New Vegetarian Kitchen

A celebration of vegetarian food that will entice you into its pages and capture your imagination.

This book proves – once and for all – there is more to vegetarian cooking than the old standbys. Organised into six chapters – Raw, Steaming, Frying, Simmering, Grilling and Baking – New Vegetarian Kitchen shows how different cooking techniques can transform familiar ingredients into delicious light meals, main meals, side dishes and desserts.

The recipes show how to work with texture, flavour and colour to create inspiring dishes for various eating occasions, whether it be a quick midweek meal or a more leisurely Sunday lunch. Choose from Thai-spiced Polenta with Sweet Chilli Pak Choi, Kohlrabi, Mango & Herb Nori Cones, Blinis with Aubergine Caviar & Honey Figs, Spiced Pear and Pecan Salad with Polenta Croutons and Sweet Vanilla Risotto Cakes with Caramel Drizzle.
   

‘Top Ten Vegetarian Cookbook’ - voted by The Independent

Voted one of the ‘Top 50 Cookbooks of 2011’ - The Independent
   

Press

‘A gorgeous, inspiring collection of modern vegetarian dishes.’ Vegetarian Living

‘We were impressed with the inventiveness of its recipes, all of which were clear, concise and easy to follow.’ BBC Vegetarian Magazine

Graimes’ book is a paean to the versatility of vegetables.’ The Independent

Press cuttings (PDF)
   

Sample Recipes
STUFFED TOMATOES WITH CRUSHED BEANS, MOZZARELLA & CHIMICHURRI
YAKISOBA WITH TOFU AND GOLDEN CASHEWS
MANGO SUSHI

Buy the book
   

Publisher: Duncan Baird Publishers, 2011
Photography: William Lingwood