Great Chefs Cook VeganGibbs Smith, 2009 - Cooking Great Chefs Cook Vegan includes recipes from 25 of today s greatest chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more. Features meals from the following: Charlie Trotter? Alex Stratta? Anne Quatrano? Cat Cora? Daniel Boulud? David Burke? Gabriel Kreuther? Dan Barber? Eric Ripert? Erik Blauberg? Josef Huber? Jose Andres? Marcus Samuelsson? Matthew Kenney? Michel Nischan? Suzanne Goin? Todd English? Floyd Cardoz? Jason Cunningham? Jean-Georges Vongerichten? John Besh? Bradford Thompson? Phil Evans? Terrance Brennan? Thomas Keller Linda Long writes and photographs for magazines (Vegetarian Journal, American Vegan, VegNews) and is a member of the James Beard Foundation, the International Association of Culinary Professionals, and the American Society of Media Photographers. She lives in New York City. The finest vegan recipes from the top chefs. |
Contents
| 10 | |
02 Great Chefs 072111pdf | 72 |
03 Great Chefs 112155pdf | 112 |
04 Great Chefs 156207pdf | 156 |
05 Great Chefs 208263pdf | 208 |
06 Great Chefs back 264272pdf | 264 |
Other editions - View all
Common terms and phrases
½ cup ½ teaspoon apple artichokes asparagus baby baking sheet basil beets bell pepper blanched blender bowl caramel cashews cauliflower celery root Chef cherry chill chives chocolate chopped cloves garlic coconut cook cool culinary cup sugar cup water degrees F diced drizzle eggplant extra virgin olive flour garlic Garnish grapeseed oil grill heirloom tomatoes ice water ingredients James Beard Foundation kosher salt lemon juice lightly mango medium heat minced minutes mixture mushrooms olive oil onion oven parsley peeled pepper to taste Place plate potatoes powder purée recipe refrigerator Remove reserve Restaurant rice Salad salt and pepper Salt to taste Sauce saucepan sauté pan sea salt Season with salt seeds SERVES shallots sherry vinegar simmer simple syrup smooth Sorbet soup spoon squash tablespoons tablespoons olive oil teaspoon teaspoon salt tender thyme tofu tomatoes truffle vanilla bean vegetable stock Vinaigrette vinegar virgin olive oil whisk wine zucchini