Mary McCartney is most renowned as a photographer, but almost equally well known as the oldest offspring of Sir Paul McCartney. It was to her mother, however, that we owe the concept of Mary McCartney's inviting, uncomplicated new cookbook. Mary grew up in the household of famed photographer and animal activist Linda Eastman McCartney, a multitalented woman whose home recipes became the basis of several cookbooks. It was the example of her mother's home kitchen creations that inspired Mary to gather together a collection of her own favorite meatless concoctions. Illustrated with her own irresistible photographs, this attractive hardcover features vegetarian main courses and desserts that could tempt any carnivore.
Food: Vegetarian Home Cookingby Mary McCartney
Inspired by her mother's recipes, McCartney has whipped up creative, comforting, uncomplicated,/i>
With Food, photographer Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyoneincluding carnivores. And they're all presented in gorgeous pictures taken by Mary herself, along with personal stories and photos old and new.
Inspired by her mother's recipes, McCartney has whipped up creative, comforting, uncomplicated, and delicious meals that will encourage home cooks to think vegetarian. They range from savory Asparagus Summer Tart and a no-meat Shepherd's Pie to family favorites, including Lemon Drizzle Cake and Arty's Chocolate Chip Cookies. This is good, wholesome fare, cooked well and with ease, meant for family and friends to share. And Mary's unique bold and beautifully illuminated images are as irresistible as her food.
“A simple book of gorgeous, tasty treats.”—Jamie Oliver
“Professional photographer McCartney, daughter of Paul and Linda, offers readers an intimate portrait of the uncomplicated meals she serves her family and friends. Her bright photographs of landscapes, family members, ingredients, and finished dishes accompany comforting vegetarian recipes for Breakfast Pancakes, Lightning Lentil Soup, Shepherd's Pie, Creamy Chocolate Mousse, and more. These recipes aren't meant to impress or instruct; they are honest, home-cooked favorites for everyday occasions. VERDICT: This celebrity cookbook, which features attractively packaged easy recipes, would be a thoughtful gift for novice cooks.” —Library Journal
"Mary McCartney welcomes readers into the world of vegetarian cooking without limiting herself within strict parameters... recipes combine traditional food items with contemporary ingredients. What make McCartney's simple items so pleasurable are the chatty family-memory prefaces for each dish and...breathtaking color collages of food and people and places." —Booklist
"[A] feast for the eyes as well as the appetite since its author, Mary McCartney, is a professional photographer and interlards her recipes and occasional text with beautiful photographs of ingredients and finished dishes. She avoids the over-sumptuous 'posed' designs that so often appear in food magazines and favors instead a natural, spontaneous approach . . . One is reminded that the attractive color in the food we eat comes straight from ingredients grown in gardens, orchards and vineyards, not netted at sea or butchered ashore." —Wall Street Journal “McCartney's minimalist title is meant to convey her unfussy, stripped-down kitchen aesthetic. Indeed, the bulk of the recipes are incredibly simple, easy-to-make vegetarian standards that McCartney has refined – with a personal twist – to their essential elements, stuff like ‘lip-smacking minestrone,’ ‘mac & cheese with crispy topping’ and ‘Linda's Lemon Drizzle Cake’ (Yes, that Linda; McCartney is Paul and Linda's daughter). Most seem like the kinds of things designed by a harried working parent to satisfy kids – the book is shot through with photos of children, presumably McCartney's, mowing down – and are consequently light on innovation and heavy on tradition. Which is not to say plain. The first dish I tried, a creamy ‘leek and pea risotto,’ was a knockout, and start-to-finish took all of an hour. No mean feat for risotto.” —Men’s Journal
- Sterling Epicure
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- 7.50(w) x 9.80(h) x 1.20(d)
Meet the Author
Mary McCartney grew up with a love for vegetarian cooking, worked with her mother on a series of vegetarian cookbooks, and is a consultant for Linda McCartney Foods (lindamccartneyfoods.co.uk), a British brand that specializes in meat-free dishes. An acclaimed photographer, Mary has exhibited all over the world and her first solo photography book, From Where I Stand, was published in 2010.Visit her online at marymccartney.com.
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Most Helpful Customer Reviews
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I felt like I did something indulgent for myself by just spending a few minutes flipping through the pages and enjoying the photography. Once I started actually paying attention to the recipes, I wasn't disappointed. There are a few recipes that are a little obvious (quesadillas), but some that are very unique and have quickly become household favorites for us. It's a beautiful book.
Loved Mary's new cookbook Food. The pictures are amazing, I felt I was in the garden with her picking strawberries. I have only made one receipe thus far, the asparagus tart...changed boiled asparagus to roasted and the time for the dough to 350 degrees instead of 325 degrees..amazing...thank you Mary for sharing your mom's recipes.
I bought this book for my granddaughter in Washington State. She is a Beatle fanatic and a vegan. She loved it. Ellen Lyon
This vegetarian cookbook is very good. I, especially like the pictures. I am looking forward to trying some of the recipes. I got a chance to meet Mary McCartney at the Union Square NYC book signing. She's very down to earth and pleasant.
This book is more than a cookbook, it is almost a memoir, photograph album, and instruction manual on using what's available to make unfussy, yummy food. Mary McCartney (one of musician Paul and photographer Linda's daughters) grew up in a vegetarian household, so that's what she knows. But this book isn't a manifesto for vegetarianism or against meat, it is simply a collectiin of recipes she uses for her family and friends, which simply happen to be vegetarian. With most of the recipes the absence of meat doesn't take away from the deliciousness, and there are many that, if you wish to do so, can have meat added in. It should be noted this is NOT a vegan cookbook - recipes use butter, eggs, honey, milk, etc. But what makes this cookbook special is reading about Mary's relationship with her family, and how she learned to cook from her parents - rarely going shopping for special ingredients to make one recipe but, rather, using what was available in the pantry or the garden at the time to make something simple yet delicious. Many of the recipes included in the book weren't originally written down - they were always the "a bit of this, a little of that" type. As someone who has never been that kind of cook, this book inspires me to try and be a little more easy-going in the kitchen (and not freak out if I forgot to get bean sprouts or something a recipe calls for).
Free sample, what a waste of space, just lots of family pictures NOT EV