Description - The Complete Vegetarian Cookbook by Sarah Brown
Explore all the mouth-watering possibilities of meat-free cooking with The Complete Vegetarian Cookbook. Highly acclaimed chef, food writer, broadcaster and teacher, Sarah Brown has used her 20 years of vegetarian expertise to write this comprehensive guide to vegetarian food. Drawing inspiration from all over the world, the 250 delicious, healthy recipes incorporate a wide range of flavours and ingredients, from which you are sure to find ideas to inspire you. Why not try the avocado gazpacho soup as a starter, or the herb souffle for a light meal, or the grilled peaches with ginger cream for a tempting desert? From quick, on-the-go breakfasts and leisurely weekend brunches, to speedy after-work suppers and indulgent dinner parties, there's something here for every occasion. Packed with masses of practical information on nutrition, ingredients, techniques and equipment, this book adopts a user-friendly and pragmatic approach to cooking. It also includes a guide to entertaining, which offers menu planning advice together with a timetable of preparation - an invaluable aid for every dinner party!
Whether you are a vegetarian or you simply enjoy the occasional meal without meat or fish, this is a book which you will turn to again and again for inspiration and advice.
Buy The Complete Vegetarian Cookbook by Sarah Brown from Australia's Online Independent Bookstore, Boomerang Books.
(275mm x 215mm x 27mm)
Publisher: Reader's Digest
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Author Biography - Sarah Brown
Sarah Brown wrote and presented the popular television series, Vegetarian Kitchen, with its accompanying book. She has since written a number of other best-selling titles and is published throughout Europe, as well as in Australasia, Canada and America. In 1988 Sarah won the prestigious Glenfiddich award for her cookery writing. Sarah has wide-ranging knowledge of vegetarian and wholefood cooking and specialises in researching new ingredients. She ran a wholefood shop and restaurant in North Yorkshire which won an Egon Ronay Cellnet award. Under the auspices of the Vegetarian Society she set up the Cordon Vert diploma course which covers all aspects of vegetarian cuisine.