- Paperback: 320 pages
- Publisher: John Wiley & Sons; New Ed edition (13 Jun 2003)
- Language English
- ISBN-10: 0471448265
- ISBN-13: 978-0471448266
- Product Dimensions: 22.5 x 18.4 x 1.9 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,243,999 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
Discover the secrets of lively vegetarian cuisine
Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You′ll learn the secrets behind such irresistible delights as:
∗ Savory scrambles, burgers, and sandwiches
∗ Tasty tofu and tempeh
∗ Comfort carbos–pasta, polenta, and risotto
∗ bold and beautiful beans
∗ The wonderful wheat meat: seitan
∗ Crisp salads and a slew of side dishes
∗ Delectable, dreamy desserts
You′ll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations–bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.
Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You′ll learn the secrets behind such irresistible delights as:
∗ Savory scrambles, burgers, and sandwiches
∗ Tasty tofu and tempeh
∗ Comfort carbos–pasta, polenta, and risotto
∗ bold and beautiful beans
∗ The wonderful wheat meat: seitan
∗ Crisp salads and a slew of side dishes
∗ Delectable, dreamy desserts
You′ll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations–bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.
From the Inside Flap
Want to put verve in your veggies, snap in your soy, and bounce in your beans? With The Bold Vegetarian Chef to guide you, you’ll never have to prepare a bland or boring vegetarian meal again. Bold and innovative chef Ken Charney lets you in on all of the spicy secrets that you can use to create rich and exciting vegetarian flavors that will satisfy even the most adventurous palate.
From beautifully simple but luscious combinations like Lentil–Scallion Fritters with Feta Cheese to the more complex range of flavors found in Broiled Polenta with Chipotle–Mushroom Ragout and other tempting dishes, you’ll discover new textures, tastes, and presentations that will bring new excitement to your kitchen–and your table.
Chef Charney provides more than 200 easy–to–follow recipes, explains the place and purpose of each dish, and shows you how to combine dishes in new and surprising ways. He shares foolproof preparation techniques that bring out the full flavor of every ingredient. He also provides valuable shopping pointers to help you select the best possible ingredients, whether you’re looking for local produce or exotic items from around the globe.
Complete with an extra–long chapter on soy, the most versatile of all food products, The Bold Vegetarian Chef also offers inventive approaches to less familiar ingredients, such as tempeh and seitan. Beyond the book’s stunningly stylish recipes, you’ll also learn principles and techniques that will inspire you to create your own bold vegetarian masterpieces.
Delight yourself and everyone you cook for with bountiful breakfasts, lively lunches, and sumptuous suppers–all meat–free and proud of it! The Bold Vegetarian Chef blazes a tasty trail into a brave new world where every meal you make can be audacious, fresh, and deliciously different. --This text refers to an out of print or unavailable edition of this title.
Inside This Book
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First Sentence
"Starting Off Right" is about piquing your interest and whetting your appetite. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
"Starting Off Right" is about piquing your interest and whetting your appetite. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
I have cooked loads of recipes from this book and almost without exception they have been excellent. As the title suggests, there are no bland recipes here. My partner who is a meat eater has been most impressed, and the author offers recipes with seitan, which I had never even heard of before, despite being veggie for nearly 10 years. The recipe which is aimed to taste like beef bourgignon went down a treat with my other half. The only criticism (and hence reason for not awarding 5 stars) is that he sometimes lists ingredients, and then forgets to tell you when to add them, or instructs you to prepare them (eg soaking, frying etc) but then forgets to tell you to add them to the main dish! However, overall I feel it is an excellent book for trying to impress sceptical non-veggies, and cooking something nice and tasty but also good for your health. Many of the recipes are vegan, and there is little reliance on cheese, which so many veggie books fall into the trap of. Worth the money.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
11 reviews
16 of 16 people found the following review helpful
Thank goodness!
2 Aug 2002
Format:Hardcover
The recipes in this book are so easy to follow. And they're not your run-of-the-mill boring vege recipes either. This book offers a creative array of ideas and the writing couldn't be any easier to follow. The ingredients are easy to find and I couldn't be happier.
11 of 11 people found the following review helpful
Delivers on the title's promise
21 Jun 2007
Format:Paperback
I bought this book because my vegetarian daughter's tastes have evolved beyond the usual fare offered by cookbooks for vegetarian kids or teens. Now she wants her dinner to be something worth salivating over during soccer practice. This book delivers on its promise: the recipes use readily available ingredients in innovative ways and combinations that result in memorable dishes with a ton of flavor.
Yes, we already have a dozen recipes for really nice lentil soup, so why buy this book? I mean--think hard, now--when was the last time you were truly surpised by a bowl of lentil soup? Mr Charney gives you recipes for lentil soups unusual enough to make you raise your eyebrows before you start licking the bowl. Yes, we already have a serviceable recipe for vegetarian shepherd's pie, but Mr Charney's shepherd pie puts those other pretenders to shame. Yes, we already have a teriyaki tofu recipe, but Mr Charney's teriyaki tofu is so good you'll want to raid the fridge for it at 3 AM. And so on and so on, right through the sandwiches, burgers, pastas, side dishes, salads...
The recipes do not require weird ingredients (I can get everything at my regular market or at Whole Foods), no fussy techniques, no equipment you can only get at the cooking specialty store. There are plenty of recipes that give you a great dish in 30 minutes or less, but there are also some recipes for those long, dark, bone-chilling January days when you want to spend an hour or so in a steamy and tantalizingly fragrant kitchen. The book is intuitively organized and has a good index.
When it's time to start the holiday gift shopping, I will be getting this book for all the vegetarians and parents of vegetarians on my list.
Yes, we already have a dozen recipes for really nice lentil soup, so why buy this book? I mean--think hard, now--when was the last time you were truly surpised by a bowl of lentil soup? Mr Charney gives you recipes for lentil soups unusual enough to make you raise your eyebrows before you start licking the bowl. Yes, we already have a serviceable recipe for vegetarian shepherd's pie, but Mr Charney's shepherd pie puts those other pretenders to shame. Yes, we already have a teriyaki tofu recipe, but Mr Charney's teriyaki tofu is so good you'll want to raid the fridge for it at 3 AM. And so on and so on, right through the sandwiches, burgers, pastas, side dishes, salads...
The recipes do not require weird ingredients (I can get everything at my regular market or at Whole Foods), no fussy techniques, no equipment you can only get at the cooking specialty store. There are plenty of recipes that give you a great dish in 30 minutes or less, but there are also some recipes for those long, dark, bone-chilling January days when you want to spend an hour or so in a steamy and tantalizingly fragrant kitchen. The book is intuitively organized and has a good index.
When it's time to start the holiday gift shopping, I will be getting this book for all the vegetarians and parents of vegetarians on my list.
9 of 10 people found the following review helpful
How bold it is!
14 Aug 2003
Format:Paperback
The recipes in this book are authentically appealing and full of flavor. Vegetarian food has never looked so delicious and flavorful. The food, filled with spicy, fusion flavors, is sure to tickle the palate of any vegetarian. Keeping the true vegetarian in focus, I was offered clear instructions and creative ways of cooking with soy, tempeh, and seitan.
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