The Plant-Forward Handbook - Jaunault, Frederic; Fontaine, Luc; Leniaud, Jerome
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Erscheint vorauss. 2. September 2025
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The Plant-Forward Handbook is the ultimate guide for chefs embracing plant-based cuisine, featuring 200 products, 200 techniques, and 190 recipes, all designed with training and quality in mind The Plant-Forward Handbook is crafted as an essential resource for professional chefs aiming to master plant-based cuisine, a rising demand in the culinary world. This comprehensive guide presents an impressive array of knowledge with over 200 products and techniques, 130 foundational preparations, and 190 recipes, each illustrated and designed for easy implementation in professional kitchens. The…mehr

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Produktbeschreibung
The Plant-Forward Handbook is the ultimate guide for chefs embracing plant-based cuisine, featuring 200 products, 200 techniques, and 190 recipes, all designed with training and quality in mind The Plant-Forward Handbook is crafted as an essential resource for professional chefs aiming to master plant-based cuisine, a rising demand in the culinary world. This comprehensive guide presents an impressive array of knowledge with over 200 products and techniques, 130 foundational preparations, and 190 recipes, each illustrated and designed for easy implementation in professional kitchens. The handbook is backed by more than 200 instructional videos, making it a valuable training tool that combines practical expertise with visual learning. Its esteemed authors, including Frédéric Jaunault (MOF Primeur), Jean-Michel Truchelut, Pierre-Paul Zeiher, Jérôme Leniaud, and Luc Fontaine, bring a wealth of international experience and insights to this project, setting a new benchmark in plant-based culinary training. From enhancing basic preparations to inspiring innovative plant-based creations, this handbook covers it all, making it indispensable for chefs dedicated to excellence.
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Autorenporträt
The Plant-Forward Handbook brings together renowned culinary experts, each contributing unique knowledge in plant-based cuisine and culinary training. Frédéric Jaunault, a Meilleur Ouvrier de France in Primeur, is the founder of the Académie du Fruit et Légume and is dedicated to promoting healthy eating. Jean-Michel Truchelut, a food engineer and instructor, combines nutrition with culinary techniques for a fresh approach to healthy cooking. Pierre-Paul Zeiher, a former culinary instructor and chef, brings extensive experience from top culinary schools and establishments. Jérôme Leniaud, an accomplished chef passionate about plant-based cuisine, served as the executive chef for Bonduelle Group, where he explored the vast potential of plant-based products. Luc Fontaine, with over 30 years in plant-forward cuisine, led culinary R&D at Bonduelle, focusing on creating delicious and responsible dishes. Together, they make this handbook an essential resource for chefs looking to meet the growing consumer demand for inventive and flavorful plant-based cuisine.