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ISSN 1934-6557

The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains by Ken Charney (Wiley) Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. Youthful, exciting, and tickling the palate with flavor, West Coast vegetarian chef Ken Charney offers his lively take on vegetables, tofu, beans, and grains with over 200 recipes in The Bold Vegetarian Chef.

From beautifully simple but luscious combinations like Lentil-Scallion Fritters with Feta Cheese to the more complex range of flavors found in Broiled Polenta with Chipotle-Mushroom Ragout and other tempting dishes, you’ll discover new textures, tastes, and presentations that will bring new excitement to your kitchen.

You’ll learn the secrets behind such irresistible delights as:

  • Savory scrambles, burgers, and sandwiches
  • Tasty tofu and tempeh
  • Comfort carbos – pasta, polenta, and risotto
  • Bold and beautiful beans
  • The wonderful wheat meat: seitan
  • Crisp salads and a slew of side dishes
  • Delectable, dreamy desserts

Beyond the book’s stunningly stylish recipes, you’ll also learn principles and techniques that will inspire you to create your own bold vegetarian masterpieces. Along with vibrantly seasoned, tempting food, Charney explains clearly how to work with key ingredients in the vegetarian kitchen, offering a whole chapter on soy, including clear instructions and creative ways with tempeh and seitan. He also describes how to buy, store, and use any number of other vegetarian products.

The Bold Vegetarian Chef presents a contemporary, upbeat take that makes vegetarian cooking as natural and easy as lifting a fork.

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