MARC record from Internet Archive

LEADER: 07414cam 2200841Ka 4500
001 ocn756926693
003 OCoLC
005 20201005155057.0
008 111014s2011 cau o 001 0 eng d
006 m o d
007 cr cnu---unuuu
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019 $a747410846$a872687074
020 $a9781604866247$q(electronic bk.)
020 $a1604866241$q(electronic bk.)
020 $a9781604866223$q(electronic bk.)
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020 $a1604866233$q(electronic bk.)
020 $z9781604860795
020 $z1604860790
028 42 $aMWT11330311
035 $a(OCoLC)756926693$z(OCoLC)747410846$z(OCoLC)872687074
037 $a28E28BCC-FB65-4033-A5BF-139435EF292F$bOverDrive, Inc.$nhttp://www.overdrive.com
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050 4 $aTX837$b.G85 2010eb
072 7 $aCKB$x086000$2bisacsh
082 04 $a641.56360977$223
100 1 $aGuihan, Vincent J.
245 10 $aNew American vegan /$c[Vincent J. Guihan].
260 $aOakland, Calif. :$bPM,$c©2011.
300 $a1 online resource (223 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
500 $aIncludes index.
588 0 $aPrint version record.
520 $aWeaving together personal stories with 120 appetizing recipes, this friendly cookbook delivers authentically American and vegan cuisine that has to be tasted to be believed. Midwestern-inspired recipes range from very basic to the modestly complicated, but always with an eye on creating something beautiful and delicious in its simplicity. Clear text provides step-by-step instructions and helps new cooks find their feet in a vegan kitchen, with a whole chapter devoted to terms, tools, and techniques. With an eye towards improvisation, the cookbook provides a detailed basic recipe that is good as-is, while providing additional notes that explain how to take each recipe further, to increase flavor, to add drama to the presentation, or just to add extra flourish.
505 0 $aIntroduction: How I Went Vegan, Why I Stay Vegan & Why the Food Is Central to My Life; Chapter 1: Terms, Techniques & Tools: A Brief Field Guide to What You Need & What You Need to Know; Preparing your ingredients; Being a better cook & being a better eater; A brief glossary; Tools you'll need & tools that are nice to have; A brief grocery list; Deciphering the time/difficulty glyphs; Chapter 2: Soup Is Good Food (for Vegans!); Basic Vegetable Stock; Quick, Rich Borscht; Luxurious Carrot & Cashew Soup with Agave & Chipotle Ribbon; Cream of Broccoli Latte with Soy Foam.
505 8 $aTangy Pumpkin, Tomato & Jalapeño SoupStick-to-Your-Ribs Yellow Split Pea & Greens Soup; Zesty Sweet Potato, Black Currant & Jalapeño Soup; Exotic Mushroom & Sea Vegetable Bisque; Grandpa Vince's Homemade Chickenless Soup; Fresh Pineapple, Red Pepper & Arugula Gazpacho; Old-Fashioned Hearty Lentil & Vegetable Soup; Fiery Illinois Corn Chowder; Deep South Gumbo Z'Herbes; Getting Past the Recipes: What Makes a Good Soup?; Chapter 3: Get Saucy!; Simple Vinaigrette Salad Dressing; Simple Slaw Dressing; Raspberry Coulis; Nori Tahini Spread; Spinach, Arugula & Walnut Pesto; Kiwi Jalapeño Coulis.
505 8 $aKalamata Olive & Dill Pickle TapenadeRosemary Fig Sauce; Roux, Velouté & Béchamel; Avocado Creton; White Bean & Parsley Dip; Artichoke, Caper & Black Pepper Butter; Caesar Salad Dressing; Ginger, Garlic & Tahini Dressing; Peanut, Chipotle & Lime Dressing; Mango Chipotle Salsa; White Miso & Hazelnut Butter Dressing; Tarragon Aioli; Sour Cream; Basic Tomato Herb Sauce; Jalapeño Cheeze Sauce; Pomegranate Jalapeño Sauce; Orange Sauce; Simple Caramel Sauce; Spicy, Sweet & Sour Pineapple Peanut Sauce; Strawberry Chipotle Sauce; Red Lentil, Red Onion & Red Wine Gravy.
505 8 $aBlack Currant & Horseradish SauceThree-Pepper Whiskey Sauce; Porcini Mushroom & Red Wine Gravy; Maple Mustard Sauce; Simple Mornay Sauce; Getting Past the Recipes: Dressings, Sauces & Gravies; Chapter 4: Side Dishes or Plate Partners?; Roasted Asparagus; Arugula, Artichoke & Fig Salad; Smoky Honeydew Melon Wedges; The Basic Garden Veggie; Caesar Salad; Clementine, Kalamata Olive & Collard Salad; Carrot Salad with Agave Nectar, Walnuts & Golden Raisins; Collard Green Noodles with Garlic, Ginger & Tahini Sauce; Roasted Kale; Red Bean & Black Rice Salad with Spinach & Orange Peppers.
505 8 $aRoasted Red Potatoes with ChivesRoasted Ginger Garlic Coleslaw; Carrot & Black Kale Slaw with Black-Eyed Peas; Old-Fashioned Mock Egg Salad; Chipotle Mock Chicken Salad; Spicy Peanut & Mango Salad; Chickenpea & Wakame Mock Tuna Salad; Roasted Midwestern Succotash; Brown Rice Risotto with Spinach & Sun-Dried Tomatoes; Spicy, Smoky Quinoawith Collard Greens; Chickpea & Avocado Ceviche; Red Potato/Sweet Potato & Scallion Mash; Brown Rice Pilaf withMushrooms & Onions; Basic Crackers; Couscous With Arugula, Olives & Raisins; French-Style Roasted Green Beanswith Red Peppers & Onions.
650 0 $aVegan cooking$zUnited States.
650 0 $aCooking, American$xMidwestern style.
650 7 $aCOOKING$xVegetarian & Vegan.$2bisacsh
650 7 $aCooking, American$xMidwestern style.$2fast$0(OCoLC)fst01753229
650 7 $aVegan cooking.$2fast$0(OCoLC)fst01754700
651 7 $aUnited States.$2fast$0(OCoLC)fst01204155
655 4 $aElectronic books.
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
776 08 $iPrint version:$aGuihan, Vincent J.$tNew American vegan.$dOakland, Calif. : PM ; London : Turnaround [distributor], 2010$z9781604860795$w(OCoLC)491963132
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