The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks offers a new classical vegan cuisine focused on ancient, traditional, and modern vegan proteins, plant-based ingredients, and unique vegan cooking techniques.  With more than 400 recipes and 1200 recipe variations, this cookbook addresses vegetarian proteins (Seitan, Tofu, Tempeh, beans, and meat-style proteins), classical French and modern American pastries, many gluten-free choices, limitless center of the plate and classical sauce options, complementary salads and sides, and elegant non-dairy desserts.  The book adapts classic recipes including Cacciatore, Coq Au Vin, Fricassee, pâtés, and duxelles, translates the five French Mother Sauces into vegan sauces with an array of variations.  With more than 100 desserts, Chef Ron presents non-dairy pastry creams, ice cream made in a blender, and introduces the chemistry of vegan pastries.  

It is a unique book in that incorporates authentic vegan cooking techniques and ingredients with classical French Cooking techniques and recipes as the foundation to create a new modern French and American vegan cuisine.  The cookbook was written to educate the reader on the core principles of vegetarianism and inspire them to learn it as a new cuisine.  A person with no knowledge of vegan or vegetarian cuisine, upon reading this cookbook, would be able to competently cook vegan cuisine at a basic level.  The recipes are easily approachable by novice cooks and culinary professionals, are generally easy to prepare and don’t require many unique ingredients which is preferred in both the professional and home kitchen.  The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks elevates vegetarian food from everyday fare to simple sophistication.  The book is for sale exclusively on Eco-Cuisine’s website www.eco-cuisine.com with a 40% discount.