Reviews Cooking, Food And Wine Book

Product Details

From the Inside Flap
Great Chefs Cook Vegan includes recipes from 25 of the greatest chefs, including Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Charlie Trotter, and many other James Beard Award-winning chefs.
Each chef provides a delicious three- or four-course vegan meal, complete with beautiful photography of mouthwatering dishes like Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Sweet Pea Ravioli with Sauteed Pea Leaves, Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Chocolate Cake with a Chocolate Truffle Molten Center.
Now, with instruction from the great chefs themselves, anyone can create a delicious vegan meal that is more appetizing than the standard steamed vegetables and pasta we all envision.
Linda Long has had a lifelong relationship with the food industry and has been a committed vegan for thirty years. She has had a varied career in the academic, corporate, and media communities, with a strong emphasis in fashion, food, and nutritional topics. She writes and has done photographs for vegetarian magazines (Vegetarian Journal, American Vegan, VegNews) and book cover photography for other vegan authors. She is a member of the James Beard Foundation (JBF), International Association of Culinary Professionals (IACP), Women Chefs and Restaurants (WCR) and the American Society of Media Photographers (ASMP).
Author photo 2008 Dan Demetriad
Cover photo: Puree of Sunchoke Soup with Pickled Red Radishes and Country Bread Croutons by Thomas Keller

From the Back Cover
Great Chefs Cook Vegan includes recipes from 25 of the greatest chefs, including Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Charlie Trotter, and many other James Beard Award-winning
Enjoy delicious vegan recipes from these great chefs:
Alex Stratta Anne Quatrano Bradford Thompson Cat Cora Charlie Trotter Dan Barber Daniel Boulud David Burke Eric Ripert Erik Blauberg Floyd Cardoz Gabriel Kreuther Jason Cunningham Jean-Georges Vongerichten John Besh Jose Andres Josef Huber Marcus Samuelsson Matthew Kenney Michel Nischan Phil Evans Suzanne Goin Terrance Brennan Thomas Keller Todd English

About the Author
Linda Long has had a lifelong relationship with the food industry, starting as a waitress and short order cook at the age of twelve in her parents' truck stop in Pennsylvania. A home economist who taught high school foods in the early part of her career, and spending a decade in the resort hotel business, Linda has been a committed vegan for thirty years. Her love affair with all things vegan and her natural instincts for promotion and marketing, make her the ideal person to prepare a compendium of gourmet vegan fare.
Linda has had a varied career in the academic, corporate and media communities, with a strong emphasis in fashion, food and nutritional topics. She writes and photographs for vegetarian magazines (Vegetarian Journal, American Vegan, VegNews) and book cover photography for other vegan authors.

Customer Reviews

Great Chefs Veg Out
"Great Chefs Cook Vegan" is an excellent coffee table book. It's luscious and visually beautiful. Great chefs like Thomas Keller, Marcus Samuelsson, Todd English and Charlie Trotter are among those featured. It's visual proof that vegan cooking needn't be depressing lentil loaves and sad-looking salads.

"Great Chefs" is pretty comprehensive. There are complete chef bios, along with detailed recipes. The recipes tend to be quite creative. Cauliflower is a highly favored vegetable that's in almost everything. There should be some more variety. There are also,however,recipes that are more like side dishes than main ones.

"Great Chefs" is a visual treat!

Beautiful pictures but beauty here doesn't run deep...
I was excited to get this cookbook and it is indeed breathtaking (photograph-wise, that is...). Otherwise, it contains a lot of difficult to create vegan recipes that mostly seem like side dishes. These great chefs grapple with what vegans eat. There are no recipes that include tempeh at all (a staple for me), a couple that use tofu, and none that use seitan or mochi, but about five recipes for gazpacho..
Beans? These chefs have never heard of them (except for fava beans). Lentils are never mentioned or used.

Need a recipe for cauliflour? Well, you will find many creative recipes here, but any vegan cookbook that has more cauliflour recipes than tempeh recipes (which again are non-existant) has some problems. And the problem is this--these chefs are clueless. They really believe that a vegan eats just vegetable dishes. Going through this cookbook feels liek going to a gourmet restaurant that says it will accomodate vegans and then all you get is a plate of vegetables. Granted that if this cookbook were the menu of a gourmet restaurant that you would get some very creatively cooked vegetables, but that is all that you would get....

This cookbook (again, it is beautiful!) is a big disappointment and in many ways an insult to vegans. Yes, cauliflour is a great vegetable, but why so many recipes for it? Why have four (or was it five) recipes for gazpacho???

I really tried to find a recipe to make, but all seemed like vegetable side dishes....I am disappointed that these chefs couldn't create anything better or more hearty...and disappointed that the editor didn't give them more guidance.

I have given this book one star because despite the aesthetic quality of the book, the content is a real zero.

Amazing photos!!!
Amazing photos! I received the book as a gift. We have made a few dishes for friends and they were outstanding. I am not a vegan but the selections were easy to follow and a nice change! Great gift of the chef in the house.