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Great Chefs Cook Vegan Hardcover – August 11, 2008


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Product Details

  • Hardcover: 272 pages
  • Publisher: Gibbs Smith (August 11, 2008)
  • Language: English
  • ISBN-10: 142360153X
  • ISBN-13: 978-1423601531
  • Product Dimensions: 8.5 x 1.1 x 10 inches
  • Shipping Weight: 3.6 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #854,888 in Books (See Top 100 in Books)

Editorial Reviews

Review

For the fancy-schmancy omnivorous foodie delving into vegan chic. Indulgent, glossy food porn at its finest.
(Linsday Hutton GreenLivingOnline.com 2009-07-23)

From the Inside Flap

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 Sautéed 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.
Linda Long has had a lifelong relationship with the food industry and has been a committed vegan for thirty years. She has had a varied career in the academic, corporate, and media communities, with a strong emphasis in fashion, food, and nutritional topics. She writes and has done photographs for vegetarian magazines (Vegetarian Journal, American Vegan, VegNews) and book cover photography for other vegan authors. She is a member of the James Beard Foundation (JBF), International Association of Culinary Professionals (IACP), Women Chefs and Restaurants (WCR) and the American Society of Media Photographers (ASMP).
Author photo © 2008 Dan Demetriad
Cover photo: Purée of Sunchoke Soup with Pickled Red Radishes and Country Bread Croutons by Thomas Keller

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Customer Reviews

Linda Long's "Great Chefs Cook Vegan" changes all that.
MASBrown
This is a great anytime gift for friends who enjoy cooking, whether or not they are vegan or vegetarian.
Rene A. Henry
There is a color photograph (many of them full page photos!)
rt43

Most Helpful Customer Reviews

31 of 32 people found the following review helpful By Dustin G. Rhodes VINE VOICE on April 21, 2009
Format: Hardcover
When my copy of Great Chefs Cook Vegan by Linda Long arrived in the mail, at first I didn't know what to do with it. Does this hardcover book belong on my coffee table, or alongside my large collection of cookbooks? Surely, this handsome book doesn't belong anywhere near my kitchen, where it would likely suffer from unintentional splatters and spills.

Linda Long's photographs dazzle, blurring the line between food and art seamlessly. I know of no other vegan cookbook that features the sheer abundance of gorgeous color photography, as every recipe gets its own photograph. I spent two days looking at the photographs and reading the essays by the great chefs before deciding what to make first.
The chefs were asked to present their very best and most inventive vegan recipes -- taking into account presentation, flavor, texture, and the health-giving properties of plant-based food. The results are a dream come true.

Each featured chef has a biography page that precedes the recipes. Accompanied by Long's portraits, these are engaging reads on chefs who have trained at some of the world's best culinary schools, then gone on to acclaimed restaurants, earning the top awards in the field. One may ask: Isn't it all at least slightly intimidating? Thankfully, the well-written and instructive recipes smooth out the complexity suggested by the photographs; and the chefs' stellar backgrounds certainly don't make these dishes off-limits to the cook who needs guidance. Although the recipes do presume the reader will have some interest or experience in the kitchen, I found the instructions easy to follow, and I am by no means a talented chef.
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23 of 23 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on March 23, 2009
Format: Hardcover
What happens when you take 25 top chefs from 13 cities and ask them each to prepare a 3 to 4 course vegan menu? You get Great Chefs Cook Vegan, an exquisite cookbook filled with gorgeous photography and mouth watering recipes. I knew that this book had to come home with me when I flicked through it at a bookstore and found page after page of recipes I wanted to try.

It's worth noting that I am not vegan. However, I've cooked from a great deal of vegan cookbooks over the years because I appreciate the creativity of vegan recipes and the focus on vegetables, legumes, and whole grains. This book taps into both the creativity and whole foods of vegan cooking that I appreciate so much.

The book is organized by chef, rather than ingredient or course, so you get each chef's menu on subsequent pages beginning with a brief chef bio and photo. Linda Long deserves props for getting such an acclaimed and diverse group of chefs together. There is so much variety in their backgrounds and cooking styles and it comes out in the recipes in the book. There were many unique recipes that I hadn't seen elsewhere that combined flavors and textures in new and interesting ways. Among the fantastic recipes I have tried are the Sweet Pea Ravioli which taste like they should contain butter, cream, and cheese! I made them using frozen peas and they were STILL great.

The book is full of elegant recipes that are centered around seasonal, favorful fruits and vegetables.
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32 of 36 people found the following review helpful By rt43 on September 6, 2008
Format: Hardcover
The photos in this book are some of the most beautiful and stunning images of food I have ever seen! The recipe instructions are extremely detailed, and include specific details about presentation and plating. There is a color photograph (many of them full page photos!) of the finished dish for every recipe in this book, which is both incredibly helpful as well as inspiring. It is wonderful to have a collection of recipes from such an elite group of chefs in a single book. This book is unique in that it is filled with vegan dishes presented by world-class non-vegan chefs.

*****

My open response to Vegan Symphony, who gave this book a 1-star rating:

Your opinion confirms that there exists a great diversity among the vegan/vegetarian crowd! You put a lot of thought and consideration into your one-star rating, which is appreciated. I am sorry you did not enjoy this cookbook, but this is definitely one of my favorites.

I am not a big fan of tofu, tempeh or lentils, so I was thrilled to find a cookbook that features vegetables as a star ingredient. From a health standpoint, the food pyramids for both vegetarians and non-vegetarians indicate that good diets should be based primarily on whole grains, vegetables and fruits rather than on proteins. A major obstacle in getting people to embrace vegan cuisine is dispelling the notion that a protein should be the focus of every meal. The creative recipes and gorgeous photos in this book may help people appreciate and accept vegetable dishes as entrees, rather than just sides.

I found four gazpacho recipes in this book, and to me they are different enough so as not to disappoint. None of them were the red tomato soups most commonly associated with gazpacho.
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