The Vegetarian Kitchen: Essential Vegetarian Cooking for Everyone
£18.30£23.80 (-23%)
‘This book makes me happy. The recipes are inspirational and delicious.’ – Tom Kitchin
Discover 100 delicious, heartwarming vegetarian and vegan recipes in The Vegetarian Kitchen by Prue Leith – celebrated chef and Bake Off judge – and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian.
This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Lemon and Bing Cherry and Almond Cake. Forty-two of these recipes can be made vegan.
We all need easy and delicious foods – whether on busy weeknights or lovely long Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.
‘These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.’ – Raymond Blanc
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Additional information
| Publisher | Bluebird, Main Market edition (20 Feb. 2020) |
|---|---|
| Language | English |
| Hardcover | 256 pages |
| ISBN-10 | 1509891501 |
| ISBN-13 | 978-1509891504 |
| Reading age | 18 years and up |
| Dimensions | 19.69 x 2.79 x 25.27 cm |
by Nel
Having decided to make a conscious effort to reduce the amount of meat my family eats in 2020, this book is just what we need. With a fussy toddler and a weaning baby, quick, easy and healthy recipes are a must. I’ve tried three (fritters, oat bread and brownies) so far and all have been a success.
The recipes are easy to follow and explain trickier techniques well, and most have handy tips at the bottom. Most importantly though, everything so far has been delicious and I can’t wait to try out some more recipes in the coming weeks!
by Ellie
Just made the roasted vegetable lasagna and it looks great. I have just eaten the sticky date cake. Most of it. ( With regard to the latter I shall try a bigger tin than the one specified next time). I am not vegetarian but this looks like being a book that will become a staple in the kitchen and one that I shall turn to to feed the vegans of my acquaintance. Excuse me. Just off to finish the date cake….
STOP PRESS
The paneer curry was superb and an absolute must do!
Quite getting in to this veggie eating. No one so far has asked where the meat is and loving the variations….
by ReD
Just got this. On first flick through there are many recipes I would make. The ingredients are straight forward- nothing too crazy. Nice and simple. I like a picture of every recipe, that’s why I dropped a star. Looks good!!
by Mr. R. Weller
Great recipes, one of the best books I’ve purchased
by Becka
This is a brilliant cook book. I love the fact that there is such variety in terms of the recipes and I genuinely find myself wanting to try out every recipe. I love the fact that there aren’t too many obscure ingredients (and none that require mad searching online) and that many of the dishes are very quick to prepare. The recipes I have tried so far have worked beautifully and I definitely want to see more recipes from Prue and Peta, as they compliment each other well; reading the book feels like you are sat at a table with them both which would clearly be a wonderful experience!
by ReD
It’s really rather pitiful. By the time you take out the desserts (how many meat desserts have you had?) the soups and the breads (meaty bread?) you’re left with a scant handful of tired old veggie recipes. Find Sarah Browns veg kitchen book from 40 years ago – still way more useful and interesting than this.
by S. E. Chester
Not sure what the point of puddings in a vegetarian cookbook is when it wouldn’t be usual to have meat in a desert anyway. Far too much of the book is puds.
I should have checked for photos – not so many. I do like a photo to accompany every recipe.
I have kept the book, and noted a few interesting ideas which I’m sure will be lovely, but on the whole not impressed.
by Becka
Really good addition to my collection of cookbooks; not too complicated, but really quite inspiring (much required after a year of cooking every meal at home). I’m onto my fourth recipe already and it was delicious – Ricotta Cavatelli with Aubergine and Tomato. Easy and so tasty. The soups are also great – we’ve made Tomato, Potato and Cauliflower and they’ve all been so good!
Only negative comment I have is the quantities/portions. We soon realised we need to cook the full “serves four” amount to serve two of us (and I don’t think we’re super-greedy!). But now we know it’s fine!