FOR IMMEDIATE RELEASE January 1, 2011
Contacts: John Cunningham (410) 366-VEGE
Sonja Helman (410) 366-8343
The Vegetarian Resource Group has published VEGANS KNOW HOW TO PARTY by Chef Nancy Berkoff, RD. Included are over 465 Vegan Recipes, including Desserts, Appetizers, and Main Dishes.
In this 384-page 8 ½ X 11 book with color photographs, Chef Berkoff shows you how to put on a party for vegans and those who enjoy great food. Vegan Desserts include pies, tarts, cakes, cupcakes, quick breads, muffins, sauces, frostings, cookies, parfaits, puddings, cobblers, frozen treats, and more.
Nancy gives us lessons on preparing vegan "ricotta," veloute, demiglaze, and béchamel. Also learn about Using Vegan Ingredients, Basic Party Planning, Egg Substitutes, Napkin Folding, and Hiring Entertainment.
Additional chapters feature Entertaining Children, Cooking for A Crowd, Secrets of Cooking Large Amounts of Foods, and Sample Recipe Conversion from a small recipe to a large recipe and visa versa. Working with a Caterer includes finding a caterer, catering concerns, helpful hints for vegetarian catering, food safety suggestions, label reading, and upscale menus. Also helpful is Party Planning for People with Diabetes.
Vegans Know How to Party has great recipes, but is certainly a reference book you'll want to have around to answer all those vegan cooking questions. Your purchase will liven your parties as well as give you ideas for your own personal weekend treats.
Try maple apple pie, peach cheesecake, silky lemon pie, and cherry tarts. Birthday party basics include vanilla, moist chocolate, and devil's food cakes. For brunches, Nancy starts the day with chocolate raspberry and banana blueberry muffins.
These dessert sauces and icings will spruce up any party: vegan caramel sauce, cream cheese spread with fruit, vegan buttercream frosting, and vegan pastry cream.
Cookie to the Max with:
glazed ginger-almond cookies
peanut butter and jelly cookies
chocolate chip of course
vegan lemon squares
Plus enjoy parfaits, trifles, mousse, cobblers, crumbles, crisps, custard, bread puddings, noodle puddings, and chocolate puddings. For frozen desserts, Nancy gives us vegan ice cream cake, coconut-cinnamon and peppermint-chocolate frozen treats, and pineapple sorbet.
THERE'S MORE TO A PARTY THAN DESSERTS.
Chef Berkoff also shares the basics in this new book including:
stuffed grape leaves
baked "chicken" fingers
chips of all types
veggie sloppy Joes
and numerous other common party dishes...
Appetizers and main dishes span from Arepas, Gulai Daun Bayem (spinach in coconut milk), and pierogi, to asparagus with lime and onion dressing, mustard crusted tofu salad, and Octoberfest roulades. And for winter parties, warm up the guests with Komenymagos Leves (Caraway Seed Soup), Potage Crecy, and Roasted Two Pepper Soup.
Chef Nancy Berkoff, RD, has received awards from the American Culinary Federation, California Restaurant Association, and the U.S. Department of the Navy for Culinary Training. Ms. Berkoff was named Chef of the Year by the Los Angeles Chapter of the American Culinary Federation.
Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who also don't use other animal products such as dairy or eggs. The Vegetarian Resource Group is a non-profit which educates the public about vegetarian and vegan diets. It publishes Vegetarian Journal, offers two $5,000 college scholarships to high school seniors who have promoted vegetarianism, and sponsors an e-mail list for parents of vegetarians (Mhttp://groups.yahoo.com/group/vrgparents/). For more information, call (410) 366-8343; write to VRG, P.O. Box 1463, Baltimore, MD 21203; or visit www.vrg.org.
To order Vegans Know How to Party, send $25 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call 410-366-8343 9AM to 5PM Monday to Friday; or visit www.vrg.org/catalog