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.The Vegeterranean: Italian Vegetarian Cooking

by: Malu Simoes, Alberto Musacchio

March 03, 2008
I feel compelled to write a short note to counter some of the enthusiasm of this book's (and the restaurant's) devotees. I have not eaten at the restaurant in Italy, so I can't vouch for its delights, but I ordered this book with some anticipation, and was very disappointed. While it appears that many like the design/photography of this volume, I found it really dated. The colour is over-saturated, the food styling uber-seventies, the format over-large and ostentatious, the paper glossy and off-putting to handle... This, quite apart from the recipes which are over-complicated and old-fashioned looking. They remind me of some 'gourmet' vegetarian food I had in Rome once, which was enough to put me off veggie food for life. So stylised - and not ... Read More:
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.From a Traditional Greek Kitchen: Vegetarian, Cuisine, Cooking, Recipes

by: Aphrodite Polemis

1993-01
As the Greek Food Host @ Bella Online, I thoroughly enjoyed this cookbook, which offers classic Greek recipes with a vegetarian twist. This 192-page paperback provides a complete collection of unique and flavorful vegetarian recipes that are a healthy alternative to the standard meat dishes. The traditional meatless dishes, such as spanakopita and baklava, are well represented, and this cookbook also contains modified versions of classics such as moussaka and dolmades.

While this cookbook does not provide any photos, it does provide a helpful section on Greek ingredients, and an informative herb and spice glossary. The cookbook includes recipes for appetizers, soups, salads, sauces, entrées, side dishes, breads, and sweets, and all recipes ... Read More:
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.Mediterranean Vegetarian Cooking

by: Paola Gavin

March 15, 2007
This is a great place to start with mediterranean cookery. The recipes are easy to follow and sound delicious. The food is put into a social and historical context too. I immediately spotted the recipe for drunken figs (substituting dried figs for fresh and port for brandy) to make for a party I was attending the day I got the book. They were delicious and went down very well with my friends. You will be well rewarded by this book - it has prompted me to buy Paola Gavin's other cookbooks too.
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.Classic Vegetarian Cooking: From the Middle East and North Africa

by: Habeeb Salloum

March 01, 2003
Mr Salloum obviously has a great love of and knowledge of the cuisines that he presents. There are fascinating personal stories and historical snippets. The art work is beautiful and all the recipes sound mouthwatering. I really could not resist making 'gazelles ankles' just for the bizarre name. They were easy to make, delicious but just a tad too sweet for my palate. The story attached by Mr Salloum made a great introduction to my work colleagues when I made the ankles to take to a meeting at work. I thoroughly recommend this book.
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.Mediterranean Harvest: Delicious Vegetarian Recipes from the World's Healthiest Cuisine

by: Martha Rose Shulman

February 14, 2008
Mr Salloum obviously has a great love of and knowledge of the cuisines that he presents. There are fascinating personal stories and historical snippets. The art work is beautiful and all the recipes sound mouthwatering. I really could not resist making 'gazelles ankles' just for the bizarre name. They were easy to make, delicious but just a tad too sweet for my palate. The story attached by Mr Salloum made a great introduction to my work colleagues when I made the ankles to take to a meeting at work. I thoroughly recommend this book.
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.Complete Italian Vegetarian Cookbook

by: Jack Bishop

October 09, 1997
I've only been a vegetarian for six months. This book has many great recipes but after enjoying using it for a while, I discovered that there is no such thing as vegetarian parmesan cheese. All parmesan contains rennet, which comes from the stomach linings of slaughtered newly born calves.
As a vegetarian, this notion is repulsive to me, so why does this 'vegetarian' cook book seem to use parmesan cheese on every other page?
There is a paragraph in the appendix all about parmesan cheese but there is no mention of rennet or it's origins. This book should not be marketed as a vegetarian cook book.
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.Vegetarian Dishes from the Middle East

by: Arto Der Haroutunian

June 05, 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.
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.The World Food Cafe

by: Chris Caldicott, Carolyn Caldicott

May 09, 2002
I absolutley love this book - so much that I keep giving it as a gift and reccomending it to friends over and over again. I've travelled through many of the countries in the book and the writers tales of how they came across each dish really bring back memories of my own adventures and the desire for new ones! It's essentially a culinary travelogue. Also fantastic are their vegetarian adaptions of classically meat dishes which I was unable to try on my travels as I'm vegetarian but can now attempt at home. The photographs of the locations and the food are inspiring and the recipes easy to follow. I've used the book for casual meals and dinner parties alike.
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.How to Cook Everything: Simple Meatless Recipes for Great Food: Vegetarian (How to Cook Everything)

by: Mark Bittman

October 16, 2007
This is one of the main books I use for weekday cooking - the recipes are easy, quick to prepare and make use of ingredients that you have in your cupboard or fridge. Don't expect sensational and spectacular dinner party solutions in here, because this is not the book to wow your guests with; however, it does result in healthy, hearty recipes that taste very good and nutritious in a traditional, simple sort of way, perfect for the weekday cook who does not have 3 hours to whip up a meal. This isn't a book with long lists of ingredients - in fact, its simplicity of ingredients and seasonings is just what I like about it. On those nights when your fridge is empty and the shop is closed or you just can't be bothered to go to one, this book will provide you with numerous ... Read More:
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.Vegetarian Supercook

by: Rose Elliot

August 15, 2006
Rose Elliott is a really fantastic vegetarian Chef & writer, I really wish she had a tv show as well as her great past catalogue of books.
Shes practical & straightforward & her recipies are great fo veggies & non vegetarians alike. Buy the book & be led by the hand by a true talent in the world of Vegetarian food.
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Used Price: £6.50