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1 Burnside Cooking and Food- Vegan and Raw Food
1 Home & Garden Cooking and Food- Vegan and Raw Food
9 Local Warehouse Cooking and Food- Vegetarian and Natural
8 Remote Warehouse Cooking and Food- Vegetarian and Natural

Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant

by

Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant Cover

 

Synopses & Reviews

Publisher Comments:

Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.

Review:

"In this first cookbook, the chef and owners of Candle 79, Joy Pierson, Angel Ramos, and Jorge Pineda, share recipes from their acclaimed vegan restaurant in New York City. Their goal is to fuse healthy food with delicious eating, which is not the easiest thing to do when eschewing animal-based products. The main courses, which mostly rely on meat substitutes like seitan and tempeh, succeed by using intensely flavorful sauces such as red pepper-curry sauce or mint-cilantro chimichurri. Candle 79's salads are particularly well composed. Most have elaborate yet delicious dressings, such as cranberry sage dressing or a kalamata olive vinaigrette and unexpected components, such as crispy fried capers. A glossary of terms will help nonvegans and novices understand some of the more uncommon ingredients. Still, some recipes require items (like vegan chocolate chips) that may prove hard to get without ordering them online. Yet vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today ShowGood Morning America, andGood Day New York. Joy lives in New York City.

 

Executive chef Angel Ramos brought his innovative cooking talents from Candle Cafe to Candle 79 when it opened. His recipes have been featured in the New York TimesVegetarian Times, and Pilates Style magazine, and he has helped develop the nationally distributed Candle Cafe Frozen Entrées. In 2010, Angel was named the VegNews Chef of the Year. He lives in New York City.

 

Pastry chef and chef de cuisine Jorge Pineda has created desserts that have revolutionized vegan baking. A major contributor to The Candle Cafe Cookbook, he has helped develop the nationally distributed Candle Cafe Desserts and Frozen Entrées. Jorge’s pastries have been named the “Best Vegan Desserts in America” by the Los Angeles Times. He lives in New York City.

 

Visit www.candle79.com

Table of Contents

xi         Foreword

1          Introduction

 

Amuse-Bouches and Appetizers  5

6          Heirloom Tomato–Avocado Tartare

9          Roasted Artichokes with Spring Vegetables and Crispy Onion Rings

11         Avocado Salsa

12         Zucchini Blossom Tempura

15         Arancini with Roasted Plum Tomato Sauce

17         Smoked Paprika Hummus

18         Cashew Cheese–Stuffed Yuca Cakes

19         Spinach-Mushroom Pâté

20         Seitan Cakes

23         Ginger-Seitan Dumplings

 

Soups  25

26         Live Avocado-Cucumber Soup

29         Farmers’ Market Gazpacho

30         Tortilla Soup

33         Jerusalem Artichoke Soup with Crispy Sage Leaves

34         Herbed Potato-Leek Soup

35         Black Bean and Roasted Poblano Soup

36         Butternut Squash–Chestnut Soup with Caramelized Pears

 

Salads  39

40         Heirloom Tomato Salad with Macadamia Cheese and Crispy Capers

42         Butterhead Lettuce, Cauliflower, and Red Bell Pepper Salad

43         Watercress, Jicama, and Corn Salad with Jalapeño Dressing

45         Wild Mushroom and Cipollini Salad with Fresh Horseradish Dressing

46         Kale, Vegetable, and Spelt Berry Salad with Chive Vinaigrette

48         Stuffed Avocado with Quinoa Pilaf and Chipotle-Avocado Dressing

49         Seaweed Salad with Ginger-Sesame Dressing

50         Beet, Fennel, and Fig Salad with Cranberry-Sage Dressing

52         Blood Orange–Fennel Salad

53         Mediterranean Salad with Kalamata Olive Vinaigrette

 

Entrées  55

58         Stuffed Poblano Peppers

61         Spring Vegetable Risotto

63         Wild Mushroom and Spring Vegetable Fricassee

64         Herb-Marinated Grilled Vegetables

66         Moroccan-Spiced Chickpea Cakes

69         Saffron Ravioli with Wild Mushrooms and Cashew Cheese

71         Manicotti Rustica

73         Potato Gnocchi

75         Pan-Seared Pine Nut Pesto Tofu

76         Chile-Grilled Tofu with Avocado-Tomatillo Sauce

78         Live Lasagna

80         Tempeh Cakes

83         Tempeh with Mole Sauce

84         Nori- and Sesame-Crusted Seitan

86         Panko-Crusted Seitan Milanese

87         Sofrito-Seared Seitan

89         Seitan Piccata

90         Tamarind-Barbecued Seitan

91         Paella

94         Spaghetti and Seitan Wheatballs with Roasted Plum Tomato Sauce

95         Black Bean–Chipotle Burgers

Sides, Sauces, and Secrets  99

100       Barbecued Black-Eyed Peas

101       Granny Smith Coleslaw

101       Sweet Potato Mash

102       Roasted Fingerling Potatoes

103       Potato Cakes

104       Polenta Fries

105       Soba Noodles

106       Jasmine Rice

107       Quinoa-Vegetable Pilaf

108       Marinated Tempeh

109       Seitan Cutlets

110       Sautéed Royal Trumpet Mushrooms

111       Braised Green Beans

112       Gingered Sugar Snap Peas

113       Sautéed Swiss Chard

114       Creamed Spinach

115       Ginger-Soy Dipping Sauce

116       Roasted Plum Tomato Sauce

117       Red Bell Pepper–Curry Sauce

119       Roasted Red Bell Pepper and Tomato Sauce

120       Mint-Cilantro Chimichurri Sauce

121       Pesto

122       Zucchini Blossom Sauce

124       Edamame-Mint Sauce

125       Apricot Chutney

125       Cashew Crème Fraîche

126       Sage or Tarragon Aioli

 

Brunch  129

130       Chickpea Crepes

131       Wild Mushroom, Asparagus, and Spring Vegetable Crepes

133       Butternut Squash, Mushroom, and Sage Crepes

134       Home-Style Pancakes with Blueberry Butter

136       Sourdough French Toast

137       Tofu and Seitan Sausage Scramble

138       Mixed-Grain Waffles with Raspberry Butter

 

Desserts  141

142       Summer Berry Crumble

144       Vanilla Bean Ice Cream

145       Chocolate Ice Cream

146       Sorbets

148       Mexican Chocolate Cake

149       Apple-Apricot Strudel

151       Peach Parfait

152       Doughnuts

154       Chocolate Mousse Tower

 

Drinks  157

158       Apricot Spritzer

159       Elderberry Elixir

160       Ginger Ale

163       Coconut-Mint Frappé

165       Summer Sangria

166       Winter Spiced Sangria

167       Cherry Pie

168       Pomegranate Cosmo

169       Mango Margarita

170       French 79

172       The Grapevine

173       Ginger Rush

174       Sake Mojito Classico

174       Mixed Berry Sake Mojito

176       Cucumber-Basil Martini

179       Glossary

182       Resources

185       Acknowledgments

187       About the Authors

188       Index

193       Measurement Conversion Charts

Product Details

ISBN:
9781607740124
Author:
Pierson, Joy
Publisher:
Ten Speed Press
Author:
Pineda, Jorge
Author:
Ramos, Angel
Author:
Freedman, Rory
Subject:
Vegetarian
Subject:
Cooking and Food-Natural Healing
Subject:
Cooking and Food-Vegetarian and Natural
Publication Date:
20111131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
50 FULL-COLOR PHOTOS
Pages:
208
Dimensions:
10.3 x 8.34 x 0.85 in 2.16 lb

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Related Subjects

Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
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Sports and Outdoors » Sports and Fitness » Sports General

Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant New Hardcover
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Product details 208 pages Ten Speed Press - English 9781607740124 Reviews:
"Publishers Weekly Review" by , "In this first cookbook, the chef and owners of Candle 79, Joy Pierson, Angel Ramos, and Jorge Pineda, share recipes from their acclaimed vegan restaurant in New York City. Their goal is to fuse healthy food with delicious eating, which is not the easiest thing to do when eschewing animal-based products. The main courses, which mostly rely on meat substitutes like seitan and tempeh, succeed by using intensely flavorful sauces such as red pepper-curry sauce or mint-cilantro chimichurri. Candle 79's salads are particularly well composed. Most have elaborate yet delicious dressings, such as cranberry sage dressing or a kalamata olive vinaigrette and unexpected components, such as crispy fried capers. A glossary of terms will help nonvegans and novices understand some of the more uncommon ingredients. Still, some recipes require items (like vegan chocolate chips) that may prove hard to get without ordering them online. Yet vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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