24,15 €
Versandkostenfrei per Post / DHL
auf Lager, Lieferzeit 1-2 Werktage
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today—but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.
Volger’s ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.
Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.
Photographs by Michael Harlan Turkell
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today—but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.
Volger’s ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.
Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.
Photographs by Michael Harlan Turkell
Lukas Volger is a cookbook author, editor, recipe developer, food stylist, and culinary content creator whose work emphasizes whole-foods cooking and vegetable-forward recipes. His writing and recipes have appeared in The New York Times, Bon Appétit, The Washington Post, The Wall Street Journal, and elsewhere. Beyond his individual work, he co-founded and served as editorial director of Jarry, a biannual queer food journal that received a James Beard Award, and created Made by Lukas, a line of fresh, vegetable-based burger products. His cookbooks include Snacks for Dinner, Start Simple, Bowl, and Veggie Burgers Every Which Way. Most recently, Volger served as a collaborator on Hungry Happens Mediterranean with Stella Drivas, a New York Times bestselling cookbook.
| Erscheinungsjahr: | 2016 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9780544325289 |
| ISBN-10: | 0544325281 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Volger, Lukas |
| Kamera: | Turkell, Michael Harlan |
| Hersteller: | HarperCollins |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 231 x 192 x 25 mm |
| Von/Mit: | Lukas Volger |
| Erscheinungsdatum: | 08.03.2016 |
| Gewicht: | 0,719 kg |
Ähnliche Produkte
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Werktage
Aktuell nicht verfügbar