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New Vegetarian Kitchen - A Vegetarian Cookbook Paperback – 5 Jul 2012


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Product details

  • Paperback: 240 pages
  • Publisher: Watkins Publishing LTD (5 July 2012)
  • Language: English
  • ISBN-10: 1848990359
  • ISBN-13: 978-1848990357
  • Product Dimensions: 18.9 x 2 x 24.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 147,372 in Books (See Top 100 in Books)

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Product Description

About the Author

Nicola Graimes is an award-winning cookery writer and a former editor of Vegetarian Living magazine. She has written more than twenty books, including Great Healthy Food for Vegetarian Kids, which won Best Vegetarian Cookbook in the UK in the World Gourmand Awards 2002.

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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Elle Zebrelle on 13 April 2011
Format: Hardcover
Wow, this book is full of truly innovative, absolutely delicious vegetarian recipes. I love how there is everything in here from quick and easy light meals, perfect for a weekday evening to amazing, dinner-party worthy dinners and desserts. Even as a non-vegetarian I get bored of seeing the same meat-free staples wheeled out again and again on restaurant menus and in cookery books, but New Vegetarian Kitchen has really impressed me with the inventiveness of its recipes. The Mushroom and Cashew Pies for example took a recent picnic by storm, whilst Spring Vegetables with Crunchy Walnut Crumble made for a simply wonderful, quick, fresh, vegetable packed Sunday lunch.
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4 of 4 people found the following review helpful By P. G. Harris TOP 1000 REVIEWERVINE VOICE on 21 Sept. 2013
Format: Paperback Verified Purchase
Vegetarian cookery books have gone through at least three phases. First we had the heavy nut roasts and lentil bakes like those in the original Cranks book. Excellent stuff but something of a work out in the colonic gymnasium. These were followed by books almost desperate to demonstrate that the food could be more interesting. Inevitably these books would include in their introductions, phrases along the lines of "Vegetarian food doesn't have to be boring". Indeed there second phase books still being published. The third phase is much more confident. It takes the vibrancy of its recipes for granted and simply presents vegetarian cuisine as a style of cookery to sit alongside and as valid as any other. Nicola Graimes' New Vegetarian Kitchen deservedly takes its place alongside Yotam Otolenghi's fabulous Plenty and Hugh Fearnley-Whittingstall's wonderful River Cottage Veg Every Day in this third category.

Given the law passed recently that no cook book may, any more, organise itself into chapters along the lines of Soups - Starters - Main courses - etc, this one has chapters based around methods of cooking (or not). So we have Grill, Fry, Steam etc (and Raw). Each section contains, in itself, starters, main courses and puds.

I have a rule of thumb that if a book contains one recipe which becomes part of my regular repertoire then it was worth buying. Here that has been easily achieved by the initially strange sounding cultural melange of Thai-spiced polenta with sweet chilli pak choi. The contrast between the comforting blanket of the polenta, the heat of the chilli and spices and the bite of stir fried vegetables is superb.
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7 of 7 people found the following review helpful By Zorag on 4 April 2011
Format: Hardcover
This book is very useful, has an incredibly wide range of easy-to-follow recipes for all occasions. Whether vegetarian or not, this book will provide meal ideas to cater for everyone. Would definitely recommend this book.
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5 of 5 people found the following review helpful By Mr. S. Bukbardis on 9 April 2011
Format: Hardcover
This is probably one of the best veggie books that I've ever bought. Clear and concise, and all the recipes I've tries so far work wonderfully. Highly recommended.
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1 of 1 people found the following review helpful By gail on 7 Mar. 2014
Format: Paperback
I was on the look out for a book that would supply some inventive ideas for a seasonal veg pack that I collect each week. Sometimes you just run out of ideas... but this book is really inventive. I've tried about half a dozen of the recipes so far and they really are an explosion of flavour for the tastebuds. I'm not vegetarian, but I like to do the odd veggie meal, and so far they have been pretty warmly received by my 2 teenage daughters, despite their initial skepticism. Even for non-vegetarians, the ideas are very adaptable to adding meat if really needed. The desserts look delicious, and I'm looking forward to trying out some more of the recipes.
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1 of 1 people found the following review helpful By Jen on 6 Mar. 2014
Format: Paperback
I've been a strict veggie for years, but my family aren't. I've got many veggie cookbooks on my shelf which I've abandoned after a recipe or two, but I've worked my way through a third of The New Vegetarian Kitchen and every recipe has been inventive, colourful, tasty, filling, exciting and manageable! We all love it, and I can't wait to try the next two-thirds :-)
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Format: Hardcover Verified Purchase
I've been a veggie for almost 40 years and am a keen cook. I was pleased to add this lovely book to my large and ever growing collection of recipes. It's arranged by cooking type which is an unusual edge and when you are looking for something quick you can open the raw or grill sections. I often find myself reaching for this book whether for a simple supper or for ideas for a more formal dinner. Many tasty recipes accompanied by a lot of lovely photographs. Have enjoyed meals such as the summer paella, the watermelon curry with black lentil cakes, grilled mushrooms with aubergine schnitzel and the baked tomato risotto with parmesan-walnut crisps. A hit with my meat eating partner too.
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