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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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.Ottolenghi: The Cookbook

by: Yotam Ottolenghi, Sami Tamimi

May 01, 2008
Great recipes that work! not only excellent bed-time reading but a full on working cook book that no kitchen should be without.Clear, exciting recipes, great flavour combinations, easy to read and the photography is simply fantastic. Buy for your family and friends, they will love you forever.

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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 Greek Vegetarian Encyclopedia

by: Diane Kochilas

1999-08
For those who think vegetarian equals deprivation, they need only pick up this book to find that meat is not always necessary for rich, delicious meals. Many of the recipes require only a few ingredients, and none are difficult to prepare, so this is excellent for those just beginning to cook or interested in trying out a meatless diet. Most definitely worth adding to any cookbook collection
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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 ... Read More:
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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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.Wild Garlic, Gooseberries and Me: A Chef's Stories and Recipes from the Land

by: Denis Cotter

November 05, 2007
This is a wondeful cookbook which provides recipes for some unusual ingredients, and all are lovely (and some, like woodland produce, are in fact free!) You'll feast on such unusual dishes as nettle risotto, tart with wild garlic leaves and feta cheese, watercress soup, parsnip, fennel and quinoa pilaf, and a spelt farotto. So unusual but so delicious. I have been a veggie for nearly 15 years and have accumulated quite a large selection of cookbooks in that time but none of them have introduced me to so many unknown yet positively divine foods as Denis Cotter has. And don't worry, if you have a wholefood store and a woodland near you, there's no reason why you should not be able to make all the foods in this book.

I find the recipes in ... Read More:
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.A Table in the Tarn: Living, Eating and Cooking in South-west France

by: Orlando Murrin

April 01, 2008
I was initially sceptical about the purpose of this book - I kept thinking, is this just a fantastic marketing exercise, an extended advertisement for a beautiful boutique place in France, something I could find in one of the glossy foodie or travel mags? And in a way, yes - but it is so much more, and so beautifully and engagingly done that I have completely succombed to its many charms. It really is the stuff of dreams - only these guys really did it, and did it with great success. It is a gorgeously put-together book, with seductive recipes - I salivate just reading them through, the mark of a favourite cookbook in the making for me. I look forward to going beyond the page one day, and make a visit to this lovely looking place and sampling its food, particularly ... Read More:
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.A Year in my Kitchen

by: Skye Gyngell

February 01, 2008
A seductive little number this, so much so that I forced my partner to accompany me to Petersham Nurseries for lunch one sunny summer afternoon recently. It was just as I hoped. The food itself as cooked by Skye and her team surpasses the many tempting recipes featured in the book. I had a lovely starter of scallops on a sweetcorn and chili puree, followed by wild halibut with lentils and chard, followed by a rich chocolate mousse with a caramel sauce - let me tell you, divine does not do justice to the fish and the mousse. Died and gone to heaven. But that's the restaurant - the book was the precursor and now the souvenir of that lovely expedition, and I am spurred on to perfect the recipes at home.
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.Moro East

by: Samantha Clark, Samuel Clark

November 01, 2007
Famous for Spanish- and North African-style food, the couple have gone East - literally and metaphorically. A few years ago they `acquired' an allotment in London's East End and found, amongst fellow growers, Turks, Greeks and Cypriots. The two Sams swiftly became part of the allotment community even if there's little detail of any actual digging in the book. Rather it marks the passage of the seasons and the breadth of the crops with rich and alluring recipes - some their own, others weeded from neighbours.

Not that you have to grow-your-own to enjoy or cook them. They concentrate, not surprisingly, on vegetables and are cool about using up "all the bits" or eating weeds or young leaves - I'd never imagined young poppy leaves had anything to offer; now I can't ... Read More:
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