Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor—which is too often masked by meat-based stock or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of imaginative restaurant chefs, representing such acclaimed restaurants around the country. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from acai to zucchini blossoms, with thousands of recommended flavor pairings. The Vegetarian Flavor Bible will inspire home cooks and professional chefs alike to create more compassionate, healthful and flavorful cuisine. On sale October 14, 2014.
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