In culinary terms the word ‘vegetarian’ instantly fillls many chefs and homecooks with dread – and most people who are vegetarians often end up with the same old stuffed pepper or goat’s cheese salad or tart.
Alice Hart, in her latest bookVegetarian
, has breathed new, exciting, multi-cultural life into the dietary regime. Drawing on her repertoire of English, European and with a particular slant towards South-East Asian food, she has created a book that will thrill both vegetarians and omnivores alike. The book is broken down into approachable, interesting chapters – small bites, big salads and fast to name a few – all engaging and also designed with the modern eater in mind. And with chapters like big salads we aren’t just limited to a few tasty treats for the summer months – winter salads packed with carrots, walnuts, prunes and spelt also serve to whet the appetite for colder times. Photography is luscious, warm and rich – flicking through the book is a mouth-watering pleasure – golden poached eggs luxuriously spill out over potato cakes; braised, buttered chestnuts with Jerusalem artichokes look like the ultimate in comfort food.Vegetarian
is a treat for veggies but also should serve as an inspiration for the meat-eating masses.