Before I start with my first review I have to confess something. I’m addicted to cookbooks (and food blogs). Mostly the vegan ones, but I like my vegetarian ones too. And even the non-veggies. In my mind I see the meat and fish replaced by faux food.
For this I have two reasons. First: a good cookbook means also a lot of inspiration and tips and tricks. Most of them also contain vegan recipes of recipes that can be easily veganised. In the reviews I will add if a non vegan book is of any use for vegans.
The second reason is that I’m writing the reviews also for my dutch blog. There are only a few dutch vegan cookbooks. So, for people who aren’t familiar with english cookbooks I thought it would be a good idea to point to vegan recipes or adapted recipes in non-vegan cookbooks.
In short: most reviews will be vegan books, but sometimes you will find a non-vegan or even a non-veggie.
All reviews will be collected on my new page.
(By the way, I don’t own any non veggie books. These are all borowed. I would never go that far.)
Kind of book?
Beginner, intermediate, challenging?
Vegetarian recipes from an UK chef.
Combination of worldfood and english ingredients.
Chapter on working with dough.
Has a few raw recipes.
Contains a lot of vegan recipes or recipes that are easily veganised. Although the recipes with cheese ask mostly for a special kind of cheese that would not be easy replaced.
Like a typical famous chef cookbook: beautiful pictures, organized, nice lay-out, stylish, …
– Introduction with every recipe
– New and unusual ingredients combination.
– Recipes very well written.
– Uses not only the fancy vegetables.
– Not for everyday cooking but lots of inspiration.
– Index by ingredients
– In the dutch translation of the book I found some mistakes in the recipes.
– Lots of ingredients and a few difficult to find ingredients (= in Belgium)
Only two recipes tried yet:
Recipes I really want to try in the future
Steamed Eastern rolls*
My fusion noodles*
Polenta with sweet potatoes and Asian vegetable fricassée*
Pearavioli with saffronbuttersauce and salad of beetroot with truffle*
Tagliatelli with caramelized chicory and fried lemon peel*
Penne with spicy eggplant and sauce from black beans and peanuts*
Pure Vegetarian: Modern and Stylish Vegetarian Cooking
by Paul Gayler
Photography by Gus Filgate
Published by Kyle Cathie Ltd.
192 pages, 2006
*Own translation as I used the Dutch translated book.Follow @kristltofuparty