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Professional Vegetarian Cooking

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Professional Vegetarian Cooking Cover

 

Synopses & Reviews

Publisher Comments:

Chefs, caterers, and managers from every corner of the foodservice industry are feeling the increasing demand for attractive, appetizing, and creative vegetarian dishes. In Professional Vegetarian Cooking, award-winning chef Ken Bergeron provides all of the information needed to create sumptuous meatless dishes that will impress and delight even the most demanding vegetarians and keep them coming back for more. Professional Vegetarian Cooking is filled with dynamic ideas for building flavor using vegetable stocks, herbs, spices, and oils. Using traditional cooking techniques, this book provides step-by-step instructions on how to create peerless vegetarian dishes that are delicious and visually attractive, from savory soups and elegant entr?es to sensational side dishes and delightful desserts. This comprehensive resource provides,

* 200 recipes for incomparable vegetarian dishes using common and uncommon ingredients

* Ideas and inspiration for creating new and interesting dishes

* Helpful tips on making the transition to vegetarian cooking

* A list of the best sources for purveyors and mail-order products

The rapidly growing market for vegetarian cuisine offers enormous opportunities to those who make the effort to understand and please the discriminating vegetarian palate. Professional Vegetarian Cooking is the ideal starting point on the path to achieving that goal. It is also a boundless source of information and inspiration for serious epicureans who are interested in vegetarian cooking.

Synopsis:

* Lists best sources of purveyors and mail order products

Synopsis:

A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining

Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.

* Explains how to integrate vegetarian dishes into every phase of a meal

* Includes 200 ready-to-use recipes

* Lists best sources of purveyors and mail order products

Synopsis:

Aus gesundheitlichen, ethischen und anderen Gründen ist die vegetarische Küche in den letzten Jahren verstärkt auf dem Vormarsch. Dieses Kochbuch mit über 200 Rezepten und einem Anhang über die besten Lieferanten- und Versandadressen vegetarischer Produkte zeigt Ihnen, wie Sie vegetarische Gerichte in Ihren Menüplan integrieren. Hier lernen Sie, daß die vegetarische Küche ebenso schmackhafte, optisch ansprechende und kreative Gerichte hervorbringt wie jede andere Küche. Geschrieben von Ken Bergeron, selbst Vegetarier und erster Chefkoch, der in den USA und 1992 bei der kulinarischen Olympiade in Frankfurt mit mehreren Goldmedaillen für seine Kreationen ausgezeichnet wurde. (y04/99)

Table of Contents

Why Serve Vegetarian Dishes?

Ingredients.

Appetizers.

Soups.

Sauces.

Salads.

Vegetable Side Dishes.

Vegetable-Based Entr?es.

Pasta-Based Entr?es.

Bean and Grain-Based Entr?es.

Alternative Protein-Based Main Dishes.

Breads and Quick Breads.

Desserts.

Appendices.

Indexes.

Product Details

ISBN:
9780471292357
Author:
Bergeron, Ken
Publisher:
Houghton Mifflin
Author:
Bergeron
Author:
Bergeron, Kenneth A
Location:
New York :
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Professional
Subject:
Methods - Professional
Subject:
Vegetarian - General
Subject:
Vegetarian - Vegan
Subject:
Cooking and Food-Vegetarian and Natural
Subject:
Professional Cooking & Culinary Arts
Copyright:
Edition Description:
Trade Cloth
Publication Date:
19990521
Binding:
HARDCOVER
Language:
English
Illustrations:
Yes
Pages:
448
Dimensions:
9 x 7 in

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Reference » Science Reference » Technology
Science and Mathematics » Environmental Studies » Environment

Professional Vegetarian Cooking Used Hardcover
0 stars - 0 reviews
$18.95 In Stock
Product details 448 pages John Wiley & Sons - English 9780471292357 Reviews:
"Synopsis" by , * Lists best sources of purveyors and mail order products
"Synopsis" by ,
A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining

Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.

* Explains how to integrate vegetarian dishes into every phase of a meal

* Includes 200 ready-to-use recipes

* Lists best sources of purveyors and mail order products

"Synopsis" by , Aus gesundheitlichen, ethischen und anderen Gründen ist die vegetarische Küche in den letzten Jahren verstärkt auf dem Vormarsch. Dieses Kochbuch mit über 200 Rezepten und einem Anhang über die besten Lieferanten- und Versandadressen vegetarischer Produkte zeigt Ihnen, wie Sie vegetarische Gerichte in Ihren Menüplan integrieren. Hier lernen Sie, daß die vegetarische Küche ebenso schmackhafte, optisch ansprechende und kreative Gerichte hervorbringt wie jede andere Küche. Geschrieben von Ken Bergeron, selbst Vegetarier und erster Chefkoch, der in den USA und 1992 bei der kulinarischen Olympiade in Frankfurt mit mehreren Goldmedaillen für seine Kreationen ausgezeichnet wurde. (y04/99)
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