The Gate Easy Vegetarian Cookbook
Mitchell Beazley (Publisher)
Published on 14. June 2007
Book
Hardback
192 pages
978-1-84533-259-4 (ISBN)
Description
The Gate Restaurant serves up a unique brand of vegetarian food, combining ingredients from all over the world to create highly flavoured dishes that look and taste good enough to grace any dinner party table. In this book, the Gate's chef-proprietors Adrian and Michael Daniel introduce their simplest recipes, each one being made using just a few accessible ingredients. For instance, there are Italian polenta chips, Eastern European blinis, Middle Eastern tabbouleh, Indian bhel poori, and Asian rice paper spring rolls. There are lots of fusion dishes too, such as grilled aubergine with lemon grass salsa, flatbread pizzas, and butternut squash and cauliflower samosas. The influences are mainly Mediterranean, Pacific Rim, and international ethnic, but none are stronger than the Indo-Iraqi Jewish traditions of the brothers' own grandmother.
The Gate Restaurant serves up a unique brand of vegetarian food, combining ingredients from all over the world to create highly flavoured dishes that look and taste good enough to grace any dinner party table. In this book, the Gate's chef-proprietors Adrian and Michael Daniel introduce their simplest recipes, each one being made using just a few accessible ingredients. For instance, there are Italian polenta chips, Eastern European blinis, Middle Eastern tabbouleh, Indian bhel poori, and Asian rice paper spring rolls. There are lots of fusion dishes too, such as grilled aubergine with lemon grass salsa, flatbread pizzas, and butternut squash and cauliflower samosas. The influences are mainly Mediterranean, Pacific Rim, and international ethnic, but none are stronger than the Indo-Iraqi Jewish traditions of the brothers' own grandmother.
The Gate Restaurant serves up a unique brand of vegetarian food, combining ingredients from all over the world to create highly flavoured dishes that look and taste good enough to grace any dinner party table. In this book, the Gate's chef-proprietors Adrian and Michael Daniel introduce their simplest recipes, each one being made using just a few accessible ingredients. For instance, there are Italian polenta chips, Eastern European blinis, Middle Eastern tabbouleh, Indian bhel poori, and Asian rice paper spring rolls. There are lots of fusion dishes too, such as grilled aubergine with lemon grass salsa, flatbread pizzas, and butternut squash and cauliflower samosas. The influences are mainly Mediterranean, Pacific Rim, and international ethnic, but none are stronger than the Indo-Iraqi Jewish traditions of the brothers' own grandmother.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Dimensions
Height: 253 mm
Width: 201 mm
ISBN-13
978-1-84533-259-4 (9781845332594)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Adrian and Michael Daniel are part of a large family in which the rituals of eating have always been central to household life. In 1990 they opened the Gate Restaurant in Hammersmith, west London. This haven of cheerfully refined, unfussy, lip-smacking hedonism has rapidly become a mecca, not only for local vegetarians, but for diners of all tastes. It received a Time Out Award for the Best Vegetarian Meal in 1993 and was nominated for a Carlton Restaurant Award in 1998.
Adrian and Michael Daniel are part of a large family in which the rituals of eating have always been central to household life. In 1990 they opened the Gate Restaurant in Hammersmith, west London. This haven of cheerfully refined, unfussy, lip-smacking hedonism has rapidly become a mecca, not only for local vegetarians, but for diners of all tastes. It received a Time Out Award for the Best Vegetarian Meal in 1993 and was nominated for a Carlton Restaurant Award in 1998.
Adrian and Michael Daniel are part of a large family in which the rituals of eating have always been central to household life. In 1990 they opened the Gate Restaurant in Hammersmith, west London. This haven of cheerfully refined, unfussy, lip-smacking hedonism has rapidly become a mecca, not only for local vegetarians, but for diners of all tastes. It received a Time Out Award for the Best Vegetarian Meal in 1993 and was nominated for a Carlton Restaurant Award in 1998.
Content
INTRODUCTION BRUNCH. PASTA AND RICE. FRITTERS AND PASTRIES. SPICY DISHES. SIDE DISHES. SOUPS. SALADS. SAUCES AND DIPS. PUDDINGS. STORE CUPBOARD INDEX