{"product_id":"bowl-vegetarian-recipes-for-ramen-pho-bibimbap-dumplings-and-other-one-dish-meals","title":"Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Flavorful vegetarian versions of America's favorite one-dish meals: ramen, pho, bibimbap, dumplings, and burrito bowls A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today--but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense. Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes. \"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLUKAS VOLGER is the author of \n\u003ci\u003e Veggie Burgers Every Which Way \u003c\/i\u003eand \n\u003ci\u003eVegetarian Entrees that Won't Leave You Hungry, \u003c\/i\u003eand founder of Made by Lukas, a premium veggie-burger company. The editorial director of the biannual magazine \n\u003ci\u003eJarry\u003c\/i\u003e, he has been featured on the \n\u003ci\u003eSplendid Table \u003c\/i\u003eand in the \n\u003ci\u003e New York Times\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Volger devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. . .Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings.\" - \u003cb\u003e\u003ci\u003eLibrary Journal (starred review)\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.\" - \u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls.\" \u003c\/p\u003e\n\u003cbr\u003e - \n\u003cb\u003e\u003ci\u003eEpicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cp\u003e\"Lukas Volger's new book, BOWL, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes--either way, you'll be floored by just how delicious this dorm-room classic can be.\" - \u003cb\u003e\u003ci\u003eOprah.com\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \"Prepare to get bowled over. 'Bowl, ' a new cookbook by Lukas Volger, asserts that some of the best meals aren't served on a plate.\" - \u003cb\u003e\u003ci\u003eamNewYork\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"In his new cookbook \"Bowl\", one time Willamette University Student Lukas Volger sets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts.\" - \u003cb\u003e\u003ci\u003eOregonian\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"A gorgeous new vegetarian cookbook by author and vegetarian guru Lukas Volger\" - \u003cb\u003e\u003ci\u003eInStyle Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \"The latest cookbook from the author of \u003cem\u003eVeggie Burgers Every Which Way\u003c\/em\u003e and V\u003cem\u003eegetarian Entrees That Won't Leave You Hungry\u003c\/em\u003e is all about one-dish vegetarian meals, from pho to burrito bowls.\" - \u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Plant-based burger chef-guru Lukas Volger wrote \u003cem\u003eVeggie Burgers Every Which Way\u003c\/em\u003e and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he's also behind \u003cem\u003eVegetarian Entrees That Won't Leave You Hungry)\u003c\/em\u003e. Now, he's applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl.\" - \u003cb\u003e\u003ci\u003eWell+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: 'Bowl, ' by Lukas Volger (Houghton Mifflin Harcourt, 2016). Bonus: Volger's recipes are all vegetarian.\" - \u003cb\u003e\u003ci\u003eWashington Post\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cstrong\u003eFlavorful vegetarian versions of America's favorite one-dish meals: ramen, pho, bibimbap, dumplings, and burrito bowls\u003c\/strong\u003e\n\u003cp\u003e\u003c\/p\u003e A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today--but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. \n\u003cp\u003e\u003c\/p\u003eVolger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense. \n\u003cp\u003e\u003c\/p\u003eVolger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes. \n\u003cp\u003e\u003c\/p\u003e Photographs by Michael Harlan Turkell\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2016 pg. 129 (EAN 9780544325289, Paperback) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 03\/18\/2016 (EAN 9780544325289, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/21\/2016 (EAN 9780544325289, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780544325289, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eVolger, Lukas\u003cbr\u003e\n\t\t\t\t\t\t\t\tLukas Volger is the author of two other cookbooks, \n\u003cem\u003eVeggie Burgers Every Which Way \u003c\/em\u003eand \n\u003cem\u003eVegetarian Entrees that Won't Leave You Hungry\u003c\/em\u003e; founder of Made by Lukas, the Brooklyn-based maker of premium veggie burgers; and editorial director of the biannual magazine \n\u003cem\u003eJarry\u003c\/em\u003e. His accessible, whole foods-based approach to vegetarian cuisine has been featured in national and local print, radio, TV, and online, including \n\u003cem\u003eThe Splendid Table\u003c\/em\u003e and \n\u003cem\u003eThe New York Times. \u003c\/em\u003eHe lives in Brooklyn.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Volger, Lukas\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-03-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Courses \u0026amp; Dishes|Pies|Cooking|Courses \u0026amp; Dishes|Salads|Cooking|Vegan|Cooking|Reference|Cooking|Comfort Food|Cooking|Entertaining|General|Cooking|Holiday|General|Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Health \u0026amp; Healing|Low Cholesterol|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Specific Ingredients|Pasta|Cooking|Specific Ingredients|Rice \u0026amp; Grains\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Soups|Stews|Cookbooks|Vegetarian cooking|One-dish meals|Cooking, Asian|COOKING \/ Vegetarian \u0026amp; Vegan|COOKING \/ Courses \u0026amp; Dishes \/ General\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780544325289\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780544325289\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154480890134,"sku":"SP-9780544325289","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780544325289_spiral.png?v=1774946888","url":"https:\/\/lusper.myshopify.com\/products\/bowl-vegetarian-recipes-for-ramen-pho-bibimbap-dumplings-and-other-one-dish-meals","provider":"Lusperbooks","version":"1.0","type":"link"}