Mastering the Art of Recipe-Free Cooking "This information-packed
book part memoir, part recipe-free instruction hums with the
conviction of a talented, knowledgeable cook." Crescent
Dragonwagon, James Beard Award-winning author Thanks to the
constant availability of takeout, frozen dinners, and fast food
restaurants, for the majority of Americans, cooking has become a
spectator sport an entertaining activity you watch on television,
but not something to try at home. The Vegetarian Chef is a warm and
funny instructional guide that addresses this issue head-on. Rather
than simply collecting recipes, author, chef, caterer, and
nutritionist Susan Crowther offers people something even more
useful an understanding of how to cook. The Vegetarian Chef is a
commonsensical and creative approach to preparing delicious
plant-based meals, focusing on principles, intuition, and
integrity. Cooking is also explored holistically, incorporating
aspects such as local ingredients and "green cooking." From
preparing simple salad dressings to simmering soup stocks to
kneading dough for bread, Crowther takes the intimidation factor
out of cooking by giving readers the basic information and tools
they need for culinary success. Once you understand a few basic
rules and generally what ingredients in what proportions are
necessary for certain dishes, you'll be free to confidently
experiment with all sorts of culinary creations. With a handful of
easy-to-follow cooking time charts and shopping lists, plenty of
warm advice, and a pinch of humor, Crowther welcomes aspiring cooks
on a fun and exciting culinary adventure. Skyhorse Publishing,
along with our Good Books and Arcade imprints, is proud to publish
a broad range of cookbooks, including books on juicing, grilling,
baking, frying, home brewing and winemaking, slow cookers, and cast
iron cooking. We've been successful with books on gluten-free
cooking, vegetarian and vegan cooking, paleo, raw foods, and more.
Our list includes French cooking, Swedish cooking, Austrian and
German cooking, Cajun cooking, as well as books on jerky, canning
and preserving, peanut butter, meatballs, oil and vinegar, bone
broth, and more. While not every title we publish becomes a New
York Times bestseller or a national bestseller, we are committed to
books on subjects that are sometimes overlooked and to authors
whose work might not otherwise find a home.
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