Plant-Based Gourmet: Vegan Cuisine for the Home Chef

Plant-Based Gourmet: Vegan Cuisine for the Home Chef

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Available for Pre-Order. This item will be available on December 1, 2020

Overview

From top chef Suzannah Gerber comes a stunning guide to making 100 high-end restaurant-quality dishes 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, more than one hundred 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, drinks, and desserts—items like vegan sushis, charcuteries, roasts, and confits, as well as sous vide truffles and crème brûlées. Also included are easy instructions for the advanced techniques like sous vide and foams and plating and styling, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. A comprehensive sauce roster and guide to stocking up will inspire you to create your own original dishes.

All recipes are allergen conscious with alternatives so everyone can enjoy. Like the gorgeous dishes featured inside, Plant-Based Gourmet is visual eye candy, a highly designed keepsake volume with colorful photos throughout.

Product Details

ISBN-13: 9781948062305
Publisher: Apollo Publishers
Publication date: 12/01/2020
Pages: 384
Sales rank: 164,817
Product dimensions: 7.50(w) x 10.00(h) x (d)

About the Author

Suzannah Gerber, “Chef Suzi,” is a chef specializing in plant-based cuisine and superfood medicine. 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 and her recipes utilized in kitchens and medical studies around the world. Chef Suzi is a regular contributor to VegNews and has contributed to a wealth of other media, including Shape, Livestrong, and Eat This Not That. She studied behavioral science with a special interest in medical applications of lifestyle intervention and has presented at the American Association for the Study of Liver Diseases, Johns Hopkins, NYU, and other symposia around the world. A native of Washington, DC, Chef Suzi has traveled the world studying fashions and flavors and observing the relationships between food, behavior, and health in countries such as Peru, Germany, India, Spain, Turkey, and Australia. At home she grows edible and medicinal plants for herself and works with community food security projects. She lives in Boston, Massachusetts.

Tina Picz-Devoe has been a food photographer and stylist since 2014. Her motto is “Play with your food, a lot,” as she keeps a thread of playfulness running throughout all of her creative work. She has worked with more than 140 restaurants and brands, and her work has been published in magazines, used for billboards, menus, ads, banners, and many social media campaigns. Tina lives in Cambridge, Massachusetts.

Table of Contents

Introduction: The Home Bistro
Ingredient Sourcing
Pantry Stock
Equipment
Prep Ahead
Cutting Skills
Allergen Options
Plating

Pantry:
Cheeses
Mayoli
Butter and Oils
Seitan
Baked Tofu
Coconut Yogurt

Broth:
Classic Mirepoix
Sweet Broth
Savory Broth
Spicy Broth
Red Broth

Sauces:
Pesto
Chimichurri
Cheese Sauce
Mint Chutney
Dijonaise
Caesar Dressing
Herbed Sour Cream
Vinaigrette
Mushroom Gravy
Bechamel
Roux
Truffle Butter
Sea Sauce
Chocolate Glaze
Quick Jam
Simple Syrups
Whip Ricotta

Small Plates:
Tapas
Mezze
Banchan
Cicchetti
Zakuski
Bichak

Brunch:
Quiche Bites
Sweet Waffles
Savory Waffles
Benedict
Bagel, Lox, and Schmear
Frittata
Cloud Eggs

Dates and Dining for Two:
Chickpea Crepelette
Shakshuka
Tofu Omelette
Silver Dollar Pancakes
Ceviche
Seitan Piccata
Maitake Steak
Pastry Purse
Scratch Cannelloni

Family Dinners

Family and Parties of Four

Entertaining, Events, and Parties of 10-12

Platters and Crudités:
Sushi Sashimi Platter
Stuffed Mushrooms
Chile Rellenos

Hors D'oeuvres:
Canapes
Crostini
Savory Cigars
Stuffed Olives
Sweet Potato Confit

Big Plates:
Paella
Pasta
Lasagna
Stew
“Roast”
Savory Pie
Tear and Share

Dessert:
Celebration Cakes and Cheesecakes
Pies and Tarts
Custards, Puddings, and Creams

Cocktails and Drinks:
Bloody Mary
Paris at Sunset
Sangria
Old Fashioned
Irish Coffee
Buttered Brandy
Thai Iced Tea
Chai
Cold Brew
Drinking Chocolate
Golden Mylk
Matcha Lemonade

Index
Ingredients
Cuisine
One-Hour Preps

Acknowledgements

Customer Reviews