Plant-Based Gourmet: Vegan Cuisine for the Home Chef

by Suzannah Gerber, Tina Picz-Devoe (Photographer)

Overview

A stunning guide brimming with 150 recipes to make high-end plant-based cuisine at home.

Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors—a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, sides, drinks, and desserts—items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and crèmes brûlées.

Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, “Chef Suzi,” and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America’s Test Kitchen.

Product Details

ISBN-13:	9781948062305
Publisher:	Apollo Publishers
Publication date:	12/01/2020
Pages:	384
Sales rank:	1,124,571
Product dimensions:	7.90(w) x 10.10(h) x 1.10(d)

About the Author

Suzannah Gerber,“Chef Suzi,“ is a chef specializing in plant-based cuisine and superfood medicine who has traveled the world studying flavor and the relationship between food and health. She is the former executive chef and general director of Prestige Hospitality Group’s plant-based concepts, the largest food concept of its kind in New England, her food has been sold in Whole Foods Market, and she is a regular contributor to VegNews, as well as a range of other media, including Shape, Livestrong, and Eat This, Not That! Chef Suzi studied behavioral science with a special interest in medical applications of lifestyle intervention and has presented at symposia held by the American Association for the Study of Liver Diseases, Johns Hopkins University, and New York University. At home she grows edible and medicinal plants for herself. She lives in Boston, Massachusetts.

Tina Picz-Devoe has been a food photographer and stylist since 2014, and has worked with more than 240 restaurants on images of food and other products. Her work has been published in magazines and used for billboards, menus, ads, banners, and a wealth of social media campaigns. Today she also works as a lifestyle photographer and freelance writer. Tina lives in Cambridge, Massachusetts.

Table of Contents

Foreword by Afton Cyrus, America’s Test Kitchen

Introduction by Tina Picz-Devoe

Introduction by Chef Suzi

Introduction
Ingredients Sourcing
Where to Look, and How to Tell the Difference
Farmers Markets
Online Sources
Restaurants
Seasonal Foods, for Health and Flavor
Chef Planter and Kitchen Gardens

Preparing Your Pantry
Spices, Herbs, and Other Flavorings
Flours and Dry Ingredients
Sugars and Sweeteners
Seeds, Nuts, and Plant Milks
Oils and Fats
Egg Replacers

Building Flavor

Prep Ahead
Prepared or Chopped Veggies
Infused Vinegars and Oils
Fermenting and Pickling
Marinades
Soaking Nuts
Sprouts
Sauces and Condiments
Dehydration, Slow Cooks, and Long Bakes and Roasts

Equipment

Knife and Cutting Skills
Knife Types
Cutting Techniques
Tackling Common Vegetable Cutting Challenges
Things to Keep in Mind When Cutting
Styling Tips to Make a Great Food Photo
Chef’s Plating
Five Classic Presentations

Recipes

From the Saucier
Worcestershire Sauce
Grilled Red Pepper Sauce
Scratch Cocktail Sauce
Soy-Less Sauce
Sun Sauce
Red Wine Sauce
Homemade Butter
Preserves and Harvest Jam
Sour Cream
Cashew Dill Cream
Classic Pesto
Garden Grow Pesto
Regular Mayo
Mayo Variations
Fishy Marinade
Beefy Marinade
Porky Marinade
Broth
Onion Broth
Kitchen Scrap Broth
Pho Broth

Elements
Seitan Chicken
Seitan Beef
Mushroom Asada
Jackfruit Chorizo
Pickled Tomatoes
Pickled Cucumbers
Kimchi
Guacamole
Salsa Fresca
Coconut Milk Yogurt
Dulse Foam
Smoked Salmon
Eggplant Sausage
Black Garlic
Tapenade
Polenta from Scratch
Feta
Ricotta
Cauliflower Ricotta
Squash Cheese
Rice Cheeses
Herbed Cashew Cheese
Cashew Cream Cheese

Breads and Bakes
Tortilla Wraps
Tortilla Bowls
Tortilla Chips
Blue Cornbread
Sweet and Savory Scones
Paratha
Challah
Shortcrust
Coconut Tart Crust
Seed Crackers

Brunch and Breakfast
Madras Breakfast Taco
French Toast and French Toast Sticks
Savory Crepelette
Purple Sweet Potato Pancakes
Jicama Hash
Shakshouka
Quiche or Frittata
Belgian Waffles
Savory Baked Tofu Waffles
Norwegian Benedict

Small Plates
Pacaya Calamari “Palmamari”
Ceviche
Blistered Shishito Peppers and Smoked Carrots
Escargot Amuse-Bouche
Fava Bean Tapas with Ibérico-Style Mousse
Pâté Stuffed Mushrooms
Sweet Potato Confit
Pearl Onion Confit
Elote
Papaya Salad
Green Quinoa Salad
Chef’s Garden Salad
Kale Chips

Soups
Pho Chay
Watermelon Gazpacho
Sunchoke-Celery Root Soup
Cucumber Soup
French Sorrel Soup
Mongo Guisado
Potato and Leek Sous Vide Soup

Mains
Sunday Roast
Temaki and Sushi Party
Moules Frites
King Oyster Scallops with Glazed Grilled Endive and Radicchio
Winter Cornucopia Squash Bowl
Savory Caramelized Onion and Bean Tart
Chorizo and Asada Taco Bowl
Flamed Grilled Stuffed Poblano Peppers
Ahi Tuna Steak with Wasabi Coconut Peas
Paella
Charcuterie
Shiitake Bacon
Beet and Radish Carpaccio
Spiced Blanched Almonds
Maitake Steak
Seitan Piccata
Lasagna Skyscrapers
Polenta Tian
Polenta Pissaladière
Cauliflower Steak en Croute
Squid Ink Two Ways
Palak Paneer

Desserts
Cashew Sweet Cream
Coconut Whipped Cream
Candied Citrus Peels
Candied Edible Flowers
Crème Patisserie
Marshmallows
Plum Trio Galette
Triple Layer Cheesecake
Pumpkin Bread
Sous Vide-Tempered Chocolate
Sous Vide-Tempered Chocolate Peanut Butter Cups
Lemon Curd Fruit Tarts
Coconut Matcha Tarts
Chocolate Mousse Tarts
Key Lime Berries and Cream
Minty Rocky Road Ice Cream
Avocado Pistachio Ice Cream
Flan
White Chocolate Bergamot Crème Brûlée
Violet Macadamia Crème Brûlée
Pistachio Rose Crème Brûlée

Cocktails and Other Beverages
Libertine Old-Fashioned
Tropicana Freeze
Sangria
The Alchemist
Paris at Sunset
Bloody Mary
Buttered Brandy
Irish Cold Brew
Cold Brew
Oat Milk
Drinking Chocolate
Apple Cider
Mulled Cider
Thai Chai Iced Tea
Golden Mylk
Matcha Lemonade

Acknowledgments

Index

Editorial Reviews

This book will teach you essential kitchen techniques, how to layer flavor, and how to create vegan meals worthy of a five-star restaurant.”
—VegNews

“In Plant-Based Gourmet, Gerber showcases her style of vegan food: modernist haute cuisine you can make with ingredients and tools you already have.”
—Publishers Weekly

“If you’re all about the plant-based cuisine, look no further than this gorgeously photographed book containing 150 recipes for high-end, homemade vegan meals.”
—New York Post

“Chef Suzi has the eye of a curator and the passion of a master chef as she combines her knowledge of global herbs and spices and applies them in just the right way to make each of these recipes shine.”
—Chef Chloe Coscarelli, chef and author of Chloe’s Kitchen and Chloe’s Vegan Desserts

“Chef Suzi uses masterful technique to create this wonderful resource for those looking to up their culinary game. Whether you’re seeking to improve your skills or you’re already a deft hand in the kitchen, you are sure to find recipes here that will blow you away!”
—Joshua Ploeg, chef, musician, and author of This Ain’t No Picnic: Your Punk Rock Vegan Cookbook

“We read a lot of cookbooks and everyone will want to make Chef Suzi's dishes that are not only plant forward, they are exciting and delectable!”
— Chad and Derek Sarno, founders of Wicked Healthy and authors of the Whole Foods Cookbook and The Wicked Healthy Cookbook

“Chef Suzi's book is a great first step toward a healthy, plant-based diet and is perfect for someone interested in combining gourmet and healthy eating and is proof you don't have to compromise one or the other.”
—Dr. Hans Diehl, best-selling author, clinical professor of preventive medicine, Loma Linda Universityand founder of Lifestyle Medicine Institute

“Vegan or non-vegan, this book is full of delicious food with something for everyone in your crew. When you've got the time to cook, this is a book you gotta use.”
—Doyle Wolfgang von Frankenstein of The Misfits

From the Publisher

01/01/2021

Gerber, a chef specializing in plant-based cuisine, shares her expertise in creating eat-to-make vegan fare. Ingredient sourcing (farmers markets, online, seasonal) is discussed along with the importance of kitchen gardens. For Gerber, spices and herbs are essential; in her words they are the "cornerstone of vegan cuisine." Spice blends are joined by plant milks and egg replacers (chia seeds, flaxseeds) as part of an essential pantry, while a prepping ahead section highlights fermenting, pickling, and marinades. A slow cooker/Instant Pot, spice grinder, and drying rack are some examples of needed equipment. Recipes for brunch and breakfast include purple sweet potato pancakes (made with purple yams) and Belgian waffles (made with gluten-free flour). Also featured are a winter cornucopia squash bowl and flame-grilled stuffed poblano peppers. Breads, sauces, and broths offer more elements to the menu, while plum trio galette and fruit tarts round out the meals with dessert. Photographs and quotes throughout add to the cooking experience. VERDICT Cooking ideas for herbivores abound in this handy resource, and as this subject is growing in popularity, public libraries will want to acquire this varied and interesting volume to expand their vegan cookbook collection.—Barbara Kundanis, Longmont P.L., CO

Library Journal