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Beyond Baked Beans Green: Real Veggie Food for Students Paperback – 27 Jul 2004


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Product details

  • Paperback: 160 pages
  • Publisher: Absolute Press (27 July 2004)
  • Language: English
  • ISBN-10: 1904573142
  • ISBN-13: 978-1904573142
  • Product Dimensions: 19 x 1 x 19 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 576,064 in Books (See Top 100 in Books)

More About the Author

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Product Description

About the Author

Fiona Beckett is an award-winning food and drink journalist who has written for "The Guardian, The Times" and "Sainsbury's Magazine" among many others, and is a contributing editor to "Decanter" Magazines. In 2002 she was voted Food Writer of the Year by the Guild of Food Writers. She is the author of a number of books, including the bestselling "Beyond Baked Beans, " and the comfort food classic, "Sausage & Mash."

Customer Reviews

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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Ms. J. M. Metcalfe on 4 May 2008
Format: Paperback
I absolutely love this book - it really is the best veggie cookbook I've ever come across!

All too often the angle is that if you're veggie you must be a) doing it to be healthy (in which case the recipe book neglects the gloriously calorific, cheesy, doughy stuff in favour of stiff, crunchy vegetables) or b) doing it and having difficulty (in which case you basically get fifty recipes for Shepherd's Pie except with quorn mince substitute).

It's not the book for you if you want millions of mouthwatering pictures, it's very wordy indeed - but personally I like that, and the advice given is so good it's a sure compensation. The author possibly likes the sound of her own voice a bit, mixing in family anecdotes and jokes with the informal tone, but the result is that it's actually very friendly, personal and funny to read.

The recipes themselves are frankly gorgeous, and genuinely creative - cucumber stirfry, pink thai coconut rice, basque butterbean stew and parsee-style spinach and cumin eggs are easy, exotic, and impressive. The best thing about them is their flexibility - there's usually two or three bullet points after every recipe explaining that if you don't have x, y will do just as well, or you could toss in a handful of z if you had some kicking about! This sort of attitude is, of course, PERFECT for a haphazardly-stocked student kitchen.

She provides pretty basic sections on food hygiene and veggie nutrition, but again, her tone is so witty and opinionated that you never feel patronised (and, let's face it, there are a lot of clueless students who really do NEED a section on basic nutrition, judging by some of the stoned wrecks I met in student Halls of Residence!
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17 of 17 people found the following review helpful By "lyndsey308" on 20 Mar. 2005
Format: Paperback
I have tried a number of vegetarian cookbooks, and this one is the easiest, yummiest and most down-to-earth. I keep coming back to it, and I still haven't tried everything. All the recipes are really simple, using everyday store-cupboard items. I've even learned how to make my own pasta sauces. The only downside I can think of is that it is split into sections for meals for one or four people which might suit some fine, but it means you have to do some maths when you just want to cook for yourself as most students do. Luckily the rest of my flatmates love this book too and I'm also going to get a copy of this book for my mum.
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12 of 12 people found the following review helpful By A Customer on 10 Nov. 2004
Format: Paperback
This book is great - I have tried loads of the recipes and they all work really well. The tone of the writing is also pretty good, and the recipes are easy to follow. Recommended!
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1 of 1 people found the following review helpful By Aug on 19 April 2012
Format: Paperback
Brilliant book which deals with being a vegetarian in the way few meat-eaters do. Beckett has managed to write a vegetarian cookbook without resorting to the bane in the side of any vegetarian - quorn and other meat substitutes. I picked up this book with another which claimed that "half the recipes are either vegetarian or have a vegetarian alternative", this was another way of saying 'half the recipes are either salads/puddings or have quorn in'. Instead of resorting to this cliché Beckett explores the versatility of the vegetable and, as someone's already mentioned, manages to not just make mush (cannot stand how so many carnivores just boil cabbage, spinach etc. etc.).

Two some of the criticism which has been raised already is correct: There are no pictures and some recipes are a little expensive for a student budget. What I would suggest is that they dispense with the student label and just call it a veggie cookbook - it would still be one of the best on the market.

This book shall have a place on my shelf long after my university days are over. Highly recommended.
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