Encyclopedia of vegetarian cuisine
By: Estérelle Payany ; Photography by Nathalie Carnet ; Foreword by Régis Marcon
Contributors: Carnet, Nathalie, photographer
Edition: English-language edition.
Publisher: Flammarion et Cie
Published: 2016
Language: eng
Number of pages: 415
ISBN-13: 9782080202765
Subjects: Vegetarian cooking
Other titles: Vegetarian cuisine
Work titles: Encyclopédie de la cuisine végétarienne
Description: Vegetarian diets range from flexitarian to lacto-ovo vegetarian to vegan, and this exhaustive encyclopedia contains dishes to delight the whole family. Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients; from fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From Shiitaki, bok choy, and cashew fried rice to Palaak paneer; from Fennel tortilla to Pumpkin, red onion, and walnut kibbe; and from Passion fruit and pomegranate pavlova to Hazelnut maple syrup tarts, recipes are organised by main ingredient, graded for difficulty, and include ten challenge recipes contributed by international Michelin star chefs. A practical guide that provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions and seasonality charts, with illustrated guides to staple ingredients. The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.
Notes: Translation from the French of: Encyclopédie de la cuisine végétarienne.

Includes bibliographical references and indexes.