Plant-Based Gourmet
Apollo Publishers (Verlag)
978-1-948062-30-5 (ISBN)
A stunning guide brimming with 150 recipes to make high-end plant-based cuisine at home.
Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors—a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, sides, drinks, and desserts—items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and crèmes brûlées.
Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, “Chef Suzi,” and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America’s Test Kitchen.
Suzannah Gerber,“Chef Suzi,“ is a chef specializing in plant-based cuisine and superfood medicine who has traveled the world studying flavor and the relationship between food and health. She is the former executive chef and general director of Prestige Hospitality Group’s plant-based concepts, the largest food concept of its kind in New England, her food has been sold in Whole Foods Market, and she is a regular contributor to VegNews, as well as a range of other media, including Shape, Livestrong, and Eat This, Not That! Chef Suzi studied behavioral science with a special interest in medical applications of lifestyle intervention and has presented at symposia held by the American Association for the Study of Liver Diseases, Johns Hopkins University, and New York University. At home she grows edible and medicinal plants for herself. She lives in Boston, Massachusetts. Tina Picz-Devoe has been a food photographer and stylist since 2014, and has worked with more than 240 restaurants on images of food and other products. Her work has been published in magazines and used for billboards, menus, ads, banners, and a wealth of social media campaigns. Today she also works as a lifestyle photographer and freelance writer. Tina lives in Cambridge, Massachusetts.
Foreword by Afton Cyrus, America’s Test Kitchen
Introduction by Tina Picz-Devoe
Introduction by Chef Suzi
Introduction
Ingredients Sourcing
Where to Look, and How to Tell the Difference
Farmers Markets
Online Sources
Restaurants
Seasonal Foods, for Health and Flavor
Chef Planter and Kitchen Gardens
Preparing Your Pantry
Spices, Herbs, and Other Flavorings
Flours and Dry Ingredients
Sugars and Sweeteners
Seeds, Nuts, and Plant Milks
Oils and Fats
Egg Replacers
Building Flavor
Prep Ahead
Prepared or Chopped Veggies
Infused Vinegars and Oils
Fermenting and Pickling
Marinades
Soaking Nuts
Sprouts
Sauces and Condiments
Dehydration, Slow Cooks, and Long Bakes and Roasts
Equipment
Knife and Cutting Skills
Knife Types
Cutting Techniques
Tackling Common Vegetable Cutting Challenges
Things to Keep in Mind When Cutting
Styling Tips to Make a Great Food Photo
Chef’s Plating
Five Classic Presentations
Recipes
From the Saucier
Worcestershire Sauce
Grilled Red Pepper Sauce
Scratch Cocktail Sauce
Soy-Less Sauce
Sun Sauce
Red Wine Sauce
Homemade Butter
Preserves and Harvest Jam
Sour Cream
Cashew Dill Cream
Classic Pesto
Garden Grow Pesto
Regular Mayo
Mayo Variations
Fishy Marinade
Beefy Marinade
Porky Marinade
Broth
Onion Broth
Kitchen Scrap Broth
Pho Broth
Elements
Seitan Chicken
Seitan Beef
Mushroom Asada
Jackfruit Chorizo
Pickled Tomatoes
Pickled Cucumbers
Kimchi
Guacamole
Salsa Fresca
Coconut Milk Yogurt
Dulse Foam
Smoked Salmon
Eggplant Sausage
Black Garlic
Tapenade
Polenta from Scratch
Feta
Ricotta
Cauliflower Ricotta
Squash Cheese
Rice Cheeses
Herbed Cashew Cheese
Cashew Cream Cheese
Breads and Bakes
Tortilla Wraps
Tortilla Bowls
Tortilla Chips
Blue Cornbread
Sweet and Savory Scones
Paratha
Challah
Shortcrust
Coconut Tart Crust
Seed Crackers
Brunch and Breakfast
Madras Breakfast Taco
French Toast and French Toast Sticks
Savory Crepelette
Purple Sweet Potato Pancakes
Jicama Hash
Shakshouka
Quiche or Frittata
Belgian Waffles
Savory Baked Tofu Waffles
Norwegian Benedict
Small Plates
Pacaya Calamari “Palmamari”
Ceviche
Blistered Shishito Peppers and Smoked Carrots
Escargot Amuse-Bouche
Fava Bean Tapas with Ibérico-Style Mousse
Pâté Stuffed Mushrooms
Sweet Potato Confit
Pearl Onion Confit
Elote
Papaya Salad
Green Quinoa Salad
Chef’s Garden Salad
Kale Chips
Soups
Pho Chay
Watermelon Gazpacho
Sunchoke-Celery Root Soup
Cucumber Soup
French Sorrel Soup
Mongo Guisado
Potato and Leek Sous Vide Soup
Mains
Sunday Roast
Temaki and Sushi Party
Moules Frites
King Oyster Scallops with Glazed Grilled Endive and Radicchio
Winter Cornucopia Squash Bowl
Savory Caramelized Onion and Bean Tart
Chorizo and Asada Taco Bowl
Flamed Grilled Stuffed Poblano Peppers
Ahi Tuna Steak with Wasabi Coconut Peas
Paella
Charcuterie
Shiitake Bacon
Beet and Radish Carpaccio
Spiced Blanched Almonds
Maitake Steak
Seitan Piccata
Lasagna Skyscrapers
Polenta Tian
Polenta Pissaladière
Cauliflower Steak en Croute
Squid Ink Two Ways
Palak Paneer
Desserts
Cashew Sweet Cream
Coconut Whipped Cream
Candied Citrus Peels
Candied Edible Flowers
Crème Patisserie
Marshmallows
Plum Trio Galette
Triple Layer Cheesecake
Pumpkin Bread
Sous Vide-Tempered Chocolate
Sous Vide-Tempered Chocolate Peanut Butter Cups
Lemon Curd Fruit Tarts
Coconut Matcha Tarts
Chocolate Mousse Tarts
Key Lime Berries and Cream
Minty Rocky Road Ice Cream
Avocado Pistachio Ice Cream
Flan
White Chocolate Bergamot Crème Brûlée
Violet Macadamia Crème Brûlée
Pistachio Rose Crème Brûlée
Cocktails and Other Beverages
Libertine Old-Fashioned
Tropicana Freeze
Sangria
The Alchemist
Paris at Sunset
Bloody Mary
Buttered Brandy
Irish Cold Brew
Cold Brew
Oat Milk
Drinking Chocolate
Apple Cider
Mulled Cider
Thai Chai Iced Tea
Golden Mylk
Matcha Lemonade
AcknowledgmentsIndex
| Erscheinungsdatum | 30.10.2018 |
|---|---|
| Zusatzinfo | Photographs |
| Sprache | englisch |
| Maße | 193 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-948062-30-5 / 1948062305 |
| ISBN-13 | 978-1-948062-30-5 / 9781948062305 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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