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"Chef Skye Michael Conroy offers delicious recipes for alternatives to commercially prepared and processed plant-based meat substitutes. Many of the flavors, appearances, and textures of meat dishes can be replicated from a home kitchen. Crafting Seitan offers step-by-step guidance for preparing more than 100 recipes using wheat-based seitan, soy products, and a variety of flavorings to create burgers, meatless meatballs, roasts, and every variety of shred, batter fry, skewer, steak, cutlet, chop, and barbecue under the sun. Also included are regional American favorites, as well as Asian, Mexican, and other international dishes. Chef Conroy shares his special tips and techniques for preparing a variety of shapes and textures. A special section of the book contains his personal spice blends and flavoring mixes, sauces and glazes, and even a few nondairy staples to enhance these delicious dishes"--
A quantum leap in plant-based cooking! Chef Skye Michael Conroy revolutionizes the art of crafting plant-based meat analogues that are hearty enough to sink your teeth into. Break away from commercial products and learn the skill of making superior mock meats with all the trimmings. What's on the menu? A feast for your senses and a culinary trot around the globe. Dig into 100+ recipes featuring nostalgic comfort foods, old family favorites, and dishes derived from a multitude of cultures and traditions. Imagine zesty chickun, robust beaf, or juicy porq cooked into succulent roasts, tender cutlets, toothsome steaks, and versatile patties or kebabs. Missing hard salami, hand-rolled sausages, pepperoni, kielbasa, frankfurters, or bratwurst? Chef Skye has you covered. You'll even find recipes for mouthwatering seasoning blends and rubs along with gravies, sauces, and glazes to add the perfect finishing touch. Sumptous photos throughout provide all the inspiration you'll need.
Contributor(s): Conroy, Skye Michael (Author)
Physical Info: 0.6" H x 9.0" L x 8.0" W (1.41 lbs) 208 pages