Ebook Free Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals, by Lukas Volger
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Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals, by Lukas Volger
Ebook Free Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals, by Lukas Volger
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Review
"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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About the Author
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.
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Product details
Paperback: 256 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt; 1 edition (March 8, 2016)
Language: English
ISBN-10: 0544325281
ISBN-13: 978-0544325289
Product Dimensions:
7.5 x 0.8 x 9.1 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
90 customer reviews
Amazon Best Sellers Rank:
#31,567 in Books (See Top 100 in Books)
I just made the savory oatmeal bowl from this book, and while it was definitely not a quick breakfast, it was so worth it. The dish was extremely filling and flavorful. Also, all of the recipes in this book are packed with good-for-you ingredients, and like another reviewer said, they seem simple at first but have so much depth in flavor. I love the one-bowl aspect of these dishes, and it's great that the cookbook has informative sections on both ingredients and techniques. I highly recommend this cookbook and I can't wait to try more recipes.
I love Ramen, Pho and other variations of one dish type meals so was so excited to see this book dedicated to vegetarian renditions of these types of dishes –and this book certainly did not disappoint. It is creative, attainable and chock full of meals that use in season produce; and takes me back to the amazing ramen dishes of my favorite bay Area restaurant which I have tried so hard, yet failed to reproduce -until now.The book begins with a basic introduction which I loved -the stormy weather that called for a bowl of something warm and deeply satisfying; that dish being ramen; and the author conjures up a vivid image of the restaurant he eats at that night, and the tastes, textures and ingredients of that dish. It’s almost to the point that I wanted to stop right there and whip up a bowl on the spot. This is followed by a simple yet informative guide and ingredients that you might want to explore, and I loved the guide to dumpling wrappers, sea vegetables and condiments, some of which we new to me, and things I need to procure before cooking some of these dishes -though it is worth noting that this book does indeed use many straight forward items too.The rest of the book features the recipes: Ramen and other wheat noodle bowls. Pho, bibimbap and other rice noodle and rice bowls. Grain bowls and dumpling bowls. The recipes differ widely in terms of simplicity or complexity, and ingredients; which means there is something for everyone – including the fact that this includes breakfast items such as a breakfast rice bowl with eggs, spinach and sweet potato, and savory oatmeal –taking oats and adding chard, garlic, eggs and chili oil. I began with the Cauliflower couscous bowl -cheating somewhat as I had to use a packed of grated Cauliflower “rice†from Trader Joes that was getting too close to expiring! It was really quite simple making a seed brittle to top a veggie laden dish!It I could change one thing -and it’s a personal thing for me, so might not be a concern for others -I would have preferred some more photos. I think part of the allure of cooking, is seeing those pictures of competed meals and having some gauge of what I should be aiming for. Where there are photos such as the black rice burrito bowl and spring pho, they are stunning and inspiring; but a few more would have been nice. That said, the pages are taken up with more recipes and more detail which is always useful!I have read a couple of other vegetarian one pot meal books and was left unimpressed. But this book is a keeper – its creative, with lots of really fun, flavorful options and even I , not the best in the kitchen, can attempt many of these!
This is a terrific book which both beginner and more accomplished home cooks will truly enjoy. The recipes aren't overly complicated but their seeming simplicity doesn't detract from their originality or sophistication. These one-pot meals are packed with protein and veggies. There is a clearly pronounced emphasis on seasonality, with recipe variations for different times of the year. "Bowl" offers recipes that can be made from a diverse array of ingredients, be it soba noodles, polenta, lentils, buckwheat or even oatmeal. I am especially looking forward to testing recipes from the dumplings chapter (e.g., spicy carrot or sesame beet dumplings, chickpea potstickers). That said, you can treat yourself and those you love to bowls inspired by Asian, Mexican, Mediterranean and Middle Eastern cuisines. None of the ingredients seems to be particularly exotic or fancy. But if you have a hard time locating, say, forbidden rice at your local grocery store, the author provides a list of sources from which you can order it. There's no overly processed stuff either. Additionally, Lukas Volger dispenses helpful suggestions throughout the book, such as drink pairings, knife tips or advice about streamlining the process of composing your bowls. I cannot not mention gorgeous photography although more photos would be certainly appreciated. I would have also preferred for the book to come out in hardcover format as I foresee using it frequently and for a long time. Overall, Lukas Volger has certainly created a strong contender for the best vegetarian cookbook of the year.
I have made two dishes from the book so far. The beet and tahini dumplings were possibly the best dish I have ever cooked. The sushi bowl was not far behind. Buy it!
One of those cookbooks that change the way you cook. I've done two recipes so far (rice bowls) and they have been amazingly satisfying (I'm not a vegan). While I didn't have all the ingredients required in the recipes, substitutions were easy and lead to equally tasty results. I'll be trying a ramen bowl next. Highly recommended.
A staple - While I'm not a vegetarian, this is the kind of cookbook I'll come back to consistently. Each recipe is expertly flavored - without obscure ingredients - typically easy to pull together, and tastes healthy and fulfilling at the same time.
Whilst the dumpling folding is a bit tricky if you want more than a half moon or triangle, the flavours of the finished dumplings are divine. I bought the book after noticing the beetroot and tahini dumplings and have also tried the pumpkin with fennel and ginger. I'm looking forward to trying the kimchi ones next... The dumplings freeze perfectly and steam from frozen in 5 minutes so are perfect for quick fix dinners.
I am finding these bowls pack a lot of flavor and that I am full without extra fat or other things I want to eat less of. I also found once I made one or two I could easily wing it. So fun ideas and good flavor combinations. I was not as picky about some of the ingredients being organic and such. But that was the point, very flexible and variations easy to implement.
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