In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.
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"Sally Butcher has yet again produced an excellent and fascinating group of recipes with infectious humor and charm." --Sam Clark, Moro
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?In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.
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6 of 6 people found the following review helpful
By BigglesMom
Format:Hardcover|Amazon Verified Purchase
The first recipe I tried from this book, Harira, Moroccan Tomato and Onion Soup, was a disaster (I know enough about cooking to rescue it, but as written full of obvious mistakes). The recipe calls for only 1 1/4 cups of water (no broth or stock, just water, and no salt is in the recipe either!) In this small amount of liquid, 3/4 cup of dried lentils and vermicelli pasta are supposed to cook. I had to increase the water by 3 cups, double the spices and add vegetable bouillon. Also the vermicelli is, according to the recipe, added with the cooked garbanzo beans moments after the uncooked lentils are added. Vermicelli takes minutes to cook, uncooked lentils take much longer than that. And with the lack of liquid, it would be a disaster- a big glop of a soup. I am very disappointed in this recipe and now I do not trust the rest of the recipes. I wish I had not purchased this book.
2 of 3 people found the following review helpful
By jaytarq
Format:Hardcover|Amazon Verified Purchase
Sally writes with a fresh, lively attitude to food in general, and clearly defers to her mother-in-law and family warmly. Her recipes are fresh, easy, uncomplicated, and delicious. they are also healthy, but this is not heavily stressed, and therefore all the better for the presentation. I loved her first book, and this, her second, is better produced, with photos, and feeds in to the current wave of avid vegetarians.
These recipes can be made alongsige carnivore specials, or stand alone. This is a best seller, easy to make recipes, healthy, and delicious. I pity those who miss out on this lovely book. It is a winner
These recipes can be made alongsige carnivore specials, or stand alone. This is a best seller, easy to make recipes, healthy, and delicious. I pity those who miss out on this lovely book. It is a winner
1 of 2 people found the following review helpful
By Leyla
Format:Hardcover
I use this book all the time-- its great for quick and tasty weekday meals, but also has some more impressive (but still easy) recipes for entertaining. And best of all, Sally Butcher writes in a style that makes me feel like I'm cooking with a friend! I love Middle Eastern food and this book takes a pretty broad approach to the region, which makes for some good inspiration.
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