El Libro de la Cocina Vegetariana
Gayler determinedly sets out to prove that vegetarianism and haute cuisine "can meet on the same plate." With pizzazz, Gayler presents a visual guide to ingredients, equipment and techniques, recipes and menu planning. His "contemporary vegetarian" approach applies various cooking methods (saut?ing, braising, deep-frying) to a global panoply of ingredients (Asian herbs, Middle Eastern grains, Mexican chiles) and seasonings (olive oils, cooking pastes); he unapologetically uses butter (vs. margarine), cream (vs. yogurt) and chocolate (vs. carob) for depth of flavor. Gayler also enthusiastically explores every conceivable food category, including pies, stews, grains and desserts. Gayler introduces a vegetarian interpretation that is exciting, compelling and flavorful.
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