (h) x 0.52 (d)

Meet the Author

PAUL GAYLER is Executive Chef at the Lanesborough Hotel--the United Kingdom's highest-rated five-star hotel for cuisine. He is a member of the Guilde de Fromagers and the author of Virtually Vegetarian, A Passion for Cheese, A Passion for Potatoes (page 166), and Raising the Heat (page 167).

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Table of Contents

Introduction 6
Roots & Tubers 10
Starter's Orders 12
Shoots & Thistles 24
Salad Leaves 46
Main Courses 56
Fungi 76
Vegetable Fruits 86
On the Side 92
Pods & Seeds 106
Cabbage Family 114
Onion Family 138
Just Desserts 152
Squashes 168
Glossary 170
Index 174
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