- Hardcover: 192 pages
- Publisher: Mitchell Beazley; First Edition edition (15 Jun 2007)
- Language English
- ISBN-10: 1845332598
- ISBN-13: 978-1845332594
- Product Dimensions: 25.9 x 20.9 x 2 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 109,583 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
The Gate Restaurant serves up a unique brand of vegetarian food, combining ingredients from all over the world to create highly flavoured dishes that look and taste good enough to grace any dinner party table. In this book, the Gate's chef-proprietors Adrian and Michael Daniel introduce their simplest recipes, each one being made using just a few accessible ingredients. For instance, there are Italian polenta chips, Eastern European blinis, Middle Eastern tabbouleh, Indian bhel poori, and Asian rice paper spring rolls. There are lots of fusion dishes too, such as grilled aubergine with lemon grass salsa, flatbread pizzas, and butternut squash and cauliflower samosas. The influences are mainly Mediterranean, Pacific Rim, and international ethnic, but none are stronger than the Indo-Iraqi Jewish traditions of the brothers' own grandmother.
From the Author
On Adrian's 18th birthday, a few months after he turned vegetarian, we spent a beautiful day on London's Hampstead Heath with friends. As a birthday treat, they took us to a well-known vegetarian establishment. Eating in restaurants was not part of our upbringing, so it was an experience that we anticipated with great excitement. It was early evening, yet the restaurant was already packed with diners. We didn't recognize anything on the menu and happily abdicated responsibility to our equally famished friends, who ordered a selection of dishes for all of us to share. Upon the arrival of the food, which tasted as insipid as it looked, something happened inside us.
Although The Gate was not to be opened for at least another six years, we still feel that this was its moment of conception. We left that restaurant with one thought: that food, especially in restaurants, should be about pleasure and indulging the senses, rather than just sustenance for the body.
It was from this point that we really began cooking and concocting recipes, drawing on the wonderful food that we had grown up with and attempting to translate this into vegetarian cuisine. In 1987 we opened a catering company in north-west London, where many of the ideas and principles that now underpin The Gate began to evolve. The first and most important was that although vegetarians don't eat meat, neither do they desire a diet of indigestible wholefoods. Vegetarians seemed to be in a process of compensation, having omitted so many "unhealthy" aspects from their diet, and we felt the vegetarian cook should feel liberated to use butter and cream and generally encourage a sense of indulgence. Other golden rules began to take shape as well. Each vegetable has an optimum way of being prepared, be it roasting, grilling, or pan-frying, and the simple alchemy of how water is taken out of a vegetable will often determine its true flavour. It was also during this period, the final years of our grandmother's life, that we got to spend quality time in the kitchen with her, learning some of the wonderful recipes that she brought from India.
In December 1989, we opened The Gate at Hammersmith with a simple mission statement: "We have coffee, we have food, and we have love", an expression that Michael overheard in a Bohemian café in Tel Aviv. The menu in the early days was limited but as we developed and grew the menus became increasingly sophisticated and the restaurant more popular. In 1993 we were thrilled to be awarded the Time Out Best Vegetarian Meal Award. This was a watershed for us! Our quiet little place had finally grown up. It was no longer the hidden hang-out of trainee doctors from Charing Cross Hospital enjoying late-night lock-ins, and neither was there time to pick up buskers from the subway and invite them to play for dinner and a bottle of wine.
In spite of the commercial realities of running a "proper", busy restaurant, we have tried to preserve something of that spirit through our wonderful customers, many of whom have been eating at The Gate for more than 16 years. We hope that you will enjoy cooking the recipes from this book. They reflect the origins of The Gate and the simpe home cooking that was its inspiration.
Inside This Book
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Customer Reviews
Most Helpful Customer Reviews
29 of 29 people found the following review helpful
Format:Hardcover
This is my first review. I wanted to write a review about the Easy Vegetarian Cookbook because I think it's an extremely good book and I spotted that it didn't have any reviews posted about it yet which didn't seem right!
I'll set up my credentials. I've been a vegetarian for 15 years and my girlfriend has been vegetarian for 18 years. We have a huge vegetarian and non-vegetarian cookery book collection and we've eaten in vegetarian restaurants all over the world - though randomly not at The Gate! Although I did pop in for a quick lunch once but that doesn't seem to count. I love cooking and obviously it's all vegetarian food.
For everyday dinners this cookery book beats all the other ones I own hands down - including the other recipe book by The Gate.
This is because -
The recipes are quick and simple to make.
They make really tasty food! That should be point 1 really - it is amazing how many cookery books have recipes in that produce really mediocre food.
The type of food is spot on - its got interesting recipes in there but nothing too weird. There's very few, if any, hard to find ingredients. A lot of it is spicy but not all of it - it reflects the kind of food that I like to eat these days and uses the kind of ingredients I like to eat like haloumi, paneer, shiitake mushrooms and butternut squash.
On the down side -
I think the directions are sometimes a bit too simple and it is sometimes a bit unclear how to do something or for how long etc.
Sometimes some of the proportions seem a bit out - like loads of pasta to not much sauce.
But you could level those criticisms at almost all recipe books. The good stuff far far outweighs the bad.
My current favourites:
Tagliatelle with spinach, mushrooms and dolcelatte cream
Rigatoni with arrabiatta sauce
Quesadillas with sweetcorn salsa.
I'll set up my credentials. I've been a vegetarian for 15 years and my girlfriend has been vegetarian for 18 years. We have a huge vegetarian and non-vegetarian cookery book collection and we've eaten in vegetarian restaurants all over the world - though randomly not at The Gate! Although I did pop in for a quick lunch once but that doesn't seem to count. I love cooking and obviously it's all vegetarian food.
For everyday dinners this cookery book beats all the other ones I own hands down - including the other recipe book by The Gate.
This is because -
The recipes are quick and simple to make.
They make really tasty food! That should be point 1 really - it is amazing how many cookery books have recipes in that produce really mediocre food.
The type of food is spot on - its got interesting recipes in there but nothing too weird. There's very few, if any, hard to find ingredients. A lot of it is spicy but not all of it - it reflects the kind of food that I like to eat these days and uses the kind of ingredients I like to eat like haloumi, paneer, shiitake mushrooms and butternut squash.
On the down side -
I think the directions are sometimes a bit too simple and it is sometimes a bit unclear how to do something or for how long etc.
Sometimes some of the proportions seem a bit out - like loads of pasta to not much sauce.
But you could level those criticisms at almost all recipe books. The good stuff far far outweighs the bad.
My current favourites:
Tagliatelle with spinach, mushrooms and dolcelatte cream
Rigatoni with arrabiatta sauce
Quesadillas with sweetcorn salsa.
15 of 15 people found the following review helpful
Format:Hardcover
The original gate cookery book has a large number extremely delicious recipes, and if you have persistence, an enormous amount of time to spare, and quite a high level of culinary skills you are rewarded with a vegetarian feast that for me, at least, was the most delicious food I have ever tasted. The downside is that each recipe does take an extraordinary amount of time.
With this new publication of the gate easy vegetarian cookbook with find a series of recipes that really are quick and easy to prepare but still produce the most wonderful food. This has been the answer to my dreams because it means that with the appropriate ingredients I can quickly create a superb meal.
With this new publication of the gate easy vegetarian cookbook with find a series of recipes that really are quick and easy to prepare but still produce the most wonderful food. This has been the answer to my dreams because it means that with the appropriate ingredients I can quickly create a superb meal.
9 of 9 people found the following review helpful
Format:Hardcover
I visited the Gate restaurant on a date with my vegetarian boyfriend and it was truly the best food I have ever eaten. On leaving we purchased 2 books each including this easy veggie cook book. As a student I don't want to cook meals that will be difficult, time consuming or expensive and this book has just been fantastic for me! I have already bought it as gifts for several friends and they all love it too. I would highly recommend it to anyone, it has converted me to vegetarianism!!
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