Great Chefs Cook Vegan by Linda Long

  • Chilled provencal vegetables in jicama "cannelloni" with red pepper jus and artichoke saute

    from Great Chefs Cook Vegan: Delicious Recipes for Your Home Kitchen Great Chefs Cook Vegan by Wolfgang Puck and Linda Long

    • Ingredients: red peppers; oranges; sherry vinegar; thyme; eggplants; zucchini; dried currants; pine nuts; black olives; confit; basil; jicama; artichokes; purple basil; radishes; chives; parsley; fleur de sel
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  • ISBN 10 1423623274
  • ISBN 13 9781423623274
  • Published Aug 01 2011
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Gibbs Smith
  • Imprint Gibbs Smith Publishers

Publishers Text

Great Chefs Cook Vegan includes recipes from 25 of the greatest chefs, including Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Charlie Trotter, and many other James Beard Award-winning chefs.

Each chef provides a delicious three- or four-course vegan meal, complete with beautiful photography of mouthwatering dishes like Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Sweet Pea Ravioli with Sauteed Pea Leaves, Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Chocolate Cake with a Chocolate Truffle Molten Center.

Now, with instruction from the great chefs themselves, anyone can create a delicious vegan meal that is more appetizing than the standard steamed vegetables and pasta we all envision.

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