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Books : Health, Family & Lifestyle : Women's Health & Lifestyle : Diet & Nutrition : Vegetarian & Vegan
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The 101 recipes in this volume are all short and simple with easy-to-follow steps, using readily available ingredients and are accompanied by a full-colour photograph of the finished dish. Whether you choose lemon butter gnocchi, purple sprouting broccoli
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Delia Smith has tossed the odd crumb to non-meat eaters in previous books: in Delia's Vegetarian Collection, finger on the pulse as always, she pulls the best of those together, tops them up with a selection of new ones, and presumably has herself and the BBC another bestseller. Lest this sound ungenerous, it's as well to say that this is a fine collection, wide-ranging and full of variety; and also visually very appealing. Vegetarians are likely to feel that the wait was worthwhile; many other cooks will be grateful for an inspiring repertoire, which happens not to contain meat. As always with Delia Smith, there is nothing here to frighten the tentative cook. Perhaps the most demanding recipe is the rather modish Red Onion Tarte Tatin. But even here, Delia's calm directions provide the most reassuring of guides (practically every sentence in every recipe starts with the words "First" or "Next" or "Then").Delia has cast her net widely, both geographically and, as it were, chronologically. While Vegetarian Sausage Rolls , "Not Pork" Pie and a variety of hefty vegetable gratins, such as Roasted Vegetable and Brown Rice, evoke a time of wholefood earnestness, before vegetarian food lightened up, most of the recipes belong to a more modern era, characterised by the flavours of the Mediterranean and the Pacific Rim, where vegetables play a more central role in the cuisines. Pasta and noodle recipes, for example, include the wonderful Trofie with Pesto, Green Beans and Potatoes, together with many other classic Italian dishes; while the East contributes Singapore Stir-Fried Noodles and Soba Noodles with Soy and Citrus Dressing. One of the pleasures of this book is the presence of many classic recipes, included simply because of their deliciousness. This is plainly the case in the Puddings chapter. Suet aside, puddings can't cause vegetarians too many problems. But here are Crepes Suzettes, Bananas Baked in Rum, Crème Brûlé and Strawberry and Balsamic Vinegar Ice Cream to remind us that some of the best things to eat have always been meatless. --Robin Davidson
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Madhur Jaffrey--who unorthodoxly still combines a career as one India's leading actresses and film producers with being a best selling cookery writer--broadens her culinary horizons in this comprehensive global tour. Having popularised Indian cooking with her previous efforts, the world is now her stage for this magisterial global take on vegetarian food. Flesh-free eating, drawing on a wide range of influences and culinary traditions, has never been a more mainstream part of the British diet eating and Jaffrey's book stylishly plugs into this. She deals with all the basic ingredients in turn--vegetables, beans, lentils and nuts, grains, dairy foods and flavourings, as well as soups, salads and drinks--together with advice on preparation and storage. The recipes, based on extensive travel and research, are simply laid out and easy to follow as food from Thailand and Tunisia, Italy and India, Mexico and the Middle East, all jostle for position in this clamouring world bazaar of wonderful tastes, entertaining anecdotes and practical tips. --Nick Wroe
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Stuck for ideas at tea-time? Looking for meat-free snacks for lunch? Baby and Child Vegetarian Recipes is invaluable to the vegetarian family and will quickly become and old friend in the kitchen. It is packed with more than 150 recipes for babies and toddlers, almost all accompanied and brought to life by comments from the author, Carol Timperley. Her relaxed and very personal approach to the presentation of her family favourites makes this chunky little book particularly unintimidating--something mums and dads will appreciate during the often stressful time of weaning baby and feeding young children.The five chapters of the book, each introduced with heaps of practical advice including menu charts, cover stages in the development of a child's eating habits from the first taste to toddlerhood. Recipes range from basic purées and staples such as macaroni cheese and bubble and squeak to the more sophisticated Hungarian stuffed marrow and avocado and cottage cheese dip. Recipes are clearly presented and include boxes in which to register your child's reaction--no one is pretending it is always easy to feed youngsters!
An added bonus to this already excellent book are Stephen May's humorous illustrations. The leap-frogging grains of rice and the potatoes enjoying a hot tub are bound to raise a smile and could prove useful for parents wishing to encourage an awareness of cooking in their children. As Carol Timperley says in her introduction: An appreciation of good food is one of the greatest of all gifts you can give your child.
Fully endorsed by the Vegetarian Society and approves by consultant nutritionist Jane Brophy, this book will be an inspiration to busy parents. --Dale Evans
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