- Hardcover: 272 pages
- Publisher: Gibbs Smith; 52885th edition (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: 41 customer reviews
- Amazon Best Sellers Rank: #641,589 in Books (See Top 100 in Books)
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Great Chefs Cook Vegan Hardcover – August 11, 2008
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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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We get many recipes online, but still love the feel of a book in our hands, and we took it to the beach one day and sat in the sun discussing possibilities
That Linda was able to get this group of uber star chefs to return her call, I cannot imagine. (Well, I can--I know Linda!). But seriously, that she got these incredibly busy chefs so enthused about creating the exquisite vegan meals is remarkable. No doubt these chefs learned a thing or 2 along the way and so will you when you get your copy. Linda's photography is magnificent. I almost licked the pages, but instead, I set about making the meals. YUM is what I can say, as did my lucky guests.
I had the good fortune to test a few of the dessert recipes, and knew in advance we were in for a treat. But what a treat! This book is a truly a must have, and it is the perfect gift for every occasion. There is something for everyone. Non-cooks can simply look at the photos and drool. New cooks can follow the very clearly written recipes and are assured of delicious results. And those of us who like to spend lots of time creating restaurant quality, multi-step recipes will have a ball too. There is no reason not to get this book into your hands immediately!
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