Vegetarian Cooking – A Commonsense Guide
Before I go into a
detailed review of Vegetarian Cooking – A Commonsense Guide I should tell you
that this has got to be the most user-friendly volume that has crossed this
writer’s desk (OK, so it’s a kitchen worktop on legs!) in ages. It’s a chunky
ring-bound book that really opens and stays open. One recipe and a great photo
on each page. What more can a working hands-on cook ask for?What this cook can ask for is a selection of vegetarian recipes that live up to the expectations raised by the book’s general presentation. They do, and there is also an abundance of information, not only about vegetarian cooking but about achieving a balanced diet.
You don’t have to be a card-carrying vegetarian to make good use of this book. This is just good food that doesn’t include meat. It isn’t a vegan cookbook although there are plenty of recipes that would be suitable for a vegan diet. There is so much here that is rich and decadent that you won’t feel you are making any sacrifices by following the vegetarian path.
This book has recipes to suit all skill levels but I couldn’t find anything that would make even a beginner over-anxious. The choice of ingredient combinations is what makes these dishes work, rather than complicated cooking techniques. The recipes have been tested to destruction by those nice people at Murdoch so you know they will work.
And so to the recipes! There are lots here that are lip-smacking delicious. Chinese Broccoli with Ginger, Lime and Peanuts is from the Noodles and Stir-Fries chapter and it couldn’t be easier. Phad Thai will be familiar to many of you and there is a good recipe here, but the star for me is Rice Noodles with Ginger and Sweet Chilli Vegetables. It’s spicy and exotic but quick to prepare.
About now you’ll be thinking of warming winter casseroles (you have probably been doing that since August). There is a whole section devoted to Casseroles, Curries and Bakes. These are robust and comforting dishes that will satisfy the heartiest of eaters. Lentil Bhuja Casserole is a flavourful dish of lentil “meatballs” and a rich Indian-inspired creamy sauce. It’s a one-pot meal so all you’ll need is some Naan bread on the side.
This isn’t an over-worthy tome to encourage self-denial. This is a recipe book for real people who like luscious puds with sugar and CREAM! Yes, you heard right! Vegetarian Cooking – A Commonsense Guide isn’t a diet book, it’s all about good food and sensible eating, so tuck into some of these desserts... from time to time. How about Banana Fritters with Coconut Batter? Baked Almond and Marzipan Peaches would be a pretty and tasty end to a smart dinner for friends.
Vegetarian Cooking – A Commonsense Guide is a gem of a book that will be appreciated by anyone who loves cooking and good food... it just happens to be vegetarian.
Vegetarian Cooking – A Commonsense Guide
Author: Murdoch Books
Published by: Murdoch Books
Price: £10.99
ISBN 978-1741961232
India’s Vegetarian Cooking
How does this woman do it? Monisha Bharadwaj
presents us with the most gorgeous books, each one more sumptuous than the last.
The photography of India by Jenner Zimmermann is stunning and the food
photography by Will Heap is almost edible.India’s Vegetarian Cooking is a regional guide to some of the most traditional and delectable recipes from every corner of the subcontinent. You will recognise some of them that have become popular restaurant fare but there are many more that will be new to most of us. There are, in fact, over 130 dishes which typify so much that is fine about Indian vegetarian cuisine.
India’s Vegetarian Cooking isn’t just a cookbook but it is liberally laced with Monisha’s poetic prose which will add so much to your understanding of the religious context, historic evolution and ayurvedic perspective of food in India. The author has been lucky in her choice of parents who encouraged their young daughter to try new foods and to appreciate them in their unique regional setting.
Monisha Bharadwaj writes with passion and evident pride about her love of all things culinary: “... my love of food and cooking developed. It was almost like a bud opening into a flower, the myriad taste sensations gradually becoming more and more distinct as I grew up.” Not only is this lady a fabulous cook but her writing is rich, colourful and evocative.... I think she models herself on me!
You’ll want to know a bit more about the food and I can tell you it’s scrumptious. Whilst not being a fully certified vegetarian, I don’t eat much meat and seldom eat red meat. These recipes would, however, entice even the most committed meat-eater with their flavourful ingredients and comforting textures. Each one is easy to follow and not expensive to produce.
I am a big fan of lentils of all types and Tangy Lentils with Crisp Bread (Dal Pakwan) is exceptional. But one of my all time favourites is Potato and Garlic Balls Encased in Batter (Batata Vada). It’s typical Mumbai street food with a lovely crisp outside and a soft tasty interior. There are so many recipes here that deserve a mention...well, probably 130 of them!
India’s Vegetarian Cooking is a “must have” for any lover of India and her food but also for the discerning collector of cookbooks. This is a classy book from a classy writer.
India’s Vegetarian Cooking
Author: Monisha Bharadwaj www.cookingwithmonisha.com
Published by: Kyle Cathie
Price: £14.99
ISBN 978-1-85626-792-2
The Really Useful Ultimate Student Vegetarian Cookbook
OK, so the title is a bit of
a mouthful. Helen Aitken has students in mind but this is a great book for
anyone who will be away from mum’s cooking for the first time. It is packed with
information about setting up a kitchen and providing yourself with tasty, quick
and easy meals that will leave you with time to hit the books and the Students’
Union Bar.There are handy sections on the kitchen equipment you’ll need (no, it doesn’t include a chocolate fondue set) and store cupboard ingredients. None of the items listed will cost an arm and a leg but they will be indispensible to your future culinary contentment.
I’m sure you will ignore my advice and skip straight to the recipes so let’s have a look at them. The first section is Soup and there are delicious ones here and something for every taste. Tomato and Pasta soup only takes 12 minutes and is said to be REALLY EASY (that’s written in capital letters so it must be the truth!) Chilli, Corn and Red Pepper Soup sounds great for a cold winter night, or there’s Gazpacho in case we ever get a summer.
There is everything here to interest someone who is short of time and cash. There are pastas, noodles, stir-fries, snacks, salads, casseroles, curries. It isn’t a book resplendent with colour photos on every page but that’s why you won’t feel intimidated. You will produce meals that will taste great and they will be healthy. If you are going to remain a vegetarian then you must be aware of the nutritional value of food. Use Helen’s recipes and you are assured of a balanced diet.
Each recipe tells you if it’s suitable for vegans, how many it serves (it always says two but that probably means you two nights running), how long it takes to cook and how difficult it is to cook. The degrees of difficulty range from easy all the way to...well, er, really easy!
I am impressed by The Really Useful Ultimate Student Vegetarian Cookbook. I am not a student but I would be happy to spend the academic year living off the recipes. The food is flavourful, fun, healthy and won’t frighten anyone. It’s only a few months ’till the end of the summer holidays, so prepare yourself!
The Really Useful Ultimate Student Vegetarian
Cookbook
Author: Helen AitkenPublished by: Murdoch Books
Price: £4.99
ISBN 978-1741962475
Vegetarian Dishes from the Middle East
First published in 1983, Vegetarian Dishes from the Middle East is a classic and I am so pleased to see its re-introduction. It’s a book that any
serious enthusiast
of Middle Eastern food would want to own.The author Arto der Haroutunian was born in Aleppo, Syria in 1940 but came to England as a child. He opened the first Armenian restaurant in Manchester with his brother Koko, in 1970. This was so successful that it eventually became a string of six restaurants and two hotels. He was an immensely talented man, being not only the author of cookbooks but an architect, musician, a painter with an international reputation, and a translator from Turkish, Arabic, Persian and Armenian authors.
Writing cookbooks enabled Arto to combine his love of food and the history of the Middle East. Arto contended that the cooking of that region had a great influence on the cooking of the western world. His books are popular and sought-after, but they have been out of print for many years, with second-hand copies selling for hundreds of pounds above the original list price. Arto der Haroutunian died in 1987 at the age of 47 so that makes his books even more precious.
There are lots of recipes that you will be familiar with but many more that will be new. The book includes lots of Iranian dishes including Kookoo Sibzamini, a potato omelette to be served with other vegetarian dishes. How about Cherry-filled Baklava? It’s not difficult using filo pastry and would be a striking end to a Middle Eastern meal.
Tzavarov-Shomini Borek are small patties filled with spinach and burghul. These would be great as either nibbles with drinks or as a starter. I would even consider serving these with a spicy tomato sauce like Dukkous al-Tomata, also from this book.
There are dishes here that would suit any occasion and would be ideal to present as either light meals or combined to produce a gorgeous buffet for a larger crowd. The recipes are well described and easy to follow and the book would be a delight not only for vegetarians but for any of us that have an interest in food of the Middle East. A lovely book to own and use.
There will soon be an official Arto der Haroutunian web site. I’ll let you know more about that in a few months’ time.
Vegetarian Dishes from the Middle East
Author: Arto der Haroutunian
Published by: Grub Street
Price: £14.99
ISBN 978-1-902304-81-6