Classic Vegetarian Recipes
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Product Description
Product Description
The Hamlyn Classic Chefs series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. Rose Elliot comes from a family of three generations of vegetarians and is regarded as one of the world's finest vegetarian writers with over 50 books to her name.
About the Author
Rose Elliot is a worldwide bestselling author. In 1999 she was honoured to receive the MBE from the Queen 'for services to vegetarian cookery', and in 2002 became a patron of The Vegetarian Society in the UK.
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Customer Reviews
Most Helpful Customer Reviews
4 of 5 people found the following review helpful
Format:Hardcover
Having had Rose Elliot recommended as a good authority on vegetarian cooking, I was somewhat disappointed with this book.
It would be a good buy for people starting a vegetarian diet, or vegetarians learning to cook, as it is very basic and, for me, overly simple. A fair few of the recipes are simply vegetarian versions of meat dishes, which I would think was common sense (vegetarian sausages and mash, for example), slight twists on basic dishes (a 'luxurious' mac and cheese, which is as standard but with the addition of tomatoes and boursin cheese. Hardly ground-breaking). An over-reliance on butter is also prevalent, and Elliot often fails to note that the hard cheeses she recommends are not vegetarian as standard.
The problem isn't that the recipes are bad; they are simple, solid, comfortable recipes for general cooking, but with many of them I felt that I could just have easily have searched the web and immediately found recipes that were just as good (e.g. nut roast, leek and potato soup, or the aforementioned mac and cheese). Or gone to the supermarket and picked something, thought what to put with it, and reach a similar conclusion as Elliot (avocado with raspberry vinaigrette, vegetable soup).
If you'd like to learn the basics of vegetarian cooking, and cooking in general, this book is for you. If you have already graduated to Ottolenghi and the like, don't bother.
It would be a good buy for people starting a vegetarian diet, or vegetarians learning to cook, as it is very basic and, for me, overly simple. A fair few of the recipes are simply vegetarian versions of meat dishes, which I would think was common sense (vegetarian sausages and mash, for example), slight twists on basic dishes (a 'luxurious' mac and cheese, which is as standard but with the addition of tomatoes and boursin cheese. Hardly ground-breaking). An over-reliance on butter is also prevalent, and Elliot often fails to note that the hard cheeses she recommends are not vegetarian as standard.
The problem isn't that the recipes are bad; they are simple, solid, comfortable recipes for general cooking, but with many of them I felt that I could just have easily have searched the web and immediately found recipes that were just as good (e.g. nut roast, leek and potato soup, or the aforementioned mac and cheese). Or gone to the supermarket and picked something, thought what to put with it, and reach a similar conclusion as Elliot (avocado with raspberry vinaigrette, vegetable soup).
If you'd like to learn the basics of vegetarian cooking, and cooking in general, this book is for you. If you have already graduated to Ottolenghi and the like, don't bother.
3 of 4 people found the following review helpful
Format:Hardcover
This is a real classic for all vegetarian cooks, whether new or long-standing. The book is infomative and detailed without being complicated. I had an old copy which fell to bits with constant use. I would recommend it without hesitation to anyone interested in vegetarian cooking.
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