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Vegetarian Supercook Hardcover – 15 Oct 2004

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Product details

  • Hardcover: 192 pages
  • Publisher: Hamlyn (15 Oct. 2004)
  • Language: English
  • ISBN-10: 0600610772
  • ISBN-13: 978-0600610779
  • Product Dimensions: 19.8 x 2.3 x 25.5 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 42,932 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

Rose Elliot is Britain's most-respected vegetarian cookery writer and is renowned for her easy-to-achieve recipes and creative approach to food. She frequently contributes to national magazines, gives cookery demonstrations and broadcasts on radio and television. With book sales of 3 million, she is the UK's best-selling vegetarian cookery author.

Product Description

About the Author

Rose Elliot comes from a family with three generations of vegetarians and has spent the last 35 years writing vegetarian cookery books; her knowledge and love of vegetarian food know no bounds and she is known as the UK's finest vegetarian writer. With over 50 books to her name she has brought her vast experience and her love of good food to Vegetarian Supercook her latest title.

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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

41 of 44 people found the following review helpful By Debbie Friedman on 23 Feb. 2005
Format: Hardcover
This is a lovely recipe book visually and has some good ideas for classy vegetarian recipes that are a little bit more than the run-of- the-mill vegetarian fare and have the requisite "wow" factor. For pure simplicity and tons of ideas on what to do with your vegetarian staples (vegetables, beans, lentils, bulgar etc) you really cannot beat The Bean Book which remains one of the most used books in my ever-expanding cookery collection (and I am not even a vegetarian!). It is so user-friendly and the recipes are easy to understand and execute.
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34 of 37 people found the following review helpful By J. A. Thurnell-read on 7 Feb. 2005
Format: Hardcover
Rose Elliot is my all time favourite vegetarian writer - I've been a vegetarian for over 20 years.
Even if you eat meat, you'll find lots of recipes you'll enjoy.
The great thing about them is that she minimises the fuss but gives recipes that turn out fantastic.
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23 of 25 people found the following review helpful By Delith Edstrom on 31 Dec. 2008
Format: Paperback Verified Purchase
I Love this book and would recommend it to anyone who loves good food. Everything I've made from it has come out fantastically and I rate each recipe individually and not one has come out less than 8 out of 10, most 10 out of 10. Every time I cook for friends they want the recipes and I've just bought another copy for a friend as I was getting fed up of writing out the recipes for her! My only slight criticism is that the recipe contents are not written in a clear format (I prefer them as a horizontal list).
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2 of 2 people found the following review helpful By Recycled Rabbit TOP 500 REVIEWERVINE VOICE on 12 Aug. 2011
Format: Hardcover Verified Purchase
I'm nearly through this cookbook now and most of the recipes have proved to be utterly delicious. Or at the worst at least intriguing. Although Rose was my first teacher in veg cookery in the 70s (i ate hummous before you could get it in supermarkets) her previous recipes only gave 50-50 deliciousness. This however is a fantastic mix of styles, although very heavy on the cream! Oddly soups pates main courses and sweets appear all over the place, not in the usual rigid sections. This is very confusing at first.....but just go with the flow and get inspired. Tandoori paneer under the grill, twice baked cheese souffles on mushrooms, almond and lemon cake with orange salad, courgette ricotta and pea lasagne, artichoke and basil frittata and wow raspberry and rose pavlova......were all winners with us.

Gripe time... Pulses and beans out of tins are slimy and unpleasant and she relies on the convenince heavily. I boiled my own and ate better.
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1 of 1 people found the following review helpful By Lily on 21 Sept. 2011
Format: Paperback
once again I find that Rose Elliot shines in her recipes, which are easy, different and utterly delicious. The ingredients are readily obtained, its not too fussy in other words, but exceptional in the simplicity and ease of making. What I have always loved about Rose Elliot's books - I have used them for 30years - is that you can be sure they turn out exactly as described/pictured. She remains the best vegetarian cook I have ever had the good fortune of coming across and I highly recommend this, her latest and best book. You need no other, its got everything.
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Format: Paperback
Rose Elliot offers a wide range of inviting and delicious recipes presented attractively, but I was a bit concerned that several of them (courgette, ricotta and petit pois lasagne pg 50, purple sprouting broccoli caesar salad pg 38 and tagliatelle with creamy spinach pg 66 to name just three) list Parmigiano Reggiano cheese (Parmesan)as an ingredient. Now as a writer of vegetarian cookbooks (almost an authority!) I would have hoped she would know which cheeses were and weren't vegetarian and as the Vegetarian Society (who have authorised this book - another!) will tell you Parmesan is not, never has been and cannot be vegetarian because of the traditional way it is made with animal (calf) rennet. It can't be made without it (unfortunately) and be called Parmesan by EU law. I hope it's an oversight but as a committed veggie it's a big one, especially as the Vegetarian Society is making a big deal of this issue in their Say Cheese campaign raising awareness of Parmesan NOT being acceptable in vegetarian cookery. [...]
It's a shame because otherwise I would give it 5 stars, but it does make me trust this author a lot less.
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Format: Paperback
I've had this book for a few years now and have never made a disappointing meal from it.

Don't worry about the 'Parmesan' comments in the other reviews - at the beginning of the book it says "... buy parmesan-style cheese instead of traditional Parmesan which is not vegetarian', so I'm assuming it was just easier to type 'parmesan' whenever it's mentioned in the book, rather than 'parmesan-style cheese' each time.

A few of the recipes I've made and loved have been:

omelette cannelloni with spinach filling
vegetarian pad thai
creamy cashew korma
coulibiac with soured cream sauce
chargrilled artichoke heart and basil frittata
whisky cream banoffee pie

and all the above recipes are accompanied by beautiful colour photos.
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1 of 1 people found the following review helpful By sugarplum on 26 Oct. 2010
Format: Paperback
As someone who is new to eating vegetarian food I found this book really helpful to give me ideas of what i can cook to make delicious and filling meals. The recipes are easy to read and follow, everything I've made from it tates great.
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