Additional information
by Brian P. McCarthy (Author)
-Black and White Edition- This 450+ recipe cookbook contains a wide range of large batch, commercial kitchen tested recipes, and was created by a commercial kitchen chef who has been working in the industry since graduating from culinary school in 1986. The recipes use common commercial kitchen terms in clear, step-by-step instructions, and utilize ingredients commonly found in most professional kitchens. The nearly 100 vegan baking and dessert recipes (muffins, cookies, cakes, quick breads, doughnuts, etc.) compete with the extensive international entrees for your attention. Customizable core recipes (cornbread, pancakes, daal, etc.) make a great starting point in creating your own establishment's favorites. Individual chef's notes located at the top of most recipes offer suggestions on garnishes, sides, and tips on making production easier. Information to be conscious of when purchasing, preparing, and serving vegan food is discussed. Recipes include: Entrees: Asian, Indian, Italian, Mexican, American, and more. Desserts: Cakes, cookies, puddings, and more. Lunch: Sandwiches, wraps, salads, and more. Soups, side salads, side dishes, breakfast entrees and pastries, appetizers, small plates, sauces, gravies, dips, spreads, and beverages round out this extensive collection.
Author Biography
Chef Brian P. McCarthy has been a professional cook since 1982. In 1995 he turned to a vegan diet and began to explore the world of vegan cooking as a chef. In Oregon, he ran the Intel vegetarian/vegan international station and prepared dishes for catered events attended by CEOs, mayors, house representatives, senators, and even the newly elected Barack Obama. In 2012 Chef McCarthy moved to Massachusetts to be a Chef for the Bon Appétit Management Company at MIT, and became an instructor for The Cambridge School of Culinary Arts.
