I debated carefully about ordering this book because I am a complete sucker for photographs, but having just taken delivery of it I am delighted to find that the author has preceded each recipe with her own illustrative introduction which in some cases almost provide you with a taste of the dish! For example on the recipe for "Chickpeas with Parsley-Tahini Sauce" she notes:
"... This addictive appetizer - rather like an un-mashed hummus - is terrific with pita bread, crackers, or served in butter lettuce or radicchio leaves. Ready in just about five minutes using canned chickpeas, you simply can't beat its convenience when unexpected guests drop by. ...."
There are some great recipes in this book. I haven't had it long and have tried only a handful but I can't wait to try out the rest at any given opportunity.
Some of the recipes are a bit involved, you can tell they are restaurant recipes - they're a bit special for when you're cooking after a day at work. But they are fantastic for entertaining friends or family, or when you have more time. They taste fantastic and the ones I have tried instantly received "classic" status among those who ate them!
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This is a great book (ardderchog!), its got pictures, plenty of words all about food from across the globe. Its got a pic of a black woman with nanas on her head. It also has a range of excellent and bizzare recipes, for example pigeon pee - gunga soup. If you don't buy this book then your just a racist
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Colleen Patrick Godreau has created the most beautiful, well thought out book on vegan baking. I listen to her podcast a lot ( Its called "Food for thought" if anyones interested!) and she is overwhelmingly inspiring and her enthusiasm, joy and talent bounce off each page of this delightful informative book ( She has small sections where she talks about cow's milk, eggs etc throughout the book ) I true-ly cannot recommend this book enough!! Try the chocolate bread pudding!
Oh , and yes she does use egg replacer in some recipes , but explains how to make whatever it is without the replacer and something else instead, and she really only uses it a few times, and whats wrong with it anyway? Its great stuff! It works!
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This is a brilliant low-carb cookbook - delicious recipes, full of variety and imagination, and also really nicely designed. I couldn't recommend it more highly.
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`Owning an AGA really does become a way of life - it is a trusted friend in the kitchen. I adore cooking with my AGA and wouldn't dream of having anything else.'
In this book, `Amy shares the essential secrets for getting the best out of your AGA. Starting with all the information you need to use your AGA, `AGA Cooking' shows you just how simple it is to cook with it and how to adapt recipes originally devised for conventional cooking.
Packed with ideas and hints, tips and techniques, `AGA Cooking' is the book no AGA owner should be without.'
Where old favourites such as `toad-in-the-hole' and `shepherd's pie' meet the lesser well known `crab spring rolls with lemon oil' and `baked pumpkin with cream and gruyere cheese', this ... Read More:
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Like all the other reviewers I bought this book after dining at the restuarant in Bath. Hoping to try and recreate some delicious meals at home.
I'm not a veggie but love meat free grub now and then.
The book is not too complicated, if like me you learnt to cook with Jamie Oliver then all is well, you will have skills enough.
The only thing that lets it down, as with most if not all cookbooks is that there are not enough pictures of the dishes. A few more pictures of the dishes would have really helped, for example instead of pic of the Gado Gado salad there is a pic of a guy in a boat, instead of a pic of the Stilton and potatoe souffles with courgettte, apple and mushroom sauce there is a pic of, ahem a big dusty old ... Read More:
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Like all the other reviewers I bought this book after dining at the restuarant in Bath. Hoping to try and recreate some delicious meals at home.
I'm not a veggie but love meat free grub now and then.
The book is not too complicated, if like me you learnt to cook with Jamie Oliver then all is well, you will have skills enough.
The only thing that lets it down, as with most if not all cookbooks is that there are not enough pictures of the dishes. A few more pictures of the dishes would have really helped, for example instead of pic of the Gado Gado salad there is a pic of a guy in a boat, instead of a pic of the Stilton and potatoe souffles with courgettte, apple and mushroom sauce there is a pic of, ahem a big dusty old ... Read More:
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Wow I don't think I could possibly be more impressed with this book. I LOVE IT!!! I'm a vegan student so don't have masses of time or money to cook, but this cookbook is the best. I've tried getting on with other cookbooks for vegans in the past but found them too complicated and boring!
The only downside is that this is AMERICAN so all measurements in cups and some ingredients unfamiliar (eg zucchini = aubergine and capsicum = pepper).
I promise if you buy it, you won't be disappointed!
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Wow I don't think I could possibly be more impressed with this book. I LOVE IT!!! I'm a vegan student so don't have masses of time or money to cook, but this cookbook is the best. I've tried getting on with other cookbooks for vegans in the past but found them too complicated and boring!
The only downside is that this is AMERICAN so all measurements in cups and some ingredients unfamiliar (eg zucchini = aubergine and capsicum = pepper).
I promise if you buy it, you won't be disappointed!
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