Real Fast Vegetarian Food Paperback – 8 May 2002
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'I love her food - it makes life worth living' Malcolm Gluck
About the Author
Ursula Ferrigno is a passionate vegetarian cook and former principal tutor for Cordon Vert. She trained in hotel catering and took an Escoffier course in Paris before starting her own business manufacturing vegetarian recipes. Her food is now stocked by outlets ranging from Harvey Nichols to Marks & Spencer to Concorde. Half-Italian by birth, she brings a mediterranean theme to her recipes and runs the popular Italian cookery courses at the Books for Cooks Cookery school, Butlers Wharf Chef School and Leiths. She is the author of The Nineties Vegetarian and Pasta Pizza Polenta, both published by Merehurst.
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Top Customer Reviews
I was a little less impressed with the salad and accompanying vegetable sections, some of which turned out a little bland or ordinary...I really don't see what was the point of including a "tomato and onion salad" in the book - it is hardly a dish that requires a recipe. There are a number of similar salads that everbody has made in their lives which I feel could have been omitted in favour of something more unusual.
However, the main meals and desserts are so good that you are instantly inclined to forgive Ursula her occasional disappointing moments, and despite the uninspiring salad section I find myself turning to the risottos, soups and pastas again and again. Worth buying just for your main meals.
Starting with Breakfasts & Brunches you will find, amongst others, tropical fruit & yoghurt shake; hot crunchy cinnamon toast (truly delicious); spiced hot apple juice; fried mozzarella sandwiches (I remember this from my days living in Italy - not exactly low-cal or difficult but divine!). Moving on to Soups, Starters & Snacks, the soups include fennel; stuffed lettuce; dill; roasted tomato & garlic; fresh pea. The snacks include crostini with aubergine purée; stuffed mushrooms; Neapolitan baked tomatoes; aubergine & mozzarella sandwich; endive with cannellini bean purée.
There are lots of vegetable accompaniments, for example Tuscan white beans with tomato & sage; ratatouille; asparagus with cream sauce; a recipe from Amalfi which elevates cauliflower from something tasteless into something more-ish; tian of baked courgettes; tomato gratin; wonderful parmesan potato cakes; a delicious potato pie from Bulgaria. Salads include lemon, fennel & rocket with radicchio; tomato and mint; French country salad with beans & potatoes.Read more ›