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The Vegetarian Flavor Bible ─ The Essential Guide to Culinary Creativity With Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Ch
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Based on input from leading American chefs, this guide to vegetarian eating and cooking cross-references an alphabetized list of plant-based ingredients with the herbs, spices and seasonings that best enhance their flavor. 75,000 first printing.
作者簡介
Karen Page is a two-time James Beard Award-winning author whose books includeThe Flavor Bible, which was named one of the year's best cookbooks on bothToday and Good Morning America, one of the 100 best cookbooks of the last twenty-five years byCooking Light, and one of the ten best cookbooks in the world of the past century byForbes. The former Washington Post wine columnist is also the author ofWhat to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.
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