Herbivoracious : A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes.

ISBN:

9781558327788

Title:

Author:

Natkin, Michael.

Personal Author:

Natkin, Michael.

Edition:

1st ed.

Physical Description:

1 online resource (436 pages)

Contents:

Intro -- Title Page -- Table of Contents -- Photo -- Copyright -- Dedication -- Photo -- Acknowledgments -- Introduction -- Some Notes about Ingredients -- Some Notes on Cooking Equipment -- APPETIZERS AND SMALL DISHES -- Tea-Smoked Lychees -- Spicy Nori Seasoning for Popcorn -- Grapefruit and Avocado Crudo -- Seared Tofu Poke -- Broiled Tofu with Miso Jam (Tofu Dengaku) -- Grilled Treviso Radicchio -- Chèvre with Sautéed Grapes -- King Oyster Mushroom Lettuce Wraps with Ssamjang -- Smoked Asparagus with a Panko-Crusted Egg -- Tomato Confit and Roasted Garlic Bruschetta -- Braised Belgian Endive with Sauce Gribiche -- Cheddar-Battered Onion Rings -- Caramelized Apple and Blue Cheese Crostini -- Chana Chaat with Pappadams -- Chanterelle Banh mi Bites -- Paella Cakes with Manchego and Marmalade -- Tempeh-Filled Potstickers (Gyoza) -- Chickpea Fritters -- Indian Potato Fritters (Aloo Tikki) -- Blue-Potato Tarts -- Risotto Balls (Arancini Di Riso) -- SOUPS -- Garlic Miso Broth -- Roasted Maitake Mushrooms in Smoky Tea Broth -- Cucumber and Dill Soup (Tarator) -- Cool Tomato and Buttermilk Soup -- Celery Soup with Fregola Sarda or Israeli Couscous -- Butternut Squash Soup with Maple Pumpkin Seeds -- Tomato-Chickpea Soup -- Red Lentil and Kabocha Squash Soup with Harissa Oil -- White Bean and Kale Soup -- Black Bean Soup with Orange-Jalapeño Salsa -- Red Pozole with Beans (Pozole Rojo De Frijol) -- Spicy Corn and Potato Stew -- SALADS -- Green Mango Salad -- Thai Tofu Salad -- Classic Chopped Salad -- Middle Eastern Bread Salad (Fattoush) -- Golden Beet Tartare -- Grilled Eggplant Salad -- Ten-Minute Chickpea Salad with Feta and Basil -- Persimmon, Parsley, and Olive Salad -- Pear and Gouda Salad -- Potato and Green Bean Salad with Arugula Pesto -- Shaved Artichoke Salad with Blood Oranges -- Jicama, Radish, and Orange Salad.

Watermelon Radish and Watercress Salad -- Latin American Green Lentil Salad -- Warm Frisée Salad with Brown Butter Vinaigrette -- MAIN-COURSE SANDWICHES AND TACOS -- Crispy Quesadilla with Pecorino and Roasted Garlic Onion Jam -- Superfrico Grilled Cheese -- Iraqi-Jewish Eggplant Sandwich (Sabich) -- Kouftikes de Prasa Sandwiches -- Caribbean Lentil-Stuffed Flatbread (Dal Poori Roti) -- Shiitake Tacos with Asian Pear Slaw -- Grilled Tofu and Pepper Tacos -- Indian Fry Bread Tacos -- MAIN-COURSE PASTA AND NOODLE DISHES -- Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables -- Spaghetti with Garlic and Oil (Aglio E Olio) -- Rice Vermicelli (Bun) with Ginger-Grapefruit Sauce -- Fresh Fettuccine with Broccoli Rabe in a Light, Lemony Sauce -- Basil Gnudi with Summer Squash -- Peppery Absorption-Cooked Red-Wine Capellini -- Loaded Otsu Noodles -- Linguine with Mushrooms -- Pappardelle with Eggplant Ragu and Fresh Ricotta -- Sicilian Spaghetti with Pan-Roasted Cauliflower -- Chiang Mai Curry Noodles (Khao Soi) -- MAIN COURSES FROM THE STOVETOP -- Chirashi Sushi -- Crispy Vietnamese Crêpes (Banh Xeo) -- Sichuan Dry-Fried Green Beans and Tofu -- Caramel-Cooked Tofu -- Red Curry Delicata Squash -- Quinoa Cakes -- Crispy Polenta Cakes with White Beans and Morels -- Corn and Tomato Confit Risotto -- Bocoles with Spicy Sweet Potatoes -- Middle Eastern Rice and Lentil Pilaf (Mujadara) -- Ethiopian Ful Medames -- Spanish Lentil and Mushroom Stew -- Eggplant and Okra Stew -- Chana Masala with Mushrooms -- Chili Borracho -- Chickpea and Green Olive Tagine -- Kimchi Stew (Kimchi Jigae) with Shiitake and Daikon -- MAIN COURSES FROM THE OVEN -- Aromatic Tofu Packets -- Chermoula-Stuffed Eggplant -- Portobello and Summer Squash Lasagna -- Over-the-Top Eggplant Parmigiana -- Triple-Smoky Mac & -- Cheese -- Stuffed and Baked Polenta.

Swiss Chard and Tomatillo Enchiladas -- Baked Penne with Mushrooms and Fontina -- SIDE DISHES -- Asparagus with Nori Butter -- Grilled Chinese Broccoli and Lemon -- Brussels Sprout and Apple Hash -- Brussels Sprout Gratin -- Five-Minute Indian-Style Cabbage -- Red Wine-Braised Cabbage -- Stir-Fried Corn with Lemongrass -- Roasted Purple Cauliflower with Sherry Vinaigrette -- Lemony Celery Root (Apio) -- Roasted Cipollini Onions and Beets -- Spicy Tamarind-Glazed Potatoes -- Potatoes and Chanterelles in Red Wine -- Non-Traditional Arroz Verde -- Jamaican Rice and Peas -- Red Curry Fried Rice -- Persian Rice Pilaf with a Crispy Crust (Chelow With Tahdig) -- Brown Butter Cornbread -- DESSERTS -- Maple Pudding with Spiced Pecans -- Mango Puffs with Lemongrass-Coconut Pudding and Black Sesame -- Raspberry-Blueberry Buckle -- Rustic Peach and Nectarine Crostata -- Caramel Apple French Toast -- Zabaglione with Roasted Plums -- Sesame-Orange Sablé Cookies -- Seckel Pears with Cinnamon Pastry Crumbs -- Spectacular Chocolate-Espresso Brownies -- Chocolate Chunk Bread Pudding -- Caramelized Raisin Sundaes -- Stout Chocolate Malt -- Sephardic Doughnuts (Buñuelos) -- Apple-Celery Sorbet -- Cheese Course with Maple Pickled Pears -- BREAKFAST -- Buckwheat Buttermilk Pancakes -- Crunchy Crusted Yeast-Raised Belgian Waffles -- Dutch Baby with Sautéed Apples -- Caramelized Pear and Ginger Scones -- Manouri Cheese Blintzes -- Huevos Ahogados -- Mexican Breakfast Torta -- Real Home Fries -- Congee with Crispy Yuba -- SAUCES, CONDIMENTS AND BASIC RECIPES -- Tarragon Béchamel -- Lemon-Mustard Vinaigrette -- Chimichurri (Argentine Parsley Sauce) -- Chermoula -- Vegetarian Nuoc Cham -- Rosemary-Blueberry Sauce -- Grilled Pineapple Salsa -- Banana Raita -- Indian Sichuan Pickle -- Cryo-Pickled Onions -- Onion Chutney -- Tomato Confit -- Tomato Jam with Rosemary and Saffron.

Homemade Bread Crumbs -- Japanese Sesame Salt (Gomashio) -- Red Curry Paste -- Quick Harissa Oil -- Basic Pastry Dough -- Measurement Equivalents -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Vegetarian cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

New York :

Harvard Common Press,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Vegetarian recipes from a food blogger with "a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh" (Heidi Swanson, New York Times -bestselling author of Super Natural Cooking ). In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat , food blogger Michael Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. You'll find hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes. Natkin, a vegetarian himself, provides advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.

Author Notes

Michael Natkin is the author of the immensely popular and award-winning vegetarian blog, Herbivoracious. He's known in the blogging community as a crack photographer, and his photos are reguarly featured on Tastespotting, foodgawker, and other sites. He lives in Seattle.

Excerpts

Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes By Michael Natkin Harvard Common Press ISBN: 9781558327788 IntroductionI grew up in Louisville, Kentucky, in the 1970s and early 1980s. It was not exactly a hotbed of haute cuisine. Everyone ate fast-food hamburgers, and vegetables were boiled until they begged for mercy. I remember the house of one friend in particular, whose mother would invariably be chain smoking and cooking a giant skillet of canned ham.I visited this same friend a few years ago. His mom, quite old now, had just returned from Whole Foods with several bags full of fresh produce. This moment crystallized for me just how radically our food habits have changed. Vegetarian food and cooking have played a big part in these changes. The confluence of our interests in personal health, the environment, and animal welfare has caused even diehard carnivores, like my friend in their diets.Vegetarian cooking has come a long way. If you are old enough to remember the 1970s, you might recall the horror of mushy loaves of lentils and wheat berries or meals so loaded with carbs that you needed a long nap afterwards. The 1980s and 1990s brought an increased awareness and availability of global ingredients and recipes, although a lack of context, and of in-depth knowledge of the cuisines from which they came, led to frightening fusion. Care for a curried endive pizza with Thai-spiced hummus, Oaxacan pesto, and a drizzle of Moroccan olive tapenade?Over the past few years, as weLocally made tofu, preserved lemons, and whole black cardamom seeds are available in most cities online. Farmers markets offer us tomatoes worth eating, a dozen varieties of radishes, and strawberries still warm from the field. Most communities are much more diverse, too, giving many of us the opportunity to experience authentic Singapore noodles or Ethiopian injera without a transcontinental flight. We learn cutting-edge methods from world-class chefs, whether they are vegetarian or not. We; we can (and should) always experiment, but they provide a foundation of reliable inspiration to which we can always return.The upshot of all of these changes is that good vegetarian food is now just good food, period. This is a golden age for creative, intelligent vegetarian cuisine. Never again need anyone say, "That wasn't bad, for a vegetarian meal."My own obsession with cooking is inextricably linked with vegetarian food. When I was 18, my mom was dying after a decade-long battle with breast cancer. She had decided to try a macrobiotic diet, but she was too weak to do much cooking. My girlfriend at the time (and still great friend), Nicole, was a vegetarian and a good cook. She taught me how to make flavorful, homey meals. I took over our kitchen and started to do all the cooking for my family. I continued to do so after my mom passed, until I took off for college, and thereafter during vacations. In those early years, I subjected my dad and brother to some ghastly combinations. I, and plums (!) that was so bad we all took one bite, laughed, and dumped it in the garbage.In spite of that rocky beginning, I persevered and became a good cook. I read hundreds of cookbooks and books about food. At college in Providence, I had the opportunity to eat a range of foods, including Italian, Indian, Thai, Armenian, and Portuguese, that I never could have found in Louisville. One year I lived in a co-op house with 13 other students and we rotated cooking, which taught me how to feed a crowd and produced lots of instant feedback. These days, I get even more feedback from the readers of my blog, Herbivoracious.Inspired by Ed Brown The Tassajara Bread Book and Tassajara Cooking , I took a break from college and ended up at Green Gulch Farm, which, like Tassajara, is part of the San Francisco Zen Center. I spent several months working the fields of the stunning farm, which is nestled into a valley on the Marin County coast. I planted and later plucked potatoes, greens, and vegetables, which we would often eat that same day. Then I transferred to the kitchen, which was my first professional experience as a cook. Istill-warm vegetables with dirt clinging to their roots. I was hooked and transformed.Life has its twists and turns, and I was drawn back into the world of software that I had been profoundly engaged with since the age of 14. I helped make dinosaurs and Terminators come to life at George Lucass Industrial Light & Magic and worked on an early interactive television system at Silicon Graphics; for the past 12 years, I've been at Adobe Systems.Through all of that, the food bug never left. On vacations I ate my way through Japan, India, Italy, France, Holland, Mexico, and 48 of the United States as well. I dreamed of opening a restaurant. I continued to intern at restaurants, including Caf in Seattle and Dirt Candy in New York City. I started my blog, Herbivoracious, as an outlet for all of this passion, never imagining that it would be the beginning of a community of tens of thousands of readers who use and comment on the recipes and share their own ideas. The blog has become an incredible catalyst for me to refine and improve my cooking; I never want to post a dish that doesn't taste terrific and look beautiful on the plate. Excerpted from Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher. Excerpted from Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.