Specific Ingredients

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Excerpt

From the Introduction

When I was a child, my mother and grandmother made it their mission to make me as self-sufficient as possible. It was out of the question that I’d be “pampered and spoiled,” as they put it. By the age of six, I was a feminist by proxy and they were training me to become the most helpful husband someday. I learned to cook standing on a small bench between these two passionate cooks. They had me cleaning pots and pans before I even had time to call for help. This was far from a punishment; as it happened, I loved spending time in the kitchen. As I look back on my childhood, I realize how lucky I was to grow up in a time when the pleasure of cooking and eating was paramount. There was no online food delivery, and smartphones weren’t at the kitchen table. Instead, we kids would hop on our bikes to go pick up strawberries or apples from the local stands or do a grocery run for our parents. What a time. While we would cook out of necessity, we would still enjoy preparing foods in the kitchen and eating together as a family, free from distraction. It was a time when we enjoyed getting seconds and thirds . . . without worrying about calories or fats. A lot has changed since then. We now live in a digital world and have access to information at our fingertips. We also have a better understanding of where our food comes from and how our dietary choices impact the planet.
 
As for me, I became a classically trained chef, a Buddhist, and a vegan, in that order. I used my culinary training to veganize meals. I launched The Buddhist Chef blog and have loved sharing my vegan creations with you online and in my first cookbook, The Buddhist Chef. It’s been great to see all of you—whether you are trying to reduce your meat intake or are a long-time vegan—embrace these plant-based recipes. 
 
Well, I’m so excited to share even more vegan meals with you. These recipes are inspired by the nostalgic comfort foods I enjoyed growing up, as well as by popular foods from around the world. I hope they make veganism easy for you and your loved ones, while bringing back memories of simpler times.

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Tinned Fish Pantry Cookbook

Tinned Fish Pantry Cookbook

100 Recipes from Tuna and Salmon to Crab and More
edition:Paperback
tagged : seafood
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Plant Based Diet in 30 Minutes

Plant Based Diet in 30 Minutes

100 Fast & Easy Recipes for Busy People
edition:Paperback
tagged : vegetables
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Eat Good Fat

Eat Good Fat

Nourish Your Body with Over 100 Healthy, Fat-Fuelled Recipes
edition:Hardcover
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That Noodle Life

That Noodle Life

Soulful, Savory, Spicy, Slurpy
edition:Hardcover
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Cooking Meat

Cooking Meat

A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat
edition:Hardcover
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Excerpt

From the Introduction
I NEVER INTENDED TO OWN A BUTCHER SHOP. Neither did l imagine that becoming a vegetarian would launch my food career. But that's exactly what happened. When I was 16, I listened to The Smiths and thought Meat really was Murder, so I told my parents I was done with consuming flesh. My mother, like any good parent, acknowledged my right to choose but would not make me special food. Instead, she gave me a copy of a Moosewood Restaurant cookbook and free rein in the kitchen to make my own dinner. I ate a lot of sauerkraut and cheddar sandwiches. After six months of iron deficiency and exhaustion, I finally succumbed to the pleasures of a Toronto hot dog. And the rest is history. 

While the vegetarianism didn't last, my enjoyment of working in a kitchen did. I was fascinated to discover that I could take an ingredient that just happened to be in the fridge (this was before I really understood grocery shopping) and turn it into something that people thanked me for—all in the time it takes to watch two episodes of The Simpsons. Something about that really spoke to me in a way that nothing I was learning in high school did. Cooking was new, exciting, painful, thrilling, and gratifying

Around this time my father got a contract to work in Hong Kong for two years. The family packed up, got on a plane (the first in my life), and flew for about 8,000 hours. Hong Kong is an enormous, populous, loud, bright, beautiful city. It is intense and magical, the perfect place for a 17-year-old to develop an affinity for food and cooking. What struck me most was the obvious foreignness: not only did we take ferries a lot to get around but there were also entire markets dedicated to dried seafood and tiny fishing villages that boasted seaside fish restaurants. There were fruits and vegetables I had never seen before. And there were people and foods from all over the world. If my time as a vegetarian sparked my interest in cooking, my time in Hong Kong kindled my passion for food. 

By the time I returned to Toronto I knew that I wanted to try cooking professionally, and I got a job with Movenpick, an international marketplace-style restaurant where I learned the importance of consistency, service, and building flavor. I made many dishes, but my favorite was Rösti, a fried potato cake made with parcooked potatoes that are grated and pan-fried in clarified butter until golden. Served with sour cream alongside a grilled steak, it is probably one of the most delicious potato side dishes I've ever eaten. But while I enjoyed learning how to make pastas, sauces, and rösti, and to set up and prepare their garnishes, I often looked longingly at the grill and rotisserie cooks. They were the lumberjacks of the kitchen—burly and weathered—who cooked steaks to whatever color you wanted; seasoned pork chops with special spice mixes they blended in the back kitchen and then grilled them until they were just pink around the bone; and loaded the rotisserie with ducks, quails, and pork roasts and basted them with juices that collected in the drip tray. Although I never worked that station at Movenpick, I knew that I wanted to end up there. 

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The Forager's Dinner

The Forager's Dinner

Finding, harvesting, and preparing Newfoundland & Labrador's edible plants
edition:Book
tagged : natural foods
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The Hunter Chef Cookbook

The Hunter Chef Cookbook

Hunt, Fish, and Forage in Over 100 Recipes
edition:Hardcover
tagged : game, meat
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