Tuesday, January 6, 2009

Great Chefs Cook Vegan

Great Chefs™ Cook Vegan, by Linda Long (Gibbs Smith, $35.00, 9781423601531) is the recent recipient of five major cookbook awards, including PETA’s “Best Vegan Cookbook of the Year,” VegNews magazine’s “2008 Veggie Award for Cookbook of the Year,” January Magazine’s “Best Cookbook of 2008” and Gourmand’s “Best Vegetarian Cookbook,” nominated for “Best Cookbook in the World,” and a Vegetarian Times top “Veg 25.”

Unlike any other cookbook, Great Chefs™ Cook Vegan features recipes from 25 of today’s highest awarded chefs, including Daniel Boulud, Todd English, Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and other great chefs, like Alex Stratta, Dan Barber, Erik Blauberg, John Besh, Cat Cora, David Burke, Gabriel Kreuther, Marcus Samuelsson, Matthew Kenney, Bradford Thompson, and Suzanne Goin. Many are recipients of the coveted James Beard Award for culinary excellence.

Veganism is quickly becoming a worldwide trend. Unlike vegetarians, vegans choose to exclude any type of meats or animal products from their diets, including eggs and dairy products. Vegan foods, such as whole grains, vegetables, fruits, and beans, are low in fat, contain no cholesterol and are rich in fiber and nutrients.

Living a vegan lifestyle is not always easy, especially while dining out. Great Chefs™ Cook Vegan features beautiful, delectable vegan recipes made by the finest hands in the restaurant industry.

Each chef section in Great Chefs™ Cook Vegan includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe. These delicious vegan recipes include Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Sweet Pea Ravioli with Sautéed Pea Leaves, Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Chocolate Cake with a Chocolate Truffle Molten Center. Now, with instruction from the great chefs themselves, anyone can create a delicious vegan meal.

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