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An opinionated blog beginning with advice on how to create the ultimate French sauces
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Although most of the recipes in my upcoming book (Nov. 18th) call for the use of proteins (or animal related-products like butter and cream), there are still plenty of opportunities for the cook to feed vegans. ( I discuss this in more detail in the Menu Planning chapter).  Vegetable stock (above)is used for Carrot Soup (below) instead of chicken stock   Mixed fresh berries can be offered as dessert for your vegan guests.
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Chef BrentBrent Littlefield has worked as a chef de cuisine, pastry chef, saucier, and sous chef, for more than 25 years in San Francisco, San Diego, and Las Vegas. b_littlefield123@yahoo.com
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