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Find vegetarian and vegan cookbooks in the TX837 section and history in the TX392 section.
The Vegetarian Flavor Bible by
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. 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 avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible 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.
Call Number: TX837 .P34 2014
Publication Date: 2014-10-14
The Dietitian's Guide to Vegetarian Diets Issues and Applications by
The Dietitian's Guide to Vegetarian Diets: Issues and Applications provides the most up-to-date information on vegetarian diets. Written for dietitians and other health care professionals, the Third Edition can be used as an aid for counseling vegetarian clients and those interested in becoming vegetarian or serve as a textbook for classroom study for students who have completed introductory coursework in nutrition. Evidence-based and thoroughly referenced, this text includes case-studies, sample menus, and counseling points to help students apply material to the real world.
Call Number: RM236 .M444 2011
Publication Date: 2010-10-08
The Book of Yields by
The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.
Call Number: TX531 .L9596 2012 Ready Reference. Library Use Only
Publication Date: 2010-12-20
This guide has been created for students taking CULN3155: Vegetarian Cuisine. Click on the tabs above to find resources covering what vegetarian cuisine is and why people choose it. Find plenty of recipes, meal preparation guidance, and dietary guidelines.
Check out these vegan restaurants in the Charlotte area. This list is just a sample. Be sure to check out Happy Cow for restaurants in other areas. Where is your favorite place to eat ?