Professional Vegetarian Cooking or Guests without Grief

Professional Vegetarian Cooking

Author: Ken Bergeron

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

Table of Contents:

	Recipe Table of Contents
1	Why Serve Vegetarian Dishes?	1
2	Ingredients	13
3	Appetizers	47
4	Soups	79
5	Sauces	123
6	Salads	161
7	Vegetable Side Dishes	189
8	Vegetable-Based Entr es	217
9	Pasta-Based Entr es	253
10	Bean and Grain-Based Entr es	285
11	Alternative Protein-Based Main Dishes	319
12	Breads and Quick Breads	349
13	Desserts	369
App. A	Menus	403
App. B	Guide for Waitstaff and Kitchen Personnel	409
App. C	Purveyor Guide/Mail Order Source	413
	Recipe Index	423
	Subject Index	427

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Guests without Grief: Entertaining Made Easy for the Hesitant Host

Author: Paula Jhung

Domestic advice maven Paula Jhung (How to Avoid Housework) provides more practical help in Guests Without Grief: Entertaining Made Easy for the Hesitant Host. Borrowing from Thoreau, she begins with the suggestion to simplify, and then (with more humor), she explains how to have a company-clean home (clean what shows) and an organized, uncluttered kitchen. She tells how a host can buy flowers without breaking the budget, hire a caterer, feed a throng and put it all together while having fun and without falling apart. Anecdotes, amusing quotes and quizzes add spirit and dash.