Terre a Terre: The Vegetarian Cookbook

by Amanda Powley, Philip Taylor
Photographed by Lisa Barber

Absolute Press | May 1, 2010 | Hardcover

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Terre à Terre has been the leader of the pack amongst Britain's vegetarian restaurants for more than 20 years, and lavishly garlanded with awards and praise. This, Amanda Powley and Philip Taylor's first cookery book has been reprinted four times since publication in 2009. Over 100 recipes from the repertoire that has made Terre å Terre the most talked about vegetarian restaurant in Britain are accompanied by sumptuously taste-bud stimulating food photography by award-wining food photographer Lisa Barber. Every vegetarian with a serious love of food, and indeed many carnivores who can recognise a very good thing when they taste it, will find this an indispensable addition to their cookery book collection.

Format: Hardcover

Dimensions: 228 pages, 10.5 × 8.5 × 0.8 in

Published: May 1, 2010

Publisher: Absolute Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1906650047

ISBN - 13: 9781906650049

Found in: Vegetarian

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– More About This Product –

Terre a Terre: The Vegetarian Cookbook

Terre a Terre: The Vegetarian Cookbook

by Amanda Powley, Philip Taylor
Photographed by Lisa Barber

Format: Hardcover

Dimensions: 228 pages, 10.5 × 8.5 × 0.8 in

Published: May 1, 2010

Publisher: Absolute Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1906650047

ISBN - 13: 9781906650049

About the Book

The leader of the pack among vegetarian restaurants for more than 18 years, and lavishly garlanded with awards and praise, this is Terre a Terre's first book, and what a book it is! More than 100 recipes from the repertoire that has made Terre a Terre the top vegetarian restaurant in Britain are accompanied by sumptuously taste-bud stimulating food photography by award-winning food photographer Lisa Barber. Learn how to make Parmesan Doughnuts rolled in Porcini Dust, served with Chestnut Soup with Frothy Mace Bay Cream and Frozen Pear Shavings. Another meal offered is Mushroom Duxelles in Parmelsa Polenta Sausages, wrapped in Tomato Paper, seared and served with Cavolo Nero, Fennel Butter, Roast Barley Water, Garlic Confit Mash and Big Red Sauce. Every vegetarian with a serious love of food, and indeed many carnivores who can recognize a very good thing when they taste it, will find this an indispensable addition to their cookbook collection.

From the Publisher

Terre à Terre has been the leader of the pack amongst Britain's vegetarian restaurants for more than 20 years, and lavishly garlanded with awards and praise. This, Amanda Powley and Philip Taylor's first cookery book has been reprinted four times since publication in 2009. Over 100 recipes from the repertoire that has made Terre å Terre the most talked about vegetarian restaurant in Britain are accompanied by sumptuously taste-bud stimulating food photography by award-wining food photographer Lisa Barber. Every vegetarian with a serious love of food, and indeed many carnivores who can recognise a very good thing when they taste it, will find this an indispensable addition to their cookery book collection.

About the Author

Philip Taylor and Amanda Powley were both graduates of Brighton's legendary vegetarian restaurant, Food For Friends. They decided to open their own vegetarian restaurant in 1992 with a view to transforming the way in which vegetarian food was perceived. Almost twenty years later and that is precisely what they achieved and are continuing to do day after day - constantly pushing culinary boundaries to deliver the most original and exciting food that they can. Their restaurant has won awards and plaudits from all the serious food guides and from many top food critics and their loyal following extends far beyond their Brighton homeland. In 2009, Absolute Press published their first book, a book of restaurant recipes. Terre à Terre: The Vegetarian Cookbook was widely acclaimed and quickly established itself as one of the most original and exciting cookbooks of modern times.

Editorial Reviews

"Wickedly inventive veggie food with menu descriptions to match."  —Independent