Name: Encyclopedia of Vegetarian Cuisine (en Inglés)
SKU: 49400219
Price: 30320.00 CLP
Availability: InStock
Author: Payany, Esterelle ; Carnet, Nathalie ; Macron, Regis
ISBN: 9782080202765

portada Encyclopedia of Vegetarian Cuisine (en Inglés)

Encyclopedia of Vegetarian Cuisine (en Inglés)

Formato

Libro Físico

Autor

Estérelle Payany

De… (fotógrafo)

Nathalie Carnet

Prefacio de

Regis Macron

Editorial

Flammarion-Pere Castor

Año

2016

Idioma

Inglés

N° páginas

416

Encuadernación

Tapa Dura

Dimensiones

27.4x24.6x3 cm

Peso

2.04 kg.

ISBN13

9782080202765

N° edición

Categorías

Obras de consulta
Cocina vegetariana y vegetarianismo
Cocina o comida por ingredientes: frutas y verduras
Recetas y cursos de cocina: ensaladas y vegetales

Encyclopedia of Vegetarian Cuisine (en Inglés)

Estérelle Payany (Autor) · Nathalie Carnet (De… (fotógrafo)) · Regis Macron (Prefacio de) · Flammarion-Pere Castor · Tapa Dura

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Reseña del libro "Encyclopedia of Vegetarian Cuisine (en Inglés)"

This comprehensive guide to vegetarian cooking presents over 200 step-by-step techniques and 100 illustrated recipes for delicious, easy-to-prepare, meat-free meals for the whole family. Vegetarian cuisine is increasingly popular as a way to eat locally and address the health and environmental issues linked to the production and consumption of meat. The range of vegetarian diets is vast and varied--from flexitarian to lacto-ovo vegetarian to vegan--and this exhaustive encyclopedia contains dishes to delight everyone. Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients--from a vast array of fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From shiitake, bok choy, and cashew fried rice to palak paneer; from fennel tortilla to pumpkin, red onion, and walnut kibbeh; and from passion fruit and pomegranate pavlova to hazelnut maple syrup tarts, recipes are organized by main ingredient and graded for difficulty, and include ten "challenges" contributed by international Michelin-starred chefs. A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions, seasonality charts, and illustrated guides to staple ingredients. The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.