Mehr zum Buch
This cookbook is a text-only kitchen resource featuring over 230 vegan recipes for diverse plant-based dishes. The first chapter provides step-by-step instructions for making various seitan products, including roasts, deli slices, sausages, and meatballs. Seitan, a protein-rich alternative made from wheat gluten, is highlighted for its versatility. Chapter 2 covers the basics of soy-based meat replacements like TVP, tofu, and tempeh. In Chapter 3, readers will find detailed instructions for crafting non-dairy items such as vegan butter, heavy cream, sour cream, whipped cream, and a range of vegan cheeses. Chapters 4 through 10 continue with comprehensive recipes for hearty breakfast and brunch options, appetizers, sandwich fillings, American and international dinner entrees, soups, salads, sauces, and delightful vegan desserts. It's important to note that the cookbook is text-only. For additional support, TheGentleChef.com offers a full-color photo gallery of many recipes, a list of vegan resources, and discussions on veganism, ethics, and diet. An illustrated digital version with full-color photos is also available through the website.
Buchkauf
The Gentle Chef Cookbook, Skye Michael Conroy
- Sprache
- Erscheinungsdatum
- 2012
- Einband
- (Paperback),
- Buchzustand
- Gebraucht - Gut
- Preis
- 7,99 €inkl. MwSt.
Keiner hat bisher bewertet.
- Titel
- The Gentle Chef Cookbook
- Untertitel
- Vegan Cuisine for the Ethical Gourmet
- Sprache
- Englisch
- Autor*innen
- Skye Michael Conroy
- Erscheinungsdatum
- 2012
- Einband
- Paperback
- Seitenzahl
- 252
- ISBN10
- 1479399892
- ISBN13
- 9781479399895
- Reihe
- Schlagwörter
- Kochbücher, Essen & Trinken, Veganismus, Vegetarismus
- Beschreibung
- This cookbook is a text-only kitchen resource featuring over 230 vegan recipes for diverse plant-based dishes. The first chapter provides step-by-step instructions for making various seitan products, including roasts, deli slices, sausages, and meatballs. Seitan, a protein-rich alternative made from wheat gluten, is highlighted for its versatility. Chapter 2 covers the basics of soy-based meat replacements like TVP, tofu, and tempeh. In Chapter 3, readers will find detailed instructions for crafting non-dairy items such as vegan butter, heavy cream, sour cream, whipped cream, and a range of vegan cheeses. Chapters 4 through 10 continue with comprehensive recipes for hearty breakfast and brunch options, appetizers, sandwich fillings, American and international dinner entrees, soups, salads, sauces, and delightful vegan desserts. It's important to note that the cookbook is text-only. For additional support, TheGentleChef.com offers a full-color photo gallery of many recipes, a list of vegan resources, and discussions on veganism, ethics, and diet. An illustrated digital version with full-color photos is also available through the website.