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The vegetarian flavor bible : the essential guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more, based on the wisdom of leading American chefs

by Karen Page

641.5636 /Page
Cookbooks

"Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia,"--Amazon.com

Anyone find cooking from a recipe takes twice as long as just throwing things together? Karen Page's line of Flavor Bibles provides comprehensive reference guides that allow home cooks to let their creativity shine. I might not have ever cooked with kabocha squash before, but the Vegetarian Flavor Bible recommends all the cooking methods, times, and spice combos to set me up for success. I can use this book and whatever I have in the house to whip up something delicious. The other day I had delicata squash, red potatoes, onions, and a pepper, and used her recommended spices to make one tongue-pleasing dish. Highly recommended way to cook! -Melody