Great Chefs Cook Vegan by Long, Linda -- Read -- Imperial Library of Trantor

Index

Great Chefs Cook Vegan

Linda Long

Great Chefs Cook Vegan Acknowledgments Introduction Alex Stratta

Chilled Provençal Vegetables in Jicama “Cannelloni” with Red Pepper Jus and Artichoke Sauté

Red Pepper Jus Candied Orange Zest Seasoned Olive Oil Stuffing “Cannelloni” Artichokes Garnish

Roasted Beet Salad with Pistachios and Aged Balsamic Vinegar

Baby Beets Beet Chips Roasted Beets Shaved Beets Salad Vinaigrette Garnish

Potato and Leek “Risotto” with Chanterelles and Spinach

Mushroom Stock “Risotto” Mushroom Garnish

Caramelized Silken Tofu “Brûlée” with Marinated Strawberries

Strawberry Sorbet Strawberry Sauce Mint Oil Caramelized Tofu Pulled Sugar Garnish Strawberry Garnish

Anne Quatrano

Bruschetta with Avocado, Heirloom Tomatoes, and Basil

Garnish

Crispy Fried Okra and Chiles with Pepper Vinegar

Pepper Vinegar

Summer Vegetable Pilaf with Carolina Gold Rice

Tomato Water Summer Vegetables

Cantaloupe Truffle Bar with Soy Caramel and Spearmint Ice

Spearmint Ice Chocolate Bar andCage Strips Granola Bar Chocolate Ganache Soy Caramel Sauce Melon Balls Garnish

Bradford Thompson

Celery Root Soup and Celery Apple Salad with Almonds

Celery Root Soup Celery Root Salad Garnishes

Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters

Baby Beets Pistachio Vinaigrette Beet Chips Borscht Coulis Pickled Onions Chickpea Fritters Garnish

Roast Vegetable Pot Pie

Pie Crust Vegetables Truffle Juice Vegetable Purée Black Trumpet Purée Garnish

Coconut and Sweet Potato Custard, Pumpkin Seed Tuile, and Cinnamon Caramel

Caramel Simple Syrup Sweet Potato Custard Pumpkin Seed Tuile

Cat Cora

Basque Veggie Kabobs with Key Lime Sauce

Key Lime Sauce

Curried Cauliflower with Currants and Pine Nuts

Dressing Cauliflower Garnish

Kiwi Parfait

Curried Cashews

Charlie Trotter with Matthias Merges

Warm Heirloom Tomatoes with Fava Beansand Crisp Squash Blossoms

Tomatoes Crisp Squash Blossoms Basil Oil Fava Beans Garnish

Dusted Globe Artichokes with Water Mint, Pine Nut Butter, and Kinome Seeds

Globe Artichokes and Vinaigrette Mint Artichoke Sauce Pine Nut Butter Water Mint Oil Garnish

Parslied Steel-Cut Oats with Turnip Confit, Chanterelle Mushrooms and Sage-Infused Red Wine Reduction

Parsley Purée Oats Chanterelle Purée Turnips Parsnips Sage-infused Red Wine Reduction Garnish

Raw Vanilla Bean Cheesecake with Mango, Shiso, and Allspice Vinaigrette

Spiced Cashews Dehydrated Mango Chips Raw Vanilla Bean Cashew Cheesecake Allspice Vinaigrette Cashew Fruit Granité Mango Purée Garnish

Warm Venezuelan Chocolate Cake with Merlot-Infused Cherries, Lemon Bergamot, and Chocolate Gelato

Chocolate Gelato Chocolate Olive Oil Cake Bittersweet Chocolate Sauce Merlot-Infused Sour Cherries Garnish

Mignardises

Dan Barber

Tomato and Melon Salad with Tomato Sorbet

Beefsteak Tomatoes Confit Tomato Sorbet Tomato Melon Salad Garnish

Summer Vegetables in Horseradish Vinaigrette

Tomato Water Tomato Confit Horseradish Vinaigrette Summer Vegetables

Cauliflower Steak with Quinoa

Basil Oil

Blueberry Compote and Peach Sorbet

Blueberry Compote Peach Sorbet Garnish

Daniel Boulud

Chilled Apple Consomme with Celery Root Rémoulade

Apple Consomme Celery Root Rémoulade Garnish

Beet Salad with Red Beet Reduction, Walnut Chutney, Arugula, and Horseradish

Beet Salad Beet Reduction Walnut Chutney Croutons Chive Oil Garnish

Zucchini Boxes Provençal with Black Mosto Oil, Red Pickled Shallots, and Opal Basil

Zucchini Boxes Black Mosto Oil Pickled Shallots Garnish

Spiced Citrus Fruit Salad with Pineapple Sorbet, Toasted Nut Tuile, and Pineapple Chip

Meyer Lemon Confit Pineapple Sorbet Fruit Soup Toasted Nut Tuile Pineapple Chips Fruit Salad

David Burke

Yellow Gazpacho and Ratatouille

Gazpacho Ratatouille Garnish

Vegetable Carousel Torte with Pomme Soufflés filled with Peas

Vegetable Torte Mashed Potatoes Basil Oil Pomme Soufflé

Sweet Pea Ravioli with Sautéed Pea Leaves

Ravioli Dough Ravioli Filling Pea Cream Chili Oil Garnish

Stir-Fried Fruit and Peach Sorbet

Eric Ripert

Snow Morels with a Medley of Spring Beans and Peas and Yuzu Vinaigrette

Yuzu Vinaigrette Snow Morels, Spring Beans, and Peas Garnish

Grilled Eggplant, Stuffed Sweet Pepper, and Marinated Zucchini and Celery with Tandoori Tomato Sauce

Tandoori Tomato Sauce Grilled Eggplant, Stuffed Sweet Pepper, and Marinated Zucchini and Celery Garnish

Apple Confit, Quince Ras el Hanout Purée, Poached Dates, and Apple Chips

Apple Confit Apple Sorbet Poached Dates Apple Gelee Quince Ras el Hanout Purée Apple Chips

Erik Blauberg

Baby Frisée with Organic Wheat Berries, Winter Truffles, and Mustard Emulsion

Wheat Berries Truffle Mustard Emulsion Frisée and Truffles

Brûlée of Vermicelli Pasta with Lobster, Matsutake, and Blue Foot Mushrooms, and Tomato Marjoram Bouillon

Brûlée of Vermicelli Pasta Mushrooms Tomato Bouillon Garnish

Terrine of White and Green Asparagus with Truffles and Beet Horseradish Dressing

White Asparagus Purée Asparagus and Truffles Beet Horseradish Dressing Garnish

Gratin of Berries with Tahitian Vanilla Bean and Dark Rum

Garnish

Floyd Cardoz

Artichoke Bhel Puri

Garnish

Fricassee of Morels and Fava Beans, and Coconut Taro Purée

Taro Purée Fricassee of Morels and Fava Beans

Upma Polenta, Fricassee of Roasted Asparagus and Spring Onions

Polenta Fricassee

Gabriel Kreuther

Yukon Gold Potato “Linguine” and Fresh Sprouts Salad with a Sorrel-Arugula Emulsion

Sorrel-Arugula Emulsion Salad

Warm Watermelon Salad with Tomatoes, Crushed Pistachios, and Aged Balsamic Vinegar Seasonal Vegetable Medley with Sautéed Tofu and Horseradish Broth

Vegetables and Sautéed Tofu Horseradish Broth

Chilled White and Yellow Peach Soup, Poached with Beer and Lemon Verbena

Jason Cunningham

Butternut Squash Soup

Vegetable Stock Granny Smith Apple and Radish Slaw Fragrant Green Herb Oil

Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Fava Bean and Carrot Purées

Roasted Bell Peppers Fava Bean and Carrot Purées Vegetables Risotto Garnish

Layers of Grilled Tofu and Marinated Eggplant with Rice Noodles, Sea Beans, Crispy Ginger, and Coconut Red Curry Emulsion

Tofu and Eggplant Coconut Red Curry Emulsion Crispy Ginger Topping To finish

Strawberry Lime Soup with Yerba Mate Sorbet

Strawberry Lime Soup Yerba Mate Sorbet Garnish

Jean-Georges Vongerichten

Chilled Watermelon Gazpacho

Chilled Gazpacho Garnish

Charred Corn Ravioli, Cherry Tomato Salad and Basil Fondue

Corn Ravioli Tomato Salad Basil Purée Corn Garnish

Grilled King Oyster Mushrooms and Avocado Carpaccio with Charred Jalapeño Oil

Grilled King Oyster Mushrooms Charred Jalapeño Oil Avocado Garnish

Crispy Tofu with Sesame Dressing and Lilybulb Radish Salad

Tempura Batter Sesame Vinaigrette Salad Tofu Garnish

Strawberry Salad with Strawberry–Red Wine Sorbet

Strawberry–Red Wine Sorbet Strawberry Salad Garnish

Crisp Chocolate with Sautéed Bananas, Fresh Figs, Blackberry Coulis, and Brandied Cherries

Chocolate Disks Chocolate Sauce Blackberry Coulis Brandied Cherries Sautéed Bananas Garnish

John Besh

August Chop Salad

Vinaigrette

Fall Vegetables Three Ways and Chanterelle Risotto

Sweetened Sweet Potatoes Truffled Cauliflower Baby Turnips and Greens Risotto with Batter-Fried Asparagus and Mushrooms

Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein–Stewed Berries with Spiced Wine

Chocolate Truffle Molten Center Chocolate Cake Gluhwein-Stewed Berries Spiced Wine Garnish

Jose Andres

White Asparagus with Oranges and Olives

Black Olive Oil White Asparagus Sherry Dressing Garnish

Green Bean Salad with Cherry Tomatoes and Pearl Onions Sautéed Cauliflower with Olives and Dried Fruits Skewer of Watermelon and Tomato

Lemon Dressing

Avocado Cotton Candy

Josef Huber

Chocolate-Stuffed Michigan Cherry French Toast with Rice Krispies served with Peach-Strawberry Compote and Maple Syrup

Michigan Cherry French Bread (makes 4 loaves) Strawberry-Peach Compote Dipping Batter Chocolate-Stuffed French Toast

Homemade Garlic Tortillas with Tofu Scrambled Eggs, Roasted Seven-Tomato Salsa, and Fresh Guacamole

Seven-Tomato Salsa Garlic Tortillas Macadamia Nut Sour Cream Fresh Guacamole Tofu Scrambled Eggs Garnish

Ethnic Chic Far East “Breakfast”

Red Pepper Purée Tofu Salmon Steak Vegetable Rice Rolls Mung Beans Miso Soup Garnish

Austrian Wellness Muesli with Almond Milk, Cinnamon, and Fresh Berries

Almond Milk Muesli Caramel Sugar Cages

Marcus Samuelsson with Johan Svensson, Carina Ahlin, and Jimmy Lappalainen

Salsify Noodles with Pickled Fennel

Salsify Pickled Fennel Mix Coconut-Saffron Sauce Garnish

Eggplant and Vanilla Purée, Chinese Broccoli, and Fried Tofu “Cutlet”

Garnish

Yuzu Marinated Fruit Salad with Carrot-Mango Sorbet

Simple Syrup Yuzu Marinade Carrot-Mango Sorbet Mango Sauce Garnish

Matthew Kenney

Zaru Somen with Sweet Dashi

Sweet Dashi Somen Garnish

Sushi and Nigiri

Sushi “Rice” Chipotle Mayonnaise Elephant Roll Banana-Banana Roll Nigiri Pickled Ginger Garnish

Cashew Custard in Miso Broth

Miso Broth Cashew Custard Garnish

Mochi Ice Cream

Mochi Green Tea Ice Cream Goji Berry Ice Cream Vanilla-Lemongrass Ice Cream Mochi-Covered Ice Cream Black Cocoa Syrup Garnish

Michel Nischan

Heirloom Tomato and Nectarine Salad with Full-Bodied Vinegar and Rolled Feuille de Bric

Rolled Feuille de bric*

Farro Risotto with Seasonal Vegetables and Squash Blossoms

Farro Risotto with Seasonal Vegetables Fried Squash Blossoms

Lemon Cheesecake with Mixed Berries

Crust Filling Garnish

Phil Evans

Stuffed Squash Blossoms with Mint and Fava Bean Purée

Stuffed Squash Blossoms Mint Lime Vinaigrette Cucumber Lime Water Tempura Garnish

Heirloom Tomatoes Three Ways

Yellow Heirloom Tomato Water with Micro Fennel Heirloom Tomato Salad Heirloom Tomato Carpaccio with Grey Salt

Baby Squash, Morels, and Cauliflower with Rhubarb and Beet Broth

Rhubarb and Beet Broth Sautéed Baby Squash, Morels, and Cauliflower Asparagus Salad

Mango-Spearmint, Raspberry-Rosemary, and Lemon-Thyme Sorbets with Mango-Spearmint, Raspberry-Rosemary, and Lemon-Thyme Waters

Mango-Spearmint Sorbet Mango-Spearmint Water Raspberry-Rosemary Sorbet Raspberry-Rosemary Water Lemon-Thyme Sorbet Lemon-Thyme Water Garnish

Suzanne Goin

Succotash Salad Yellow Tomato Gazpacho Grilled Polenta with Fresh Shell Bean Ragout

Grilled Polenta Fresh Shell Bean Ragout Cherry Tomato–Olive Sauce

Terrance Brennan

White Gazpacho with Red Gazpacho Granité

White Gazpacho Red Gazpacho Granité Garnish

Warm Provençal Vegetables with Olives and Basil Tempura

Provençal Vegetables Basil Tempura Niçoise Olive Tapenade

Risotto with Cauliflower and Black Truffle Gremoulata

Truffle Gremoulata Roasted Cauliflower Cauliflower Purée Risotto

Pear “Belle Helen” Chocolate Soup and Cinnamon Croutons

Chocolate Soup Cinnamon Croutons Vanilla Soy Gelato

Thomas Keller

Purée of Sunchoke Soup with Pickled Red Radishes and Country Bread Croutons

Garnish

Salad of Roasted Baby Beets, Cipollini Onions, with Shaved Black Truffle, and Sauce Soubise

Roasted Beets Cipollini Onions Black Truffle Sauce Soubise Garnish

Salad of Riesling-Poached Tokyo Turnips with Brussels Sprouts, Pickled French Laundry Garden Onions, and Toasted Mustard Seed Emulsion

Garnish

Caramelized Bananas and Bitter Chocolate Cake with Coconut and Chocolate Sorbet and Chocolate Sauce

Bitter Chocolate Cake Caramelized Bananas Chocolate Sorbet Coconut Sorbet Chocolate Sauce Chocolate Spikes

Todd English

Crispy Artichoke alla Guidia with Eggless Caper Aioli

Crispy Artichokes Aioli Salad Garnish

Black Olive Pappardelle with Basil Pesto and Heirloom Tomato Salad

Pappardelle Basil Pesto Heirloom Salad Toasted Garlic Breadcrumbs Elephant Garlic Chips and Fried Basil Leaves Garnish

Pastrami Tofu with Pumpernickel Farro and Whole Grain Mustard

Pastrami Tofu Farro Fried Pickle Chips Whole Grain Mustard Vinaigrette Beet Juice Garnish

Soy Milk Panna Cotta with Crushed Blackberries and Vanilla Muscat Sauce

Panna Cotta Blackberry Sauce Vanilla Muscat Sauce Garnish

Glossary Metric Conversion Chart

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