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eBay-Artikelnr.:256089956230
Artikelmerkmale
- Artikelzustand
- Artist
- Kenney, Matthew, Baird, Meredith, Winegard, Scott
- ISBN
- 9781423630623
- Book Title
- Plant Food
- Publisher
- Gibbs Smith, Publisher
- Item Length
- 9.8 in
- Publication Year
- 2014
- Format
- Trade Paperback
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.6 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Vegetables, Vegetarian
- Item Weight
- 22.9 Oz
- Item Width
- 7.5 in
- Number of Pages
- 160 Pages
Über dieses Produkt
Product Identifiers
Publisher
Gibbs Smith, Publisher
ISBN-10
1423630629
ISBN-13
9781423630623
eBay Product ID (ePID)
203585549
Product Key Features
Book Title
Plant Food
Number of Pages
160 Pages
Language
English
Topic
Specific Ingredients / Vegetables, Vegetarian
Publication Year
2014
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
22.9 Oz
Item Length
9.8 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
Reviews
Plant Food by Matthew Kenney, Meredith Baird and Scott Winegard is a longstanding hit in the vegan culinary sphere -- and with good reason. This gorgeous collection of recipes from the three well-known food-biz pros will be one you find yourself coming back to time and time again. Designed to teach its reader a wide array of culinary methods that can also be applied to further kitchen exploration, this title will leave you feeling like a cookery pro in no time. Plant Food is just what you need to wow at any dinner party or family gathering. What better way to the heart than through the stomach?
Dewey Edition
23
Number of Volumes
1 vol.
Dewey Decimal
641.65
Synopsis
Fresh, seasonal, vibrant cuisine The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is the author of Everyday Raw, Everyday Raw Express, Everyday Raw Chocolate, and Everyday Raw Gourmet. Matthew splits his time between New York, California, and Maine. Meredith Baird is an integral part of the Matthew Kenney team and the Matthew Kenney Restaurant and Academy. She is the author of Everyday Raw Detox and assisted in writing and developing recipes for Raw Chocolate, Everyday Raw Desserts, and Everyday Raw Express. She lives in Maine and Los Angeles. Scott Winegard recently joined the Matthew Kenney team and oversees the company's kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted., Collects plant-based recipes, including appetizers, soups, salads, cheeses, entrees, desserts, and drinks., The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks
LC Classification Number
TX801.K45 2014
Artikelbeschreibung des Verkäufers
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Richard Roberts
3200 Walnut St
15132 McKeesport, PA
United States
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