Plant-Based Gourmet

Tina Picz-Devoe, Suzannah Gerber

Description

• On-site cooking demonstrations with book signings in Boston, New York, Baltimore, Washington, Pittsburgh, Chicago, and San Francisco.
• Cooking-blog tour.
• New YouTube channel and posts on existing Instagram site.
• Content and advertising approaches to Costco Connection and Target Bullseye.
• New England general interest media appearances including:
  • WBZ Morning News
  • Boston25 (Fox) Morning News at 7
  • New England Cable Network
  • Boston Globe
• National vegan/vegetarian/health media including outreach for reviews, excerpts, and advertising on:
  • Cooking Light
  • Driftwood magazine
  • VegNews
  • Vegan.org
  • TryVeg.com
  • NPR Splendid Table
  • NPR Food
• Live cooking demonstration outreach to include:
  
  • Hallmark Home & Family
  • Syndicated daytime TV
• Extensive marketing with giveaways to the vegan media.

A stunning guide brimming with 150 recipes to make high-end plant-based cuisine at home.

Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors—a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, sides, drinks, and desserts—items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and crèmes brûlées.

Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, “Chef Suzi,” and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America’s Test Kitchen.

Foreword by Afton Cyrus, America’s Test Kitchen

Introduction by Tina Picz-Devoe

Introduction by Chef Suzi

Introduction
Ingredients Sourcing
Where to Look, and How to Tell the Difference
Farmers Markets
Online Sources
Restaurants
Seasonal Foods, for Health and Flavor
Chef Planter and Kitchen Gardens

Preparing Your Pantry
Spices, Herbs, and Other Flavorings
Flours and Dry Ingredients
Sugars and Sweeteners
Seeds, Nuts, and Plant Milks
Oils and Fats
Egg Replacers

Building Flavor

Prep Ahead
Prepared or Chopped Veggies
Infused Vinegars and Oils
Fermenting and Pickling
Marinades
Soaking Nuts
Sprouts
Sauces and Condiments
Dehydration, Slow Cooks, and Long Bakes and Roasts

Equipment

Knife and Cutting Skills
Knife Types
Cutting Techniques
Tackling Common Vegetable Cutting Challenges
Things to Keep in Mind When Cutting
Styling Tips to Make a Great Food Photo
Chef’s Plating
Five Classic Presentations

Recipes

From the Saucier
Worcestershire Sauce
Grilled Red Pepper Sauce
Scratch Cocktail Sauce
Soy-Less Sauce
Sun Sauce
Red Wine Sauce
Homemade Butter
Preserves and Harvest Jam
Sour Cream
Cashew Dill Cream
Classic Pesto
Garden Grow Pesto
Regular Mayo
Mayo Variations
Fishy Marinade
Beefy Marinade
Porky Marinade
Broth
Onion Broth
Kitchen Scrap Broth
Pho Broth

Elements
Seitan Chicken
Seitan Beef
Mushroom Asada
Jackfruit Chorizo
Pickled Tomatoes
Pickled Cucumbers
Kimchi
Guacamole
Salsa Fresca
Coconut Milk Yogurt
Dulse Foam
Smoked Salmon
Eggplant Sausage
Black Garlic
Tapenade
Polenta from Scratch
Feta
Ricotta
Cauliflower Ricotta
Squash Cheese
Rice Cheeses
Herbed Cashew Cheese
Cashew Cream Cheese

Breads and Bakes
Tortilla Wraps
Tortilla Bowls
Tortilla Chips
Blue Cornbread
Sweet and Savory Scones
Paratha
Challah
Shortcrust
Coconut Tart Crust
Seed Crackers

Brunch and Breakfast
Madras Breakfast Taco
French Toast and French Toast Sticks
Savory Crepelette
Purple Sweet Potato Pancakes
Jicama Hash
Shakshouka
Quiche or Frittata
Belgian Waffles
Savory Baked Tofu Waffles
Norwegian Benedict

Small Plates
Pacaya Calamari “Palmamari”
Ceviche
Blistered Shishito Peppers and Smoked Carrots
Escargot Amuse-Bouche
Fava Bean Tapas with Ibérico-Style Mousse
Pâté Stuffed Mushrooms
Sweet Potato Confit
Pearl Onion Confit
Elote
Papaya Salad
Green Quinoa Salad
Chef’s Garden Salad
Kale Chips

Soups
Pho Chay
Watermelon Gazpacho
Sunchoke-Celery Root Soup
Cucumber Soup
French Sorrel Soup
Mongo Guisado
Potato and Leek Sous Vide Soup

Mains
Sunday Roast
Temaki and Sushi Party
Moules Frites
King Oyster Scallops with Glazed Grilled Endive and Radicchio
Winter Cornucopia Squash Bowl
Savory Caramelized Onion and Bean Tart
Chorizo and Asada Taco Bowl
Flamed Grilled Stuffed Poblano Peppers
Ahi Tuna Steak with Wasabi Coconut Peas
Paella
Charcuterie
Shiitake Bacon
Beet and Radish Carpaccio
Spiced Blanched Almonds
Maitake Steak
Seitan Piccata
Lasagna Skyscrapers
Polenta Tian
Polenta Pissaladière
Cauliflower Steak en Croute
Squid Ink Two Ways
Palak Paneer

Desserts
Cashew Sweet Cream
Coconut Whipped Cream
Candied Citrus Peels
Candied Edible Flowers
Crème Patisserie
Marshmallows
Plum Trio Galette
Triple Layer Cheesecake
Pumpkin Bread
Sous Vide-Tempered Chocolate
Sous Vide-Tempered Chocolate Peanut Butter Cups
Lemon Curd Fruit Tarts
Coconut Matcha Tarts
Chocolate Mousse Tarts
Key Lime Berries and Cream
Minty Rocky Road Ice Cream
Avocado Pistachio Ice Cream
Flan
White Chocolate Bergamot Crème Brûlée
Violet Macadamia Crème Brûlée
Pistachio Rose Crème Brûlée

Cocktails and Other Beverages
Libertine Old-Fashioned
Tropicana Freeze
Sangria
The Alchemist
Paris at Sunset
Bloody Mary
Buttered Brandy
Irish Cold Brew
Cold Brew
Oat Milk
Drinking Chocolate
Apple Cider
Mulled Cider
Thai Chai Iced Tea
Golden Mylk
Matcha Lemonade

Acknowledgments

Index

Sujets

• Cuisine
• Cuisine par ingrédients
• Cuisine par méthode
• Methods
• Vegetables
• Specific Ingredients
• breakfast
• Veganismo
• Vegetable
• Veganism
• Cooking
• Gourmet
• Vegan

Informations

• Publié par: Apollo Publishers
• Date de parution: 01 décembre 2020
• Nombre de lectures: 14
• EAN13: 9781948062312
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

CHEF SUZI GERBER
Photography by TINA PICZ-DEVOE
Foreword by AFTON CY RUS, America’s Test Kitchen




Plant-Based Gourmet: Vegan Cuisine for the Home Chef
Copyright © 2020 by Suzan nah Gerber
Photographs by Melissa Ulto on pages 20, 24, 36, 42, 54, 72, 142, 174, 206, 336 , and 342.
All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without the written permission of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be sent by email to Apollo Publishers at [e-mail]. Apollo Publishers books may be purchased for educational, business, or sales promotional use. Special editions may be made available upon request. For details, contact Apollo Publishers at info@apollopubli shers.com.
Visit our website at www.apollopubli shers.com.
Published in compliance with California’s Propos ition 65.
Library of Congress Control Number: 2020935832
Print ISBN: 978-1-9 48062-30-5
Ebook ISBN: 978-1-9 48062-31-2
Printed in the United States o f America.


To the plant-based trailblazers ev erywhere:
—
dream, liberate , explore.


This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, mo re alive.
—
Al ice Waters


Contents

ForeworD by Afton Cyrus, America’s Test Kitchen
Introduction by Tina Picz-Devoe
Introduction by Chef Suzi Gerber
Ingredient Sourcing
Chef Planter and Kitchen Gardens
Preparing Your Pantry
Spices, Herbs, and Other Flavorings
Spice Blends
Flours and Dry Ingredients
Sugars and Sweeteners
Seeds, Nuts, and Plant Milks
Oils and Fats
Egg Replacers
Building Flavor
Prep Ahead
Prepared or Chopped Veggies
Infused Vinegars and Oils
Fermenting and Pickling
Basic Pickles
Marinades
Soaking Nuts
Sprouts
Sauces and Condiments
Dehydration, Slow Cooks, and Long Bakes and Roasts
Equipment
Knife and Cutting Skills
Knife Types
Cutting Techniques
Tackling Common Vegetable-Cutting Challenges
Things to Keep in Mind When Cutting
Styling Tips to Make a Great Food Photo
Chef’s Plating
Five Classic Presentations
From the Saucier
Worcestershire Sauce
Grilled Red Pepper Sauce
Scratch Cocktail Sauce
Soy-Less Sauce
Sun Sauce
Red Wine Sauce
Homemade Butter
Preserves and Harvest Jam
Sour Cream
Cashew Dill Cream
Classic Pesto
Garden Grow Pesto
Regular Mayo
Mayo Variations
Fishy Marinade
Beefy Marinade
Porky Marinade
Broths
Basic Broth
Onion Broth
Kitchen Scrap Broth
Pho Broth
Elements
Seitan Chicken
Seitan Beef
Mushroom Asada
Jackfruit Chorizo
Pickled Tomatoes
Pickled Cucumbers
Kimchi
Guacamole
Salsa Fresca
Coconut Milk Yogurt
Dulse Foam
Smoked Salmon
Eggplant Sausage
Black Garlic
Tapenade
Polenta from Scratch
Feta
Ricotta
Cauliflower Ricotta
Squash Cheese
Rice Cheeses
Brie
Baked Brie
Herbed Cashew Cheese
Cashew Cream Cheese
Breads and Bakes
Tortilla Wraps
Tortilla Taco Bowls
Tortilla Chips
Blue Cornbread
Sweet and Savory Scones
Paratha
Challah
Shortcrust
Coconut Tart Crust
Seed Crackers
Brunch and Breakfast
Madras Breakfast Taco
French Toast and French Toast Sticks
Savory Crepelette
Purple Sweet Potato Pancakes
Jicama Hash
Shakshouka
Quiche or Frittata
Belgian Waffles
Savory Baked Tofu Waffles
Norwegian Benedict
Small Plates
Pacaya Calamari “Palmamari”
Ceviche
Blistered Shishito Peppers and Smoked Carrots
Escargot Amuse-Bouche
Fava Bean Tapas with Ibérico-Style Mousse
Pâté-Stuffed Mushrooms
Sweet Potato Confit
Pearl Onion Confit
Elote
Papaya Salad
Green Quinoa Salad
Chef’s Garden Salad
Kale Chips
Soups
Pho Chay
Watermelon Gazpacho
Sunchoke-Celery Root Soup
Cucumber Soup
French Sorrel Soup
Mongo Guisado
Potato and Leek Sous Vide Soup
Mains
Sunday Roast
Temaki and Sushi Party
Moules Frites
King Oyster Scallops with Glazed Grilled Endive and Radicchio
Winter Cornucopia Squash Bowl
Savory Caramelized Onion and Bean Tart
Chorizo and Asada Taco Bowl
Flame-Grilled Stuffed Poblano Peppers
Ahi Tuna Steak with Wasabi Coconut Peas
Paella
Charcuterie
Shiitake Bacon
Beet and Radish Carpaccio
Spiced Blanched Almonds
Maitake Steak
Seitan Piccata
Lasagna Skyscrapers
Polenta Tian
Polenta Pissaladière
Cauliflower Steak en Croute
Squid Ink Two Ways
Palak Paneer
Desserts
Cashew Sweet Cream
Coconut Whipped Cream
Candied Citrus Peels
Candied Edible Flowers
Crème Patisserie
Marshmallows
Plum Trio Galette
Triple Layer Cheesecake
Pumpkin Bread
Sous Vide–Tempered Chocolate
Sous Vide–Tempered Chocolate Peanut Butter Cups
Fruit Tarts
Key Lime Berries and Cream
Minty Rocky Road Ice Cream
Avocado Pistachio Ice Cream
Flan
Crème Brûlée
Cocktails and Other Beverages
Libertine Old-Fashioned
Tropicana Freeze
Sangria
The Alchemist
Paris at Sunset
Bloody Mary
Buttered Brandy
Irish Cold Brew
From the Kitchen
Cold Brew
Oat Milk
Drinking Chocolate
Apple Cider
Mulled Cider
Thai Chai Iced Tea
Golden Mylk
Matcha Lemonade
Acknowledgments


Foreword
by Afton Cyrus, America’s Test Kitchen

I feel like I should make one thing clear right off the bat: I’m not vegan. I simply love cheese too much to ever be able to say goodbye. But the time I spent developing recipes for Vegan for Everybody at America’s Test Kitchen was some of the most fascinating time I’ve ever spent in the kitchen. Working on vegan recipes constantly challenged me to ask why ? Why did the traditional recipe for a dish have an egg in it? What was it doing structurally there? How else could I achieve that result? Cooking vegan food challenged me to turn centuries-old culinary traditions on their head, pushing me to dig into food science and make creative substitutions that would cause equally delicious outcomes.
But a vegan diet isn’t simply about making substitutions for what you can’t have; it’s about reveling in what you can have. As I write this, I’m gazing out over my vegetable garden—a small slice of backyard paradise that I tend to with near-fanatic devotion from spring to fall every year. Fresh vegetables and fruit are my passion as a chef—nothing compares to that first strawberry of June or that last frost-kissed carrot pulled from the ground in October. Plants are incredible, and in many ways, mysterious. They’ve been quietly evolving for thousands of years, and I think we growers and chefs are just at the beginning of understanding them and unlocking their hidden potential.
I know Suzi shares this same reverence for plants: I’ve seen it firsthand. Her own garden is bursting with life, full of heirloom tomatoes, medicinal herbs, and edible flowers ready to be turned into a beautiful meal. In her kitchen, peeking from every cabinet, drawer, and shelf, are the spices she’s collected from around the world to make every dish sing. And from the moment you walk through the door, it’s clear that Suzi’s greatest passion is to share those discoveries with others—a near-constant refrain of “try this, you’ll love it!” will fill your afternoon, and you’ll come home with armfuls of seedlings to plant and new spices to play with.
This book is simply an extension of that innate generosity and excitement. Suzi’s take on vegan cuisine is a riotous celebration of flavors—new, fresh, bold, and unafraid. Where I would ask, why ? in my recipe development, Suzi asks, why not ? The recipes you’ll find here are inventive, modern, and joyous. As my garden grows this year, I look forward to celebrating with more plant-based meals at home—no cheese required.


Introduction
by Tina Picz-Devoe

C an you remember the first time you ate an avocado? Neither can I. But I remember who I ate one with: my dad. He would ask, “Want to share an avocado?” like it was this amazing delicacy that we could only enjoy on rare occasions. I recall the two of us standing in our kitchen, with its avocado-green refrigerator and stove. I’d watch him cut the thing in half, remove the pit, then plop a dollop of sour cream (sorry, vegans) into each resulting pit hole. Then we’d scoop out spoonfuls of the smooth, perfectly ripened, fatty green tastiness. The feeling and taste of those simple moments with Dad are etched in my mind forever. That sensory memory is woven into the fabric of my foodie being. My dad was the first major foodie that I knew, and my mom, a stellar cook, was the constant tributary of his great desire to explore new flavors and tastes.
Now, when I cook, when I eat, when I style and photograph food, I think of my dad and mom—all of the meals Mom made for our family; all of the times Dad dragged us to another obscure, hole-in-the-wall eatery to try a dish he’d seen on the show Phantom Gourmet that week; all of the fall baking undertaken together; all of the cookie cutting on Christmas mornings. When I peruse a restaurant menu, I imagine what Mom and Dad might order, what they’d like if they were there. When I teach my daughter “from my head” recipes, I tell her stories of her grandparents, and how her Lola, her Filipino grandma, would never measure an ingredient, ever