Great Chefs Cook Vegan

Great Chefs Cook Vegan

Linda Long

Language: English

Pages: 272

ISBN: 1423623274

Format: PDF / Kindle (mobi) / ePub


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

Crème Brûlée

Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation

Hungry Girl to the Max!: The Ultimate Guilt-Free Cookbook

Dump Dinners

Man Made Meals: The Essential Cookbook for Guys

 

 

 

 

 

 

 

 

 

 

 

 

 

coffee bean grinder into a fine powder. Store in an airtight container until ready to use. Apple Confit 4 pounds Granny Smith apples, peeled and cored To make the Apple Confit: Preheat oven to 325 degrees F. Slice apples crosswise as thinly as possible. Lightly grease half of a 5 x 9 x 3-inch-deep baking pan or glass baking dish with nonstick spray. Sprinkle 1 tablespoon Cinnamon Caramel Powder in the bottom of the pan. Arrange one layer of apple slices on top, slightly overlapping.

season with salt and pepper, and then toss. Add truffle julienne. How to Plate: Pack Wheat Berries into a triangular mold and place in the center of a chilled plate; or spoon onto the center of the plate, pressing into a desired shape. Gently place the Frisée and Truffles on top of the Wheat Berries. Drizzle the Truffle Mustard Emulsion around the plate. Garnish the frisée with the sliced truffles and serve immediately. Brûlée of Vermicelli Pasta with Lobster, Matsutake, and Blue Foot

Oysters: Place whole mushrooms in a glass casserole dish and top with a few thyme sprigs, chile, and salt. Drizzle oil over top and cover with plastic wrap. Place dish in a warm place for 30 minutes. Heat a grill pan and grill mushrooms each side until tender. Remove from grill and cool for 15 minutes. Slice the mushrooms into thin strips. Charred Jalapeño Oil 1 tablespoon grilled jalapeños, seeded and stems removed 1/2 cup olive oil 1/8 teaspoon salt To make the Charred Jalapeño Oil:

consistency is similar to milk. Strain through a chinois strainer or other fine sieve. Store any extra in the refrigerator to drink or use for smoothies, chai tea, or other cereal dishes during the week. Muesli 1 cup spelt flakes, organic preferred, or favorite cereal 1 cup Almond Milk (recipe above) 1 tablespoon agave syrup 1 cup mixed field berries or favorite fruit 1 whole orange, cut into segments 1 whole apple, julienne To make the Muesli: In a large bowl, mix all the

artichokes 2 carrots, peeled and chopped 1/2 large Spanish onion, chopped 2 stalks celery, chopped 5 sprigs thyme 2 lemons 6 cloves garlic 1 cup white wine 1 quart water 3 tablespoons extra virgin olive oil, divided 1 tablespoon salt, plus more for seasoning 1 teaspoon black peppercorns 1/4 cup flour Pepper to taste To make the Crispy Artichokes: Clean baby artichokes by soaking them in cold water. Pat dry, snap off the first layer or two of external leaves, and then cut off about

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