The Bold Vegetarian Chef
Adventurous Ways With Soy, Beans, Grains, and VegetablesBook - 2002
Adventures in Flavor with Soy, Beans, Vegetables, and Grain
Youthful, exciting, and tickling the palate with flavor, West Coast vegetarian chef Ken Charney offers his lively take on vegetables, tofu, beans, and grains with over 200 recipes in The Bold Vegetarian Chef. Along with vibrantly seasoned, tempting food, Charney explains clearly how to work with key ingredients in the vegetarian kitchen, offering clear instructions and creative ways with soy, tempeh, and seitan, the wheat "meat." He also describes how to buy, store, and use any number of other vegetarian products. The Bold Vegetarian Chef presents a contemporary, upbeat take that makes vegetarian cooking as natural and easy as lifting a fork
Ken Charney (Seattle, WA) works for PCC Natural Markets, the largest chain of natural food cooperatives in the country. The author of numerous articles on vegetarian and soy cooking, he has appeared on local television in the Seattle area
Baker & Taylor
Presents over 200 recipes using natural ingredients to make soups, appetizers, entrees, and desserts, including creamed almond spinach and tofu, tempeh potato hash, and crispy sweet and hot orange seitan.
The West Coast vegetarian chef serves up two hundred recipes for meals prepared with soy, tempeh, seitan, and "wheat meat," along with helpful tips on how to purchase, store, and use a variety of vegetarian products. Reprint.