Top positive review
66 people found this helpful
This book is heaven sent from some veggie god out there!
on 9 May 2011
I've been a vegetarian for about 15 years. If you're in the same boat then I'm sure you understand my frustration at the usual vegetarian staples being offered in nearly every veggie cookbook out there... you know, spinach and ricotta cannelloni, pasta with tomato and basil sauce, or macaroni cheese. Thank god for Denis Cotter is all I can say! I'm forever grateful for this book - I have all Denis's previous books and this one is the best, a bible of haute veggie cuisine that you don't need a restaurant for.
The book is called For the Love of Food and that's because you really have to love cooking and tasting, putting ingredients together and making everything from scratch. There are no ready to use ingredients in sight, in fact, the only shop-prepared items that Denis ever uses is frozen puff pastry and the option of artichokes in oil if you can't be bothered to prepare them from scratch. If you know Denis's recipes, you'll know that nothing comes alone - most meals have a salad or sauce or some other `bit' to complement the main ingredient. Of course you can select sections of recipes to prepare but those little extras always contribute an extra taste or dimension... you won't be disappointed.
The chapters are: breakfast, salad, risotto, soup, mash, all wrapped up, bowls, oven, and sweetness.
Some of my favourites so far are: vanilla and coconut risotto; spiced haloumi on puy lentil, spinach and beetroot salad (sounds dull, doesn't it? lentils, beetroot and spinach, how exciting can it be...but give it a try - every mouthful bursts with awesome, contrasting flavours) ; cous cous salad with apricots, broccoli and feta; cauliflower and leek soup with hazelnut gougers; roast pumpkin soup with chickpeas, leeks, and spiced croutons. There are some bizarre recipes that you read through twice just to make sure Denis is not pulling your leg, like the snow cakes for which you need `4-5 cups of fresh fluffy snow.' Can't wait for winter to check if this is perhaps a joke or a misprint! There are some completely new ways of putting ingredients together, such as the asparagus and raspberry tartlets (no, of course that's not all, this comes with strawberry champagne salsa) or the salad of rose-poached rhubarb, baby carrots, rocket and fresh goat's cheese with hazelnut citrus praline. As if the sound of that is not mind-blowingly tempting, there are gorgeous photos to entice you into the kitchen and share the love and the food.