Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant. Dieser Artikel ist nicht verfügbar.
Pierson, Joy, Ramos, Angel, Pineda, Jorge
211 Bewertungen von Goodreads
Sprache: Englisch
Verlag: Ten Speed Press, 2011
- Hardcover
- Gebraucht
Anbieter: Wonder Book, Frederick, MD, USAWonder Book
Verkäufer/-in mit 5 Sternen
Verkäufer:in bei ZVAB seit 1. November 1997
Nicht verfügbar
Hardcover
Zustand: Gebraucht - Gut
EUR 6,90
Artikelbeschreibung des Verkäufers
Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
Bestandsnummer des Verkäufers U06A-03799
- Titel
- Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant
- Autor
- Pierson, Joy, Ramos, Angel, Pineda, Jorge
- Verlag
- Ten Speed Press
- Erscheinungsjahr
- 2011
- Zustand
- Very Good
- Schutzumschlag
- Schutzumschlag
- Einband
- Hardcover
- Sprache
- Englisch
- ISBN-10
- 1607740125
- ISBN-13
- 9781607740124
A sophisticated vegan cookbook from New York's acclaimed Candle 79 restaurant.
Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.
Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.
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Über die Autorin bzw. den Autor
Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today Show, Good Morning America, andGood Day New York. Joy lives in New York City.
Executive chef Angel Ramos brought his innovative cooking talents from Candle Cafe to Candle 79 when it opened. His recipes have been featured in the New York Times, Vegetarian Times, and Pilates Style magazine, and he has helped develop the nationally distributed Candle Cafe Frozen Entrées. In 2010, Angel was named the VegNews Chef of the Year. He lives in New York City.
Pastry chef and chef de cuisine Jorge Pineda has created desserts that have revolutionized vegan baking. A major contributor to The Candle Cafe Cookbook, he has helped develop the nationally distributed Candle Cafe Desserts and Frozen Entrées. Jorge’s pastries have been named the “Best Vegan Desserts in America” by the Los Angeles Times. He lives in New York City.
Visit www.candle79.com
Executive chef Angel Ramos brought his innovative cooking talents from Candle Cafe to Candle 79 when it opened. His recipes have been featured in the New York Times, Vegetarian Times, and Pilates Style magazine, and he has helped develop the nationally distributed Candle Cafe Frozen Entrées. In 2010, Angel was named the VegNews Chef of the Year. He lives in New York City.
Pastry chef and chef de cuisine Jorge Pineda has created desserts that have revolutionized vegan baking. A major contributor to The Candle Cafe Cookbook, he has helped develop the nationally distributed Candle Cafe Desserts and Frozen Entrées. Jorge’s pastries have been named the “Best Vegan Desserts in America” by the Los Angeles Times. He lives in New York City.
Visit www.candle79.com
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