Comfort and Joy
Irresistible pleasures from a vegetarian kitchen
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- $31.99
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- $31.99
Publisher Description
Harper's Bazaar BEST cookbook to buy now
Shortlisted for Fortnum & Mason Cookery Writer of the Year - Ravinder Bhogal for work in FT Weekend Magazine
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Vegetables are the soul of the kitchen.
Comfort and Joy is a fresh take on vegetarian and vegan cooking; not geared towards health or denial but indulging all the senses with a decadent global larder.
This is a cookbook of great bounty, promising fortifying curries and stews, the warm embrace of aromatic fried bhajis and rich, satisfying desserts. For Ravinder Bhogal, food should be made and shared with abundance in mind, and this sense of pleasure is conveyed on every page. From Mango and Golden Coin Curry, Shiro Miso Udon Mushroom and Kale Carbonara to Strawberry Falooda Milk Cake, this is food as pursuit of pleasure.
Ravinder is one of the best food writers in Britain today, and interwoven throughout these recipes are stories of a life led by the feel-good, life-enhancing power of vegetarian food.
Raw, modern and sensual, Comfort and Joy applies Ravinder's creative ingenuity to approachable veg-centric recipes for home cooks. The vegetarian option will never again be relegated to second choice.
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'Nothing less than the most original cookery writer in Britain today' - Sathnam Sanghera
'A gorgeous and enticing marriage of styles and flavours that is uniquely Ravinder's' - Claudia Roden
'A revelation-you will never look at "the vegetarian option" in the same way after diving into her inventive, bewitching and mouth watering book ' - Meera Syal
'Never has a book been so aptly named. Ravinder Bhogal is a sorceress with vegetables. You'll find the unexpected and the startling on every page' - Diana Henry
PUBLISHERS WEEKLY
"Vegetables are the soul of the kitchen" asserts restaurateur Bhogal (Jikoni) in this scrumptious collection inspired by memories of her grandfather's farm in Kenya and her British Indian mother's kitchen in England. These indulgent recipes elevate vegetables to star status, using diverse global flavors and nourishing ingredients to create "crave-able vegetarian food," including gobble-worthy snacks, deep-fried goodies, and enticing entrées. Roasted carrot and goat's yoghurt dip with toasted fennel and hazelnuts comes together easily in a blender, while more involved dishes include spiced potato skins stuffed with aloo chaat, avocado, and sweet n' sour date tamarind chutney. Rich breads, such as tear-apart pesto and sun-dried tomato babka, and spicy cauliflower cheese parathas (flatbreads), are portable family favorites. Heartening pasta dishes include a lasagna with roasted squash, kale, walnuts, and sage. Mango and golden coin (chickpea dumpling) curry is made for comfort, while salads and sides feature charred melon, roasted beets, and plenty of greens. For dessert, mango-misu is a light, creamy riff on tiramisu. Bhogal's meticulous, beautifully written recipe notes bring childhood memories of family meals to life and relate the joy of meat-free cuisine for all home cooks. This is a winner.
