professional cooking

A little bias because Ken is a friend of mine, Ken is a modest down to earth guy---No pun intended. I am not a vegetarian by any means but every recipe that I have used is awesome. You really have to try the Oyster Fried Mushrooms, Watermelon Catsup or The Sea Czar Dressing. I have worked side by side with Ken, who is an incredible wealth of knowledge and expierience as a Vegan. Ken is the 1st World Vegan Gold Medalist at The Culinary Olympics in 92. I am very proud to be considered his friend and very proud of this book.

All I can say is it's simple, easy to read and healthy! Don't let the "Professional" in the title fool the average person because it is for everyone.The knowledge and eye opening this will give you to the vegetarian/vegan world is priceless.

All of the recipes in this book are not only vegetarian they are vegan. They are also scrumptious. I have tried several and it is well worth the trouble of having to scale down the recipes (since this is really created for restauranteurs everything serves 10).

Truly great example of why the question --don't you get bored eating vegetables all the time--is so funny!

Steph

I am a serious home cook who has made this book her kitchen bible. The recipes contained in this book are scrumptious and remarkably free of all animal products (including eggs and dairy). As vegan cookbooks go, this book is unique. The culinary results are delicious and visually appealing. The author is a professional chef who knows how to layer in complex, yet pleasing flavors into dishes for spectacular results. Ken Bergeron really knows how to stimulate taste buds that have grown weary of the same-old, same-old. Truly innovative cuisine like this doesn't come around every day. I've made dozens of recipes presented within these pages with incredible success. Over the holidays, I followed the author's menu suggestions. I made the festive holiday menu for Christmas dinner and the hors d-oeuvres menu for an elegant cocktail party. Most of the invited guests were non-vegetarians with sophisticated taste-buds--definitely not the dry lentil loaf and brown rice crowd. I was delighted to receive enthusiastic raves and dozens of requests for the recipes. The fried oyster mushrooms, vegetable walnut and pecan pate, baby bella mushroom risotto and maple nut tart were especially big hits, but everything was devoured with gusto. This book is truly avant garde--I believe vegan cuisine will be the everyday norm for most American tables by the end of the next century. Even Time Magazine--hardly a granola rag by any stretch of the imagination-has recently predicted this dietary megatrend will happen in the near future. Undoubtedly, this book will help lead the way. No home should be without it. And, anyone making a profession out of feeding the public--pay attention, please! Customers will continue to want to live large into the next century, but that doesn't necessarily mean they want big slabs of dead animals oozing blood on their plates. Exotic fruits and vegetables, prepared with all the care and attention given to flesh-centered cuisine, will fit the bill just fine. Many trendsetters are looking for this now, but millions will follow.