Love a warm, crisp, chewy thin crust pizza with creamy, melty cheese? Just because you're vegan doesn't mean that you can't bake amazing pizzas right in your own oven. Julie Hasson offers 50 deliciously innovative recipes and simple techniques that will have you making artisan-style, thin crust vegan pizzas right in your own kitchen.
Vegan Pizzais filled with 50 modern recipes from easy to make pizza dough (including spelt, whole wheat and gluten-free crusts), creamy dairy-free cheese sauces, vibrant flavoured pestos and spreads, meatless and wheat-less burger crumbles, and inventive toppings.
With helpful information and tips on equipment and techniques, Vegan Pizza shares the secrets to fabulous, easy-to-make; dairy-free, meat-free thin crust artisan pizza that tastes like it came from your neighbourhood pizzeria. Now home cooks everywhere can get baking, and make fabulous vegan pizzas in their own kitchens.
Rezensionen / Stimmen
"If you think giving up meat means losing taste, think again. There's Thai peanut, pineapple and jalapeno, and cowboy pizza with barbecue sauce, vegan cheese and other goodies." (Chere Coen, Louisiana Book News, The Sunday Advertiser)
Sprache
Verlagsort
Produkt-Hinweis
Maße
Höhe: 228 mm
Breite: 189 mm
Dicke: 12 mm
Gewicht
ISBN-13
978-1-4494-2712-2 (9781449427122)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Julie Hasson is the author of 7 cookbooks, including Vegan Diner and The Complete Book of Pies. She has over 20 years of experience in the food industry, including attending UCLA's Culinary Arts/Professional Chef program, working at the famed Patina restaurant in Los Angeles, and serving as a private chef for celebrities and high-profile clients. Julie opened the original Babycakes Bakery (a wholesale bakery that supplied Los Angeles restaurants and coffeehouses with artisan baked goods); authored cookbooks; has contributed extensive articles and recipes to Bon Appetit, Cooking Light, Vegetarian Times, and Family Fun magazines; and is also the host of the popular Internet cooking show Everyday Dish. Julie has been featured in print, and on TV and radio, including the Cooking Channel; Good Food America; Better, Better Portland; Good Day Oregon; Martha Stewart Living Radio; VegNews Magazine; and Vegetarian Times, as well as numerous radio and TV shows across the country. Julie is currently the Healthy Living Expert on Good Day Oregon, and was one of the hosts of the TV cooking show 15 & Done.
Julie and her husband, Jay, run a hip little food cart in Portland, Oregon, called Native Bowl.
