Format: Trade Paperback
Dimensions: 0.5 × 8 × 9.5 in
Published: December 30, 2012
The following ISBNs are associated with this title:
ISBN - 10: 0857831097
ISBN - 13: 9780857831095
From the Publisher
Introduction: I have created a book where the vegetables are the ‘heroes’. It is full of sensational flavours, colours, textures and taste adventures. Just because you’ve made a choice to omit or decrease meat or fish from your diet doesn’t mean you necessarily have inactive taste buds! I feel vegetarians are often treated with contempt. For instance, as much as I love a mushroom risotto or a mozzarella, tomato and basil salad, I am always amused to see how many restaurants only offer these dishes as their vegetarian choice. As a chef, I’ve always ensured that there are enticing vegetarian dishes on my menus. Many of them appear here in this book, with not a ‘nut loaf’ in sight. It will appeal to vegetarians, carnivores and pescetarians alike. In fact, I hope this book inspires you whether you’re a vegetarian or simply someone who wants to add more vegetables to your diet.Ultimately cooking should be fun and come from the heart; it should bring pleasure and stimulate the senses and provide you with the pleasure of self-satisfaction. Everything is adaptable; sometimes the best results are created through improvisation. These recipes are simply building blocks by which you can build your own collection of delectable dishes. So, go on your own culinary journey and experiment along the way. Never be wed to the outcome and you will be delighted by what transpires – a bit like life really – you could be totally surprised!
From the Jacket
This is food that will stop you in your tracks – truly a vegetarian adventure full of sensational flavours, colours and textures. The versatility of vegetables is endless and Maria Elia’s recipes combine her eclectic love of world flavours with true ingenuity in the kitchen. Building on her Anglo-Greek heritage, she adapts the classic baklava into a savoury tomato, feta and almond tray bake and then gives a European twist to a samosa with ricotta and butternut squash. Her approach opens up enticing new culinary landscapes by showing just how easy it is to improvise and make the most of everything that is in season.
About the Author
Maria Elia was brought up at the stove of her Greek Cypriot father’s restaurant in Richmond. Her love of cooking has grown into a passion that has led her to travel the world including training at the infamous El Bulli. She incorporates an eclectic range of influences into her cooking style which has earnt her great acclaim when head chef at Delfina’s and the Whitechapel Gallery Dining Room. She is also a contributor to Olive and Good Food magazine and appears regularly on TV.