Enciclopedia de la cocina vegetariana

Enciclopedia de la cocina vegetariana.

The reference encyclopedia of vegetarian cooking, from a passionate author with a real gift for teaching.

200 techniques explained step by step for cooking with tofu, almond milk, vegetable sauces, sprouts and seeds; information on the optimum cooking times for foods — vegetables, rice, pulses… — and close to 40 product tables, with photographs and explanations.

More than 100 illustrated recipes from around the world, arranged by product family (vegetables, seeds, soya…), from the classics such as quinoa soup, seaweed tartare, maki and miso soup, ratatouille and spelt tian or crisp sesame sablés, to the most flavoursome, such as barley and mushroom risotto, portobello burgers and kale crisps, chakchouka, pad thai, coconut tapioca and poppy-seed cakes…

In the pages of this book you'll find everything nature offers us for cooking delicious dishes. You'll discover, in pictures, an incredible variety of vegetables, cereals, pulses and fruits: let's make the most of the earth's generosity and the profusion of its diversity to prepare recipes that are good for the palate, the imagination, nature and health.

Put on your apron… this book will be your guide. Once you've made sure you have the right equipment, take the time you need to study each recipe. The chef's tips will help you. Follow the seasons and discover the still little-explored world of vegetables. You'll realise that it's possible, and simple, to make delicious, healthy dishes with nothing but vegetables, mushrooms, cereals, seeds…

Estérelle Payany is a culinary journalist for ELLE, Régal and Télérama Sortir.

With the participation of leading award-winning chefs: Armand Arnal, Amandine Chaignot, Mauro Colagreco, Claire Heitzler, Pietro Leemann, Edouard Loubet, Thierry Marx, Christophe Moret, Emmanuel Renaut, David Toutain and photographs by Nathalie Carnet.