Vegetarian Cooking at Home with The Culinary Institute of America

Vegetarian Cooking at Home with The Culinary Institute of America

A new edition in the "At Home" series featuring hundreds of delicious vegetarian recipes from the kitchens of the CIA

Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn't mean having to give up delicious eating. Vegetarian Cooking at Home with The Culinary Institute of America provides 200 delicious meat-free recipes of the quality and sophistication that the CIA is known for.

You'll find everything you need here to create incredibly flavorful vegetarian meals, including starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes.

Features information on health and nutrition, seasonality, and essential ingredients and equipment in addition to 200 delicious recipesRecipes throughout are accompanied by line drawings and gorgeous full-color photographyA new edition in the series that includes Artisan Breads at Home with The Culinary Institute of America and Italian Cooking at Home with The Culinary Institute of America

Drawing on the expertise of the CIA's professional cooking programs, Vegetarian Cooking at Home with The Culinary Institute of America is a must for anyone who wants to learn to cook satisfying and sophisticated meat-free meals at home.

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  • Format: Hardcover

  • ISBN-13/EAN: 9780470421376

  • ISBN-10: 0470421371

  • Pages: 336

  • Price: $34.99

  • Publication Date: 04/20/2012

  • Carton Quantity: 8

C
Author

Culinary Institute of America

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
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K
Author

Kathy Polenz

Kathy Polenz is a professor of culinary arts at The Culinary Institute of America (CIA). Chef Polenz currently teaches Cuisines of the Americas in the college’s degree programs. A 1973 graduate of the CIA, Chef Polenz returned to her alma mater as a faculty member in 1991. In between, she was executive chef at the Beekman Arms in Rhinebeck, NY, National Hotel in Frenchtown, NJ, and Sergeantsville Inn in Sergeantsville, NJ. She owns The Pampered Palate, an off-premises catering operation specializing in nutritional food preparation. In 1988, Chef Polenz won the appetizer/soup category at The Taste of the Hudson Valley contest. In 1987, she was presented The Ginsberg’s Award. She was a member of the CIA faculty team which received the Medal of the French Government at the 1993 Salon of Culinary Art. Chef Polenz also serves on the Board of Directors of Women Chefs and Restaurateurs.
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Available Resources

Related Categories

  • Format: Hardcover

  • ISBN-13/EAN: 9780470421376

  • ISBN-10: 0470421371

  • Pages: 336

  • Price: $34.99

  • Publication Date: 04/20/2012

  • Carton Quantity: 8

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