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This book contains more than 120 recipes for familiar yet innovative vegetarian dishes from the author s weekly column in the Guardian, which are in part drawn from his mini restaurant empire, in part from family recipes. Freshness, seasonality and from-s


Average rating
5 / 5
January 24th, 2014
Having read Yotam Ottolenghi's columns in The Guardian's website and being mentioned by David Lebovitz on his website, I decided to purchase this book as I am constantly looking for new vegetarian cookbooks to vary my repertoire in cooking vegetables. Being Malaysian, I was actually hoping to learn how to cook yummy veggie dishes in Middle Eastern style. However, I was pleasantly surprised to find common South East Asian dishes like "Mee Goreng" and "Gado Gado" in this book. Ottolenghi also like to use other Asian ingredients like Soba noodles, sambal oelek, tofu and edamame beans. His recipes are clearly written and uses ingredients that result in delightful vegetarian dishes (which chapters include pulses, cereals, pasta, polenta, couscous and a final chapter on fruit with cheese) that are packed with flavours (often using a variety of fresh herbs and spices). I'd highly recommend this book for those who are looking for a fresh approach to cooking vegetarian dishes.
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