Dueling Chefs: A Vegetarian and a Meat Lover Debate the Plate

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U of Nebraska Press, Dec 1, 2007 - Cooking - 116 pages
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One eats meat. The other doesnêt. Both are professional chefs. And both have recipes that make a deliciously persuasive case for each chefês 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. ¾ Between entertaining banter and edifying discussion of exciting ingredients, Pleskac and Carmichael challenge each otherãand cooks everywhereãwith 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.
 

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Contents

She Said
1
Spring
3
Summer
17
Fall
29
Winter
45
He Said
57
Earth
59
Water
71
Wind
83
Fire
95
Afterword
107
Weights and Measures
109
Index
111
Copyright

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About the author (2007)

Maggie Pleskac is owner and chef at Maggieês Vegetarian Caf? 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.

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