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Ultimate Vegetarian Cookbook

Paul Gayler

6 ratings by Goodreads
ISBN 10: 0789441845 / ISBN 13: 9780789441843
Published by DK ADULT, 1999
Used Condition: Good Hardcover
From Once Upon A Time Books (Springdale, AR, U.S.A.)

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This is a used book in good condition and may show some signs of use or wear . Bookseller Inventory # mon0002174757

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Bibliographic Details

Title: Ultimate Vegetarian Cookbook

Publisher: DK ADULT

Publication Date: 1999

Binding: Hardcover

Book Condition:Good

About this title


Step-by-step, easy-to-follow directions, sumptuous full-color photographs, and an extensive reference section highlight a practical and creative cookbook featuring more than 140 gourmet vegetarian recipes, accompanied by tips on selecting and storing food, preparation techniques, and cooking methods.


Paul Gayler is a sometimes-protégé of Anton Mosimann and is now head chef at the Lanesborough Hotel in London. He has worked in Indian and Chinese restaurants and is also something of a celebrity chef, with a couple of previous books, as well as television appearances, under his belt. The recipes in his Ultimate Vegetarian Cookbook, which include eggs and dairy products, are as cosmopolitan as you would expect from such a pedigree and are intended to make the reader "change the way you think about vegetarian cookery." Typical of his approach are starters such as Goat's Cheese Latkes with Beetroot Salsa, a clever reworking of Eastern European flavors, and Oriental Mushroom Sushi Purses. Soups include the irresistible-sounding Lazy Caribbean Soup, a sweet, spiced puree of tropical fruits served with a savory, guacamole-like salsa, and the heartier Smoky Corn Velouté. A "Tarts and Pies" chapter ranges from the delicate Salsify and Wild Mushroom Tart to the more robust Goan Potato, Pea, and Mint Pasties. A pumpkin risotto is transformed with Thai flavors. North American Succotash is embedded in a polenta pudding. Wild Mushroom Stroganoff with Spaetzle combines the mushrooms in their cream sauce with Alsatian spinach noodles. For dessert, Gayler poaches his peaches with saffron, cinnamon, and star anise; his Pink Grapefruit Sorbet is flavored with rosewater; and his chocolate tart gets an unexpected charge from a dash of chili oil. An imaginative, beautifully presented collection of recipes. --Robin Davidson,

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