Available:*
Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5636 ELL | Book | 1 | Standard shelving location | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
Britain's foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook.
Combining timeless classic dishes with modern recipes, Rose Elliot's New Complete Vegetarian is an essential cookbook for every kitchen - whether vegetarian or not. As well as many mouth-watering main course recipes and imaginative side dishes, this book also includes hundreds of great pasta, pulse and rice dishes; tempting hot and cold desserts; pizza and bread making; and tried-and-tested cakes, biscuits and scrumptious teabreads.
Rose's practical and creative approach to cooking has been praised for over 35 years. Her easy-to-follow recipes and warm, unhurried writing encourage readers to try new flavours and attempt new recipes. She offers something for everyone, whether it's a warming French Onion Soup or a filling Root Vegetable and Lentil Pie. In this impressive fully revised edition, Rose includes fantastic new recipes - try Purple Sprouting Broccoli with Lemon Butter Sauce, Wild Mushrooms en Croute or Boozy Banoffee Pie.
Whether you're a long-time vegetarian looking for new inspiration or a non-vegetarian who enjoys cooking and eating great food, this book has exciting ideas for all occasions.
Author Notes
Rose Elliot is Britain's most-respected vegetarian cookery writer and is renowned for her easy-to-achieve recipes and creative approach to food. She frequently contributes to national magazines, gives cookery demonstrations and broadcasts on radio and television. With book sales of 3 million, she is the UK's best-selling vegetarian cookery author.
Reviews (3)
Publisher's Weekly Review
Hardly a newcomer to the vegetable-centric category, British author Elliot has been dishing up meatless recipes for decades. The hundreds of recipes in this updated tome take advantage of ingredients not widely available when she wrote the Complete Vegetarian Cookbook in 1985, and offer a plethora of ideas for every course. She includes the basics with a refreshing lack of pretension-dishes have such direct titles as two-bean vegetable dish; carrots cooked in butter with lemon and parsley; cauliflower, egg, and potato bake; and blueberry plate pie. Options also include such dinner-party candidates as roasted red beet and goat cheese salad; soba noodle, edamame, and seaweed salad; stuffed eggplant in bechamel; and linzertorte. The recipes are accessible and concise (mostly two or three to a page), and vegan recipes are helpfully labeled. Though limited in number, the color photos are pretty and appealing. There's nothing fancy or out of the ordinary, but it's a helpful reference that will serve most vegetarians well. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Britain's leading vegetarian-cookbook author brings forward a comprehensive collection of recipes both attractive and practical. Elliot uses pasta extensively as backbone of many dishes that can seem hearty even to nonvegetarians. Since beans are so central to a vegetarian diet, she presents a useful table of soaking and cooking times. Nuts are also an important source of protein for vegetarians, and Elliot offers an unusual casserole of chestnuts in red wine. Cooks wedded to classic French cooking will find Elliot's many variations on bearnaise sauce to improve and enrich dishes that might otherwise seem thin or bland. Recipes fit American kitchens very well, but Elliot sometimes reveals her homeland instincts by introducing such quintessentially British dishes as toad in the hole, here employing vegetarian sausages, or a Cornish pasty stuffed with eggs. Recipes that go beyond vegetarian to qualify as vegan have a symbol in their title for quick identification.--Knoblauch, Mark Copyright 2010 Booklist
Library Journal Review
In her long career, Elliot has written over 60 books on vegetarianism and has sold millions of copies worldwide. This cookbook updates her 1985 publication, Rose Elliot's Complete Vegetarian Cookbook, with a modern and expanded take on all angles of vegetarian cuisine. Divided into 14 sections and containing 1000 recipes, this volume covers almost everything there is to meatless cookery. The easy-to-follow recipes go from simple to extravagant and back again, with enough material to ensure more than a year's worth of distinctive meals, including some impressive desserts. Elliot's book stands strong against other comprehensive vegetarian cookbooks; its only real competition is the 2005 Vegetarian Times Complete Cookbook. Artful full-page photographs and occasional short guides divide the chapters, though most recipes are not paired with pictures of the finished products. Nearly half of the recipes qualify as vegan and are clearly marked, as are dishes that can be frozen. Verdict Elliot's cookbook is a definitive source for eclectic, contemporary vegetarian cuisine. Highly recommended.-Carolyn M. Schwartz, Westfield State Univ. Lib., MA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.