New Vegetarian Entertaining: simply spectacular recipes

by Jane Noraika

Ryland Peters and Small | January 5, 2003 | Hardcover

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Whether you''re a vegetarian or you simply want to eat more healthfully, Jane Noraika, talented Head Chef of London''s most celebrated vegetarian restaurant Food for Thought, shares recipes for a huge range of delicious dishes, guaranteed to please the most demanding palate. "New Vegetarian Entertaining" is a modern way to entertain, in keeping with the way we live today. While there are recipes for the more elegant, formal dinners, there are also relaxed suppers, casual lunches, appetizers, and simple ideas for the family. Dishes like Wild Mushroom and Almond Moneybags, Spiced Sweet Potatoes with Indonesian Dipping Sauce, Roasted Squash Risotto, and Moroccan Tagine with Couscous Fritters and Harissa Paste display intelligent flavour combinations. Best of all, "New Vegetarian Entertaining"''s recipes are so easy to follow you''ll want to entertain every night.

Format: Hardcover

Published: January 5, 2003

Publisher: Ryland Peters and Small

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1841724181

ISBN - 13: 9781841724188

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New Vegetarian Entertaining: simply spectacular recipes

by Jane Noraika

Format: Hardcover

Published: January 5, 2003

Publisher: Ryland Peters and Small

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1841724181

ISBN - 13: 9781841724188

From the Publisher

Whether you''re a vegetarian or you simply want to eat more healthfully, Jane Noraika, talented Head Chef of London''s most celebrated vegetarian restaurant Food for Thought, shares recipes for a huge range of delicious dishes, guaranteed to please the most demanding palate. "New Vegetarian Entertaining" is a modern way to entertain, in keeping with the way we live today. While there are recipes for the more elegant, formal dinners, there are also relaxed suppers, casual lunches, appetizers, and simple ideas for the family. Dishes like Wild Mushroom and Almond Moneybags, Spiced Sweet Potatoes with Indonesian Dipping Sauce, Roasted Squash Risotto, and Moroccan Tagine with Couscous Fritters and Harissa Paste display intelligent flavour combinations. Best of all, "New Vegetarian Entertaining"''s recipes are so easy to follow you''ll want to entertain every night.

About the Author

William Lingwood is one of Britain''s best-known names in food photography. But he didn''t start that way. As an oil-worker in the Middle East, he learned to cook from the books of Elizabeth David and Jane Grigson, and was inspired by the photography of Robert Fresom and Tessa Treagar. In 1990, he hung up his desert boots and picked up a camera, and his work now appears in magazines, books, and advertising campaigns. He photographed "'Juices and Tonics"' for Ryland Peters and Small.

Jane Noraika is Head Chef at London''s most celebrated vegetarian restaurant, Food for Thought, where she indulges her passion for cooking good food with fine meat-free ingredients. She also offers private catering for a host of social events. She has written two cookbooks for the restaurant, the latest entitled "'New Food for Thought"'.

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