The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
January 1, 2015
This work takes a look at the history and trends of vegetarian and vegan cuisine with emphasis on flavors and flavor combinations. While the majority of the text is an alphabetical list of ingredients covering flavor, affinities, and nutritional profiles, the front matter contains detail on vegetarianism and a healthful diet, from a time line of vegetarian cuisine to menus from famous restaurants. Highlights include sample dishes by ingredient, the flavor equation (Flavor = taste + mouthfeel + aroma + X factor), and a list of alternative flavors for cravings (e.g., mushrooms for escargot). The material goes beyond cookbook to become a chef's guide. VERDICT As The Food Bible was described by People magazine in 2008, this title will appeal to "cooks ready to go beyond recipes and improvise." Readers who experiment with flavors, who enjoy developing their own recipes, or who want to experiment with vegan flavors will enjoy this reference.--Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland
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