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25 Remote Warehouse Cooking and Food- Vegetarian and Natural

Dueling Chefs: A Vegetarian and a Meat Lover Debate the Plate (At Table)

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Dueling Chefs: A Vegetarian and a Meat Lover Debate the Plate (At Table) Cover

 

Synopses & Reviews

Publisher Comments:

One eats meat. The other doesnt. Both are professional chefs. And both have recipes that make a deliciously persuasive case for each chefs point of view. In a delightful culinary turn on “he said, she said,” dueling chefs Maggie Pleskac and Sean Carmichael engage in a delectable debate over the merits of the cuisines of vegetarians and carnivores in the form of recipe one-upmanship in which only the reader is sure to win.
 
Between entertaining banter and edifying discussion of exciting ingredients, Pleskac and Carmichael challenge each other—and cooks everywhere—with eighty recipes as creative (and mouthwatering) as Beef Brisket with Blueberry BBQ Sauce and Jackfruit Pineapple BBQ on a Bun. Lobster and falafel, curried eggs and smoked halibut, tempeh and quinoa, stuffed capon breast and chickpeas in coconut sauce, goulash and salmon cakes and Bolshevik Beet and Blue Gratin: whatever diet suits your fancy, the dueling chefs have dishes to make your days and nights as delightful as your taste buds can bear.

About the Author

Maggie Pleskac is owner and chef at Maggies Vegetarian Café in Lincoln, Nebraska. She is on the board of directors of Open Harvest Natural Foods Grocery and the vice president of Slow Food Nebraska. Sean Carmichael, a graduate of the Art Institute of Colorado, is executive chef at Chez Hay catering in Lincoln, Nebraska.

Product Details

ISBN:
9780803260436
Author:
Pleskac, Maggie
Publisher:
Bison Books
Author:
Carmichael, Sean
Subject:
Vegetarian
Subject:
Methods - General
Subject:
Specific Ingredients - Meat
Subject:
Vegetarian - General
Subject:
Cookery
Subject:
Cookery (meat)
Subject:
Vegetarian - Vegan
Subject:
Vegetarian cookery
Subject:
Meat
Subject:
Cooking and Food-Vegetarian and Natural
Edition Description:
Trade Paper
Series:
At Table
Publication Date:
20071231
Binding:
TRADE PAPER
Language:
English
Illustrations:
80 recipes, index, weights and measures
Pages:
132
Dimensions:
11 x 8.5 in 0.8 lb

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Related Subjects

» Cooking and Food » By Ingredient » Meats » General
» Cooking and Food » General
» Cooking and Food » Methods » Miscellaneous Methods
» Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
» Science and Mathematics » Nature Studies » General

Dueling Chefs: A Vegetarian and a Meat Lover Debate the Plate (At Table) New Trade Paper
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Product details 132 pages Bison Books - English 9780803260436 Reviews:
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