In the introduction to this slim vegetarian cookbook, the author, a proprietor of a British restaurant called Greens, cops to being neither a professionally trained chef nor a vegetarian. Nevertheless, this compilation of his restaurant's greatest hits has appeal. The recipes take their cues from Mexican, Italian, Indian, even Moroccan cuisine; they are easy to follow and, in general, appetizing. An Asparagus, Potato, and Fennel Salad with Italian Dressing couldn't be easier but tastes dinner-party classy, as does a Sun-Dried Tomato, Mozzarella, and Basil Tart. However, to get the most out of this cookbook, the intrepid vegetarian must not mind the author's twee Britishisms (chocolate is "choccy"; roasted potatoes are "roasties"), bad grammar (the text is full of grating run-ons) and easily dispensed misconceptions ("Mexican food-it can be a bit limited"). Further, a few additional photographs would have improved matters-it would be nice to know what Stilton, Asparagus and Caramelized Shallot Roulade with Spicy Chutney looks like, for instance, before embarking on this complicated endeavor. Still, the book's relaxed personality and tasty recipes make it a satisfying choice for vegetarians seeking internationally inspired dishes. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
--This text refers to an out of print or unavailable edition of this title.
This review is from: Accidental Vegetarian [Paperback]As a long-time vegetarian with a big shelf full of books I am hard to excite with another new vegetarian cookbook. Receiving this book as a gift I expected another beautifully presented volume created for maximum impact on the coffee table but out of place in a practical - I've got a day job, omnivorous family to feed and no time for mucking about - kitchen. As this book is from a non-vegetarian, non-chef, I was not expecting much.What I discovered was a great set of quirky vegetarian recipes that are well explained and do not require exotic ingredients or days of preparation.Christmas dinner is the ultimate test for me. My wife's family are not vegetarians and serving something that's not Meat, Meat and Two Veg is breaking all the rules for them.I relied totally on this book and served Basil Roulade with goat's cheese and sun-blushed tomatoes (time-consuming, but delicious), Pan Haggerty (small serving size but very popular) and Fine Beans with Garlic and Tomato sauce (no vampires in our house since). It went down a treat. The in-laws gave it the thumbs up, so I give this book the double thumbs up.The only drawback is that if you think in Decimals then dig out your conversion charts because unfortunately all the recipes use Imperial measures (what the heck is a "Stick Of Butter"???). This is the only drawback of this cookbook....
This review is from: Accidental Vegetarian [Paperback]I am a personal chef who has vegetarian clients. I love being adventurous with vegetables. My preference has always been vegan cookbooks because they are more creative than the vegetarian books. I have found for myself that I have developed a problem with eating too much soy, so therefore due to vegan food using a lot of soy I decided to try more vegetarian meals. Rimmer's book is wonderful and the recipes are not too arduous as I have found with my vegan specialties. I love his banana dhal, it is simple and delicious, I make it as a main course served with basmati rice. The other dish is the pumpkin enchilladas, however, my mole sauce wasn't a success because I left out the chillis. I highly recommend this book for someone starting to explore vegetarian food....
This review is from: Accidental Vegetarian [Paperback]I'm not a vegetarian, nor are any of my family. However, I have found some vegetarian cookbooks to be a nice way to introduce vegetables and the weekly meat free meal. the Accidental Vegetarian is an excellent book on how to make vegetables the star of the meal. I uploaded a picture of the Pan Haggerty I made, comparing it with the picture in the book. It's always a bit of a thrill when the end product actually looks good enough to eat:) I cook for three male meat eaters and they have enjoyed the recipes I made from this book. The ingredients aren't scary, this book doesn't have a bunch of seitan, tofu dogs, or anything that might make a non vegetarian go screaming into the night. Simon Rimmer, the author, is also not afraid of butter or cheese, this is in no way a lo-cal type cookbook. What it does do is make vegetables friendly, attractive, and something we want to eat, not be threatened with. No need for "eat your vegetables or no dessert." here, however, if you do feel like being rewarded the Accidental Vegetarian cookbook also includes some yummy desserts like Hot chocy and churros, or strawberry soup....
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