The Vegan Bridge - Avril, Romain; Tablang, Richelle
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For the meat-eater looking to incorporate vegan options into their repertoire. For the home cook trying to develop innovative new techniques. For the anyone who wants to impress with recipes that are bold, flavourful, and totally unique - French-trained chefs Romain Avril and Richelle Tablang want to welcome you to the Vegan Bridge. From simple sides that add a plant based twist to a flexible dish, to showstopping mains and desserts that will tantalize vegans and omnivores alike, Romain and Richelle demonstrate how incorporating vegan meals into everyday life can be done easily, without…mehr

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Produktbeschreibung
For the meat-eater looking to incorporate vegan options into their repertoire. For the home cook trying to develop innovative new techniques. For the anyone who wants to impress with recipes that are bold, flavourful, and totally unique - French-trained chefs Romain Avril and Richelle Tablang want to welcome you to the Vegan Bridge. From simple sides that add a plant based twist to a flexible dish, to showstopping mains and desserts that will tantalize vegans and omnivores alike, Romain and Richelle demonstrate how incorporating vegan meals into everyday life can be done easily, without sacrificing taste or presentation. Filled with great ideas for special occasions, weekday dinners or just getting through the day, this is a book of recipes that will inspire cooks whatever side of the bridge they typically land on. --
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Autorenporträt
Romain Avril is a French-trained chef, born in Paris, who is known for his creative and ambitious cooking. Since moving to Toronto in 2010, he has worked as Executive Chef at the renowned La Société Bistro, and has participated in the opening of such institutions as Levelle, Goldie Bar, and Neruda. He operates his own organization, Romain Avril Inc., which offers a multitude of culinary services, and maintains a YouTube channel providing tips and recipes, while making occasional appearances on the Food Network. Richelle Tablang was born and raised in Toronto to a family of Filipino immigrants who always emphasized the value of food and its origins. After studying baking and pastry arts in Toronto, Richelle fell in love with French pastry, eventually moving to France to further her education. She studied at the prestigious École Nationale Supérieure de Pâtisserie (founded by two-time Meilleur Ouvrier de France winner Yves Thuriès and multiple Michelin star-holder Alain Ducasse) and worked as a pastry commis in the South of France. Richelle returned to Toronto fuelled by an adoration for modern French pastry and a desire to mingle her knowledge of French techniques with Asian ingredients from her family's background.