Appealing topping, side, dressing and bun options are included, too.”- Los Angeles Daily News They will be as good as the ingredients that go into them. , you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. “Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box. Home cooks will be eager to fire up their grills.” - Publishers Weekly Volger provides something for every palate. Stating that veggie burgers ‘should be creative expressions of vegetables’ rather than meat imitations. “Fans will not be disappointed with the variety, creativity, and tastiness on offer. “Just in time for the summer BBQ season, this welcome new edition will delight with a diversity of ingredients and flavors that can’t be found in grocery-store veggie burgers.” - Library Journal “A sturdy foundation for figuring out how to make veggie burgers work with whatever beans, vegetables, grains or proteins are available.” - FoodPrint “Once considered retro and niche, veggie burgers made from actual vegetables have a new shot at relevance, and Volger has a chance to offer his vision for the future of food, one in which people are excited about vegetables, just as they are.” -Eater “We love your Carrot and White Bean Burger, what a treat.” -Smitten Kitchen “Lukas Volger reversed my veggie burger cynicism.”- Martha Rose Shulman, The New York Times There’s a lot to like in Veggie Burgers Every Which Way, including some very appealing sides, dressings, and, what else? Buns! I’m headed to my kitchen right now.”- Deborah Madison, author of Vegetarian Cooking for Everyone and Vegetable Literacy But Lukas Volger has just the right idea: Make real food with real flavor-and burgers that go far beyond any microwavable snack. “This is a terrific book! I’ve never been a fan of veggie burgers-neither the word ‘veggie’ nor the dry little disks with their strange little flavors. ![]() “If you’re looking for more ideas, I highly recommend the writer Lukas Volger’s really, really wonderful veggie burger cookbook Veggie Burgers Every Which Way, which served as inspiration for Melissa and includes recipes for many kinds of patties that fall in three main categories: vegetables, beans and tofu.”- Tejal Rao, The New York Times “Volger provides all the tips and insights you need to make veggie burgers that live up to the hype or, better yet, expand your thinking on what a veggie burger can be.” - The Los Angeles Times
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