Leith's Vegetarian Bible (Hardback)

Format:	Hardback 576 pages

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Increasingly, people are choosing to become vegetarians or to maintain a primarily vegetarian diet. "The Leith's Vegetarian Bible" is the only cookbook you will need for both everyday cooking and entertaining providing almost 1000 delicious recipes inspired by dishes from all over the world. They range from the classic to the innovative, from the simple to the sophisticated. You will find such dishes as Avocado and Rocket Gazpacho, Beetroot and Horseradish Mousse, Aubergine Steaks with Ginger and Chilli Crust, Three Squash Lasagne, Peanut Dhal, Celery and Celeriac Nut Crumble, Jamaican Black Bean Pot, Citrus Cous Cous with Yellow Pepper and Fennel, Swiss Chard Quiche, Potato and Cabbage Gratin, Fig Crumble Cake, Rich Chocolate Peachcake, Strawberry Tequila Sorbet and Steamed Maple and Pecan Sponge. Presented with the clarity, information and authority that have made the "Leith's" series such a success, the "Leith's Vegetarian Bible" is an indispensable book for any cook.

Book details

Published
28/10/2002

Publisher
Bloomsbury Publishing PLC

ISBN
9780747557166

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UK Kirkus review

As one of the largest and most popular cooking schools in London for training both professional and novice cooks, any book that Leith's School of Food and Wine produces has got to be taken seriously. Founders Prue Leith and Carolyn Waldegrave have now taken a back seat in the running of the school, but it continues to go from strength to strength. The school has produced numerous cookbooks over the years. Leith's Cookery Bible, published in 1991, was one of the best with around 700 recipes for the seriously interested cook. This time around the emphasis is on vegetarian cookery, and at some 600 pages long it is a veritable cornucopia. Polly Tyler (ex-Vice Principal and Managing Director of the Catering Company) has put it together and for the vegetarian cook it is compulsory reading. Conveniently arranged into sections according to vegetable types, the recipes are as inspiring as they are seemingly endless. The Parsnip Cakes flavoured with fresh herbs and parmesan, lightly fried and served with Garlic Borlotti Beans, are simple to make and absolutely delicious, while the Baked Fennel with Hot Lemon Dressing is stunning enough for even the most sophisticated guests. For the non-vegetarian, be prepared for real inspiration. Forget pasta with tomato sauce and experience the wonders of Herb Souffle with Feta Cheese or Potato Soup with Truffle Oil and Black Olives. You might just find yourself unconsciously joining the ranks of the non-meat eaters simply because you enjoy the recipes so much. As a bonus the book also includes a general section on nutrition and scores of recipes for accompaniments such as Sweet Lime Sauce, Tapenade and Toasted Pumpkin Seed Spread. So many wonderful recipes gathered together in just one book make this new title great value to add to your cookbook collection. (Kirkus UK)