JournalNow.com: Veggin' Out

Contrary to a popular stereotype, vegetarians are not all champions of self-denial, pathetically munching a sprout on the sidelines while watching the omnivores have all the culinary fun. Instead, the vegetarians we know love good food and know where to get it. They aren't about to settle for a bland meal, either at home or at a restaurant.

Great Chefs Cook Vegan

This is one of the most lavish and exciting new cookbooks I’ve seen in a long, long time. In Linda Long’s Great Chefs Cook Vegan, 25 top chefs, such as Charlie Trotter, Daniel Boulud and Todd English, each created a three- or four-course vegan meal. Color photographs showcase the beauty of every dish. And the detailed recipes and plating instructions will make it possible to re-create some of these dishes at home.

I say some, because in part this is a cookbook to fantasize over. Few readers are likely to acquire a cotton-candy machine for home use as called for in one recipe. And although it may be in the realm of possibility for some home cooks, I’m not likely to attempt to make a pulled-sugar swirl decoration.

But it’s not just for dreaming. I’m eager to try the Caramelized Silken Tofu Brulee with Marinated Strawberries, minus the sugar swirl. And the Grilled King Oyster Mushrooms and Avocado Carpaccio with Charred Jalapeno Oil sounds and looks delicious – and like a dish a home cook could make without compromising the recipe at all.

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By Julie Harris on 09/03/2008 (11:42 am)