Author: Pierson, Joy

Brand: Ten Speed Press

Color: Multicolor

Edition: Illustrated

Features:

• Ten Speed Press

Binding: Hardcover

Format: Illustrated

Number Of Pages: 208

Release Date: 01-11-2011

Details: Product Description A sophisticated vegan cookbook from New York's acclaimed Candle 79 restaurant. Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine. Amazon.com Review Featured Recipe: Paella Serves 6 Ingredients 2 ears of fresh corn, husked 11⁄4 teaspoons saffron 1 cup hot water 3 tablespoons extra-virgin olive oil 1⁄2 pound oyster mushrooms, stemmed and chopped 21⁄2 teaspoons sea salt, plus more for sauteing Freshly ground pepper 1⁄2 cup chopped white onion 2 cloves garlic, thinly sliced 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 11⁄4 teaspoons smoked paprika 1 cup chopped cauliflower florets 1 cup chopped tomatoes 3 to 4 cups vegetable stock 2 cups Valencia or Arborio rice 1 cup ground seitan sausage, cut diagonally into 1-inch pieces 1⁄2 cup chopped scallions, white and green parts (optional) Lemon wedges, for garnish Instructions Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside. Soak the saffron in the hot water for at least 15 minutes. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the mushrooms, season with salt and pepper, and saute for 5 minutes. Transfer to a large bowl and set aside. Using the same pan, heat another 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, bell peppers, and 1 teaspoon of the smoked paprika and saute until just tender, about 3 minutes. Add the corn, cauliflower, and tomatoes and cook, stirring occasionally, for about 5 minutes. Remove from the heat and add to the mushrooms. Heat the stock in a saucepan and hold it at a simmer. Heat the remaining tablespoon of olive oil in a soup pot or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add the salt and the saffron water and cook, stirring, until it is absorbed. Add 1⁄2 cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1⁄2-cup increments and stirring until the rice has absorbed it, until the rice is tender, not mushy, and retains its bite, 25 to 30 minutes. To get the socarrat, or caramelized crust on the rice, uncover the pot and increase the heat to high. Cook until the rice crackles and smells toasty, being careful not to burn it. Add the mushroom mixture and sausage and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes. Remove from the heat, cover with a kitchen towel, and let rest for 10 minutes. Taste and adjust the seasonings if necessary. Sprinkle the paella with the remaining 1⁄4 teaspoon of smoked paprika and the optional scallions. Garnish with the lemon wedges and serve. Review VegNews 2011 Cookbook of the Year “There are no two ways about it: The Candle 79 Cookbook is stunning. Reading through the book feels like settling into one of the restaurant’s comfortable booths, as the warmth and hospitality of its authors ooze out. ...a gorgeously designed gift.”  —VegNews, 12/1/11 “a lottery win for vegan diners.”  —New York Times Well blog, 11/22/11 “Rare is the vegan restaurant beloved by vegetarians and omnivores alike, but New York City’s C

EAN: 9781607740124

Package Dimensions: 10.4 x 8.3 x 0.8 inches

Languages: English