- Paperback: 192 pages
- Publisher: Kyle Cathie (23 Feb 2006)
- Language English
- ISBN-10: 1856266184
- ISBN-13: 978-1856266185
- Product Dimensions: 25.6 x 23.4 x 2.2 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 200,593 in Books (See Top 100 in Books)
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More About the Author
Product Description
Philippa Davenport, The Financial Times, December 05
"packed with stylish recipes for vegetarian gourmets"
BBC Good Food Magazine, February issue 05
"inspiring... well written and easy to follow"
Inside This Book
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback
The recipes here are unusual, inventive and I'm sure delicious once in a while - however, though I adore food and I also love cooking, and have been a vegetarian for over 25 years, I wouldn't really feel inspired to work through these recipes.
This book reminded me of nothing so much as one of Gordon Ramsey's 'Ramsey's Kitchen Nightmare' programmes - notably the one where he visited a restaurant run by a clearly talented French chef who however never knowingly used 1 ingredient when he could use 6. The idea of simplicity in flavours never occurred, instead there was overkill in every dish.
I'm not a huge fan of 'worthy vegetarian cooking' but believe there is a middle ground between that and the twirl every leaf. garnish every last crouton approach which this book skydives into.
As far as 'gourmet' vegetarian food goes, which this book clearly offers, I'll stick to my Colin Spencer, thankyou very much.
This book reminded me of nothing so much as one of Gordon Ramsey's 'Ramsey's Kitchen Nightmare' programmes - notably the one where he visited a restaurant run by a clearly talented French chef who however never knowingly used 1 ingredient when he could use 6. The idea of simplicity in flavours never occurred, instead there was overkill in every dish.
I'm not a huge fan of 'worthy vegetarian cooking' but believe there is a middle ground between that and the twirl every leaf. garnish every last crouton approach which this book skydives into.
As far as 'gourmet' vegetarian food goes, which this book clearly offers, I'll stick to my Colin Spencer, thankyou very much.
16 of 18 people found the following review helpful
Format:Paperback
This book contains the most delicious, exciting and inspiring vegetarian cooking I've seen in a long time and all the recipes I've made from it have turned out impressively.
These are not recipes you'll be cooking when you come home for a hard day at work (except for a few of the fantastic pasta dishes) but are excellent for a home-cooked meal with someone special or just a weekend treat. It's exciting to be able to cook restaurant standard food yourself, and although the recipes are not difficult, I would not give this to a new or nervous. You do not need any kind of cooking qualification, but this book will not teach you how to cook if you do not already know.
The book doesn't use many unobtainable ingredients, so long as you have a good wholefood shop and aren't reliant solely on a small supermarket. It is also well-written: clear recipes without all the autobiography so many chefs are fond of.
I'd happily recommend this book to any reasonably confident vegetarian cook who sometimes wants to pull out all the stops and see what marvels they can create
These are not recipes you'll be cooking when you come home for a hard day at work (except for a few of the fantastic pasta dishes) but are excellent for a home-cooked meal with someone special or just a weekend treat. It's exciting to be able to cook restaurant standard food yourself, and although the recipes are not difficult, I would not give this to a new or nervous. You do not need any kind of cooking qualification, but this book will not teach you how to cook if you do not already know.
The book doesn't use many unobtainable ingredients, so long as you have a good wholefood shop and aren't reliant solely on a small supermarket. It is also well-written: clear recipes without all the autobiography so many chefs are fond of.
I'd happily recommend this book to any reasonably confident vegetarian cook who sometimes wants to pull out all the stops and see what marvels they can create
12 of 14 people found the following review helpful
Format:Paperback
You may not have to be a vegetarian to enjoy the recipes in this book, but you'll have to be a chef. And live in a big city. And have money.
The recipes ask for Yuzu juice (a citrus fruit), verjuice (juice of unripe grapes), truffles, fresh porcini, banana shallots (?), cavalo nero (black cabbage, but you can use savoy cabbage instead), nuoc mam chay (Thai vegetarian fish sauce), Vietnamese mint. Even if I knew where to get any of this (Borough Market?), I would probably be very nervous while cooking, in case I ruin these rare and expensive ingredients.
I have doubts about some of the methods as well. Can you, for instance, see yourself slice 4 avocados into 20 very thin slices, then stuff and roll them up? How are they not going to break, go brown, end up with finger prints on them? The picture looks fantastic, but not like something I'd ever be able to make. Even attempting it would be asking for disappointment.
I'd love to eat the dishes from this book, but I'd rather have them put in front of me by somebody else. The pictures look gorgeous, the dishes sound tasty, but it's not for your average home cook.
The recipes ask for Yuzu juice (a citrus fruit), verjuice (juice of unripe grapes), truffles, fresh porcini, banana shallots (?), cavalo nero (black cabbage, but you can use savoy cabbage instead), nuoc mam chay (Thai vegetarian fish sauce), Vietnamese mint. Even if I knew where to get any of this (Borough Market?), I would probably be very nervous while cooking, in case I ruin these rare and expensive ingredients.
I have doubts about some of the methods as well. Can you, for instance, see yourself slice 4 avocados into 20 very thin slices, then stuff and roll them up? How are they not going to break, go brown, end up with finger prints on them? The picture looks fantastic, but not like something I'd ever be able to make. Even attempting it would be asking for disappointment.
I'd love to eat the dishes from this book, but I'd rather have them put in front of me by somebody else. The pictures look gorgeous, the dishes sound tasty, but it's not for your average home cook.
Most Recent Customer Reviews
A five-star cookbook that just happens to be vegetarian
This is not your typical 'vegetarian' cookbook, full of wholesome lentil feasts and nut roasts (and yes, I do like those kind of cookbooks too, in their way!). Read more
Published on 3 Feb 2009 by Gabrielle O
The ultimate veg book
I love Paul Gayler - as another reviewer says, he produces beautiful 'cheffy' recipes that are perfectly possible to make at home. Read more
Published on 18 Sep 2008 by Brixtonian
paul gayler gives vegetarian food 5* treatment
these recipes do require the cook to concentrate ,but the results are wonderful and very achievable. Read more
Published on 30 Nov 2007 by J. E. Rowson
Gourmet Vegetarian
This book is a nice change from the healthy veggie cookbooks that seem to pervade the marketplace. Not that these recipes aren't healthy - I'm sure they are - but they don't shrink... Read more
Published on 3 May 2006 by Gary Nicklin
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