Great Chefs Cook Vegan (pb)

Great Chefs Cook Vegan (pb)

by Linda Long


View All Available Formats & Editions
Use Standard Shipping. For guaranteed delivery by December 24, use Express or Expedited Shipping.

Product Details

ISBN-13: 9781423623274
Publisher: Smith, Gibbs Publisher
Publication date: 08/01/2011
Pages: 272
Sales rank: 841,039
Product dimensions: 8.50(w) x 9.90(h) x 0.80(d)
Age Range: 18 Years

About the Author

Linda Long has had a lifelong relationship with the food industry, starting as a waitress and short order cook at the age of twelve in her parents' truck stop in Pennsylvania. A home economist who taught high school foods in the early part of her career, and spending a decade in the resort hotel business, Linda has been a committed vegan for thirty years. Her love affair with all things vegan and her natural instincts for promotion and marketing, make her the ideal person to prepare a compendium of gourmet vegan fare.

Read an Excerpt

Celery Root Soup and Celery Apple Salad with Almonds



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


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


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.

Table of Contents

Acknowledgments 6

Introduction 8

Alex Stratta 10

Anne Quatrano 20

Bradford Thompson 32

Cat Cora 42

Charlie Trotter & Matthias Merges 50

Dan Barber 64

Daniel Boulud 72

David Burke 84

Eric Ripert 94

Erik Blauberg 102

Floyd Cardoz 112

Gabriel Kreuther 120

Jason Cunningham 130

Jean-Georges Vongerichten 142

John Besh 156

Jose Andres 164

Josef Huber 174

Marcus Samuelsson 188

Matthew Kenney 196

Michel Nischan 208

Phil Evans 216

Suzanne Goin 226

Terrance Brennan 234

Thomas Keller 244

Todd English 254

Glossary 264

Index 266

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

Great Chefs Cook Vegan 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago