Vegan Cookbook

The Essential Guide

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(1 customer reviews)

Cast aside any thought of denying yourself gastronomic pleasure – any visions of brown rice, brown lentils and even browner nut roast – any pre-conceptions about deprivation and emptiness – and enter the charismatic and flamboyant world of vegan cookery, with its endless spectrum of flavours, textures, scents and colours. The nut roast is studded with golden toasted walnuts, brazils and cashews, partnered not by a dull gravy made with Marmite, but a vibrant plum and cranberry chutney. The lentils might be slate green rather than brown, combined with silky roasted peppers, coriander, pickled lemons, pine nuts and raisins to create a lively, earthy Middle Eastern salad. Now be honest – does any of this sound in the least bit dreary, let alone ‘brown’?! In this book, food writer and private chef, Isabel Hood, sets out to prove that the glass, far from being half empty, is full to the brim, full to overflowing with mouth watering possibilities. Whether you are a fully fledged vegan or a beginner just dipping your toes into the water, this collection of vegan recipes will introduce you to a whole new world of exciting dishes based on fruit and vegetables, pulses and grains, nuts and seeds, pungent herbs and warm aromatic spices – prepare to be DAZZLED! In this book, food writer and private chef, Isabel Hood, sets out to prove that the glass, far from being half empty, is full to the brim, full to overflowing with mouth watering possibilities. Whether you are a fully fledged vegan or a beginner just dipping your toes into the water, this collection of vegan recipes will introduce you to a whole new world of exciting dishes based on fruit and vegetables, pulses and grains, nuts and seeds, pungent herbs and warm aromatic spices – prepare to be DAZZLED! Author: Isabel Hood


Chapter Headings 

A Vegan Diet for the 21st Century

The Vegan Kitchen

Fruit and Vegetables –­ Sparkle and Vitality
Pulses and Grains – Comfort and Joy

Nuts, Seeds and Oils – Opulence and Intensity

Fresh Herbs – Aroma and Fragrance

Chilli and Spice – Warmth and Seasoning

Help List

Book List

Author Bio 

Isabel Hood blames her cosmopolitan childhood for her fascination with food and deep interest in the cuisines of the world. Growing up in Mexico and being educated at an international school with fellow pupils from virtually every country on earth has left her steeped in intensely flavoured, palate-tingling, aromatic cooking. She now actively seeks adventure in the kitchen (which has always been her favourite room in the house!) and in the food traditions and cultures of other nationalities. 
Isabel ran her own catering business in London and spent four years in the travel industry, working extensively in the Mediterranean. She has written two other cookery books, and is the Mexican Food Editor of BellaOnline The Voice of Women. Isabel can be contacted through her website www.isabelhood.com.

Customer Reviews...

Mrs. J. Gardner (via Amazon) -
I bought this book after hearing the author on the radio. I was interested to learn how to get a taste into what could be considered bland food. Any meat eater would wonder the same thing. I am fast becoming aware that whether vegan or vegetarian, everyone has their own favourite way and this is definitely Mexican and Middle Eastern influenced. There is a great reliance upon the deadly nightshade family but I am not knowledgeable enough at the moment to integrate my own ideas using things like leeks, celeriac, cabbage, broccoli etc. The Food for Friends cook book has great ideas for wheat intolerant folk like me which is handy. It isn't easy to find alternatives for wraps and pitta bread.

2013-07-24



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