New American vegan
(eBook)
Author
Published
Oakland, Calif. : PM, ©2011.
ISBN
9781604866247 (electronic bk.), 1604866241 (electronic bk.), 9781604866223 (electronic bk.), 1604866225 (electronic bk.), 9781604866230 (electronic bk.), 1604866233 (electronic bk.)
Status
Description
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More Details
Format
eBook
Language
English
Notes
General Note
Includes index.
Description
Weaving together personal stories with 120 appetizing recipes, this friendly cookbook delivers authentically American and vegan cuisine that has to be tasted to be believed. Midwestern-inspired recipes range from very basic to the modestly complicated, but always with an eye on creating something beautiful and delicious in its simplicity. Clear text provides step-by-step instructions and helps new cooks find their feet in a vegan kitchen, with a whole chapter devoted to terms, tools, and techniques. With an eye towards improvisation, the cookbook provides a detailed basic recipe that is good as-is, while providing additional notes that explain how to take each recipe further, to increase flavor, to add drama to the presentation, or just to add extra flourish.
Local note
eBooks on EBSCOhost EBSCO eBook Public Library Collection (North America)
Citations
APA Citation, 7th Edition (Style Guide)
Guihan, V. J. (2011). New American vegan. PM.
Chicago / Turabian - Author Date Citation, 18th Edition (Style Guide)Guihan, Vincent J. 2011. New American Vegan. PM.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 18th Edition (Style Guide)Guihan, Vincent J. New American Vegan. PM, 2011.
UCL Harvard Citation (Style Guide)Guihan, V. J. (2011). New american vegan. Oakland, Calif.: PM.
MLA Citation, 9th Edition (Style Guide)Guihan, Vincent J. New American Vegan. PM, 2011.
Note: Citations contain only title, author, edition, and publisher. Only UCL Harvard citations contain the year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of May 2025.
Staff View
Grouped Work ID
1b5b59bd-4c3d-8493-0c03-1782f4cf29d5-eng
Grouping Information
| Grouped Work ID | 1b5b59bd-4c3d-8493-0c03-1782f4cf29d5-eng |
|---|---|
| Full title | new american vegan |
| Author | guihan vincent j |
| Grouping Category | book |
| Last Update | 2026-01-06 10:09:13AM |
| Last Indexed | 2026-02-10 23:34:55PM |
Book Cover Information
| Image Source | syndetics |
|---|---|
| First Loaded | May 22, 2025 |
| Last Used | May 22, 2025 |
Marc Record
| First Detected | Jan 21, 2025 03:10:12 PM |
|---|---|
| Last File Modification Time | Jan 06, 2026 10:57:37 AM |
MARC Record
| LEADER | 07176cam a2200841 a 4500 | ||
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| 100 | 1 | |a Guihan, Vincent J.|1 https://id.oclc.org/worldcat/entity/E39PCjqvgMQtP9vJCtj4Ft3cMX | |
| 245 | 1 | 0 | |a New American vegan /|c [Vincent J. Guihan]. |
| 260 | |a Oakland, Calif. :|b PM,|c ©2011. | ||
| 300 | |a 1 online resource (223 pages) | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a computer|b c|2 rdamedia | ||
| 338 | |a online resource|b cr|2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a Introduction: How I Went Vegan, Why I Stay Vegan & Why the Food Is Central to My Life; Chapter 1: Terms, Techniques & Tools: A Brief Field Guide to What You Need & What You Need to Know; Preparing your ingredients; Being a better cook & being a better eater; A brief glossary; Tools you'll need & tools that are nice to have; A brief grocery list; Deciphering the time/difficulty glyphs; Chapter 2: Soup Is Good Food (for Vegans!); Basic Vegetable Stock; Quick, Rich Borscht; Luxurious Carrot & Cashew Soup with Agave & Chipotle Ribbon; Cream of Broccoli Latte with Soy Foam. | |
| 505 | 8 | |a Tangy Pumpkin, Tomato & Jalapeño SoupStick-to-Your-Ribs Yellow Split Pea & Greens Soup; Zesty Sweet Potato, Black Currant & Jalapeño Soup; Exotic Mushroom & Sea Vegetable Bisque; Grandpa Vince's Homemade Chickenless Soup; Fresh Pineapple, Red Pepper & Arugula Gazpacho; Old-Fashioned Hearty Lentil & Vegetable Soup; Fiery Illinois Corn Chowder; Deep South Gumbo Z'Herbes; Getting Past the Recipes: What Makes a Good Soup?; Chapter 3: Get Saucy!; Simple Vinaigrette Salad Dressing; Simple Slaw Dressing; Raspberry Coulis; Nori Tahini Spread; Spinach, Arugula & Walnut Pesto; Kiwi Jalapeño Coulis. | |
| 505 | 8 | |a Kalamata Olive & Dill Pickle TapenadeRosemary Fig Sauce; Roux, Velouté & Béchamel; Avocado Creton; White Bean & Parsley Dip; Artichoke, Caper & Black Pepper Butter; Caesar Salad Dressing; Ginger, Garlic & Tahini Dressing; Peanut, Chipotle & Lime Dressing; Mango Chipotle Salsa; White Miso & Hazelnut Butter Dressing; Tarragon Aioli; Sour Cream; Basic Tomato Herb Sauce; Jalapeño Cheeze Sauce; Pomegranate Jalapeño Sauce; Orange Sauce; Simple Caramel Sauce; Spicy, Sweet & Sour Pineapple Peanut Sauce; Strawberry Chipotle Sauce; Red Lentil, Red Onion & Red Wine Gravy. | |
| 505 | 8 | |a Black Currant & Horseradish SauceThree-Pepper Whiskey Sauce; Porcini Mushroom & Red Wine Gravy; Maple Mustard Sauce; Simple Mornay Sauce; Getting Past the Recipes: Dressings, Sauces & Gravies; Chapter 4: Side Dishes or Plate Partners?; Roasted Asparagus; Arugula, Artichoke & Fig Salad; Smoky Honeydew Melon Wedges; The Basic Garden Veggie; Caesar Salad; Clementine, Kalamata Olive & Collard Salad; Carrot Salad with Agave Nectar, Walnuts & Golden Raisins; Collard Green Noodles with Garlic, Ginger & Tahini Sauce; Roasted Kale; Red Bean & Black Rice Salad with Spinach & Orange Peppers. | |
| 505 | 8 | |a Roasted Red Potatoes with ChivesRoasted Ginger Garlic Coleslaw; Carrot & Black Kale Slaw with Black-Eyed Peas; Old-Fashioned Mock Egg Salad; Chipotle Mock Chicken Salad; Spicy Peanut & Mango Salad; Chickenpea & Wakame Mock Tuna Salad; Roasted Midwestern Succotash; Brown Rice Risotto with Spinach & Sun-Dried Tomatoes; Spicy, Smoky Quinoawith Collard Greens; Chickpea & Avocado Ceviche; Red Potato/Sweet Potato & Scallion Mash; Brown Rice Pilaf with Mushrooms & Onions; Basic Crackers; Couscous With Arugula, Olives & Raisins; French-Style Roasted Green Beanswith Red Peppers & Onions. | |
| 520 | |a Weaving together personal stories with 120 appetizing recipes, this friendly cookbook delivers authentically American and vegan cuisine that has to be tasted to be believed. Midwestern-inspired recipes range from very basic to the modestly complicated, but always with an eye on creating something beautiful and delicious in its simplicity. Clear text provides step-by-step instructions and helps new cooks find their feet in a vegan kitchen, with a whole chapter devoted to terms, tools, and techniques. With an eye towards improvisation, the cookbook provides a detailed basic recipe that is good as-is, while providing additional notes that explain how to take each recipe further, to increase flavor, to add drama to the presentation, or just to add extra flourish. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a eBooks on EBSCOhost|b EBSCO eBook Public Library Collection (North America) | ||
| 650 | 0 | |a Vegan cooking|z United States. | |
| 650 | 0 | |a Cooking, American|x Midwestern style. | |
| 650 | 6 | |a Cuisine végétalienne|z États-Unis. | |
| 650 | 6 | |a Cuisine américaine du Midwest. | |
| 650 | 7 | |a COOKING|x Vegetarian & Vegan.|2 bisacsh | |
| 650 | 7 | |a Cooking, American|x Midwestern style|2 fast | |
| 650 | 7 | |a Vegan cooking|2 fast | |
| 651 | 7 | |a United States|2 fast|1 https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq | |
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| 655 | 7 | |a Cookbooks|2 fast | |
| 655 | 7 | |a Cookbooks.|2 lcgft | |
| 655 | 7 | |a Livres de cuisine.|2 rvmgf | |
| 758 | |i has work:|a New American vegan (Text)|1 https://id.oclc.org/worldcat/entity/E39PCFydVGc64MQwhtVtDf3rtq|4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version:|a Guihan, Vincent J.|t New American vegan.|d Oakland, Calif. : PM ; London : Turnaround [distributor], 2010|z 9781604860795|w (OCoLC)491963132 |
| 856 | 4 | 0 | |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=385908 |
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