000 | 03074cam a2200373 i 4500 | ||
---|---|---|---|
005 | 20221101184148.0 | ||
008 | 981006s1999 nyu b 001 0 eng d | ||
010 | _a 98047051 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0471292354 _qalk. paper |
||
020 |
_a9780471292357 _qalk. paper |
||
035 | _a(ATU)b10114130 | ||
035 | _a(OCoLC)40076695 | ||
040 |
_aDLC _beng _erda _cDLC _dC#P _dUKM _dMNM _dBAKER _dBTCTA _dYDXCP _dOCLCQ _dATU |
||
050 | 0 | 0 |
_aTX837 _b.B475 1999 |
082 | 0 | 0 |
_a641.5636 _221 |
100 | 1 |
_aBergeron, Ken, _eauthor. _91036196 |
|
245 | 1 | 0 |
_aProfessional vegetarian cooking / _cKen Bergeron. |
264 | 1 |
_aNew York : _bJohn Wiley & Sons, _c[1999] |
|
264 | 4 | _c©1999 | |
300 |
_axiv, 434 pages ; _c24 cm |
||
336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
||
338 |
_avolume _bnc _2rdacarrier |
||
504 | _aIncludes bibliographical references (page 420) and index. | ||
505 | 0 | 0 |
_tRecipe Table of Contents -- _g1. _tWhy Serve Vegetarian Dishes? -- _g2. _tIngredients -- _g3. _tAppetizers -- _g4. _tSoups -- _g5. _tSauces -- _g6. _tSalads -- _g7. _tVegetable Side Dishes -- _g8. _tVegetable-Based Entr es -- _g9. _tPasta-Based Entr es -- _g10. _tBean and Grain-Based Entr es -- _g11. _tAlternative Protein-Based Main Dishes -- _g12. _tBreads and Quick Breads -- _g13. _tDesserts -- _gApp. A. _tMenus -- _gApp. B. _tGuide for Waitstaff and Kitchen Personnel -- _gApp. C. _tPurveyor Guide/Mail Order Source -- _tRecipe Index -- _tSubject Index. |
520 | _a"A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining; ; ; Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.; ; * Explains how to integrate vegetarian dishes into every phase of a meal; ; * Includes 200 ready-to-use recipes; ; * Lists best sources of purveyors and mail order products"--Publisher description. | ||
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aVegetarian cooking _9325487 |
|
907 |
_a.b10114130 _b26-03-18 _c27-10-15 |
||
942 | _cB | ||
945 |
_a641.5636 BER _g1 _iA176331B _j0 _lcmain _o- _p$81.77 _q- _r- _s- _t0 _u6 _v0 _w0 _x0 _y.i10307916 _z28-10-15 |
||
998 |
_a(3)b _a(3)c _b20-03-18 _cm _da _feng _gnyu _h0 |
||
999 |
_c1105900 _d1105900 |