Posted by admin on June 25, 2010
From Publishers Weekly
Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus. Healthy cooks in a hurry will find themselves huddling around it. After introductory chapters on the techniques of pressure cooking and the ingredients most necessary to it, Sass goes on to unveil sections on soups, grains, desserts, bean dishes, and a variety of vegetable fare: coriander carrots; Indian-style parsnips (with carrots as an alternative choice); even sea palms with shiitake mushrooms. The book shows a decidedly international stripe, and wears it jauntily without frightening off readers who may be more used to the humdrum. Especially note the triple fennel rice. Sass saves (more…)
Posted by admin on June 13, 2010
Amazon.com Review
Author of a dozen bestselling cookbooks and beloved columnist for The New York Times (“The Minimalist”), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You’ll want to spend countless days in the kitchen with Bittman’s latest culinary treasure. Recipe Excerpts from How to Cook Everything Vegetarian • Spinach with Chiles • Chickpea Fries (Panelle) • Braised Tofu with Eggplant and Shiitakes • Amazon-Exc (more…)
Posted by admin on February 6, 2010
Contact VivaVegie Society and ask them. They are based in NYChttp://www.vivavegie.org/
Posted by admin on January 27, 2010
I am considering going to one to become a veggie chef.
