Chloe's Kitchen

Chloe's Kitchen

125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way

Book - 2012
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Baker & Taylor
A Cupcake Wars winner and classically trained vegan chef presents a first cookbook in which she explains vegan-diet nutrition and shares a wealth of original recipes, from vegan comfort foods to adaptations of popular ethnic cuisines. Original. 60,000 first printing.

Baker
& Taylor

A classically trained vegan chef presents a cookbook in which she explains vegan-diet nutrition and shares a wealth of original recipes, from vegan comfort foods to adaptations of popular ethnic cuisines.

Simon and Schuster
Enter Chloe’s Kitchen for delicious vegan recipes everyone will love.

Chloe Coscarelli, the first-ever vegan chef to win Food Network’s hit show Cupcake Wars, brings her trademark energy to this fun and healthy cookbook, including animal-free reinterpretations of 125 of America’s favorite foods.

Whether you’re newly transitioning to veganism, a long-time vegetarian looking for some new ideas, or a busy mom introducing Meatless Mondays to her family, you’ll find quick and easy recipes that will convert even the most reluctant to the delicious rewards of a plant-based diet.

Chef Chloe’s first-ever cookbook, illustrated throughout with gorgeous full-color photos of the mouthwatering dishes, offers helpful advice on how to set up your own kitchen for stress-free, healthful eating, as well as nutritional information, with support from the foreword by well-known physician Neal D. Barnard, M.D.

Foodies of all stripes will revel in the huge array of incredibly appetizing, inventive recipes, all made with easily available ingredients, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes will win over carnivores, omnivores, vegetarians, and vegans alike.

With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. Those with food allergies will appreciate the instructions throughout for making these meat-, egg-, and dairy-free recipes without gluten and soy, so everyone can enjoy them. And the icing on the (cup)cake is her renowned, coveted desserts—including the first publication of the recipes for her Cupcake Wars–winning vegan cupcakes—the ultimate indulgence without busting your belt.

Publisher: New York : Free Press, 2012
Edition: 1st Free Press trade pbk. ed
ISBN: 9781451636741
1451636741
Branch Call Number: 641.5636 C82c
Characteristics: xvi, 271 p. : col. ill. ; 24 cm

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olpate
Jul 14, 2016

The main recipes were okay, they seemed fairly basic. The Baking section is really good though, but it makes up such a tiny portion of the actual book. She mentions some 'replacements' to make things gluten free. Please don't attempt these, you can't just substitute garbanzo bean flour for everything which is why gluten free cooking/baking is so frustrating.

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andr3wr3na
Jan 07, 2013

I just want to comment on the previous comment. I have read and been making some of the recipes. Not all are high in fat and sugar. There are some recipes that are basically vegan alternative, I do not think the author meant to make a book that was supposed to be vegan and diet friendly. If you do not prefer such items, I suggest checking out Mayumi's Kitchen which if I recall does not have much fried and high calorie foods

123avidreader Apr 21, 2012

These recipes have a lot of fat and sugar in them. They're not very healthy. It's obvious she doesn't eat these recipes or she wouldn't be so thin.

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