Preparing French cuisine with Chef Brent
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An opinionated blog beginning with advice on how to create the ultimate French sauces 

Vegan Guests Welcome at the Table

10/30/2021

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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).
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​Vegetable stock (above)is used for Carrot Soup (below) instead of chicken stock
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​Mixed fresh berries can be offered as dessert for your vegan guests.  
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    Chef Brent

    Brent 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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