by Ken Bergeron
Chefs, caterers, and managers from every corner of the foodservice industry
are feeling the increasing demand for attractive, appetizing, and creative
vegetarian dishes.
In Professional Vegetarian Cooking, award-winning chef Ken Bergeron provides
all of the information needed to create sumptuous meatless dishes
that will impress and delight even the most demanding vegetarians and keep them
coming back for more.
Professional Vegetarian Cooking is filled with dynamic ideas for building
flavor using vegetable stocks, herbs, spices, and oils. Using traditional
cooking techniques, this book provides step-by-step instructions on how
to create peerless vegetarian dishes that are delicious and visually
attractive, from savory soups and elegant entrées to sensational
side dishes and delightful desserts. This comprehensive resource provides,
Contents:
Why Serve Vegetarian Dishes?
Ingredients.
Appetizers.
Soups.
Sauces.
Salads.
Vegetable Side Dishes.
Vegetable-Based Entrées.
Pasta-Based Entrées.
Bean and Grain-Based Entrées.
Alternative Protein-Based Main Dishes.
Breads and Quick Breads.
Desserts.
Appendices.
Indexes.
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