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Cafe Flora Cookbook
     

Cafe Flora Cookbook

by Catherine Geier
 

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For more than a decade, Seattle’s award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes, which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Their modern, sophisticated approach to vegetarian cooking is inspired by international culinary traditions and informed by a

Overview

For more than a decade, Seattle’s award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes, which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Their modern, sophisticated approach to vegetarian cooking is inspired by international culinary traditions and informed by a decade of chefs working toward a goal of common good and uncommonly good food.

For the enterprising home cook, the chefs at Cafe Flora are the perfect guides for an incomparable culinary adventure. Their dedication to discovery has led them to develop unique ways to transform classic favorite recipes into meat-free dishes, often with greater flair than the original. And now they are sharing their flavor-enhancing tricks and preparation techniques that make every dish at Cafe Flora memorable.

From beverages and brunch dishes to appetizers and main courses to sides, salads, and condiments, the 250 original recipes are given with easy-to-follow, detailed instructions, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, The Cafe Flora Cookbook embodies the true genius of this inventive restaurant.

Editorial Reviews

From the Publisher
“The menu has become a meld of nutritional righteousness and culinary artistry. Few local restaurants put out so many pretty plates—all actually good for you.”
The Seattle Times“Cafe Flora—still a standout in the sea of green. It’s the perfect restaurant for vegetarians to bring non-vegetarian guests.”
Pacific Magazine“Cafe Flora…has flair, integrity and soul.”
The Stranger“The popularity of Cafe Flora…extends beyond a strictly vegetarian clientele.”
Seattle Magazine“If being vegan means a lifetime of lightly breaded coconut tofu with sweet chili dipping sauce or a spicy chickpea falafel wrapped in warm pita bread, you can sign us up.…The highest compliment the Cafe receives, though, is the presence of its regulars—many of whom see nothing wrong with an occasional…crispy-skinned Thanksgiving turkey, but still come to meat-free Flora. It’s just that good.”
Seattle Weekly’s Dining Showcase

Product Details

ISBN-13:
9781440623950
Publisher:
Penguin Publishing Group
Publication date:
10/04/2005
Sold by:
Penguin Group
Format:
NOOK Book
Pages:
272
File size:
387 KB
Age Range:
18 Years

What People are Saying About This

From the Publisher
“The menu has become a meld of nutritional righteousness and culinary artistry. Few local restaurants put out so many pretty plates—all actually good for you.”
The Seattle Times “Cafe Flora—still a standout in the sea of green. It’s the perfect restaurant for vegetarians to bring non-vegetarian guests.”
Pacific Magazine “Cafe Flora…has flair, integrity and soul.”
The Stranger “The popularity of Cafe Flora…extends beyond a strictly vegetarian clientele.”
Seattle Magazine “If being vegan means a lifetime of lightly breaded coconut tofu with sweet chili dipping sauce or a spicy chickpea falafel wrapped in warm pita bread, you can sign us up.…The highest compliment the Cafe receives, though, is the presence of its regulars—many of whom see nothing wrong with an occasional…crispy-skinned Thanksgiving turkey, but still come to meat-free Flora. It’s just that good.”
Seattle Weekly’s Dining Showcase

Meet the Author

Catherine Geier, who became the Executive Chef at Cafe Flora in Seattle in 1995, is now the head of special projects and publications. She is also a chef and Director of Food Services for the Tierra Learning Center, a 320-acre retreat in the Cascade Mountains of Washington state.

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