{"id":4030,"date":"2011-06-19T12:49:17","date_gmt":"2011-06-19T11:49:17","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=4030"},"modified":"2018-03-10T12:30:26","modified_gmt":"2018-03-10T12:30:26","slug":"new-vegetarian-kitchen","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/new-vegetarian-kitchen\/","title":{"rendered":"New Vegetarian Kitchen by Nicola Graimes – review"},"content":{"rendered":"

No, don\u2019t just skip by this review. New Vegetarian Kitchen should not encourage shudders from meat-eaters. This book is a striking and mouth-watering showcase for dishes that just don\u2019t happen to contain bits of fish or animals. Everyday meat-eating is a rare occupation in the 21st century, even for those who would not consider themselves in any way vegetarian.<\/span><\/p>\n

\"cookbook Times and tastes change. These days we choose to eat vegetables because we want a healthy diet and it makes economic sense. One can still buy a shopping bag full of fresh fruit and veg for the price of a couple of steaks. Not many of us still hold to the principle that a meatless meal is no meal at all, but we still need some inspiration.<\/p>\n

Nicola Graimes has penned a truly practical book that will be welcomed by committed vegetarians, but equally by those who just enjoy good food. One needs to remind oneself that the meat is missing; it\u2019s not a diet plan; it\u2019s not a volume of recipes containing unappetising but worthy ingredients; not a lot of beige and fibery dishes here. Flesh isn\u2019t included but flavour is.<\/p>\n

Pan-Pizza with Caramelized Onions and Dolcelatte is indulgence at speed. This recipe contains no live yeast and relies on self-raising flour to give the dough a lift. It\u2019s the quickest pizza you will ever make. One can obviously use any toppings but the sweet onion and tangy cheese Nicola suggests is a winner. It\u2019s bound to be a family favourite as the kids can make the base from scratch and it will be cooked before they have time to become fidgety.<\/p>\n

Sweet Vanilla Risotto Cakes with Caramel Drizzle would be a star in any genre of cookbook. If you can make a regular savoury risotto then you can make these cakes. There is no mystery or artful knack involved here. Just follow this simple recipe and success is assured. Economic ingredients provide a moreish pud for either a family dinner or after a convivial Italian meal. A comforting change from the ubiquitous tiramisu.<\/p>\n

My pick of the book is Cauliflower and Cheese Custards with Roasted Tomatoes. This is a great way to tempt picky kids into eating a vegetable which is almost as unpopular as broccoli. Cauliflower, in my opinion, always needs good PR. Yes, it has a certain architectural charm but, let\u2019s be honest, it\u2019s no stunner alone. These custards would make a light lunch or a vibrant starter with the tomatoes dressed with both balsamic vinegar and North African harissa paste.<\/p>\n

New Vegetarian Kitchen offers new recipes that reflect the way we want to eat today. It\u2019s a good balance of sweet and savoury, exotic and familiar. Attractive to both the novice and the practised home cook. This book, a bag of fruit and veg and a passion for delightful food is all you need to eat well this summer. Perhaps a knife and fork would come in handy.<\/p>\n

New Vegetarian Kitchen
\nAuthor: Nicola Graimes
\nPublished by: Duncan Baird Publishers
\nPrice: \u00a320.00
\nISBN 978-1-84483-936-0<\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

No, don\u2019t just skip by this review. New Vegetarian Kitchen should not encourage shudders from meat-eaters. This book is a striking and mouth-watering showcase for dishes that just don\u2019t happen […]<\/p>\n","protected":false},"author":2,"featured_media":24002,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[1502,1503,197],"class_list":["post-4030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-new-vegetarian-kitchen","tag-nicola-graimes","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/4030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=4030"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/4030\/revisions"}],"predecessor-version":[{"id":10264,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/4030\/revisions\/10264"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/24002"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=4030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=4030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=4030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}