Veggie Burger in alle Richtungen: frisch, schmackhaft und gesund vegan und vegetarisch-
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Artikelmerkmale
- Artikelzustand
- ISBN
- 9781615190195
- Publication Year
- 2010
- Format
- Paperback
- Language
- English
- Book Title
- Veggie Burgers Every Which Way : Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More
- Publisher
- Experiment LLC, T.H.E.
- Number of Pages
- 192 Pages
Über dieses Produkt
Product Information
Tasty, Exciting, Inexpensive--Veggie Burgers Every Which Way Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book for you--one you'll want to cook from over and over again. Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, has assembled more than thirty unique, delicious veggie burger recipes, including: Red Lentil and Celery Root Burgers Tofu and Chard Burgers Baked Falafel Burgers Thai Carrot Burgers Sweet Potato Burgers with Lentils and Kale Corn Burgers with Sun-Dried Tomatoes and Goat Cheese More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredients ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too
Product Identifiers
Publisher
Experiment LLC, T.H.E.
ISBN-10
1615190198
ISBN-13
9781615190195
eBay Product ID (ePID)
109256138
Product Key Features
Book Title
Veggie Burgers Every Which Way : Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More
Format
Paperback
Language
English
Publication Year
2010
Number of Pages
192 Pages
Dimensions
Weight
14.1 Oz
Height
0.6in.
Width
6.6in.
Length
7.1in.
Additional Product Features
Publication Date
2010-07-02
Reviews
"One of Volger's best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you'd find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that." - The Oregonian, "Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way ], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too." -- Los Angeles Daily News "One of Volger's best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you'd find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that." -- The Oregonian "Volger's excellent new book, Veggie Burgers Every Which Way , should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore's mouth watering." --CBC News "Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore." -- Pittsburgh Post-Gazette "This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre." -- Washington Post "Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food." --Montreal Gazette "The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger's back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!" --Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY "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. But Lukas Volger has just the right idea: Make real food with real flavor--and burgers that go far beyond any microwaveable snack. 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 Vegetarian Suppers from Deborah Madison's Kitchen "Lukas Volger's burgers are made with real food--fresh produce, whole grains and beans, fresh herbs and spices--combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I've ever seen, a refreshing departure from the over-processed veggie burgers of yore." -- Martha Rose Shulman , author of Recipes for Health, online at The New York Times, and of Mediterranean Harvest "This is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!" --Permaculture (UK), SThis 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. But Lukas Volger has just the right idea: Make real food with real flavor ”and burgers that go far beyond any microwavable snack. 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 Vegetarian Suppers from Deborah Madison "s Kitchen, SVegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too. ' Los Angeles Daily News, "Volger's excellent new book, Veggie Burgers Every Which Way , should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore's mouth watering." -- CBC News, "Authoritative."Melissa Clark, the NY Times, "Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food." -Montreal Gazette, "Lukas Volger reversed my veggie burger cynicism." -- Martha Rose Shulman , The New York Times "Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way ], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too."-- Los Angeles Daily News "One of Volger's best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you'd find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that."-- The Oregonian "Volger's excellent new book, Veggie Burgers Every Which Way , should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore's mouth watering."-- CBC News "Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore."-- Pittsburgh Post-Gazette "This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre."-- Washington Post "Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food." --Montreal Gazette "The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger's back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!" -- Cathy Erway , author of The Art of Eating In and the blog NotEatingOutinNY "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. But Lukas Volger has just the right idea: Make real food with real flavor--and burgers that go far beyond any microwaveable snack. 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 Vegetarian Suppers from Deborah Madison's Kitchen "This is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!" -- Permaculture (UK), SVolger "s excellent new book, Veggie Burgers Every Which Way , should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore "s mouth watering. ”CBC News, "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. But Lukas Volger has just the right idea: Make real food with real flavor--and burgers that go far beyond any microwavable snack. 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 Vegetarian Suppers from Deborah Madison's Kitchen "Lukas Volger's burgers are made with real food--fresh produce, whole grains and beans, fresh herbs and spices--combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I've ever seen, a refreshing departure from the over-processed veggie burgers of yore." --Martha Rose Shulman, author of Recipes for Health, online at The New York Times , and of Mediterranean Harvest "The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger's back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!" --Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY "Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way ], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too." -- Los Angeles Daily News "One of Volger's best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you'd find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that." -- The Oregonian "Volger's excellent new book, Veggie Burgers Every Which Way , should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore's mouth watering." --CBC News "Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore." -- Pittsburgh Post-Gazette "This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre." -- Washington Post "Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food." -- Montreal Gazette, SLukas Volger "s burgers are made with real food ”fresh produce, whole grains and beans, fresh herbs and spices ”combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I "ve ever seen, a refreshing departure from the over-processed veggie burgers of yore. ”Martha Rose Shulman, author of Recipes for Health, online at The New York Times , and of Mediterranean Harvest, SLukas Volger "s burgers are made with real food 'fresh produce, whole grains and beans, fresh herbs and spices 'combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I "ve ever seen, a refreshing departure from the over-processed veggie burgers of yore. 'Martha Rose Shulman, author of Recipes for Health, online at The New York Times, and of Mediterranean Harvest, "Authoritative." -Melissa Clark, the NY Times, A terrific book! I've never been a fan of veggie burgers. . . . But Lukas Volger has just the right idea: Make real food with real flavor-and burgers that go far beyond any microwavable snack. . . .I'm headed to my kitchen right now., "The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger's back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!" -- Cathy Erway , author of The Art of Eating In and the blog NotEatingOutinNY, SLukas Volger . . . elevates the vegetarian burger to its rightful status as real food. ' Montreal Gazette, SThis is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre. ” Washington Post, "Lukas Volger's burgers are made with real food-fresh produce, whole grains and beans, fresh herbs and spices-combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I've ever seen, a refreshing departure from the over-processed veggie burgers of yore." - Martha Rose Shulman , author of Recipes for Health, online at The New York Times, and of Mediterranean Harvest, "This is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!" -- Permaculture (UK), SA terrific book! I "ve never been a fan of veggie burgers. . . . But Lukas Volger has just the right idea: Make real food with real flavor âand burgers that go far beyond any microwavable snack. . . .I "m headed to my kitchen right now., "Lukas Volger's burgers are made with real food--fresh produce, whole grains and beans, fresh herbs and spices--combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I've ever seen, a refreshing departure from the over-processed veggie burgers of yore." -- Martha Rose Shulman , author of Recipes for Health, online at The New York Times, and of Mediterranean Harvest, SThis 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. But Lukas Volger has just the right idea: Make real food with real flavor 'and burgers that go far beyond any microwavable snack. 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 Vegetarian Suppers from Deborah Madison "s Kitchen, "This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre." -- Washington Post, SWho knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore. ” Pittsburgh Post-Gazette, eoeVegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way ], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too.e e" Los Angeles Daily News eoeOne of Volgere(tm)s best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors youe(tm)d find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that.e e" The Oregonian eoeVolgere(tm)s excellent new book, Veggie Burgers Every Which Way , should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivoree(tm)s mouth watering.e e"CBC News eoeWho knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore.e e" Pittsburgh Post-Gazette eoeThis is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre.e e" Washington Post eoeLukas Volger . . . elevates the vegetarian burger to its rightful status as real food.e e"Montreal Gazette eoeThe world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volgere(tm)s back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!e e"Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY eoeThis is a terrific book! Ie(tm)ve never been a fan of veggie burgerse"neither the word e~veggiee(tm) nor the dry little disks with their strange little flavors. But Lukas Volger has just the right idea: Make real food with real flavore"and burgers that go far beyond any microwaveable snack. Theree(tm)s a lot to like in Veggie Burgers Every Which Way , including some very appealing sides, dressings, and, what else? Buns! Ie(tm)m headed to my kitchen right now.e e" Deborah Madison, author of Vegetarian Cooking for Everyone and Vegetarian Suppers from Deborah Madisone(tm)s Kitchen eoeLukas Volgere(tm)s burgers are made with real foode"fresh produce, whole grains and beans, fresh herbs and spicese"combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers Ie(tm)ve ever seen, a refreshing departure from the over-processed veggie burgers of yore.e e" Martha Rose Shulman , author of Recipes for Health, online at The New York Times, and of Mediterranean Harvest eoeThis is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!e e"Permaculture (UK), SThe world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger "s back-to-basics approach to the veggie burger. Summer barbecues may never look the same again! 'Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY, "Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore." --Pittsburgh Post-Gazette"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. But Lukas Volger has just the right idea: Make real food with real flavor--and burgers that go far beyond any microwavable snack. There's a lot to like inVeggie 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 ofVegetarian Cooking for EveryoneandVegetarian Suppers from Deborah Madison's Kitchen"Lukas Volger's burgers are made with real food--fresh produce, whole grains and beans, fresh herbs and spices--combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I've ever seen, a refreshing departure from the over-processed veggie burgers of yore." --Martha Rose Shulman,author of Recipes for Health, online atThe New York Times, and ofMediterranean Harvest"The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger's back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!" --Cathy Erway,author ofThe Art of Eating Inand the blog NotEatingOutinNY, "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. But Lukas Volger has just the right idea: Make real food with real flavor-and burgers that go far beyond any microwaveable snack. 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 Vegetarian Suppers from Deborah Madison's Kitchen, SOne of Volger "s best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you "d find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that. ” The Oregonian
PRODUCT_ORIGIN
TAMBOURINE_MIGRATED
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Trade
Lccn
2009-940036
Illustrated
Yes
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