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
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_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
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999 _c1105900
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