World Vegetarian Classics: Over 220 Essential International Recipes for the Modern Kitchen [Hardcover]

Celia Brooks Brown (Author), Gus Filgate (Photographer)

Book Description

Publication Date: October 2005

Bringing together over 220 genuine recipes, 'World Vegetarian Classics' is the definitive collection of vegetarian cuisine from around the globe. Organized by area, every continent is featured, and all the recipes are not just classic dishes of each area, adapted for the vegetarian, but historically vegetarian in their own right. Sensible to the difficulties facing the modern cook - an inability to source unusual ingredients or equipment and a lack of knowledge of traditional cooking methods - Celia has adapted each recipe so that it is suitable for today's kitchens. Feature spreads which explain the properties of some of the more exotic ingredients for each area, and interviews with internationally recognized experts where they share their tips on shopping and cooking, combine to make this book unique. Lavishly photographed and written with wit and enthusiasm, this sumptuous vegetarian recipe collection is set to become a classic, and core stock on the discerning cook's bookshelf.

Editorial Reviews

From Publishers Weekly

Meatless dishes from around the world shine in this stylish book. Brown, an American who caters and does food consulting in London, was inspired by the city's array of ethnic eateries, and much of the book is filtered through recent immigrants or British cooks who have become skilled in another region's cooking style; the "expert" on Spanish cooking, for example, is a Bristol chef, and many recipes are adapted from other cookbooks, perhaps less authentic as a result. Brown makes up for this by including numerous dishes that will pleasantly surprise vegetarians who think they've tried everything, such as delightful Coriander Pea Cakes in Coconut Curry from Mauritius; cute, fried Son-in-Law Eggs from Thailand; and a thick, hot Ukrainian variation on Borshch. Most are main dishes, and familiar offerings (Boston Baked Beans; Moroccan Mixed Vegetable Couscous) anchor the 11 chapters, which span the world by region. Few of the recipes are complicated, and Brown provides conversions and translations for measurements and terms, though beginners may be frustrated by the sometimes vague instructions. Still, with its beautiful presentation of a well-rounded selection of dishes, this book should take a prominent place on the shelf of any vegetarian who loves to cook. Photos. (Apr.)
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Review

“an attractive, lavishly illustrated around–the–world tour of vegetarian classics.” -- Library Journal

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Product Details

• Hardcover: 304 pages
• Publisher: Pavilion Books (October 2005)
• Language: English
• ISBN-10: 1862056773
• ISBN-13: 978-1862056770
• Product Dimensions: 10.9 x 8.9 x 1.1 inches
• Shipping Weight: 3.3 pounds
• Average Customer Review: 3.9 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #2,025,414 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

4.0 out of 5 stars Well rounded selection, March 6, 2007

By 

Smita Rao (NY, NY United States) - See all my reviews

This review is from: World Vegetarian Classics: Over 220 Essential International Recipes for the Modern Kitchen (Hardcover)

This ambitious book has plenty of glossy pictures and is filled with details about ingredients and their origins. The authors present a variety of recipes. No matter what your taste - you will likely find something that will catch your eye. The recipes are relatively do-able, not so exotic that they're seem impossible to make in real life.

The downside is that it will never serve as a comprehensive collection of your favorite ethnic recipes. Theres just too much to cover. Its a good solid starting point, albeit slightly pricey, for everything from mashed potatoes to satay sauce.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Cooking beautifully, August 30, 2008

By 

Kia (Cambridge, MA) - See all my reviews

Amazon Verified Purchase

This review is from: World Vegetarian Classics: Over 220 Essential International Recipes for the Modern Kitchen (Hardcover)

One of my very favorite cookbooks. Once you adapt to Eggplant being called Aubergine and other British terms (measurements are given in both forms), the book offers a broad variety of easy, flavorful, and sophisticated recipes very far from heavy, blah vegetarian food. Dishes like the Walnut Pasta and Mango Curry offer new flavors from around the world - curry leaves, for example - and look gorgeous, just like the beautiful pictures. Blue Corn Blueberry Pancakes, Mushrooms Paprika, and Zucchini (Courgette) Slice from Australia are just a few of the recipes that wow my friends and guests. Makes cooking fun, sensuous, and heartfelt using fresh vegetables - the best flavors there are!

1 of 1 people found the following review helpful:

5.0 out of 5 stars Recipes to adore..., July 21, 2010

By 

tp1987 - See all my reviews

This review is from: World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen (Paperback)

Even though I am an avid fan of steak, my partner is very much vegetarian and has been for over 5 years. When we started dating, we bought this book because although we both love cooking, I had no idea what to cook a vegetarian for dinner. From the first page, this book had us hooked and our mouths were watering. This book is totally different to the "standard" vegetarian cookbook as it deviates away from the traditional soup + comfort food + meat recipe without meat or homely old style or one pot cooking aspects you usually find in the genre. Brooks-Brown looks around the world chapter by chapter and includes only recipes which are traditionally vegetarian, replicating them to make them accessible to home kitchens. As a non-vegetarian I think this is refreshing because I don't get the feeling that "although that dish is divine, it would be better with meat" - the dishes are supposed to be meat free and taste best that way.

We have cooked almost half the recipes, and all but one was simply superb (the one was our fault - we left the rice cooking too long). Generally, the recipes aren't quick and easy, so we use them when we have time to spend an hour or more making dinner. However, the effort you spend is represented in the rewards because the food is simply delicious. The author takes the time to explain intricate details which help to make the recipes special - including historical details for the dishes, tips to make them cook perfectly and ingredient explanations by region.

In terms of recipes, the Thai Green Curry is exquisite, the Mushroom Risotto to die for and the African banquet options are endless - our favourite is South African Dried Fruit Curry with Pacha Rice, a rice and vermicelli mix which is delightful to make and to eat, and which everyone raves about! Other favourites are the Walnut Pasta, Lemon and Herb Fettuccini, Ethiopian Chickpea Stew, the Argentinean Easter Torte, and Welsh Breakfast Sausages. Brooks-Brown has managed to make complex dishes with complex flavours easily achievable at home. The book has emphasis on cooking from scratch, so be prepared to chop herbs and grind spices to make intricate flavours balance beautifully. I don't think it is easy to try all the recipes in this book -some of the ingredients are hard to find, even with good access to Asian/Indian/African supermarkets and arguably Australia's best fresh produce market less than 15 minutes from home as I have here in Melbourne. This is a consequence of the authenticity and indigenous accuracy of the recipes.

Every time we get this book out, my partner's parents develop a keen interest in the smells and sounds of the kitchen and they always want a taste of whatever results! We've been told "you guys are wonderful cooks!" but all credit must go to this book. We have a stack (about 20) of other vegetarian recipe books lying around and this one is easily the best for authentic restaurant quality dishes. It has become somewhat of a food bible around the house.