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In My Kitchen: A Collection of New and…
S'està carregant…

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes [A… (edició 2017)

de Deborah Madison (Autor)

MembresRessenyesPopularitatValoració mitjanaConverses
521400,543 (3)No n'hi ha cap
From the country's foremost authority on vegetarian cooking and one of the most trusted voices in home cooking, comes a vegetable-forward cookbook focused on the most inspired and flexible recipes from Deborah Madison's vast repertoire, with menu suggestions and extensive tips for modifications and enhancements. Recipes like Baked Ricotta Infused with Thyme; Shredded Radicchio Salad with Garlicky Vinaigrette; Rice Gratin with Zucchini, Onions, and Cheese; and Steamed Persimmon Pudding with Persimmon Puree are appropriate for both weeknight dinners and special occasions. Also featuring Deborah's writerly, evocative prose, this is as much a book for reading as it is a reliable go-to kitchen reference.… (més)
Membre:hilaryinberlin
Títol:In My Kitchen: A Collection of New and Favorite Vegetarian Recipes [A Cookbook]
Autors:Deborah Madison (Autor)
Informació:Ten Speed Press (2017), 296 pages
Col·leccions:La teva biblioteca
Valoració:
Etiquetes:cookbook

Detalls de l'obra

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes de Deborah Madison

No n'hi ha cap
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As the blurb explains, this book is "From the country's foremost authority on vegetarian cooking and one of the most trusted voices in home cooking..."

"Vegetarian" is defined by the Vegetarian Society as

"Someone who lives on a diet of grains, pulses, nuts, seeds, vegetables and fruits with, or without, the use of dairy products and eggs. A vegetarian does not eat any meat, poultry, game, fish, shellfish* or by-products of slaughter."

That being said, I was very disappointed to see so many recipes that have cheeses that use animal rennet; these are not vegetarian. Parmesan-Reggiano, Gorgonzola and Gruyere are not vegetarian.

It is a good idea to substitute vegetarian cheeses for those containing animal rennet in a vegetarian cookbook. For example, instead of Parmesan-Reggiano, use Sartori SarVecchio Parmesan. Or, explain in the introduction why cheeses with animal rennet are included in the book. Just puts me off, and clouds my enjoyment of the book.

Another odd issue, the table of contents looked more like an index, being alphabetical and ingredient based, rather than ordered by the recipe title or type. Taking all of this into account, and being used to substituting vegetarian cheeses for non-vegetarian cheeses, I still only found three ingredients that I wanted to prepare.

**eARC Netgalley**
( )
  Critterbee | Apr 16, 2018 |
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No n'hi ha cap

From the country's foremost authority on vegetarian cooking and one of the most trusted voices in home cooking, comes a vegetable-forward cookbook focused on the most inspired and flexible recipes from Deborah Madison's vast repertoire, with menu suggestions and extensive tips for modifications and enhancements. Recipes like Baked Ricotta Infused with Thyme; Shredded Radicchio Salad with Garlicky Vinaigrette; Rice Gratin with Zucchini, Onions, and Cheese; and Steamed Persimmon Pudding with Persimmon Puree are appropriate for both weeknight dinners and special occasions. Also featuring Deborah's writerly, evocative prose, this is as much a book for reading as it is a reliable go-to kitchen reference.

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Mitjana: (3)
0.5
1 1
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2
2.5
3 1
3.5 1
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4.5 1
5

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