Great Chefs Cook Vegan by Linda Long

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By Linda Long

Nice cooks cook dinner Vegan contains recipes from 25 of this day 's maximum cooks. each one chef part incorporates a 3 or four-course vegan meal, whole with mouth-watering images of every recipe and lots more and plenty extra.

Features nutrition from the following:

Charlie Trotter Alex Stratta Anne Quatrano Cat Cora Daniel Boulud David Burke Gabriel Kreuther Dan Barber Eric Ripert Erik Blauberg Josef Huber Jose Andres Marcus Samuelsson Matthew Kenney Michel Nischan Suzanne Goin Todd English Floyd Cardoz Jason Cunningham Jean-Georges Vongerichten John Besh Bradford Thompson Phil Evans Terrance Brennan Thomas Keller

Linda lengthy writes and images for magazines (Vegetarian magazine, American Vegan, VegNews) and is a member of the James Beard origin, the overseas organization of Culinary pros, and the yank Society of Media Photographers. She lives in long island urban.

The best vegan recipes from the head cooks

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It is a good choice for slow cooking as it won’t fall apart easily. Monkfish has mildly flavored, slightly chewy, white flesh. Swordfish These meaty steaks have a similar texture to tuna and are ideal for using as a late addition to the pot. Cod This fish has white, chunky flakes with a delicate flavor. It needs very little cooking before the flesh is ready and turns opaque. If over-cooked, cod will disintegrate and become chewy. Haddock This has a delicate, creamy, sweet flavor, similar to cod, and can be used instead of cod in recipes.

7 Using poultry shears, cut the lower end of the backbone from the remaining body. 8 Starting at the neck, cut all the way through the backbone to separate the breasts. The bird is now in 4 pieces. 9 Use the poultry shears to cut each breast in half diagonally, producing one breast and one wing. Repeat to separate the other breast. 10 Cut each leg through the knee joint, above the drumstick that connects to the thigh, to separate. Now, there is one drumstick and one thigh. Repeat to separate the other leg.

Add 31⁄2oz (100g) white bread crumbs, 31⁄2oz (100g) selfrising flour, and 5oz (140g) butter to a food processor and blend into a crumb mixture. You could also add some extra flavorings to the food processor, if you like, such as freshly grated Parmesan cheese, horseradish or mustard, or fresh chopped herbs like parsley, thyme, and rosemary. 2 Add 2 eggs to the food processor and season with salt and pepper. Blend again until the mixture comes together as a moist dough. 3 Turn the dough out onto a lightly floured board and roll into 6 large or 12 small balls (keep in mind that the dumplings will double in size as they cook).

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