{"product_id":"the-vegetarian-flavor-bible-the-essential-guide-to-culinary-creativity-with-vegetables-fruits-grains-legumes-nuts-seeds-and-more-based-on-the-wisd","title":"The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisd","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\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThroughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles;Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.--Amazon.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKaren Page\u003c\/b\u003e is a two-time James Beard Award-winning author whose books include \n\u003ci\u003eThe Flavor Bible\u003c\/i\u003e, which was named one of the year's best cookbooks on both \n\u003ci\u003eToday\u003c\/i\u003e and \n\u003ci\u003eGood Morning America\u003c\/i\u003e, one of the 100 best cookbooks of the last twenty-five years by \n\u003ci\u003eCooking Light\u003c\/i\u003e, and one of the ten best cookbooks in the world of the past century by \n\u003ci\u003eForbes\u003c\/i\u003e. The former \n\u003ci\u003eWashington Post\u003c\/i\u003e wine columnist is also the author of \n\u003ci\u003eWhat to Drink with What You Eat\u003c\/i\u003e, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAndrew Dornenburg\u003c\/b\u003e studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Expansive, immersive, [and] innovative.\"-- \n\u003cb\u003eLeonard Lopate\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ehost of \"The Leonard Lopate Show\" on WNYC, NYC's flagship NPR affiliate.\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A new landmark cookbook\"-- \n\u003cb\u003eGrant Butler\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eThe Oregonian\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Impressive.\"-- \n\u003cb\u003eEmily Dwass\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eLA Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Brilliant.\"-- \n\u003cb\u003eGael Greene\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eInsatiable Critic\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Unbelievable.... A fabulous book.\"-- \n\u003cb\u003eMarilu Henner\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ehost of \"The Marilu Henner Show\"\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"\u003c\/i\u003eI'm beyond impressed--I'm blown away by this book.\"-- \n\u003cb\u003eEvan Klelman\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ehost of \"Good Food\" on KCRW, Souther California's flagship NPR affiliate\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The most useful book I've encountered in years.\"-- \n\u003cb\u003eChris Nuttall-Smith\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eThe Globe and Mail\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Epic.\"-- \n\u003cb\u003eMolly Woodstock\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ePortland Monthly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Encyclopedic...It's all in here...A lovely gift.\"-- \n\u003cb\u003ePete Mulvihill\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eGreen Apple Books (PW's \"2014 Bookseller of the Year\")\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Amazing...Really well-researched...A must.\"-- \n\u003cb\u003ePatrick Knight\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eMeatfree Everyday\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you thought eating vegetarian or vegan meant sacrificing flavor, think again.\"-- \n\u003cb\u003eKristen Bell\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eaward-winning actress\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Although I am not entirely vegetarian (allowing for lapses and dinner parties) I am inspired by this book. What a helpful guide to anyone who is at a loss when approaching an unfamiliar plant, be it vegetable, fruit, legume, or or grain.\"-- \n\u003cb\u003eDeborah Madison\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eauthor of The New Vegetarian Cooking for Everyone\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Open this book to just about any page and you will find yourself in an orchard of inspiration and useful information organized from every angle: seasons, flavors, ethnic tradition, ingredient affinities. The logic of delicious plant food cookery is ripe for the picking- accessible, instructional, and even playful. Karen Page's thorough, generous message is an intuition booster for every level of experience, and Andrew Dornenburg's beautiful images will make it all feel magical and pull you in, guaranteed.\"-- \n\u003cb\u003eMollie Katzen \u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eauthor of The Heart of the Plate and The Moosewood Cookbook\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Karen Page and Andrew Dornenburg are experienced professionals who offer an excellent guide to common questions about using a whole-food, plant-based diet for all those who care about their health and the health of their family, their friends, and everyone else who will listen. This is an excellent resource.\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eT. Colin Campbell, PhD\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ecoauthor of The China Study and Whole, and Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Essential\"-- \n\u003cb\u003eShauna James Ahern\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eGluten-Free Girl\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"As a chef-restaurateur, I've used \n\u003ci\u003eThe Flavor Bible \u003c\/i\u003efor years as an idea starter when coming up with new dishes. I know our mixologists find it just as helpful when they're creating new cocktails. \n\u003ci\u003eThe Vegetarian Flavor Bible \u003c\/i\u003eis going to be invaluable at the restaurant, and I plan to keep a copy at home, too. Bravo!\"-- \n\u003cb\u003eTal Ronnen\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eauthor of The Conscious Cook, chef and founder at Crossroads (Los Angeles)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"The Vegetarian Flavor Bible\u003c\/i\u003e\n\u003ci\u003e\u003c\/i\u003eis that beautiful best friend who knows absolutely everything. From nutrition to food history to flavor pairing, this book will answer all your questions about a plant-based diet. But what's even more important is that it does so deliciously and joyfully.\"-- \n\u003cb\u003eIsa Chandra Moskowitz\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eauthor of Isa Does It, Veganomicon, and Vegan with a Vengeance, and contributor to Forks Over Knives: The Cookbook\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"The Vegetarian Flavor Bible\u003c\/i\u003e underscores the fact that not only is a plant-based diet better for your health, for the animals, and for the planet, it's an extraordinarily flavorful and satisfying way to eat, too.\"-- \n\u003cb\u003eNeal D. Barnard, MD\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003efounder and president of the Physicians Committee for Responsible Medicine and author of Power Foods for the Brain and Dr. Neal Barnard's Program for Reversing Diabetes\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eOne of \u003ci\u003eFood + Wine\u003c\/i\u003e's Best Cookbooks of All Time \u003cbr\u003e One of the \u003ci\u003eWashington Post\u003c\/i\u003e's \"Best Cookbooks of 2014\"\u003c\/b\u003e\n\u003cb\u003eOne of Bloomberg's \"The Season's Cookbook Hits\" \u003c\/b\u003e\n\u003cb\u003eOne of the \u003ci\u003eChicago Tribune\u003c\/i\u003e's \"10 Favorite Cookbooks of The Season\" \u003c\/b\u003e\n\u003cb\u003eOne of Chow.com's \"10 New Fall Cookbooks We Love\" \u003c\/b\u003e\n\u003cb\u003eOne of the \u003ci\u003eDetroit Free Press\u003c\/i\u003e's \"10 Favorite Cookbooks of the Season\" \u003c\/b\u003e\n\u003cb\u003eOne of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Magazine's \"Exceptional Cookbooks\" of the Season \u003c\/b\u003e\n\u003cb\u003eOne of \u003ci\u003eThe Globe \u0026amp; Mail\u003c\/i\u003e's \"20 Best Cookbooks of 2014\"\u003c\/b\u003e\n\u003cb\u003eOne of \"Good Food\" on KCRW\/NPR's \"Best Cookbooks of 2014\" \u003c\/b\u003e\n\u003cb\u003eOne of the \u003ci\u003eHouston Chronicle\u003c\/i\u003e's \"10 Best Cookbooks\" of the Season \u003c\/b\u003e\n\u003cb\u003eOne of the \u003ci\u003eMiami Herald\u003c\/i\u003e's \"10 Cookbook Treats Filled With Delectable Eats\" \u003c\/b\u003e\n\u003cb\u003eOne of the \u003ci\u003ePittsburgh Examiner\u003c\/i\u003e's \"Best Cookbooks to Give for 2014\" \u003c\/b\u003e\n\u003cb\u003eHonorable Mention for \u003ci\u003ePhiladelphia Daily News\u003c\/i\u003e' \"Top 10 Vegan Cookbooks of 2014\" \u003c\/b\u003e\n\u003cb\u003eRecommended in Foodista's 2014 Holiday Gift Guide \u003cbr\u003e Recommended in ManhattanUsersGuide.com's 2014 Holiday Gift Books Guide\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Not just for vegetarians, \n\u003ci\u003eThe Vegetarian Flavor Bible\u003c\/i\u003e functions like a dictionary for flavor pairings and combinations across any type of produce you can think of, including things like nuts, spices, and herbs.... Simply look up your ingredients, and you'll find a wealth of sweet and savory applications. Each entry highlights complementary flavors, including things like cheese and meats, for a fully composed dish.\"-- \n\u003ci\u003e\u003cb\u003eFood and Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eONE OF THE BEST COOKBOOKS OF ALL TIME (\u003ci\u003eFood + Wine\u003c\/i\u003e)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. \n\u003cp\u003e\u003c\/p\u003e Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avocados to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. \n\u003ci\u003eThe Vegetarian Flavor Bible\u003c\/i\u003e is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.\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 Prepub Alert\u003c\/span\u003e 05\/15\/2014 pg. 49 (EAN 9780316244183, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2015 pg. 133 (EAN 9780316244183, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Page, Karen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2014-10-14\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Reference|Cooking|Vegetarian|Cooking|Specific Ingredients|Herbs, Spices, Condiments\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.6 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316244183\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316244183\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51154497110294,"sku":"SP-9780316244183","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780316244183_spiral.png?v=1774947402","url":"https:\/\/lusper.myshopify.com\/products\/the-vegetarian-flavor-bible-the-essential-guide-to-culinary-creativity-with-vegetables-fruits-grains-legumes-nuts-seeds-and-more-based-on-the-wisd","provider":"Lusperbooks","version":"1.0","type":"link"}