Encyclopedia of Vegetarian Cuisine

This comprehensive guide to vegetarian cooking presents over 200 step-by-step techniques and 100 illustrated recipes for delicious, easy-to-prepare, meat-free meals for the whole family.

Vegetarian cuisine is increasingly popular as a way to eat locally and address the health and environmental issues linked to the production and consumption of meat. The range of vegetarian diets is vast and varied--from flexitarian to lacto-ovo vegetarian to vegan--and this exhaustive encyclopedia contains dishes to delight everyone.

Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients--from a vast array of fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From shiitake, bok choy, and cashew fried rice to palak paneer; from fennel tortilla to pumpkin, red onion, and walnut kibbeh; and from passion fruit and pomegranate pavlova to hazelnut maple syrup tarts, recipes are organized by main ingredient and graded for difficulty, and include ten "challenges" contributed by international Michelin-starred chefs. A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions, seasonality charts, and illustrated guides to staple ingredients. The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.

Estérelle Payany is a culinary journalist, food blogger,and author of several cookbooks including Recipe for Murder. Nathalie Carnet's culinary photographs have appeared in Elle. Régis Marcon is a three-Michelin star chef who won the prestigious Bocuse d'Or in 1995.