Cooking with Seitan
Published on 7. January 2014
208 pages
978-0-7570-5304-7 (ISBN)
Description
Seitan (pronounced say-tan) is a spectacular meat substitute with a look, taste, and texture that satisfies the heartiest of appetites. Derived from wheat flour, seitan is naturally nutritious and low in fat, cholesterol, and calories. Perhaps best of all, it is amazingly adaptable and can be seasoned and prepared to fit into any menu.
Cooking with Seitan provides a wonderful introduction to this versatile food. The book explains, step-by-step, how seitan can be made, stored, and used. Also included are over 250 kitchen-tested recipes featuring twists on traditional and international favorites as well as new and imaginative dishes, from salads and appetizers to soups, stews, and even desserts. Whether you want to add to your repertoire of vegetarian dishes or you simply love great food, Cooking with Seitan can add a deliciously healthful touch to your menu.
Cooking with Seitan provides a wonderful introduction to this versatile food. The book explains, step-by-step, how seitan can be made, stored, and used. Also included are over 250 kitchen-tested recipes featuring twists on traditional and international favorites as well as new and imaginative dishes, from salads and appetizers to soups, stews, and even desserts. Whether you want to add to your repertoire of vegetarian dishes or you simply love great food, Cooking with Seitan can add a deliciously healthful touch to your menu.
More details
Other editions
Additional editions
Book
12/2008
Square One Publishers
€17.50
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Persons
Barbara and Leonard Jacobs have studied culinary arts for over two decades, with an emphasis on natural vegetarian-based meals. They have managed restaurants, studied cooking with master chefs, and taught cooking to hundreds of students. Barbara Jacobs is involved in fine arts and design, and since 1983 has worked as an architectural color consultant in her own company. Leonard Jacobs is now the audio publisher of Shambhala Publications.
Barbara and Leonard Jacobs have studied culinary arts for over two decades, with an emphasis on natural vegetarian-based meals. They have managed restaurants, studied cooking with master chefs, and taught cooking to hundreds of students. Barbara Jacobs is involved in fine arts and design, and since 1983 has worked as an architectural color consultant in her own company. Leonard Jacobs is now the audio publisher of Shambhala Publications.
Barbara and Leonard Jacobs have studied culinary arts for over two decades, with an emphasis on natural vegetarian-based meals. They have managed restaurants, studied cooking with master chefs, and taught cooking to hundreds of students. Barbara Jacobs is involved in fine arts and design, and since 1983 has worked as an architectural color consultant in her own company. Leonard Jacobs is now the audio publisher of Shambhala Publications.
Content
- Intro
- Halftitle
- Title
- Copyright
- Contents
- Dedication
- Acknowledgments
- Forward
- Preface
- Introduction
- 1. A Newly Discovered Ancient Food
- 2. Making Your Own Seitan
- 3. Appetizers and Snacks
- 4. Sauces and Marinades
- 5. Soups and Stews
- 6. Salads and Salad Dressings
- 7. Side Dishes
- 8. Elegant Entrees and Hearty Casseroles
- 9. Desserts
- Resources
- Manufacturers of Seitan and Seitan Products
- Natural Foods Cooking Schools
- Informative Websites
- Mail Order Distributors
- Bibliography
- Other Square Titles
- Index
