Terre a Terre: The Vegetarian Cookbook

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Overview

Terre à Terre has been the leader of the pack amongst Britain's vegetarian restaurants for more than 20 years, and lavishly garlanded with awards and praise. This, Amanda Powley and Philip Taylor's first cookery book has been reprinted four times since publication in 2009. Over 100 recipes from the repertoire that has made Terre å Terre the most talked about vegetarian restaurant in Britain are accompanied by sumptuously taste-bud stimulating food photography by award-wining food photographer Lisa Barber. Every ...

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More About This Book

Overview

Terre à Terre has been the leader of the pack amongst Britain's vegetarian restaurants for more than 20 years, and lavishly garlanded with awards and praise. This, Amanda Powley and Philip Taylor's first cookery book has been reprinted four times since publication in 2009. Over 100 recipes from the repertoire that has made Terre å Terre the most talked about vegetarian restaurant in Britain are accompanied by sumptuously taste-bud stimulating food photography by award-wining food photographer Lisa Barber. Every vegetarian with a serious love of food, and indeed many carnivores who can recognise a very good thing when they taste it, will find this an indispensable addition to their cookery book collection.

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Editorial Reviews

From the Publisher
"A truly outstanding choice even if you're a carnivore."  —New York Times

"One taste of Terre à Terre's startlingly original vegetarian dishes will coax drooling effusions about tomatoes from even the most hardened of carnivores."  —Guardian

"Wickedly inventive veggie food with menu descriptions to match."  —Independent

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Product Details

  • ISBN-13: 9781906650049
  • Publisher: Bloomsbury USA
  • Publication date: 11/20/2009
  • Edition description: Reprint
  • Edition number: 1
  • Pages: 228
  • Product dimensions: 8.70 (w) x 10.20 (h) x 0.80 (d)

Meet the Author

Philip Taylor and Amanda Powley were both graduates of Brighton's legendary vegetarian restaurant, Food For Friends. They decided to open their own vegetarian restaurant in 1992 with a view to transforming the way in which vegetarian food was perceived. Almost twenty years later and that is precisely what they achieved and are continuing to do day after day - constantly pushing culinary boundaries to deliver the most original and exciting food that they can. Their restaurant has won awards and plaudits from all the serious food guides and from many top food critics and their loyal following extends far beyond their Brighton homeland. In 2009, Absolute Press published their first book, a book of restaurant recipes. Terre à Terre: The Vegetarian Cookbook was widely acclaimed and quickly established itself as one of the most original and exciting cookbooks of modern times.

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