- Paperback: 256 pages
- Publisher: Mitchell Beazley (15 July 2007)
- Language English
- ISBN-10: 1845333578
- ISBN-13: 978-1845333577
- Product Dimensions: 25.2 x 20 x 2.2 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 757,002 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
This is an eclectic range of dishes. From the Middle East there are recipes such as beetroot cutta (an Arabic soup served with dumplings), alia bargi (a traditional dry green bean curry), pestos and baklava with cardamom and rosewater. Asian-influenced dishes include thom yam (a Thai hot and sour soup) and nori (sushi rolls with various fillings). And from the Mediterranean you'll find recipes such as butternut squash and thyme gnocchi and lemon polenta cake with poached pear. There are also features on how to prepare, cook with and eat some vegetables and guidance on tricky techniques such as making fritters.
About the Author
Adrian and Michael Daniel, who together run and cook at The Gate, opened The Gate in Hammersmith, London, in 1989 to great critical acclaim, and in 1993 the restaurant won the Time Out Best Vegetarian Meal Award. They opened a second restaurant under the same name in Belsize Park in 2000.
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Customer Reviews
Most Helpful Customer Reviews
44 of 44 people found the following review helpful
Format:Hardcover
Although non-Londoner's may not be familiar with the Gate's innovative food, this book is well worth acquiring. Not only are recipies well explained and delicious, in it the Gate reveals treasured signiture dishes such as plaintain (green banana) fritters, teriyaki aubergine and pistachio & lavender brulees. Flavours are combined in such a creative and adept way that carnivores would not even notice the lack of meat. The book contains lots of pictures, which I feel always helps to make a cook book come alive. I just wish they were all in colour. The fusion of Asian and Mediterranean ingredients makes these recipies fresh, powerful and memorable. Anyone wanting to make special, sensual dishes should own this book.
2 of 2 people found the following review helpful
Format:Hardcover
I was given this book as a present and I must admit that when I first opened it I was a bit taken aback by the pictures - they all kept shouting one word at me: complicated. However, I could not have been further off the mark.
The book has become one of my kitchen staples. Each recipe is talked through in easy to understand and easy to copy stages and seem to take very little effort to create. Each recipe that I have tried so far has been simply delicious. I'm particularly fond of the spinach and tomato dhal, mushroom chatani and the dry green bean curry.
If there was one criticism of the book it would be that some of the ingredients are quite hard to source. I have been looking for panch phoran for what seems like an age now and still no success. However, the recipes are all so delicious that this hasn't mattered.
If you are a veggie tired of cooking the same stuff then this book is for you. Inspirational!
The book has become one of my kitchen staples. Each recipe is talked through in easy to understand and easy to copy stages and seem to take very little effort to create. Each recipe that I have tried so far has been simply delicious. I'm particularly fond of the spinach and tomato dhal, mushroom chatani and the dry green bean curry.
If there was one criticism of the book it would be that some of the ingredients are quite hard to source. I have been looking for panch phoran for what seems like an age now and still no success. However, the recipes are all so delicious that this hasn't mattered.
If you are a veggie tired of cooking the same stuff then this book is for you. Inspirational!
15 of 20 people found the following review helpful
Format:Hardcover
This is great range of recipes and an interesting mix of flavours but check carefully before you proceed. Several recipes list ingredients that are not included in the method, or have rather imprecise cooking instructions that seem to miss a crucial step. You can usually figure it out but best not to be caught unawares or you may end up with a finished dish and a pile of finely chopped chillis still looking for a home.
Most Recent Customer Reviews
Rather a disappointment
The 'Mediterranean meets Asia' tag had me hooked at once - I thought I'd found my ideal cookery book. However, I found I really could not get on with this one at all. Read more
Published on 13 Jun 2007 by Kentish Woman
from the book's co-author
V Webb's review is incredibly irksome for us, as it airily casts doubts on the book's reliability, but doesn't take the time or have the courage to give details of where examples... Read more
Published on 6 Sep 2006 by Lewis Esson
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