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Bezig met laden... Bowldoor Lukas Volger
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Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. Heavy reliance on soy products. Some strange combinations of flavors. ( ) Alright, so this dude has a little bit of the organic hipster Brooklyn sickness, but that doesn't take away from the quality of this cookbook's concept and execution. 1. Errything in a bowl 2. Asian/ish 3. Vegetarian 4. Seasonally focused. I'm particularly down with his choice to have a spring/summer/autumn/winter version of most of the main recipes (ramen, pho, bibimbap, dumplings) - it's a good way to try to teach readers about variations on a theme. Having a basic recipe down and improvising based on seasonal ingredients is a winning strategy for making your learning stretch as far as possible. But look, if you're not reallllly vegetarian, put bonito in yr dashi. it brings you closer to god. lol. Vegan Beautiful photographs of delicious looking meals. The recipes are clear and easy to follow, all vegan. I made 6 different recipes, all were good but not great. They all lacked flavor for my family's palate. I double and tripled the spices in a couple and it was perfect. I'd recommend it as a basic book as long as you know it is under spiced. geen besprekingen | voeg een bespreking toe
"Flavorful vegetarian versions of America's favorite one-dish meals: ramen, pho, bibimbap, dumplings, and burrito bowls A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today--but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense. Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes. "-- Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.81Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishesLC-classificatieWaarderingGemiddelde:
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