For more than a decade, Seattleas award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes, which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Their modern, sophisticated approach to vegetarian cooking is inspired by international culinary traditions and informed by a decade of chefs working toward a goal of common good and uncommonly good food. For the enterprising home cook, the chefs at Cafe Flora are the perfect guides for an incomparable culinary adventure. Their dedication to discovery has led them to develop unique ways to transform classic favorite recipes into meat-free dishes, often with greater flair than the original. And now they are sharing their flavor-enhancing tricks and preparation techniques that make every dish at Cafe Flora memorable. From beverages and brunch dishes to appetizers and main courses to sides, salads, and condiments, the 250 original recipes are given with easy-to-follow, detailed instructions, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, The Cafe Flora Cookbook embodies the true genius of this inventive restaurant.Catherine Geier, Carol Brown. Creme Fraiche Creme fraiche is very easy to make and quite versatile. It makes a luscious garnish drizzled on Oaxaca Tacos ( page 1 32), sweet or savory pancakes, and quesadillas. Unlike sour cream, cremeanbsp;...
|Title||:||Cafe Flora Cookbook|
|Author||:||Catherine Geier, Carol Brown|
|Publisher||:||Penguin - 2005-10-04|