The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables and Grains

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Houghton Mifflin Harcourt, Mar 29, 2004 - Cooking - 320 pages
Discover the secrets of lively vegetarian cuisine

Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You'll learn the secrets behind such irresistible delights as:
* Savory scrambles, burgers, and sandwiches
* Tasty tofu and tempeh
* Comfort carbos-pasta, polenta, and risotto
* bold and beautiful beans
* The wonderful wheat meat: seitan
* Crisp salads and a slew of side dishes
* Delectable, dreamy desserts


You'll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations-bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.
 

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Contents

Introduction Vegetarian Delights
1
1 Starting Off Right Appetizers and Snacks
15
2 Soups and Stocks Warm Beginnings
42
3 Breakfast Lunch and Brunch From Scrambles to Sandwiches
69
4 Burgers Fritters and Loaves Stars of Vegetarian Cuisine
94
5 Outrageous Soy Tempting Tofu and Tempeh
114
6 A Bold Way with Beans Powerhouse Dishes
164
7 Pasta Risotto and Polenta Comfort Carbos
189
8 Seitan The Power of Wheat Meat
227
9 Vegetables and Grains on the Side All the Best Accompaniments
250
10 Green Salads Crisp and Well Dressed
279
11 Just Desserts Sweetness and Light
296
Index
310
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About the author (2004)

CHEF KEN CHARNEY works for PCC Natural Markets, the largest chain of natural food cooperatives in the country. A graduate of the Chef's Training Program at The Natural Gourmet Cookery School in New York, he has appeared on local television in the Seattle area and written numerous articles on vegetarian and soy cooking.

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