Flavourful vegetarian versions of America's favourite one-dish meals: ramen, pho, bibimbap, dumplings, and burrito bowls.
LUKAS VOLGER is the author of Veggie Burgers Every Which Way and Vegetarian Entrees that Won't Leave You Hungry, and founder of Made by Lukas, a premium veggie-burger company. The editorial director of the biannual magazine Jarry, he has been featured on the Splendid Table and in the New York Times.
"Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers
Every Which Way and created Made by Lukas, all with the aim of
making vegetarian food tasty and hearty (he's also behind
Vegetarian Entrees That Won't Leave You Hungry). Now, he's
applying that same expertise to an of-the-moment healthy food
trend: bowls., with smart, simple recipes that range from Fennel
Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl."
--Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY
BOOKS TO READ IN 2016
"Bibimbap fits into the current craze for bowls: grain bowls,
ramen, pho and more. And I found my new favorite bibimbap recipe in
a book that celebrates them all: 'Bowl, ' by Lukas Volger (Houghton
Mifflin Harcourt, 2016). Bonus: Volger's recipes are all
vegetarian." --The Washington post
"Whatever its magic, some of the best foods in the world come in
bowls. In this cookbook, Lukas Volger explores vegetarian versions
of the best bowl foods from around the globe. Chapters are divided
into choice of carbohydrate: wheat noodles, rice and rice noodles,
whole grains, etc. There are specific recipes in here, of course,
but there are also enough individual sauce and topping
recommendations for the adventurous cook to customize their bowls."
--Epicurious on Bowl as one of THE 30 MOST EXCITING NEW
SPRING COOKBOOKS
"Lukas Volger's new book, BOWL, brims with brilliant noodle-broth
ideas. Cherry-pick the toppings you like, or follow the full
recipes--either way, you'll be floored by just how delicious this
dorm-room classic can be." --Oprah.com
"Prepare to get bowled over. 'Bowl, ' a new cookbook by Lukas
Volger, asserts that some of the best meals aren't served on a
plate." --amNewYork
"In his new cookbook "Bowl" ($25, Houghton Mifflin Harcourt; 256
pages), onetime Willamette University Student Lukas Volgersets out
to create vegetarian versions of the Asian specialties, focusing on
how using seasonal ingredients make these dishes more fresh and
flavorful than their meaty counterparts." --The
Oregonian
"A gorgeous new vegetarian cookbook by author and vegetarian guru
Lukas Volger" --InStyle.com
"The latest cookbook from the author of Veggie Burgers Every
Which Way and Vegetarian Entrees That Won't Leave You
Hungry is all about one-dish vegetarian meals, from pho to
burrito bowls." --Publishers Weekly in March Cookbooks Preview
"Remarking that David Chang's restaurant Momofuku didn't offer a
vegetarian ramen until ten years after it opened, Volger (Veggie
Burgers Every Which Way) devotes long overdue attention to popular
Asian dishes that vegetarians are typically denied. Recipes such as
vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings
can include subrecipes and advance prep work, but not more than
similar titles require. Akin to Andrea Nguyen's The Banh Mi
Cookbook, this title lends itself to a customized experience, in
which readers can choose to make all recipe components (even
noodles) from scratch, or swap some for store-bought items.
Volger's flavor combinations, mostly nontraditional, are
satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired
vegetarian soups, noodle bowls, and dumplings." --Starred review
from Library Journal
"Lukas Volger is a master at creating attractive vegetarian and
vegan meals that are put together with a light hand but that fill
you up." --New York Times
"In Bowl, Lukas Volger (Veggie Burgers Every Which Way and
Vegetarian Entrees that Won't Leave You Hungry) challenges the
common association of ramen with cheap college fare by
demonstrating how to create rich, satisfying vegetarian options.
Bowl goes beyond ramen to include Vietnamese pho (with rice noodles
and a heavy emphasis on vegetables), dumplings and Korean bibimbap
(rice topped with pickled and fresh vegetables, protein and egg).
Volger encourages home cooks to experiment freely, so he recommends
the best equipment and shares where to find the most flavorful
staples (like ginger, scallions, greens and herbs), noodles (ramen,
rice and soba), sea vegetables (kombu, nori and wakame), soy
sauce/tamari, miso and other condiments. "Basics and Components"
covers not only how to make broth, but includes grain preparation
and even how to boil and fry an egg. Each section begins with a
very simple recipe for each type of dish and then incorporates the
four seasons, "to support health and sustainability through
produce-buying power" by choosing seasonal and local whenever
possible. Spring Ramen highlights asparagus and snap peas, Smoky
Summer Pho showcases eggplant, tomatoes and sweet peppers, and
Winter Bibimbap celebrates sweet potatoes and kale. While some of
the well-rounded one-dish meals may be challenging for novices, a
section on grain bowls will be helpful for those nights when quick
and easy is needed. Bowl covers a variety of palates and skill
levels and shows how anything can be better in a bowl. --Kristen
Galles from Book Club Classics
Discover: These recipes for "rich, cloudy miso-based broth
engulfing a tangle of tender noodles" are crafted the vegetarian
way." --Shelf Awareness
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