Cafe Flora Cookbook - Hardcover

Geier, Catherine; Brown, Carol

Hardcover

ISBN 10: 1557884714 ISBN 13: 9781557884718

Publisher: HP Books, 2005

Synopsis

For more than a decade, Seattle’s award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes, which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Their modern, sophisticated approach to vegetarian cooking is inspired by international culinary traditions and informed by a decade of chefs working toward a goal of common good and uncommonly good food.

For the enterprising home cook, the chefs at Cafe Flora are the perfect guides for an incomparable culinary adventure. Their dedication to discovery has led them to develop unique ways to transform classic favorite recipes into meat-free dishes, often with greater flair than the original. And now they are sharing their flavor-enhancing tricks and preparation techniques that make every dish at Cafe Flora memorable.

From beverages and brunch dishes to appetizers and main courses to sides, salads, and condiments, the 250 original recipes are given with easy-to-follow, detailed instructions, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, The Cafe Flora Cookbook embodies the true genius of this inventive restaurant.

About this title

About the Author:

Catherine Geier, who became the Executive Chef at Cafe Flora in Seattle in 1995, is now the head of special projects and publications. She is also a chef and Director of Food Services for the Tierra Learning Center, a 320-acre retreat in the Cascade Mountains of Washington state.

From Booklist:

Seattle's popular vegetarian restaurant shares its recipes with fans of meatless cooking. What sets this book apart from so many other vegetarian cookbooks is its attempt to take this branch of cookery beyond the usual melange of steamed and stewed greens into more decidedly haute cuisine. Portobello Wellington lacks the beef and foie gras of the parent dish, but its accompanying sophisticated Madeira sauce marks it as more complex than just mushroom-stuffed pastry. For a stunning brunch dish, Geier turns a quesadilla inside out, coating the potato and cheese-stuffed tortilla with a layer of scrambled eggs. Goan curry uses chickpeas and a welter of freshly toasted spices and homemade vindaloo paste to achieve its effect. A welter of pizza recipes shows how adaptable basic pizza can be to a host of different interpretations, some savory, others sweet. Many recipes, specially marked, satisfy vegan requirements; but dairy products and eggs abound throughout most dishes. Meat substitutes such as seitan appear only rarely. Oddly enough, there are no dessert recipes. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About this edition

• Publisher: HP Books
• Publication date: 2005
• ISBN 10: 1557884714
• ISBN 13: 9781557884718
• Binding: Hardcover
• Number of pages: 272