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The Classical Vegetarian Cookbook For Professional Chefs and Inspired Cooks by Vegan Executive Chef & Author Ron Pickarski

Read time: 3 Min
United States, 19th April 2016

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“To see the five French Mother Sauces adapted for vegan cuisine opens a NEW culinary chapter that would delight my great-grandfather.” — Michel Escoffier

Veteran Executive Chef, IKA Culinary Olympic Gold Medalist, and vegan pioneer, Chef Ron Pickarski believes that vegetarianism is essential to a healthy balanced diet, that it will become the prominent cuisine of the 21st century, that classical cuisine should be translated to vegetarian and vegan cuisine, and that educating personal and professional cooks is necessary to address increased global demand.

That is why he authored and self-published a comprehensive easy to understand, vegetarian plant based textbook cookbook written to easily be integrated as an supplement into existing culinary curriculums to educate both professional chefs and inspired cooks on the basics of vegetarian cuisine.

This cookbook offers a new exquisite vegan cuisine focused on ancient, traditional, and modern vegan proteins, plant-based ingredients, and cooking techniques unique to vegan cuisine. With more than 400 recipes and 1200 variations, this cookbook addresses vegan proteins (Seitan, Tofu, Tempeh, beans, and meat style proteins), classical French and modern American pastries, many gluten-free choices, limitless center of the plate and classical mother sauce options, complementary salads and sides, and elegant non-dairy desserts.

As culinary educator, Chef Ron explores the story of vegetarianism. The book addresses different vegan protein sources, ingredients used in vegan cooking today, plus modern and ancient ways to create and prepare entrées and pastries. He adapts classic recipes including steaks, cutlets, pâtés, and duxelles, offers smoking options and more, and translates the five French Mother Sauces into vegan cuisine with an array of variations. With more than 100 desserts Chef Ron presents non-dairy pastry creams, ice cream made in a blender, and introduces the chemistry of vegan pastries.

Want to learn and experience the cuisine and improve your vegan culinary skills, create innovative classical and modern vegan menus, and reduce food and labor cost? Buy the book with 35% discount. It is the best investment you will ever make in learning vegetarian cuisine.

Chef Ron elevates vegan food from everyday fare to simple sophistication already in demand by today’s consumers. With health as a driver and a vocal audience supporting culinary change, The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks is now a necessary resource for every home and professional kitchen.

…—this may be the future of classical cuisine.” Chef Louis Perrotte, Former Chairperson of the World Association of Chef Societies, Continental Director of the Americas, American Culinary Federation Vice President, CEC, AAC, HOF

“Invaluable…Chef Ron shows his mastery of vegan and vegetarian cuisine, teaching the core principles of vegan protein nutrition, special techniques, and flavorful food.” Chef Helmut Holzer, CMC

“A dedicated professional, Chef Ron brings a marvelous creativity to reinterpret the classics with his vegetarian culinary skills. I am honored to endorse this book.” Chef Hilmar Jónsson, former Vice President, World Association of Chefs Societies, CMC, AAC

“Chef Ron’s book is a valuable and necessary tool for all who want to fully understand this new twenty-first century cuisine—animal-free with classical standards and classical taste.” Chef Alfonso Contrisciani, CMC, MC, WGMC, ACE, AAC

“Chef Ron is a true pioneer and leader through his creative innovative approach to outstanding world-class vegetarian cuisine! The heart of this book reflects his passion, showcasing vegan dietary principles with basic cooking fundamentals along with modern techniques and methods that are dedicated to vegetarian culinary excellence for all to enjoy and savor.” Stafford T. DeCambra, CEC®, CCE®, CCA®, WCMC, AAC® Chairman, American Academy of Chefs®, American Culinary Federation

More details about the book below. Shop now at

Publisher: Eco-Cuisine Inc. – March 7, 2016

ISBN: 978-0-692-41536-8

Hardcover, 400 pages

$59.95 ($39.95 / 35% discount special price only at

Book available exclusively from

Contact: Ron Pickarski, 303-402-0289, [email protected]


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