Great Chefs Cook Vegan - Linda Long [0]
Linda Long
GREAT CHEFS COOK VEGAN
Digital Edition v1.0
Text © 2008 Linda Long
Photographs © 2008 Linda Long
GREAT CHEFS® is a trademark of Great Chefs Television, GCI, Inc.
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith, Publisher
PO Box 667
Layton, UT 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
Library of Congress Catalog-in-Publishing Data
ISBN-13: 978-1-4236-0153-1
ISBN-10: 1-4236-0153-X
1. Vegan cookery. 2. Cooks—United States. I. Title.
TX837.L625 2008
641.5’636—dc22
2008007977
d
To Walter Feldesman, for your friendship and heartfelt encouragement during the creation of this book—from witnessing my “lightbulb” moment of inspiration, to treating me to so many vegan dinners of the great chefs, but mostly for the wonderful conversations that happened during them. I am deeply, deeply grateful.
And to Gladys and Floyd, my late parents, proud proprietors of the Dixie Truck Stop & Diner along old Pennsylvania Route 11, who instilled the exhilaration of sharing good food with others.
Great Chefs Cook Vegan
Table of Contents
Acknowledgments
Introduction
Alex Stratta
Anne Quatrano
Bradford Thompson
Cat Cora
Charlie Trotter with Matthias Merges
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 with Johan Svensson, Carina Ahlin, and Jimmy Lappalainen
Matthew Kenney
Michel Nischan
Phil Evans
Suzanne Goin
Terrance Brennan
Thomas Keller
Todd English
Glossary
Metric Conversion Chart
Acknowledgments
My first cookbook! But I feel too guilty just saying “my” as it is not the truth. It is a compilation of so many people. The stars are the chefs and their amazing and devoted support teams of chef de cuisines, sous chefs, and assistants. Their embracing of the vision for this book is astounding. It is impossible to adequately thank them. It is also staggering to discover how many old and new friends came together to create this book. It reminds me of the scrolling credits at the end of a film. Most people pay little attention to them yet they all gave something of themselves to see the project come into existence. I honor all who gave something of themselves for this book as they have honored me with their dedication. It warms my heart with unspeakable gratitude and moist eyes.
To deal with the fears and endless questions of a first-time author, and to keep me on a timeline (not easy with a Sagittarian), I acknowledge my editor, Melissa Barlow, at Gibbs Smith. Her patience with my lamenting dissertations and her ability to turn me around with a fast one-sentence positive outlook is something to behold.
Thanks to Sharon Van Vechten, for sharing vast knowledge and relationships with the people at the top of the culinary world. Daily e-mails for nearly two years were relentlessly encouraging, and for even daring the tasks of a photographer’s assistant for a couple food shoots! Her top-notch marketing and promotional talents will extend beyond this writing. There is none better.
There would not be a glossary if not for Jane Belt, home economist and vegan friend who helped to identify and define terms from the chef’s recipes. And test beet recipes—her least favorite food! Her work ethic was contagious and we always agreed upon when to take breaks for chocolate or beautiful lunches on nice trays with linen napkins and flowers. We cannot help our home ec roots!
Beginning with the book proposal and then with final pages, I appreciate dear longtime friends Dotti Kauffman, author, and Linda Lombri, editor, both so busy with their own lives, for taking time to look over my submissions so I did not embarrass myself too much. I thank accomplished writer Sarah Lewis, for her friendship and expert suggestions along