The Vegetarian Kitchen
Essential Vegetarian Cooking for Everyone
Published on 20. February 2020
Book
Hardback
256 pages
978-1-5098-9150-4 (ISBN)
Description
'This book makes me happy. The recipes are inspirational and delicious.' aEUR" Tom Kitchin
Discover 100 delicious, heartwarming vegetarian and vegan recipes in The Vegetarian Kitchen by Prue Leith aEUR" celebrated chef and Bake Off judge aEUR" and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian.
This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Lemon and Bing Cherry and Almond Cake. Forty-two of these recipes can be made vegan.
We all need easy and delicious foods aEUR" whether on busy weeknights or lovely long Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.
'These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.' aEUR" Raymond Blanc
Discover 100 delicious, heartwarming vegetarian and vegan recipes in The Vegetarian Kitchen by Prue Leith aEUR" celebrated chef and Bake Off judge aEUR" and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian.
This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Lemon and Bing Cherry and Almond Cake. Forty-two of these recipes can be made vegan.
We all need easy and delicious foods aEUR" whether on busy weeknights or lovely long Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.
'These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.' aEUR" Raymond Blanc
Reviews / Votes
This book makes me happy. The recipes are inspirational and delicious. -- <b>Tom Kitchin</b> These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics. -- <b>Raymond Blanc</b> Full of really great, achievable recipes to make vegetarian eating even more delicious. -- <b>Thomasina Miers</b> A beautiful book of well-formed and delicious vegetarian recipes from a cookery dynasty with Prue Leith and her pastry chef niece at the helm. The book is written with a true understanding of where we are in the midst of this frightening environmental time, and comforts us in an educated, skilled and sustainable direction. -- <b>Gizzi Erskine</b> These vegetarian recipes are sensible, accessible, fun and funky - just like the lady herself. -- <b>Matthew Fort, former Food & Drink editor for the <i>Guardian</i></b> What a joy this book is. Full of inventive, flavour-packed recipes. It turns out the solution to many of the world's problems is unadulterated pleasure. -- <b>Henry Dimbleby, co-founder of Leon Restaurants</b> It's refreshing to see vegetarian cooking celebrated in a culinary climate that is increasingly polarised between meat and plant...realistic and pragmatic. -- <b>Tome Morrissy-Swan, <i>The Daily Telegraph</i></b> Packed with inventive recipes -- <b><i>BBC Good Food Magazine</i></b>More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Pan Macmillan
Target group
Interest Age: From 18 years
Dimensions
Height: 251 mm
Width: 192 mm
Thickness: 23 mm
Weight
980 gr
ISBN-13
978-1-5098-9150-4 (9781509891504)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Prue Leith has been at the top of the British food scene for nearly sixty years. She has seen huge success not only as founder of the renowned Leiths School of Food and Wine, but also as a Michelin-starred chef, caterer, restaurateur, teacher, TV cook, food journalist, novelist, and cookery book author. She's also been a leading figure in campaigns to improve food in schools, hospitals and in the home. Well known as a judge on The Great British Menu, she is also a judge on the nation's favourite TV programme, The Great British Bake Off. Prue was born in South Africa and lives in the UK.
Peta Leith has worked in the patisserie industry for many years, first training at The French Culinary Institute before becoming a baker at Violet Cakes in London. She worked as Pastry Sous Chef at The Ivy restaurant in London for nearly eight years. The Vegetarian Kitchen is her first cookbook.
Peta Leith has worked in the patisserie industry for many years, first training at The French Culinary Institute before becoming a baker at Violet Cakes in London. She worked as Pastry Sous Chef at The Ivy restaurant in London for nearly eight years. The Vegetarian Kitchen is her first cookbook.
Content
Introduction - 1: Introduction Chapter - 2: Vegetarian and Vegan Basics Chapter - 3: Sumptuous Soups Chapter - 4: Sunday Night Suppers Chapter - 5: Pasta and Gnocchi Chapter - 6: Hearty and Homely Chapter - 7: Light and Refreshing Chapter - 8: Breads Chapter - 9: Biscuits and Scones Section - 10: Puddings Chapter - 11: Cakes Index - 12: Thanks and Index