Professional Vegetarian Cooking

[Kimberly]

Professional Vegetarian Cooking
by Ken Bergeron

http://www.amazon.ca/exec/obidos/ASIN/0471292354/qid=1117503187/sr=8-3/ref=sr_8_xs_ap_i3_xgl14/702-4618879-7818421

I'm interested to see if anyone here has ever used it. The chef is vegan now, but I don't know if this book uses non-vegan foods.

[ConsciousCuisine]

I have never used it but I read the reviews and several mention that the recipes are vegan/animal product-free. It looks good!

[Wildflower]

I thought I would bump this older post up...

Anyone have this book? I read on goveg.com that all the recipes are vegan. It keeps popping up as a good one to get, but was wondering if others own it, use it, and like it.

[grillie]

I bought the book a few years ago and have tried some recipes. They worked really well. All the ingredients noted in it are vegan. I would definitely recommend 'Professional Vegetarian Cooking' to anyone who likes gourmet style vegan cooking.

Cheers,
Grillie

[Wildflower]

Thanks, grillie! I think I may put it on order with my local bookstore.

[Wildflower]

I ordered this today! Should come in in 3-5 business days. Can't wait! :D

[Wildflower]

Got this book - I have read halfway through it. It is AWESOME. Really easy recipes, but everything sounds great. All the recipes serve 10, but really the portions are moderate, so it is good for a family or party, or just for leftovers. it is not hard to scale them down either.

Can't wait to try one of them out.

[Wildflower]

Well, not sure if anyone is reading this post, but I thought I would share that I have made 2 recipes so far, and both were great!

I made the Black Bean veggie chili Saturday...it had a LOT of veggies I needed to chop, which took me hours, and I couldn't find ground ancho chile powder, so I bought dried and needed to re-hydrate them and mash them through a seive to get the pulp seperated from the skins...also, I had to toast sesame oil. All of these were easy things to do, but took some time. But besides that it was very easy recipe! :D

Then Sunday I made the Praline Cream - I used the maple syrup version, as opposed to the carmalized sugar. At first I wasn't sure I liked it. It was made w/tofu, and I could still taste a bit of the sourness of it...but after it chilled, it tasted awesome! I bought some peaches today, and plan to use it to make kinda like a trifle of peaches, praline cream and broken up vanilla cupcakes....and maybe some brandy! :D This was a super easy recipe, the only thing "fancy" was I needed to toast pecans, but that was no big deal and took all of a minute or so in my skillet. :D

I didn't find the amounts to be all that much...all recipes in the book are to serve 10. However, the chili was 10 - 1 cups servings, and we ate a little bigger portions than that.

Can't wait to try out more recipes!

[philfox]

sounds lovely, especially the black bean chilli :) i havent cooked from a recipe for ages, maybe i should see if i can find this book...

[Wildflower]

I would definately recommend it philfox. And just so you know it has both metric and american measurements listed for each recipe.

[Artichoke47]

I have this one as well and it's excellent!