Great Chefs Cook Vegan (pb)
$24.99
Quantity | Discount |
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5 + | $18.74 |
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Description
The finest vegan recipes from the top chefs.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
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.
Celery Root Soup and Celery Apple Salad with Almonds SERVES 6 TO 8CELERY ROOT SOUP1 1/2 whole onions, thinly sliced1 tablespoon olive oil1 leek, rinsed and thinly sliced1 cup thinly sliced fennel3 cloves garlic, thinly slicedSalt and pepper to taste1 russet potato, thinly sliced3 pounds celery root, peeled and diced1 quart vegetable stock2 cups almond milk, plain and unsweetenedCELERY ROOT SALAD2 heads celery root, 2 cups grated with remainder diced for puree1 (13.5-ounce) can coconut milk1 green apple, gratedSalt and pepper to taste1/4 cup crushed Marcona almondsGARNISHES Celery root, sliced into paper-thin rounds and fried in 325-degree F oil until lightly browned1/2 cup apple butterCelery leaves1 green apple, unpeeled and julienned (see note)1/4 cup Marcona almonds, coarsely crushed To make the Celery Root Soup: In a large heavy-bottomed saucepot, sweat the onions in oil until tender. Add leek, fennel, and garlic, continuing to sweat until soft. Season with salt and pepper. Add potato, celery root, and vegetable stock. Cook over medium heat for 1 hour, or until tender. Add almond milk and remove from heat; allow to sit for about 10 minutes. Transfer mixture to a blender and blend until smooth. Adjust seasoning to taste.To make the Celery Root Salad: Place diced celery root and coconut milk into a heavy ziplock freezer bag and seal tightly. Place in a pot of simmering water (about 150 degrees F) and cook, covered, over low heat for 2 hours, or until tender; cool slightly. Remove celery root mixture from bag and purée in a high-speed blender, adding just enough coconut milk to create a smooth purée; set aside. Blanch grated celery root and apple for 1 minute; drain and cool immediately in ice water. Drain again. Add purée to apple and celery root mixture to a desired consistency. Season with salt and pepper. Mix in almonds before serving.How to Plate: Serve Celery Root Soup in a demitasse and top with a few of the fried celery root chips. Place cup on one side of a thin rectangular plate. Spread a spoonful of apple butter across the opposite side of the plate and place a quenelle of the Celery Root Salad on top. Garnish with celery leaves, julienned apple, and almonds.NOTE: To keep apple from browning, sprinkle julienned strips with vitamin C powder or lemon juice.
Acknowledgments 6Introduction 8Alex Stratta 10Anne Quatrano 20Bradford Thompson 32Cat Cora 42Charlie Trotter & Matthias Merges 50Dan Barber 64Daniel Boulud 72David Burke 84Eric Ripert 94Erik Blauberg 102Floyd Cardoz 112Gabriel Kreuther 120Jason Cunningham 130Jean-Georges Vongerichten 142John Besh 156Jose Andres 164Josef Huber 174Marcus Samuelsson 188Matthew Kenney 196Michel Nischan 208Phil Evans 216Suzanne Goin 226Terrance Brennan 234Thomas Keller 244Todd English 254Glossary 264Index 266
Additional information
Weight | 3 oz |
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Dimensions | 1 × 9 × 10 in |