World Vegetarian Classics

World Vegetarian Classics

by Celia Brooks Brown, Gus Filgate
     
 
This encyclopedic cookbook presents 220 of the world's greatest vegetarian dishes, all adapted for the modern home kitchen.

Organized geographically, with every continent represented, and featuring 220 authentic recipes, World Vegetarian Classics is a definitive collection. Responding to the difficulties facing the modern cook--such as finding exotic

Overview

This encyclopedic cookbook presents 220 of the world's greatest vegetarian dishes, all adapted for the modern home kitchen.

Organized geographically, with every continent represented, and featuring 220 authentic recipes, World Vegetarian Classics is a definitive collection. Responding to the difficulties facing the modern cook--such as finding exotic ingredients or understanding traditional cooking methods--the author has adapted each recipe to suit today's kitchen. Feature spreads on key ingredients and interviews with international experts, who share their tips on shopping and cooking, combine to make this book truly unique. Encyclopedic in breadth, extensively researched, and beautifully photographed, this sumptuous recipe collection will be an unending source of inspiration for the discerning cook. Celia Brooks Brown was born in Colorado; she currently lives in London, where she runs a successful vegetarian catering company, with celebrity clients like Stella McCartney.

Editorial Reviews

Publishers Weekly
Meatless dishes from around the world shine in this stylish book. Brown, an American who caters and does food consulting in London, was inspired by the city's array of ethnic eateries, and much of the book is filtered through recent immigrants or British cooks who have become skilled in another region's cooking style; the "expert" on Spanish cooking, for example, is a Bristol chef, and many recipes are adapted from other cookbooks, perhaps less authentic as a result. Brown makes up for this by including numerous dishes that will pleasantly surprise vegetarians who think they've tried everything, such as delightful Coriander Pea Cakes in Coconut Curry from Mauritius; cute, fried Son-in-Law Eggs from Thailand; and a thick, hot Ukrainian variation on Borshch. Most are main dishes, and familiar offerings (Boston Baked Beans; Moroccan Mixed Vegetable Couscous) anchor the 11 chapters, which span the world by region. Few of the recipes are complicated, and Brown provides conversions and translations for measurements and terms, though beginners may be frustrated by the sometimes vague instructions. Still, with its beautiful presentation of a well-rounded selection of dishes, this book should take a prominent place on the shelf of any vegetarian who loves to cook. Photos. (Apr.) Copyright 2006 Reed Business Information.
Library Journal
Brown, the author of two other books on vegetarian food, was born in Colorado but has lived in London, where she is a food writer, cooking teacher, and caterer. Her latest is an attractive, lavishly illustrated around-the-world tour of vegetarian classics. The thoughtfully chosen recipes, which will certainly appeal to nonvegetarians as well, represent close to 90 countries and range from Proven al Baby Artichokes in Herb Oil to Lebanese Fattoush (bread salad) to Spinach in Peanut Coconut Sauce from Tanzania. Each chapter includes a brief guide to ingredients and an essay contributed by an authority on a specific regional or ethnic cuisine; Brown's recipe head notes are both readable and informative. A good companion to Madhur Jaffrey's World Vegetarian, this is recommended for all subject collections. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781862056770
Publisher:
Pavilion Books, Limited
Publication date:
10/28/2005
Pages:
304
Product dimensions:
8.90(w) x 11.00(h) x 1.10(d)

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