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Product Description
Product Description
The delicious recipes in this book will appeal to both vegetarians and meat-eaters - in fact this is the kind of food that makes you forget there is no meat on your plate. The 141 recipes include everything from starters, snacks, breakfast, brunch, lunch, salads and soups to quick and easy recipes, fine dining dishes and gorgeous desserts. You'll also find handy basics recipes for sauces and salsas, useful tips on how to improve your vegetarian diet, menu ideas and recipes for special occasions. Whether you are a strict vegetarian, are trying to eat less meat or you are simply attracted to vegetarian cooking, this book will change your way of thinking about cooking without meat. Key points: Vegetarian includes recipe contributions from top chefs Stéphane Reynaud, Skye Gyngell, Rowley Leigh, Francesco Mazzei and Tom Pemberton; handy recipes for basics are included, such as classic sauces, relishes and garnishes; quirky French design with die-cut cover and stunning food photography make this the perfect book to buy for a gift; an assortment of menu ideas are included in the back of the book - from a romantic dinner to an easy brunch.
About the Author
Alice Hart is an exciting, authoritative, new voice who loves to share her culinary knowledge. For her, food is about fun. She is a food stylist, food editor and the author of many cook books. Her food is inspired by her travels around the world and she always cooks with fresh, seasonal produce. She lives in London.
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Customer Reviews
Most Helpful Customer Reviews
28 of 29 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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I never expect to like or make everything in a cook book and if four or five dishes enter my regular repertoire I regard it as a good purchase. So far this is looking like a positive addition to the arsenal.
The finish on the cover is quite wipeable (cook books not designed to stand up to the rigours of the kitchen are a real bugbear of mine!). It also has two big outer flaps to help you keep your place - again a practical bonus not all such books exhibit. The layout inside is simple and easy to follow - clear lists of ingredients and instructions on the left hand page, with photos on the right. I found it interesting that in some cases the dishes were photographed part-way made rather than ready to eat.
Flicking through it I found many things I wanted to try. The dishes are different enough not to be boring, but not so outlandish to put you off. And there is no requirement for any odd ingredients you wouldn't find in the shops of a reasonable sized town.
I might mention and rate a few of the things I have made so far. First were Carrot and Coriander Fritters with Halloumi and Sweet Lemon Dressing (P146). This was tasty enough but not I felt worth the faff. I'd score it 3/5. I probably won't make it again.The lemon dressing however, fantastic for all sorts of salads, I'd score a 5/5. I will have a jar of that sitting in my fridge all summer.
Next up was the Quick Soda Bread (Page 130) which I was quite skeptical about. This is the only recipe for Irish soda bread I have ever seen that involved rubbing in butter and adding sugar. Its getting on to being a scone mix rather than a bread one. My doubts were dispelled though when it came out of the oven - delicious! 4/5 score. I've made three of these loaves in just over a week and expect this to be a recipe I return to again and again.
After that I tried the Chilli and Crushed Walnut Rigatoni (P166). This was quite magnificent. A definite 5/5 and one to go into my regular repertoire. It involves a small number of ingredients simply combined to stunning effect. Anybody could impress with this recipe I am sure. I have found a useful variation is to substitute half the walnuts for finely chopped fried mushrooms.
So all in all, a very useful cook book. Food you would actually make - that tastes really good.
Recommended.
Update: I now also highly recommend the No-Knead sourdough loaf you make in a casserole dish (p134), and the celeriac and butter bean veloute with chermoula dressing (p16). Both 5/5. In fact I have found that chermoula dressing to be a godsend. It is marvellous drizzled on virtually any soup, it makes a great salad dressing when added to a bit more oil, and a spoonful swirled in will save any underperforming curry. If you aren't strictly vegetarian, you'll also find it a terrific marinade for fish before grilling, baking or griddling.
I also enjoyed the Sambal Telur, Malaysian egg curry (p184). There were a couple of tricky ingredients to track down- Sambal Oelek and Tamarind Pulp, but I found them after a bit of a root around in an asian grocery. Tangy and morish curry. 5/5
The Baked Ricotta with avocado (p24) was like the carrot and coriander fritters - alright but not worth the faff. 3/5
This book just keeps on delivering for me though. I've upped my original four star rating to five and I can't wait for the new book Alice has coming out in Spring 2012.
The finish on the cover is quite wipeable (cook books not designed to stand up to the rigours of the kitchen are a real bugbear of mine!). It also has two big outer flaps to help you keep your place - again a practical bonus not all such books exhibit. The layout inside is simple and easy to follow - clear lists of ingredients and instructions on the left hand page, with photos on the right. I found it interesting that in some cases the dishes were photographed part-way made rather than ready to eat.
Flicking through it I found many things I wanted to try. The dishes are different enough not to be boring, but not so outlandish to put you off. And there is no requirement for any odd ingredients you wouldn't find in the shops of a reasonable sized town.
I might mention and rate a few of the things I have made so far. First were Carrot and Coriander Fritters with Halloumi and Sweet Lemon Dressing (P146). This was tasty enough but not I felt worth the faff. I'd score it 3/5. I probably won't make it again.The lemon dressing however, fantastic for all sorts of salads, I'd score a 5/5. I will have a jar of that sitting in my fridge all summer.
Next up was the Quick Soda Bread (Page 130) which I was quite skeptical about. This is the only recipe for Irish soda bread I have ever seen that involved rubbing in butter and adding sugar. Its getting on to being a scone mix rather than a bread one. My doubts were dispelled though when it came out of the oven - delicious! 4/5 score. I've made three of these loaves in just over a week and expect this to be a recipe I return to again and again.
After that I tried the Chilli and Crushed Walnut Rigatoni (P166). This was quite magnificent. A definite 5/5 and one to go into my regular repertoire. It involves a small number of ingredients simply combined to stunning effect. Anybody could impress with this recipe I am sure. I have found a useful variation is to substitute half the walnuts for finely chopped fried mushrooms.
So all in all, a very useful cook book. Food you would actually make - that tastes really good.
Recommended.
Update: I now also highly recommend the No-Knead sourdough loaf you make in a casserole dish (p134), and the celeriac and butter bean veloute with chermoula dressing (p16). Both 5/5. In fact I have found that chermoula dressing to be a godsend. It is marvellous drizzled on virtually any soup, it makes a great salad dressing when added to a bit more oil, and a spoonful swirled in will save any underperforming curry. If you aren't strictly vegetarian, you'll also find it a terrific marinade for fish before grilling, baking or griddling.
I also enjoyed the Sambal Telur, Malaysian egg curry (p184). There were a couple of tricky ingredients to track down- Sambal Oelek and Tamarind Pulp, but I found them after a bit of a root around in an asian grocery. Tangy and morish curry. 5/5
The Baked Ricotta with avocado (p24) was like the carrot and coriander fritters - alright but not worth the faff. 3/5
This book just keeps on delivering for me though. I've upped my original four star rating to five and I can't wait for the new book Alice has coming out in Spring 2012.
9 of 10 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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As a vegetarian I am always looking out for ideas for simple, tasty vegetarian meals. A lot of vegetarian cookbooks seem to rely too heavily on beans and curry for my family's tastes so I was pleasantly surprised with this book with it's olive stromboli, carrot and coriander fritters and grilled vegetable pizza. The recipes are appealing, with a mix of everyday and some more fancy or involved recipes, without using too many ingredients that you haven't heard of! And, if you are feeling adventurous, at the end of the book there are 'special' recipes including some submitted by guest chefs such as Skye Gungell's nectarine and tomato salad with buffalo mozzarella.
Apart from the recipes and usual conversion charts, there are a couple of pages on vegetables that are in season at different times of the year and the chapters are interspersed with 'how to' guides on things like how to grow sprouts (from beans or seeds, not the Brussels type!) or make yoghurt. It has a useful chapter at the end called 'basics' with lots of things like dressings, sauces, flavoured butters etc which makes them more accessible than when they are buried in another recipe.
It is printed on a matt paper rather than the usual glossy stuff, the photography is well done and the cover is contemporary and not unattractive making it a good choice for a gift or maybe even a coffee table book.
Apart from the recipes and usual conversion charts, there are a couple of pages on vegetables that are in season at different times of the year and the chapters are interspersed with 'how to' guides on things like how to grow sprouts (from beans or seeds, not the Brussels type!) or make yoghurt. It has a useful chapter at the end called 'basics' with lots of things like dressings, sauces, flavoured butters etc which makes them more accessible than when they are buried in another recipe.
It is printed on a matt paper rather than the usual glossy stuff, the photography is well done and the cover is contemporary and not unattractive making it a good choice for a gift or maybe even a coffee table book.
14 of 16 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
(What's this?)
With its attractively homespun cover art, emphasis on "fresh, seasonal ingredients", and its handy "how-to's" scattered throughout the book (how to make yogurt, how to make tofu, how to grow sprouts...) this book looks at first glance like the kind of cookbook that would appeal to the your average veggie cook who wants to eat well and be healthy.
But no. The recipes are not only frequently complex and difficult to follow, they demand the kind of cordon bleu skills that most ordinary people have neither the time, the equipment nor the skill to master. Alice Hart calls herself a "food stylist", and this is what a chef of my acquaintance would self-deprecatingly call "cheffy" food - the sort of dishes with names that go on for half a paragraph. They're heavily constructed, rather pretentious, fine in a smart restaurant or hotel but out-of-place in a book aimed at the general public - especially if you happen, as I do, to live in a rural area. Now, I have plenty of access to the "fresh, seasonal ingredients" mentioned on the cover, because I grow them - but no access to a fancy supermarket or delicatessen. So although I can do you a gorgeous basket of ripe tomatoes or luscious courgettes right now, I'm a bit stuck for pecorino shavings or ras el hanout. To give Alice Hart her due, she does sometimes suggest alternatives for the more unlikely ingredients - you can use spinach if you can't find betel leaves, although rice vinegar is as out of the question for me as the Chinese black vinegar she really wants me to use for her dumplings with dipping sauce. She will also reluctantly let you off if you decide that life is just too short to peel a grape, but I still felt guilty that I possess neither a terrine mould nor a griddle pan - both mainstays of the recipes here.
It's not all bad, though, and I'm giving the book 3 stars because it partially redeems itself by letting you into some useful cheffy tips - not only the how-to's I mentioned earlier but how to spice up your menus with elegant garnishes and accompaniments which are actually esay to make and store, like salad toppings (toasted garlic breadcrumbs, maple walnuts, Parmesan lace...), unusual sauces and handy preserves.
But no. The recipes are not only frequently complex and difficult to follow, they demand the kind of cordon bleu skills that most ordinary people have neither the time, the equipment nor the skill to master. Alice Hart calls herself a "food stylist", and this is what a chef of my acquaintance would self-deprecatingly call "cheffy" food - the sort of dishes with names that go on for half a paragraph. They're heavily constructed, rather pretentious, fine in a smart restaurant or hotel but out-of-place in a book aimed at the general public - especially if you happen, as I do, to live in a rural area. Now, I have plenty of access to the "fresh, seasonal ingredients" mentioned on the cover, because I grow them - but no access to a fancy supermarket or delicatessen. So although I can do you a gorgeous basket of ripe tomatoes or luscious courgettes right now, I'm a bit stuck for pecorino shavings or ras el hanout. To give Alice Hart her due, she does sometimes suggest alternatives for the more unlikely ingredients - you can use spinach if you can't find betel leaves, although rice vinegar is as out of the question for me as the Chinese black vinegar she really wants me to use for her dumplings with dipping sauce. She will also reluctantly let you off if you decide that life is just too short to peel a grape, but I still felt guilty that I possess neither a terrine mould nor a griddle pan - both mainstays of the recipes here.
It's not all bad, though, and I'm giving the book 3 stars because it partially redeems itself by letting you into some useful cheffy tips - not only the how-to's I mentioned earlier but how to spice up your menus with elegant garnishes and accompaniments which are actually esay to make and store, like salad toppings (toasted garlic breadcrumbs, maple walnuts, Parmesan lace...), unusual sauces and handy preserves.
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Most Recent Customer Reviews
Not the usual veggie cook book
This is a really nice cookbook with lots of really lovely recipes. The photography inspires you to cook. Read more
Published 22 days ago by Marand
Really usable cookbook
I've been using this cookbook for about a year now and really love it. Lots of the recipes take very little time to put together e.g. Read more
Published 2 months ago by debbie8355
Gorgeous but rather daunting
After owing the book for several weeks, staring longingly the beautiful pictures and wishing I had the complex list of ingredients on the list or the time to make enough of the... Read more
Published 3 months ago by Cake girl
Beautiful but not always easy
This book has beautiful and inspirational pictures. However, it's often hard to find all the ingredients for one recipe. Read more
Published 4 months ago by AR
Simple but gourmet recipes
I first borrowed this book from the library and loved it so much I had to buy it! Delicious and new recipes that are not too difficult to make.
Published 7 months ago by lisalisaartista
Inspiring
Having an ex-vegetarian wife I have no fear of veggy cooking. Yeah, I like a bit of meat as much as the next omnivore but I know that there are some very substantial ways of maxing... Read more
Published 8 months ago by Brian Hamilton
Simple & Delicious
First off, I'm not a vegetarian. My idea of salad is something that dinner eats before it becomes dinner. Read more
Published 9 months ago by Donald Thompson
Coffee table cookbook that won't inspire carnivores
The first impression is good. It's a gloriously presented book with lush photographs of each dish. Some of the dishes look wonderful even as I looked through the ingredients and... Read more
Published 10 months ago by David Burton
Beautifully presented eye candy
This book is great. Im not a veggie but with the cost of meat increasing and the health benefits of eating less red meat, i thought i would give this book a go. Read more
Published 10 months ago by katiec562
one glaring error
I would happily give this book 5 stars but for one major error; the book is meant to be vegetarian but throughout it recipes contain Parmesan - there's no explanation in any of the... Read more
Published 10 months ago by Penny Dreadful
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