Plant Academy: The Cookbook
portes grátis
Plant Academy: The Cookbook
Plant-based techniques & recipes for creative cooking
Dunster, Sophie; Lovatt, Lauren; Kiyo Popowa, Sara
Quarto Publishing PLC
01/2025
192
Dura
9780711290488
Pré-lançamento - envio 15 a 20 dias após a sua edição
Descrição não disponível.
Foreword by Richard Buckley, author of Plants Taste Better and founder of Acorn and OAK restaurants in Bath
Introduction
Before You Begin
Chapter 1: Stocks & Sauces
Introduction by Carolina Chinea, plant-based business coach, chef and co-creator of Plant Academy
Essential Stocks & Sauces
Enhance: Light Stock
Enrich: Dark Stock
Infuse: Smoked Dashi
Reduce: Glace
Flavour Balance
Dressings
Infused
Emulsified
Creamy
Sauces
Seed Pesto
Harissa Sauce
Romesco
Chapter 2: Nuts & Seeds
Introduction
Techniques: Milks and Creams
Plant Milk
Plant Cream
Crunch & Candy
Nut & Seed Butters
Chilli, Rosemary & Molasses Seed Loaf
Cashew Bechamel Tart
Massaged Kale
Milk Chocolate Mousse
Chapter 3: Beans & Legumes
Introduction
Techniques: Sprouting
Cooking
Baking, Binding & Thickening
Fermenting
Tempeh
Bean-otto
Bean Cheesecake
Chickpea Chocolate Truffles
Chapter 4: Grains & Pseudo Grains
Introduction
Techniques: Preparation
Cook
Puff
Sprout
Bloom
Batter
Seasonal Poke Bowl
Buckwheat Flatbreads
Tamales
Lost Rice Bowl
Chapter 5: Plants
Introduction
Techniques: Smoking
Cold Smoking: Smoky Seaweed Carrots
Hot Smoking: Grilled Mushrooms, 'Mole' Blanco
Marinade: BBQ Sauce, Smoked Tofu Candy
Nasi Campur
Adaptogen Adobo
Smoked Broccoli Arepa
Chapter 6: The World of Fermentation
Introduction by Rachel de Thample, author, teacher and fermenter
Techniques: The Basics
Lacto Fermentation
SCOBY
Wild Fermentation
Preserving with Salt
Sauerkraut
Sauerkraut Fritters
Kombucha
Kombucha-litas
Ginger & Turmeric Bugs
Preserved Oranges
Preserved Orange Hummus
Chapter 7: The Cheese Module
Introduction
Techniques: Making a Cheese Base
Miso Cheese
Smoked Cheese
Macadamia Ash
Coconut Boursin
Cashew Raclette
Chapter 8: The Missing Ingredient
Introduction by Arthur Potts Dawson, the original green chef, World Food Program Advocacy Chef for the UN and co-author of the Chefs' Manifesto
Techniques: Sourcing Your Food
Local
Organic
Biodynamic
Foraged
Apple and Walnut Salad
Wild Rosti
Really Good Roasted Roots
Stove-top Flapjacks
Chapter 9: Understanding Adaptogens
Introduction
Techniques: Adaptogens & Potent Plants
Types of Adaptogens
Potent Plants
Medicinal Mushrooms
CBD
Saffron Oats
CBD Salad
Adaptogen Spiked Chocolate
Hot Chocolate Tonic
Chapter 10: Gluten-Free Baking
Introduction
Techniques: The Key Ingredients
Butter
Flax 'Egg'
Gluten-free Flour Blends
Buckwheat Pumpernickel
Almond, Peanut & Cacao Cookie Sandwiches
Medicinal Mushroom Gataeux
Chapter 11: Raw Desserts
Introduction
Techniques: Sweet Creams and Caramels
Creams
Caramels
Raw Cheesecake
Fermented Ginger Cheesecake
Nut Butter Bars
Chapter 12: Plating 101
Elements of Plating
Radishes & Seed Butter
Courgette Cannelloni
Nut & Seed Soaking Times
About the Author & Contributors
Index
Acknowledgements
Recommended Reading
Plant Academy People
Introduction
Before You Begin
Chapter 1: Stocks & Sauces
Introduction by Carolina Chinea, plant-based business coach, chef and co-creator of Plant Academy
Essential Stocks & Sauces
Enhance: Light Stock
Enrich: Dark Stock
Infuse: Smoked Dashi
Reduce: Glace
Flavour Balance
Dressings
Infused
Emulsified
Creamy
Sauces
Seed Pesto
Harissa Sauce
Romesco
Chapter 2: Nuts & Seeds
Introduction
Techniques: Milks and Creams
Plant Milk
Plant Cream
Crunch & Candy
Nut & Seed Butters
Chilli, Rosemary & Molasses Seed Loaf
Cashew Bechamel Tart
Massaged Kale
Milk Chocolate Mousse
Chapter 3: Beans & Legumes
Introduction
Techniques: Sprouting
Cooking
Baking, Binding & Thickening
Fermenting
Tempeh
Bean-otto
Bean Cheesecake
Chickpea Chocolate Truffles
Chapter 4: Grains & Pseudo Grains
Introduction
Techniques: Preparation
Cook
Puff
Sprout
Bloom
Batter
Seasonal Poke Bowl
Buckwheat Flatbreads
Tamales
Lost Rice Bowl
Chapter 5: Plants
Introduction
Techniques: Smoking
Cold Smoking: Smoky Seaweed Carrots
Hot Smoking: Grilled Mushrooms, 'Mole' Blanco
Marinade: BBQ Sauce, Smoked Tofu Candy
Nasi Campur
Adaptogen Adobo
Smoked Broccoli Arepa
Chapter 6: The World of Fermentation
Introduction by Rachel de Thample, author, teacher and fermenter
Techniques: The Basics
Lacto Fermentation
SCOBY
Wild Fermentation
Preserving with Salt
Sauerkraut
Sauerkraut Fritters
Kombucha
Kombucha-litas
Ginger & Turmeric Bugs
Preserved Oranges
Preserved Orange Hummus
Chapter 7: The Cheese Module
Introduction
Techniques: Making a Cheese Base
Miso Cheese
Smoked Cheese
Macadamia Ash
Coconut Boursin
Cashew Raclette
Chapter 8: The Missing Ingredient
Introduction by Arthur Potts Dawson, the original green chef, World Food Program Advocacy Chef for the UN and co-author of the Chefs' Manifesto
Techniques: Sourcing Your Food
Local
Organic
Biodynamic
Foraged
Apple and Walnut Salad
Wild Rosti
Really Good Roasted Roots
Stove-top Flapjacks
Chapter 9: Understanding Adaptogens
Introduction
Techniques: Adaptogens & Potent Plants
Types of Adaptogens
Potent Plants
Medicinal Mushrooms
CBD
Saffron Oats
CBD Salad
Adaptogen Spiked Chocolate
Hot Chocolate Tonic
Chapter 10: Gluten-Free Baking
Introduction
Techniques: The Key Ingredients
Butter
Flax 'Egg'
Gluten-free Flour Blends
Buckwheat Pumpernickel
Almond, Peanut & Cacao Cookie Sandwiches
Medicinal Mushroom Gataeux
Chapter 11: Raw Desserts
Introduction
Techniques: Sweet Creams and Caramels
Creams
Caramels
Raw Cheesecake
Fermented Ginger Cheesecake
Nut Butter Bars
Chapter 12: Plating 101
Elements of Plating
Radishes & Seed Butter
Courgette Cannelloni
Nut & Seed Soaking Times
About the Author & Contributors
Index
Acknowledgements
Recommended Reading
Plant Academy People
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
plant-based;recipes;cooking tips;techniques;texture;layers;flash-frying;blanching;sautee;roast;air fryer;alwasy pan;flavour;seasoning;spices;herbs;protein;tofu;tempeh;seitan;beans;lentils;grains;quinoa;millet;buckwheat;rice;noodles;pasta;vegetables;fruits;nuts;seeds;healthy fats;coconut oil;olive oil;avocado oil;nutritional yeast;cheese;cream;butter;milk;soy;almond;oat;cashew;coconut;yogurt;sour cream;mayonnaise;eggs;flax;chia;aquafaba;baking;desserts;chocolate;ice cream;cake;brownies;cookies;pie;pudding;custard;mousse;whipped;frosting;curry;casserole;lasagna;moussaka;sushi;dim sum;dumplings;spring rolls;tacos;burritos;enchiladas;nachos;quesadillas;fajitas;chili;hummus;falafel;tabbouleh;baba ganoush;shakshuka;curry;dal;biryani;samosa;pakora;naan;paratha;roti;chaat;korma;tikka masala;palak paneer;thai curry;pad thai;tom yum;tom kha;pho;banh mi;spring rolls;ramen;miso soup;teriyaki;sushi;bibimbap;kimchi;tofu scramble;pancakes;waffles;granola;oatmeal;smoothie;smoothie bowl;acai bowl;muffins;scones;croissants;crepes;french toast;omelette;quiche;frittata
Foreword by Richard Buckley, author of Plants Taste Better and founder of Acorn and OAK restaurants in Bath
Introduction
Before You Begin
Chapter 1: Stocks & Sauces
Introduction by Carolina Chinea, plant-based business coach, chef and co-creator of Plant Academy
Essential Stocks & Sauces
Enhance: Light Stock
Enrich: Dark Stock
Infuse: Smoked Dashi
Reduce: Glace
Flavour Balance
Dressings
Infused
Emulsified
Creamy
Sauces
Seed Pesto
Harissa Sauce
Romesco
Chapter 2: Nuts & Seeds
Introduction
Techniques: Milks and Creams
Plant Milk
Plant Cream
Crunch & Candy
Nut & Seed Butters
Chilli, Rosemary & Molasses Seed Loaf
Cashew Bechamel Tart
Massaged Kale
Milk Chocolate Mousse
Chapter 3: Beans & Legumes
Introduction
Techniques: Sprouting
Cooking
Baking, Binding & Thickening
Fermenting
Tempeh
Bean-otto
Bean Cheesecake
Chickpea Chocolate Truffles
Chapter 4: Grains & Pseudo Grains
Introduction
Techniques: Preparation
Cook
Puff
Sprout
Bloom
Batter
Seasonal Poke Bowl
Buckwheat Flatbreads
Tamales
Lost Rice Bowl
Chapter 5: Plants
Introduction
Techniques: Smoking
Cold Smoking: Smoky Seaweed Carrots
Hot Smoking: Grilled Mushrooms, 'Mole' Blanco
Marinade: BBQ Sauce, Smoked Tofu Candy
Nasi Campur
Adaptogen Adobo
Smoked Broccoli Arepa
Chapter 6: The World of Fermentation
Introduction by Rachel de Thample, author, teacher and fermenter
Techniques: The Basics
Lacto Fermentation
SCOBY
Wild Fermentation
Preserving with Salt
Sauerkraut
Sauerkraut Fritters
Kombucha
Kombucha-litas
Ginger & Turmeric Bugs
Preserved Oranges
Preserved Orange Hummus
Chapter 7: The Cheese Module
Introduction
Techniques: Making a Cheese Base
Miso Cheese
Smoked Cheese
Macadamia Ash
Coconut Boursin
Cashew Raclette
Chapter 8: The Missing Ingredient
Introduction by Arthur Potts Dawson, the original green chef, World Food Program Advocacy Chef for the UN and co-author of the Chefs' Manifesto
Techniques: Sourcing Your Food
Local
Organic
Biodynamic
Foraged
Apple and Walnut Salad
Wild Rosti
Really Good Roasted Roots
Stove-top Flapjacks
Chapter 9: Understanding Adaptogens
Introduction
Techniques: Adaptogens & Potent Plants
Types of Adaptogens
Potent Plants
Medicinal Mushrooms
CBD
Saffron Oats
CBD Salad
Adaptogen Spiked Chocolate
Hot Chocolate Tonic
Chapter 10: Gluten-Free Baking
Introduction
Techniques: The Key Ingredients
Butter
Flax 'Egg'
Gluten-free Flour Blends
Buckwheat Pumpernickel
Almond, Peanut & Cacao Cookie Sandwiches
Medicinal Mushroom Gataeux
Chapter 11: Raw Desserts
Introduction
Techniques: Sweet Creams and Caramels
Creams
Caramels
Raw Cheesecake
Fermented Ginger Cheesecake
Nut Butter Bars
Chapter 12: Plating 101
Elements of Plating
Radishes & Seed Butter
Courgette Cannelloni
Nut & Seed Soaking Times
About the Author & Contributors
Index
Acknowledgements
Recommended Reading
Plant Academy People
Introduction
Before You Begin
Chapter 1: Stocks & Sauces
Introduction by Carolina Chinea, plant-based business coach, chef and co-creator of Plant Academy
Essential Stocks & Sauces
Enhance: Light Stock
Enrich: Dark Stock
Infuse: Smoked Dashi
Reduce: Glace
Flavour Balance
Dressings
Infused
Emulsified
Creamy
Sauces
Seed Pesto
Harissa Sauce
Romesco
Chapter 2: Nuts & Seeds
Introduction
Techniques: Milks and Creams
Plant Milk
Plant Cream
Crunch & Candy
Nut & Seed Butters
Chilli, Rosemary & Molasses Seed Loaf
Cashew Bechamel Tart
Massaged Kale
Milk Chocolate Mousse
Chapter 3: Beans & Legumes
Introduction
Techniques: Sprouting
Cooking
Baking, Binding & Thickening
Fermenting
Tempeh
Bean-otto
Bean Cheesecake
Chickpea Chocolate Truffles
Chapter 4: Grains & Pseudo Grains
Introduction
Techniques: Preparation
Cook
Puff
Sprout
Bloom
Batter
Seasonal Poke Bowl
Buckwheat Flatbreads
Tamales
Lost Rice Bowl
Chapter 5: Plants
Introduction
Techniques: Smoking
Cold Smoking: Smoky Seaweed Carrots
Hot Smoking: Grilled Mushrooms, 'Mole' Blanco
Marinade: BBQ Sauce, Smoked Tofu Candy
Nasi Campur
Adaptogen Adobo
Smoked Broccoli Arepa
Chapter 6: The World of Fermentation
Introduction by Rachel de Thample, author, teacher and fermenter
Techniques: The Basics
Lacto Fermentation
SCOBY
Wild Fermentation
Preserving with Salt
Sauerkraut
Sauerkraut Fritters
Kombucha
Kombucha-litas
Ginger & Turmeric Bugs
Preserved Oranges
Preserved Orange Hummus
Chapter 7: The Cheese Module
Introduction
Techniques: Making a Cheese Base
Miso Cheese
Smoked Cheese
Macadamia Ash
Coconut Boursin
Cashew Raclette
Chapter 8: The Missing Ingredient
Introduction by Arthur Potts Dawson, the original green chef, World Food Program Advocacy Chef for the UN and co-author of the Chefs' Manifesto
Techniques: Sourcing Your Food
Local
Organic
Biodynamic
Foraged
Apple and Walnut Salad
Wild Rosti
Really Good Roasted Roots
Stove-top Flapjacks
Chapter 9: Understanding Adaptogens
Introduction
Techniques: Adaptogens & Potent Plants
Types of Adaptogens
Potent Plants
Medicinal Mushrooms
CBD
Saffron Oats
CBD Salad
Adaptogen Spiked Chocolate
Hot Chocolate Tonic
Chapter 10: Gluten-Free Baking
Introduction
Techniques: The Key Ingredients
Butter
Flax 'Egg'
Gluten-free Flour Blends
Buckwheat Pumpernickel
Almond, Peanut & Cacao Cookie Sandwiches
Medicinal Mushroom Gataeux
Chapter 11: Raw Desserts
Introduction
Techniques: Sweet Creams and Caramels
Creams
Caramels
Raw Cheesecake
Fermented Ginger Cheesecake
Nut Butter Bars
Chapter 12: Plating 101
Elements of Plating
Radishes & Seed Butter
Courgette Cannelloni
Nut & Seed Soaking Times
About the Author & Contributors
Index
Acknowledgements
Recommended Reading
Plant Academy People
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
plant-based;recipes;cooking tips;techniques;texture;layers;flash-frying;blanching;sautee;roast;air fryer;alwasy pan;flavour;seasoning;spices;herbs;protein;tofu;tempeh;seitan;beans;lentils;grains;quinoa;millet;buckwheat;rice;noodles;pasta;vegetables;fruits;nuts;seeds;healthy fats;coconut oil;olive oil;avocado oil;nutritional yeast;cheese;cream;butter;milk;soy;almond;oat;cashew;coconut;yogurt;sour cream;mayonnaise;eggs;flax;chia;aquafaba;baking;desserts;chocolate;ice cream;cake;brownies;cookies;pie;pudding;custard;mousse;whipped;frosting;curry;casserole;lasagna;moussaka;sushi;dim sum;dumplings;spring rolls;tacos;burritos;enchiladas;nachos;quesadillas;fajitas;chili;hummus;falafel;tabbouleh;baba ganoush;shakshuka;curry;dal;biryani;samosa;pakora;naan;paratha;roti;chaat;korma;tikka masala;palak paneer;thai curry;pad thai;tom yum;tom kha;pho;banh mi;spring rolls;ramen;miso soup;teriyaki;sushi;bibimbap;kimchi;tofu scramble;pancakes;waffles;granola;oatmeal;smoothie;smoothie bowl;acai bowl;muffins;scones;croissants;crepes;french toast;omelette;quiche;frittata
