Saturday, January 3, 2009

Vegetarian or Entertaining in the Raw

Vegetarian

Author: Armando Minuz

For many people, vegetarianism represents a life philosophy, while for others it is simply a healthy alternative to a traditional meat-based diet. In Vegetarian, you’ll find original and creative ideas for delicious, flavorful vegetarian dishes, such as unusual vegetable-based appetizers; imaginative uses for farro, corn, rice, and beans; and light and healthy main courses with tofu and seitan.

An information-packed introduction includes tips and advice on how to get the most out of vegetables, grains, and meat substitutes—whether you’re shopping for ingredients at the market or preparing dinner in your own kitchen. You’ll also learn which cooking methods are best for retaining both the nutrients and flavor of your vegetables.

Each recipe includes helpful tips on preparation, cooking time, and difficulty level, as well as occasional suggestions for variations. The recipes are enhanced by beautiful full-color photographs throughout. Whether you’re a strict or occasional vegetarian, you’re sure to please with these recipes that even a meat-eater could love.



See also: Volatility and Growth or Public Speaking

Entertaining in the Raw

Author: Matthew Kenney

ENTERTAINING IIN THE RAW

Chef Matthew Kenney takes the raw food lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and his philosophy on food to create recipes for outstanding raw food dishes that will titillate the tastebuds of all your guests.

Whether it is something simple, like Orange-Pineapple Flan and Lime Syrup, or something more complex, like Vegetables and Grape Leaf Dolmas with Sumac Flatbread, and Cool Mint, Tahini, and Aleppo Pepper Sauces, this book offers recipes to delight the palate and entertain the senses.

The recipes span many ethnicities, including Asian, Latin, French, and Indian, and include everything from appetizers and tapas to main dishes, breads, sauces, and decadent desserts. Kenney's focus is always on fresh fruits and vegetables, organic, and buying food locally in season. He believes eating raw food can lead to greater health and fosters creativity in the kitchen. Raw food made right will always enhance the flavors and pleasures of eating, whether alone or with a large gathering of friends.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the the Food Network, Today Show, and other morning and talk shows. He was named one of Food and Wine's Ten Best New Chefs, and was twice nominated for the James Beard Rising Star Chef award. Matthew has been the chef and partner of several well-known restaurants and is currently involved in a number of projects in New York, Florida and Spain. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney's Mediterranean Cooking. Visit his Web site, matthewkenneylifestyle.com.



Table of Contents:

Introduction 11

Blossom 19

Contemporary 53

Inspiration 85

Spice 111

Radiance 143

Revolution 175

Meaningful 209

Index 234

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