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Not beautifully produced (another printed in China number)
on 25 March 2016
Not beautifully produced (another printed in China number). Also, not truly vegetarian, which was my assumption with such a title. My main reservation, however, is the American bias in terms of vocabularly and ingredients. There is a weird innocence re products and the kind of variety we are used to in UK, both of which appear to strike Deborah as highly unusual - namely types of yoghourt, fats and spices we are well accustomed to here. She refers to ghee as a totally 'new fat for me'. She hasn't heard of ghee? She says she has lived in Ireland and recommends the very ordinary Kerrygold butter, making no mention of Beurre d'échiré or any of our super English organic small farm butters, say. She does recommend American ones. Under the 'pepper' headline, she remarks that she is no connoisseur of pepper varieties, but approves of freshly ground pepper, a recommendation that is extremely basic to anyone who would shell out the high sum for this book written by a woman known for working with Alice Waters and opening the reputed restaurant Greens, not to mention, it seems, maintaining a career in food teaching and writing and advising. Much of the material on vegetables is interesting, but repetitive. The recipes are interesting, but uninspiring. I would rather this book be a vegetable history companion alone and leave aside the recipes. It wants to satisfy on too many fronts and ends up being hard to use and rather diffuse. And this is not a good book for the European cook's shelf. Very disappointing.