- Hardcover: 168 pages
- Publisher: Dorling Kindersley Publishers Ltd; First Edition edition (1999)
- Language English
- ISBN-10: 0751306630
- ISBN-13: 978-0751306637
- Product Dimensions: 28 x 23.2 x 1.8 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 618,861 in Books (See Top 100 in Books)
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More About the Author
Product Description
Amazon.co.uk Review
Paul Gayler is a sometime protegé of Anton Mosimann and is now head chef at the Lanesborough Hotel in London. He has worked in Indian and Chinese restaurants and is also something of a celebrity chef, with a couple of previous books as well as television appearances under his belt. The recipes in his Vegetarian Cookbook, which include eggs and dairy products, are as cosmopolitan as you would expect from such a pedigree and are intended to "change the way you think about vegetarian cookery". Typical of his approach are starters such as Goat's Cheese Latkes With Beetroot Salsa, a clever reworking of Eastern European flavours and Oriental Mushroom Sushi Purses. Soups include the irresistible-sounding Lazy Caribbean Soup, a sweet, spiced purée of tropical fruits served with a savoury, guacamole-like salsa and the heartier Smoky Corn Veloute. A chapter on Tarts and Pies ranges from the delicate Salsify and Wild Mushroom Tart to the more robust Goan Potato, Pea and Mint Pasties. A pumpkin risotto is transformed with Thai flavours. North American Succotash is embedded in a polenta pudding. Wild Mushroom Stroganoff With Spatzele combines the mushrooms in their cream sauce with Alsatian spinach noodles. For dessert, Paul Gayler poaches his peaches with saffron, cinnamon and star anise; his Pink Grapefruit Sorbet is flavoured with rosewater; and his chocolate tart gets an unexpected charge from a dash of chilli oil. An imaginative, beautifully presented collection of recipes. --Robin Davidson
Product Description
A collection of over 100 sophisticated vegetarian recipes using ingredients from around the world which include smoky grilled peppers, piquant olives and black beans, warm and golden polenta and aromatic saffron-hued rice. Step-by-step techniques are given.
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Customer Reviews
Most Helpful Customer Reviews
6 of 7 people found the following review helpful
Format:Hardcover
As a non vegetarian and an average 'meat loving'cook, having to cook for someone who only eats vegetarian dishes but hates soya and tofu, I found the recipes easy to follow, producing stylish and tasty food for all occasions but particularly barbeques and dinner parties and impressed the 'veggie' by not having pasta or veggie kebab anywhere near the plate and proving that just because you are vegetarian does not mean youve lost your taste buds.
Format:Hardcover
I like Paul Gaylers recipes but didn't feel very inspired by this book. I think it's fine if you are just starting to cook veggie food or want something for veggie guests.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2 reviews
16 of 16 people found the following review helpful
Beautiful pictures and helpful directions
23 Mar 2004
Format:Hardcover
There are many worthy vegetarian cookbooks on the market today, and I believe this one provides the greatest pictures of any book out there. Every recipe has a picture, and many ingredients are pictured by themselves. I found this feature wonderfully helpful when I wanted to make a particular recipe: I went to the local Asian market looking for several ingredients, and used this book as a picture dictionary.
The recipes themselves are unique, adding fare that I have not seen in other vegetarian cookbooks. The only warning: many of main dishes need at least an hour to prepare. There are salads, soups, and other appetizers that take less time, but this is not a "meal in 30 minutes" kind of book.
Bon appetit!
24 of 26 people found the following review helpful
This is the best veggy book I have seen.
15 July 1999
Format:Hardcover
I checked this book out of my local library. So much veggy food all looks the same, this book wowed me. I stick post it notes on the pages I plan to use. 33 recipes looked good enough to try. In most cook books, if I get 3 or 4 good recipes I am glad I bought the book. I returned the book to the library and bought a copy. Good book. Good food
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