Over 120 sumptuous recipes full of sensational flavors, colors, and textures that will stop you in your tracks. With chapters divided into Stylish Starters, Sensational Mains, Sofa Suppers, Sassy Sides, Simple Staples and Stunningly Sweet, this is truly a vegetarian adventure.
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"Maria Elia's Modern Vegetarian is exploding with color and flavor in every recipe. Her lush cuisine tantalizes the palate and conjures up a world of exotic influences. This truly inspired and mature cookbook is a must-have for chefs and cooks of any diet!" --Neal Harden, Executive Chef Pure Food & Wine, New York City
The Modern Vegetarian, from BBC chef Maria Elia, shows us just how far we've come since the Big Bang of Western-style vegetarianism in the 1970s. You won't find the words "mock," "faux,"or "almost" in any of these dishes; this book loves its grains and vegetables for their own sake, not for their ability to masquerade as meat or camouflage its absence. And there's something sweetly avant-garde about the recipes, which tweak familiar dishes in unexpected directions, whether its Ginger Beer-Battered Stuffed Tofu with Asian Mushy Peas, Lemongrass and Sweet Corn Soup with Creme Fraiche, or Watermelon Panzanella. For vegetarians who have long since succumbed to the steamed-tempeh blues, this smart and startling book could be a surefire cure. --NPR's Top 10 Summer Cookbooks, May 31, 2009
"Chef Maria Elia's The Modern Vegetarian is the book for home cooks who remain unmoved by cauliflower soup and lentil loaf. Lush photography in saturated hues -- jewel-like tomatoes in gold, green and red; a nearly emerald watermelon set against aquamarine -- offers a vision of vegetarian cooking that is rich, silky and deeply textured. And the recipes deliver. Indian, Asian and Middle Eastern flavors inspire many of the guide's more than 120 recipes, but each is distinct and highly original." --Michele Kayal for The Associated Press, June 30, 2009
The Modern Vegetarian, from BBC chef Maria Elia, shows us just how far we've come since the Big Bang of Western-style vegetarianism in the 1970s. You won't find the words "mock," "faux,"or "almost" in any of these dishes; this book loves its grains and vegetables for their own sake, not for their ability to masquerade as meat or camouflage its absence. And there's something sweetly avant-garde about the recipes, which tweak familiar dishes in unexpected directions, whether its Ginger Beer-Battered Stuffed Tofu with Asian Mushy Peas, Lemongrass and Sweet Corn Soup with Creme Fraiche, or Watermelon Panzanella. For vegetarians who have long since succumbed to the steamed-tempeh blues, this smart and startling book could be a surefire cure. --NPR's Top 10 Summer Cookbooks, May 31, 2009
"Chef Maria Elia's The Modern Vegetarian is the book for home cooks who remain unmoved by cauliflower soup and lentil loaf. Lush photography in saturated hues -- jewel-like tomatoes in gold, green and red; a nearly emerald watermelon set against aquamarine -- offers a vision of vegetarian cooking that is rich, silky and deeply textured. And the recipes deliver. Indian, Asian and Middle Eastern flavors inspire many of the guide's more than 120 recipes, but each is distinct and highly original." --Michele Kayal for The Associated Press, June 30, 2009
From the Publisher
This debut book from Anglo-Greek chef Maria Elia finally gives vegetarian food the treatment it deserves. Gone are the uninspiring dishes served up time and again, these new dishes are full of sensational flavors, colors, and textures that showcase the astounding versatility of vegetables. Vegetables are the heroes of THE MODERN VEGETARIAN, from Chilli-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli (using wanton wrappers), Maria's recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but cheaper to make and more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Crème Brulee can just as easily be made with grapes or sautéed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad. With stunning photography from Jonathan Gregson, THE MODERN VEGETARIAN is the perfect contemporary cookbook that will appeal to vegetarians, carnivores, and pescetarians alike.
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Customer Reviews
Most Helpful Customer Reviews
10 of 11 people found the following review helpful
By James
Format:Hardcover|Amazon Verified Purchase
I have only tried two of the recipes in the book thus far. Both have been quite good. The only downside is that most of the recipes require many fresh or esoteric ingredients that will surely necessitate a trip to the grocery. Most are also a significant time commitment. These are not 30 min recipes from ingredients you have around the house, but the results are commensurate with the time.
14 of 18 people found the following review helpful
By L. Youngdahl
Format:Hardcover
My children have many food sensitivities and so I often turn to vegetarian recipes and books to look for tasty and natural recipes and then figure out a way to incorporate the protein. I have already made the "Tomato and Coconut Curry" and the "Coconut Basmati Rice" with a baked whitefish on top- my 7 year old and 9 year old gave them two thumbs up. The recipe instructions are very easy to follow and the combination of flavors is unbelievably delicious. It did not take me very long to prepare these recipes either. I would buy ANY cookbook that Maria Elia writes!!
6 of 8 people found the following review helpful
By Mom of three
Format:Hardcover|Amazon Verified Purchase
Our Vegetarian daughter was moving home so I ordered this book after hearing a glowing review on NPR. I was not disappointed. The recipes are so tasty and the photos are wonderful. My husband and I are meat eaters but both of us have enjoyed the variety of foods featured in this book. We may become vegetarians yet!
Most Recent Customer Reviews
2.0 out of 5 stars
much is left to the cook's imagination
Some of the recipes sound interesting, especially the brűlée. They appear to be untested. That is fine for an experienced cook but not for a newbie. I am disappointed.
Published 3 months ago by Mary Jo Doherty
4.0 out of 5 stars
Even the meat eater thought this book was good
The modern vegetarian's receipe's were inviting enough for a stout meat eater to consider eating more vegetarian meals cooked from this book.
Published 6 months ago by ecbelle
5.0 out of 5 stars
Fantastic cookbook
I wish there were more vegetarian cookbooks like this out there.
I love to cook, and want cookbooks to inspire me with creative dishes. Read more
I love to cook, and want cookbooks to inspire me with creative dishes. Read more
Published 14 months ago by sm4657
5.0 out of 5 stars
Delicious!
This book is fantastic. The recipes are delicious. This is how every vegetarian book should be. It was set the bar so high, I sigh any time I pick up another vegetarian book and... Read more
Published on May 16, 2011 by LA
5.0 out of 5 stars
The Modern Vegetarian
Yummm! - The Eggplant with the tart Tabouleh is a sensation and good for you
Published on September 11, 2010 by Fxx
5.0 out of 5 stars
The Modern Vegetarian
This is a beautiful book with very unique recipes. However, not all are low fat but can be adapted.
Published on July 30, 2010 by Jane Austen
4.0 out of 5 stars
vege delight
a wonderfulvisual book with numerous excellent recipies. Recipies from around the world. easily constructed and delicious
Published on April 15, 2010 by Barbara J. Marcucci
5.0 out of 5 stars
From a Non-vegetarian
We purchased this book as a gift to a vegetarian grand-daughter. We read some of the recipes and decided to try them ourselves. Read more
Published on October 16, 2009 by J. Covey
5.0 out of 5 stars
gorgeous book, great food
It's so nice to find a book that doesn't compromise when it comes to vegetarian cooking. This beautiful book is a feast to page through and inspiring to cook from.
Published on September 22, 2009 by lucy may
5.0 out of 5 stars
The cook book everybody should own
The best and most inspiring vegetarian cook book I have seen. The photos and the layout itself are beautiful. Read more
Published on August 26, 2009 by Vivi Froelich
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