As a vegetarian of 20+ years, and *ahem* cookbook hoarder of 10+ years, I already own quite a few Vegetarian cookbooks. What drew me to pick this one was that it seemed to be similar in style to another series of vegetarian cook books that I like by Heidi Swanson.
The book itself is beautiful and nicely styled, which I guess is to be expected as the author, Anna Jones, has worked as a food stylist for many years, including some for Jamie Oliver.Each section has a little introduction, and each recipe page begins with a mini introduction and background, which I feel is a nice touch.
It has a good variety of recipes with sections titled:
- foreword by Jamie Oliver
- a modern way to eat – introduction
- what gets me up in the morning – breakfast-types foods
- food for filling a gap – healthy snacking foods
- a bowl of broth, soup or stew
- satisfying salads
- easy lunches and laid-back suppers
- hearty dinners and food to feed a crowd
- vegetables to go with things – sides
- sweet endings – desserts
- cakes, breads and a few other things
- things to drink
- jam, chutney, stock and other useful stuff
But, as well as having recipes, there is also the occasional what I would like to call a guideline page, one on how she puts together a recipe – take one ingredient, decide on a method of cooking, a supporting ingredient, accent, flavour, herb, etc. and also another one of them is on soup: take a “base layer”, add a herb, spice, main body ingredient, back up flavour, a little something more substantial (ie. Quinoa), and then a finishing touch (roasted seeds, yoghurt etc.)
With the author being a previous restaurant chef, and very active food stylist, most of the recipes have little fancy touches and are very much things you could easily serve at a dinner party, but thankfully have, for the most part, very easily accessible ingredients, and look to come together pretty easily so should be able to me made without much difficulty
The author is British, but a lot of care has been taken to convert from British English into American English for this US release of the book, swapping Courgette for Zucchini etc, but I think some US readers that are more familiar with measuring using cups may struggle a little, as most of the recipes are based on weights (both g and oz), rather than cup measures, although teaspoons and tablespoons are present as they would usually be.
Overall, while it is quite similar to other books in the genre, I think it succeeds and surpasses a lot of them through a virtue of having such a nice variety of recipes, and also being really well put together.
I am really looking forward to making something from the book!
I received this book from Blogging for Books for this review.