A Taste of Julie Jordan

100 Top Vegetarian Classics By Julie Jordan

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A Taste of Julie Jordan
100 Top Vegetarian Classics
by Julie Jordan

"A creative, consistent, healthful approach to whole foods cooking, Julie, as ever, walks the talk. Forget walking, she runs!” —Mollie Katzen, author of Moosewood Cookbook and The Heart of the Plate

Subjects: Vegetarian, Cooking

7 x 10, paperback
lay-flat binding

ISBN 10: 0-943914-88-4
ISBN 13: 978-0-943914-88-6

Book Details

Description

Since operating her fabulously popular Cabbagetown Café in Ithaca, New York, Julie has built up an impressive resumé: head chef at the Omega Institute, private chef for celebrities too cool to name, Vegetarian Development chef for Wegmans Food Stores, featured teacher at Wegmans School of Culinary Arts, innovative vegetarian/vegan/macrobiotic meal program development, consultant for schools, retreat centers, and restaurants looking to enhance their vegetarian offerings—the list goes on and on.

And still she’s a down-home cook who loves to spend hours in the kitchen. Her recipes delight mainstream palates and dedicated vegetarians alike.

This collection of exciting new recipes and tried-and-true vegetarian classics abounds with delicious, healthful, easy-to-prepare dishes: appetizers, soups, breads, salads & dressings, breakfast treats, entrees, and desserts. All are easy to follow, delicious, and (shhhh . . . ) very nutritious.

Newew recipes like Salsa Fresca, Pad Thai, Vietnamese Pasta Salad, Toasted-Corn Polenta, and New Mexico Red Chile Enchiladas resonate vibrantly with our twenty-first century palate. Many are loaded with lively, trendy ingredients—fresh cilantro, esoteric chile peppers, rice noodles, peanut sauce, and more.

Julie has also selected the favorite classics from her popular early books, Wings of Life and Cabbagetown Cafe Cookbook. Most of these she has updated for our evolving palates and made even better from years of testing and refinement in home and professional kitchens throughout North America (often with non-dairy, low fat, no-cholesterol vegan options). Some were just too good to change at all, and they're here too!

An extra treat: the book has a special binding that lets it lay flat open while you use it!

Table of Contents

Click here to see the Table of Contents for A Taste of Julie Jordan in PDF format

Praise for Julie

“I first met Julie Jordan (and her cooking) over twenty-five years ago, and I can testify that her exuberance and culinary integrity have not wavered since that time. When it comes to a creative, consistent, healthful approach to whole foods cooking, Julie, as ever, walks the talk. Forget walking, she runs!” —Mollie Katzen, author of Moosewood Cookbook and Vegetable Heaven, host of public television's Mollie Katzen's Cooking Show

“Julie Jordan is no ordinary cook. She is a connoisseur of natural foods." —Detroit Free Press

“Julie views food as an endlessly expressive medium and considers cooking an infinite adventure. Join her on this latest leg of her tantalizing culinary journey, and you won't be disappointed!” —Susan Jane Cheney, author of Stir Crazy! and Breadtime

Introduction

Click here to see the Introduction to A Taste of Julie Jordan in PDF format

Sample recipes

coming soon . . .

Book Details

Since operating her fabulously popular Cabbagetown Café in Ithaca, New York, Julie has built up an impressive resumé: head chef at the Omega Institute, private chef for celebrities too cool to name, Vegetarian Development chef for Wegmans Food Stores, featured teacher at Wegmans School of Culinary Arts, innovative vegetarian/vegan/macrobiotic meal program development, consultant for schools, retreat centers, and restaurants looking to enhance their vegetarian offerings—the list goes on and on.

And still she’s a down-home cook who loves to spend hours in the kitchen. Her recipes delight mainstream palates and dedicated vegetarians alike.

This collection of exciting new recipes and tried-and-true vegetarian classics abounds with delicious, healthful, easy-to-prepare dishes: appetizers, soups, breads, salads & dressings, breakfast treats, entrees, and desserts. All are easy to follow, delicious, and (shhhh . . . ) very nutritious.

Newew recipes like Salsa Fresca, Pad Thai, Vietnamese Pasta Salad, Toasted-Corn Polenta, and New Mexico Red Chile Enchiladas resonate vibrantly with our twenty-first century palate. Many are loaded with lively, trendy ingredients—fresh cilantro, esoteric chile peppers, rice noodles, peanut sauce, and more.

Julie has also selected the favorite classics from her popular early books, Wings of Life and Cabbagetown Cafe Cookbook. Most of these she has updated for our evolving palates and made even better from years of testing and refinement in home and professional kitchens throughout North America (often with non-dairy, low fat, no-cholesterol vegan options). Some were just too good to change at all, and they're here too!

An extra treat: the book has a special binding that lets it lay flat open while you use it!

Click here to see the Table of Contents for A Taste of Julie Jordan in PDF format

“I first met Julie Jordan (and her cooking) over twenty-five years ago, and I can testify that her exuberance and culinary integrity have not wavered since that time. When it comes to a creative, consistent, healthful approach to whole foods cooking, Julie, as ever, walks the talk. Forget walking, she runs!” —Mollie Katzen, author of Moosewood Cookbook and Vegetable Heaven, host of public television's Mollie Katzen's Cooking Show

“Julie Jordan is no ordinary cook. She is a connoisseur of natural foods." —Detroit Free Press

“Julie views food as an endlessly expressive medium and considers cooking an infinite adventure. Join her on this latest leg of her tantalizing culinary journey, and you won't be disappointed!” —Susan Jane Cheney, author of Stir Crazy! and Breadtime

Click here to see the Introduction to A Taste of Julie Jordan in PDF format

coming soon . . .

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