Vegetarian Cooking

by Ken Bergeron

Book Overview

A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining

Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce...

• Format: Hardcover
• Language: English
• ISBN: 0471292354
• ISBN13: 9780471292357
• Release Date: May 1999
• Publisher: Houghton Mifflin
• Length: 448 Pages
• Weight: 2.10 lbs.
• Dimensions: 1.6" x 7.2" x 9.4"

Customer Reviews

Professional Vegan Cooking

All of the recipes in this book are not only vegetarian they are vegan. They are also scrumptious. I have tried several and it is well worth the trouble of having to scale down the recipes (since this is really created for restauranteurs everything serves 10). Truly great example of why the question --don't you get bored eating vegetables all the time--is so funny!Steph

Vegan Haute Cuisine for Everyone

I am a serious home cook who has made this book her kitchen bible. The recipes contained in this book are scrumptious and remarkably free of all animal products (including eggs and dairy). As vegan cookbooks go, this book is unique. The culinary results are delicious and visually appealing. The author is a professional chef who knows how to layer in complex, yet pleasing flavors into dishes for spectacular results. Ken Bergeron really knows how to stimulate taste buds that have grown weary of the same-old, same-old. Truly innovative cuisine like this doesn't come around every day. I've made dozens of recipes presented within these pages with incredible success. Over the holidays, I followed the author's menu suggestions. I made the festive holiday menu for Christmas dinner and the hors d-oeuvres menu for an elegant cocktail party. Most of the invited guests were non-vegetarians with sophisticated taste-buds--definitely not the dry lentil loaf and brown rice crowd. I was delighted to receive enthusiastic raves and dozens of requests for the recipes. The fried oyster mushrooms, vegetable walnut and pecan pate, baby bella mushroom risotto and maple nut tart were especially big hits, but everything was devoured with gusto. This book is truly avant garde--I believe vegan cuisine will be the everyday norm for most American tables by the end of the next century. Even Time Magazine--hardly a granola rag by any stretch of the imagination-has recently predicted this dietary megatrend will happen in the near future. Undoubtedly, this book will help lead the way. No home should be without it. And, anyone making a profession out of feeding the public--pay attention, please! Customers will continue to want to live large into the next century, but that doesn't necessarily mean they want big slabs of dead animals oozing blood on their plates. Exotic fruits and vegetables, prepared with all the care and attention given to flesh-centered cuisine, will fit the bill just fine. Many trendsetters are looking for this now, but millions will follow.

Buy this book for all the chefs you know

I'm so happy, there's hope that the next time I have to attend a work related function, that I won't have frozen baby carrots and red peppers, with no seasonings served with rice that ended up having chicken stock in it (in other words, I didn't eat), like I did last time. The chefs at the local Chef's Association consider vegetarian cuisine to be cutting edge cuisine. This book proves it! The book will allow chefs to understand their vegetarian customers eating preferences and will result in everyone else wanting the vegetarian special. This recipes are incredibly delicious. The author shares his experiences of when he first began preparing this type of food, and also tells chefs why it makes good business sense to take advantage of the vegetarian market. It is exciting that a professional chef has finally written a vegetarian book for professionals, though any vegetarian cook would enjoy this book. Bravo!

Brilliant and Inspired

This book is so good, you feel like eating the pages as you read through the recipes! Read it and feel your feet running to the kitchen to try some of the brilliant recipes presented here. You just can't help yourself. I predict this will be the 1999 Cookbook of the Year. I base this on three things: taste, taste and taste. And, of course, the awe-inspiring suggestions for culinary presentation. I recommend every chef buy and USE this book, no matter where they are cooking. Restaurants, cruise ships, caterers, culinary schools, hospitals, nursing homes, bed & breakfasts...buy this book NOW. This book is also a plus to any serious home cook. The inspired recipes are suitable to serve 10, but can be easily scaled down to serve fewer people. The menu suggestions for holidays and special occasions are fantastic. Don't waste any time ordering this incredible vegan cookbook, which promises to kick off the new millenium right!