The Modern Vegetarian: Food Adventures for the Contemporary Palate

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9781906868802: The Modern Vegetarian: Food Adventures for the Contemporary Palate

Vegetables are the heroes of this beautiful cookbook, from Chile-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli, Maria Elia's recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Crème Brulee can just as easily be made with grapes or sautéed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

From the Publisher :

This debut book from Anglo-Greek chef Maria Elia finally gives vegetarian food the treatment it deserves. Gone are the uninspiring dishes served up time and again, these new dishes are full of sensational flavors, colors, and textures that showcase the astounding versatility of vegetables. Vegetables are the heroes of THE MODERN VEGETARIAN, from Chilli-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli (using wanton wrappers), Maria's recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but cheaper to make and more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Crème Brulee can just as easily be made with grapes or sautéed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad. With stunning photography from Jonathan Gregson, THE MODERN VEGETARIAN is the perfect contemporary cookbook that will appeal to vegetarians, carnivores, and pescetarians alike.

From the Author :

"A recipe is so much more than a list of ingredients, it's about bringing those ingredients together in harmony and letting them come alive to reveal their diverse flavors and textures, in all their glorious simplicity or complexity. For example, the 'textures of' peas, beets, and coffee sections that appear [in this book] are a collection of recipes that really take that ingredient out of the box and show it in its many different guises."--from the Introduction

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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Elia, Maria
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ISBN 10 : 1906868808 ISBN 13 : 9781906868802
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Maria Elia
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Description du livre Kyle Cathie Limited, Singapore, 2012. Paperback. État : New. Language: English . Brand New Book. Vegetables are the heroes of this beautiful cookbook, from Chile-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli, Maria Elia s recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Creme Brulee can just as easily be made with grapes or sauteed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad. N° de réf. du libraire ANB9781906868802

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Maria Elia
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Description du livre Kyle Cathie Limited, Singapore, 2012. Paperback. État : New. Language: English . Brand New Book. Vegetables are the heroes of this beautiful cookbook, from Chile-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli, Maria Elia s recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Creme Brulee can just as easily be made with grapes or sauteed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad. N° de réf. du libraire ANB9781906868802

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Maria Elia
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Description du livre Kyle Cathie Limited, Singapore, 2012. Paperback. État : New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Vegetables are the heroes of this beautiful cookbook, from Chile-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli, Maria Elia s recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Creme Brulee can just as easily be made with grapes or sauteed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad. N° de réf. du libraire BTE9781906868802

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