Description Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.
Review A vegan diet is one that excludes meats or animal products of all kinds and categories, including egg and dairy products. The vegan diet is one of whole grains, vegetables, fruits and beans. The dishes prepared to vegan specifications are low in fat, contain no cholesterol, and are rich in both fiber and nutrients for the human body. Herself an accomplished vegan chef, in "Great Chefs Cook Vegan", cookbook author showcases vegan recipes from twenty-five of highly accomplished and professional chefs ranging from Daniel Boulud, to Jean-George Vongerichten, to Cat Cora. Superbly illustrated throughout, each individual chef section includes a three or four-course vegan meal laid out with 'kitchen cook friendly', step-by-step recipe instructions. The dishes themselves range from Curried Cauliflower with Currants and Pine Nuts; to Apple Confit, Quince Ras el Hanout Puree, Poached Dates, and Apple Chips; to Homemade Garlic Tortillas with Tofu Scrambled Eggs, Roasted Seven-Tomato Salsa, and Fresh Guacamole. A simple gorgeous compendium of truly elegant dishes certain to please any palate and satisfy any appetite, "Great Chefs Cook Vegan" is an ideal addition to personal and community library cookbook collections for vegetarians and non-vegetarians alike! Midwest Book Review, Oregon, Wisconsin (Amazon.com)
From the Inside Flap Great Chefs Cook Vegan includes recipes from 25 of the greatest chefs, including Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Charlie Trotter, and many other James Beard Award-winning chefs.
Each chef provides a delicious three- or four-course vegan meal, complete with beautiful photography of mouthwatering dishes like Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Sweet Pea Ravioli with Sauteed Pea Leaves, Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Chocolate Cake with a Chocolate Truffle Molten Center.
Now, with instruction from the great chefs themselves, anyone can create a delicious vegan meal that is more appetizing than the standard steamed vegetables and pasta we all envision.
Linda Long has had a lifelong relationship with the food industry and has been a committed vegan for thirty years. She has had a varied career in the academic, corporate, and media communities, with a strong emphasis in fashion, food, and nutritional topics. She writes and has done photographs for vegetarian magazines (Vegetarian Journal, American Vegan, VegNews) and book cover photography for other vegan authors. She is a member of the James Beard Foundation (JBF), International Association of Culinary Professionals (IACP), Women Chefs and Restaurants (WCR) and the American Society of Media Photographers (ASMP).
