Throughout time, people have chosen to adopt a vegetarian or vegan diet
for a variety of reasons, from ethics to economy to personal and
planetary well-being. Experts now suggest a new reason for doing so:
maximizing flavor -- which is too often masked by meat-based stocks or
butter and cream. The Vegetarian Flavor Bible is an essential guide to
culinary creativity, based on insights from dozens of leading American
chefs, representing such acclaimed restaurants as Crossroads and
M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York
City, Green Zebra in Chicago, Greens and Millennium in San Francisco,
Natural Selection and Portobello in Portland, Plum Bistro in Seattle,
and Vedge in Philadelphia.
Emphasizing plant-based whole foods including vegetables, fruits,
grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of
hundreds of ingredients, from avßav? to zucchini blossoms,
cross-referenced with the herbs, spices, and other seasonings that best
enhance their flavor, resulting in thousands of recommended pairings.
The Vegetarian Flavor Bible is the ideal reference for the way millions
of people cook and eat today -- vegetarians, vegans, and omnivores
alike. This groundbreaking book will empower both home cooks and
professional chefs to create more compassionate, healthful, and
flavorful cuisine.