Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine [NOOK Book]

Overview

Nicky Garratt’s love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece—historically based around the kill from the hunt or domesticated herd—this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on ...

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Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine

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Overview

Nicky Garratt’s love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece—historically based around the kill from the hunt or domesticated herd—this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save money and maximize resources as well as a selection of recipes that utilizes often-discarded items as ingredients—such as watermelon rinds and beet tops in addition to the common problem of easily forgotten leftovers. The flavor of Arabic and North African cuisine is seen in the recipes for Baba Ghannouj, Red Pepper Bulgar, Spinach Pies, Harissa, and Donuts in Syrup, while Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chili, and Mango Rice also make an appearance. The recipes range from quick and easily created to relatively complex, all of which require only basic equipment and rudimentary skill. The book contains an index for fresh ingredients that enables one to quickly locate a recipe by provisions already found in the refrigerator.

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Editorial Reviews

From the Publisher

"For the vegan home chef who enjoys eating a wide of variety of food from cuisines all over the world, Mango & Mint is a treasure trove of recipe ideas both old and new." —Holly Scudero, San Francisco Book Review

"An entry-level and nontraditional approach to Indian, North African, and Middle Eastern vegan fare. ...this title will appeal to vegetarians and vegans seeking global inspiration to make everyday meals more flavorful using fresh, unprocessed ingredients and simple cooking methods." —Rukshana Singh, Library Journal

Library Journal
10/01/2013
Touring on the road as a punk rock musician, Garratt found that tasty vegetarian meals were in short supply—an experience that inspired him to pen his debut cookbook. The work includes standard sections on breads, main dishes, salads, desserts, and more but also features two bonus chapters. "Ganging Up" instructs readers on how to bulk up on staples such as precooked legumes, spice blends, and sauces to make cooking easier and more efficient, while "Recycled" contains tips on using leftovers, foraged items, and homegrown herbs and will appeal to frugal cooks. Garratt does readers a service by highlighting cuisines from regions that offer so much by way of vegan fare that they won't miss the lack of meat. A comparable read is Sally Butcher's The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan; her book spotlights vegetarian food from the region, albeit with dairy and eggs. VERDICT An entry-level and nontraditional approach to Indian, North African, and Middle Eastern vegan fare. Connoisseurs of these cuisines will need to look elsewhere for more depth, but this title will appeal to vegetarians and vegans seeking global inspiration to make everyday meals more flavorful using fresh, unprocessed ingredients and simple cooking methods.—Rukshana Singh, San Mateo P.L., CA
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Product Details

  • ISBN-13: 9781604868890
  • Publisher: PM Press
  • Publication date: 7/1/2013
  • Series: Tofu Hound Press
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 256
  • File size: 4 MB

Meet the Author

Nicky Garratt is an internationally recognized guitar player and vegetarian chef. In 1977 he released his first recording with his punk rock band UK Subs and 30 years later the band won a BBC poll as the world’s best punk rock band. Over the past 40 years he has been an outspoken advocate for science and animal rights, and is active on the lecture circuit on science advocacy topics. He divides his time between San Francisco and Quedlinburg, Germany.

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