Dueling Chefs - A Vegetarian and a Meat Lover Debate the Plate

Informationen zum Autor Maggie Pleskac is owner and chef at Maggie's Vegetarian Café in Lincoln, Nebraska. She is on the board of directors of Open Harvest Natural Foods Grocery and the vice president of Slow Food Nebraska. Sean Carmichael, a graduate of the Art Institute of Colorado, is executive chef at Chez Hay catering in Lincoln, Nebraska. Klappentext Maggie Pleskac is owner and chef at Maggie¿s Vegetarian Caf¿n Lincoln, Nebraska. She is on the board of directors of Open Harvest Natural Foods Grocery and the vice president of Slow Food Nebraska. Sean Carmichael, a graduate of the Art Institute of Colorado, is executive chef at Chez Hay catering in Lincoln, Nebraska. Zusammenfassung Presents a debate over the merits of the cuisines of vegetarians and carnivores by professional chefs. This work features recipes that make a persuasive case for each chef's point of view. It also provides eighty recipes as creative as beef brisket with blueberry BBQ sauce! and jackfruit pineapple BBQ on a bun. Inhaltsverzeichnis AcknowledgmentsIntroductionsShe Said            Spring            Summer            FallWinterHe Said            Earth            Water            Wind            FireAfterwordsWeights and MeasuresIndex

Product details

• Authors: Sean Carmichael, Maggie Pleskac, Maggie Carmichael Pleskac
• Publisher: University of Nebraska Press
• Languages: English
• Product format: Paperback / Softback
• Released: 01.12.2007
• EAN: 9780803260436
• ISBN: 978-0-8032-6043-6
• No. of pages: 132
• Series: At Table; At Table
• Subject: Guides > Food & drink > General cookery books, basic cookery books