Short
Arnold
Lara MVegie Food – From Vegies on the Side to the Main Event
February 5th 2007 10:05
The sub-title to Vegie Food best reveals the ethos behind this book. Too often vegetarian cooking simply takes an insubstantial side dish like a leafy salad or canapes and poses it as a main meal. Whereas Vegie Food seeks to develop vegetarian meals which are filling and satisfying, and usually enough to be eaten on their own. This also prevents the hassle of having to prepare several small dishes to make up one meal.
Another key factor is the use of flavour. All too often vegetarian cook books can make the mistake of producing bland dishes or dishes with one dominant flavour and little variation. On the contrary, Vegie Food makes effective use of a range of vegetables, herbs and grains with contrasting flavours and textures to create really tasty meals. The style is mostly European with pies, pasta, rissoto and the like.
We tried the pumpkin and fetta pie. At first I was skeptical but the above turned out to be true as I was surprised to find this pie filling and flavoursome on its own. There are some other great looking meals such as conchiglie stuffed with roast pumpkin and ricotta and the vegetable frittata with hummus and black olives. The Stuffed Artichokes also look superb.
This is a no-nonsense book that gets straight to business without an introduction, meandering philosophy on the magic of food or even any apparent author. Admittedly though, it is trendy enough to not need capitals in the title. It also contains some very attractive, colourful food photographs, taken in the macro style that I love.
Published by Murdoch Books, Vegie Food is available for purchase online from their website. Really Long Link
It is believed that the use of low-resolution images and text extracts in this context
• to illustrate the publication in question,
• with the owners’ names either visible on the image itself or written in the image description below,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
http://www.murdochbooks.com.au
Another key factor is the use of flavour. All too often vegetarian cook books can make the mistake of producing bland dishes or dishes with one dominant flavour and little variation. On the contrary, Vegie Food makes effective use of a range of vegetables, herbs and grains with contrasting flavours and textures to create really tasty meals. The style is mostly European with pies, pasta, rissoto and the like.
We tried the pumpkin and fetta pie. At first I was skeptical but the above turned out to be true as I was surprised to find this pie filling and flavoursome on its own. There are some other great looking meals such as conchiglie stuffed with roast pumpkin and ricotta and the vegetable frittata with hummus and black olives. The Stuffed Artichokes also look superb.
This is a no-nonsense book that gets straight to business without an introduction, meandering philosophy on the magic of food or even any apparent author. Admittedly though, it is trendy enough to not need capitals in the title. It also contains some very attractive, colourful food photographs, taken in the macro style that I love.
Published by Murdoch Books, Vegie Food is available for purchase online from their website. Really Long Link
It is believed that the use of low-resolution images and text extracts in this context
• to illustrate the publication in question,
• with the owners’ names either visible on the image itself or written in the image description below,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
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