- 10,99 €
New Vegetarian Kitchen proves once and for all that there’s more to vegetarian cuisine than old stand-bys such as lentils, pasta and bean burgers. If you’re looking for inspiration turn the pages and find delicious, creative and satisfying meat-free meals. From Steamed Crushed Pea & Ginger Wontons and Grilled Polenta wrapped in Red Pepper to Beetroot Carpaccio with Goat’s Cheese and Chocolate Truffle Torte with Amaretto Cream – here are mouth-watering recipes for you to prepare and fall in love with.
Organised into six chapters, New Vegetarian Kitchen presents different cooking techniques to transform familiar ingredients into sensational dishes. Whether you are steaming, simmering, frying, baking, grilling or preparing raw produce, these recipes will show you how to work with texture, flavour and colour – to serve up dishes that everyone will adore and devour.
With no shortage of vegetarian cookbooks in the market, authors can no longer rely on "meatless" as a book's main selling point. Graimes breaks down vegetarian cooking by preparation method raw, broil, fry, steam, simmer, and bake and within each of these chapters by light meals, main meals, side dishes, and desserts. Proteins such as tempeh, tofu, eggs, beans, nuts, and cheese are flavor-infused with herbs, spices, and ingredients from around the world, such as an Indian-style panzanella or a black bean and shitake risotto. While some full-page color photos give home cooks an idea of finished dishes, an absence of sidebars and lack of head notes on a number of recipes may leave some readers questioning ingredients and preparation. Still, the intriguing blending of flavors makes this a welcome addition on the vegetarian bookshelves.