The Conscious Cook, Delicious Meatless Recipes to Change your Life

The Conscious Cook, Delicious Meatless Recipes to Change your Life

Book - 2009
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Baker & Taylor
A vegan chef uses his application of traditional French culinary techniques to meatless cuisine to show readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste.

HARPERCOLL

A former steak-lover himself, Chef Tal struggled for years on a vegan diet that left him filled with cravings for meat and dairy. Frustrated by the limited options available and unwilling to sacrifice the delicious flavors he associated with eating meat, he decided to create vegan meals that could hold their own at the center of the plate.

Chef Tal found that by applying traditional French culinary techniques to meatless cuisine, he was able to create delicious meals full of rich flavor and healthy fat—meals that any food-lover, even devoted meat-eaters, would find completely satisfying.

Seventy groundbreaking recipes later, Chef Tal is ready to share his magic. The Conscious Cook features vegan versions of tried-and-true dishes such as Oysters Rockefeller, Caesar Salad, Corn Chowder, and Paella, as well as adventurous new cuisine like Lemongrass Consommé with Pea Shoot and Mushroom Dumplings and Peppercorn-Encrusted Portobello Fillets. A full-color photo accompanies each of the recipes. Also included are engaging stories from influential people in the vegan world; a peek into Chef Tal's pantry and kitchen; a guide to eating seasonally; and a selection of dinner party menus.

Above all, The Conscious Cook shows readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste or satisfaction. The starters, soups, sandwiches, entrées, and desserts here offer culinary adventure that will truly revolutionize the way the world experiences meatless food.



Baker
& Taylor

A vegan chef featured on The Oprah Winfrey Show uses his application of traditional French culinary techniques to meatless cuisine to show readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste, in a full-color book of 75 recipes. 400,000 first printing.

Publisher: New York : Collins Living, 2009
ISBN: 9780061874338
0061874337
Branch Call Number: 641.5636 RONN

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