The Vegetarian Chef, Susan Crowther, epub, 1632203294

  • Print Length: 208 pages
  • Publisher: Skyhorse Publishing
  • Publication Date: June 16, 2015
  • Language: English
  • ISBN-10: 1632203294
  • ISBN-13: 978-1632203298
  • Download File Format: epub

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Mastering the Art of Recipe-Free Cooking

“This information-packed book—part memoir, part recipe-free instruction—hums with the conviction of a talented, knowledgeable cook.” —Crescent Dragonwagon, James Beard Award-winning author

Thanks to the constant availability of takeout, frozen dinners, and fast food restaurants, for the majority of Americans, cooking has become a spectator sport—an entertaining activity you watch on television, but not something to try at home. The Vegetarian Chef is a warm and funny instructional guide that addresses this issue head-on. Rather than simply collecting recipes, author, chef, caterer, and nutritionist Susan Crowther offers people something even more useful—an understanding of how to cook. The Vegetarian Chef is a commonsensical and creative approach to preparing delicious plant-based meals, focusing on principles, intuition, and integrity. Cooking is also explored holistically, incorporating aspects such as local ingredients and “green cooking.”

From preparing simple salad dressings to simmering soup stocks to kneading dough for bread, Crowther takes the intimidation factor out of cooking by giving readers the basic information and tools they need for culinary success. Once you understand a few basic rules and generally what ingredients in what proportions are necessary for certain dishes, you’ll be free to confidently experiment with all sorts of culinary creations. With a handful of easy-to-follow cooking time charts and shopping lists, plenty of warm advice, and a pinch of humor, Crowther welcomes aspiring cooks on a fun and exciting culinary adventure.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

About the Author

Susan Crowther graduated from the Culinary Institute of America and eventually ran her own catering business—Susie’s Menu. Susie’s passions encompass cooking, writing, and health. She has worn several hats: cook, chef, caterer, nutritionist, massage therapist, health educator, college professor, and mom. Visit The No Recipe Cookbook: www.norecipecookbook.com. Susie lives in Brattleboro, Vermont.

[Foreward by] Roland G. Henin, one of approximately sixty Certified Master Chefs in the United States, serves as corporate chef for Delaware North Companies. He served as the director of the Culinary Arts Department at the Art Institute of Seattle and, in 1992, was the coach of the gold medal U.S. Culinary Team, helping the American chefs bring home the World Cup from Luxembourg. Chef Henin was educated at the College Moderne in Nancy, France. He was designated a certified executive chef in 1979 and a certified culinary educator in 1982 by the American Culinary Federation. In 1983 Chef Henin earned the coveted honor of Certified Master Chef.

PROFESSIONAL EXPERIENCE I’ve worn a lot of hats: chef, nutritionist, herbalist, massage therapist, manager, caterer, teacher, mother, single mother, wife, and always, writer. My path is exploring links between lifestyle factors and ways we define “success”—health, happiness, academic performance, vocation, etc. I continually seek to dissolve illusions that personal and professional identities are separate. The roles that allowed me to play with these concepts have been varied and related. These stories illustrate my writing and teaching. Life began with the question, “Is it healthy?” My mother remembers me asking this, as a young girl. I would persist: “What’s more healthy, bread or broccoli?” Then, I’d eat the broccoli, with a big smile. I’ve spent a lifetime answering these questions. Some hats of distinction: * Graduate, Culinary Institute of America * Owner of Susie’s Menu, Catering company and healthy meal delivery service * Taught First Semester courses at Landmark College– a school designed for students diagnosed with Learning Disabilities. Think Lou Gossett, in Officer and a Gentleman. * Wrote, received, and researched grants, focusing on cool links between metacognition and lifestyle. * Led college groups to Costa Rica for Service Learning (baby sitter, mother, carpenter, doctor, lawyer, drill sergeant, fool) Think Lou Gossett again, but with a Spanish accent. The No Recipe Cookbook is my first published book– beyond offering submissions in magazines and periodicals: Cooksource, Pioneer Valley News, and the Brattleboro Commons. My biggest accomplishment in writing, before this book, was receiving an A+ on my 10th grade personal journal for English— Thank you, John Hayward. Whatever it is I have done, am doing, or will do, these elements remain: health, creativity, and intuition, and above all, to listen to one’s voice. I continue to write, teach and share this message.

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