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Encyclopedia of Vegetarian Cuisine Written by Estérelle Payany, Foreword by Régis Macron, Photographed by Nathalie Carnet
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Encyclopedia of Vegetarian Cuisine

Written by Estérelle Payany, Foreword by Régis Macron, Photographed by Nathalie Carnet

  • October 25, 2016
  • Hardcover
  • Cooking - Vegetarian
  • Flammarion
  • 9-1/2 x 10-3/4
  • $39.95
  • $49.95
  • 978-2-08-020276-5

About This Book

This comprehensive guide to vegetarian cooking presents over 200 step-by-step techniques and 100 illustrated recipes for delicious, easy-to-prepare, meat-free meals for the whole family. Vegetarian cuisine is increasingly popular as a way to eat locally and address the health and environmental issues linked to the production and consumption of meat. The range of vegetarian diets is vast and varied—from flexitarian to lacto-ovo vegetarian to vegan—and this exhaustive encyclopedia contains dishes to delight everyone.

Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients—from a vast array of fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From shiitake, bok choy, and cashew fried rice to palak paneer; from fennel tortilla to pumpkin, red onion, and walnut kibbeh; and from passion fruit and pomegranate pavlova to hazelnut maple syrup tarts, recipes are organized by main ingredient and graded for difficulty, and include ten “challenges” contributed by international Michelin-starred chefs. A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions, seasonality charts, and illustrated guides to staple ingredients. The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.

About the Author

Estérelle Payany is a culinary journalist, food blogger,and author of several cookbooks including Recipe for Murder. Nathalie Carnet’s culinary photographs have appeared in Elle. Régis Marcon is a three-Michelin star chef who won the prestigious Bocuse d’Or in 1995.

Reviews

  • "Although I have real problems with the irate tenor of vegan rants, vegetarian cuisine is as old as man and has become far more diverse than ever in history, so that the non-vegetarian will find this fat, beautifully illustrated book a textbook for everything from its descriptions of fruits and vegetables to the way to make a perfect array of omelets, all with the precision that underpins all fine French cuisine. Those who are vegetarians, of whatever stripe, will go through it for years without exhausting its pleasures."
    JohnMariani.com 
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