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    The Vegetarian Option (Hardback) By (author) Simon Hopkinson

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    DescriptionAll too often, the vegetarian option is an afterthought on a restaurant menu or the vegetables are relegated to a side dish at home. Here, for the first time, Simon Hopkinson focuses entirely on cooking mouth-watering recipes without meat or fish. Using fresh good-quality produce and combining appropriate ingredients in season are key to Simon Hopkinson's cooking. Invitingly, throughout the book, ingredients that go together are paired together: aubergine & pimento; tomatoes & olives; pappardelle & porcini, peaches & plums, for example. Simplicity, practicality and sensitivity are the essence of Simon's cooking, and his recipes are a joy to make, but there is so much more to appreciate in this original book as the author's evocative writing brings his food to life on every page. Superbly photographed by Jason Lowe, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.


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  • Full bibliographic data for The Vegetarian Option

    Title
    The Vegetarian Option
    Authors and contributors
    By (author) Simon Hopkinson
    Physical properties
    Format: Hardback
    Number of pages: 224
    Width: 170 mm
    Height: 226 mm
    Thickness: 26 mm
    Weight: 880 g
    Language
    English
    ISBN
    ISBN 13: 9781849491839
    ISBN 10: 1849491836
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.3
    BIC subject category V2: WBJ
    BISAC V2.8: CKB000000
    DC23: 641.5636
    Thema V1.0: WBJ
    Illustrations note
    50 colour photographs
    Publisher
    Quadrille Publishing Ltd
    Imprint name
    Quadrille Publishing Ltd
    Publication date
    02 August 2012
    Publication City/Country
    London
    Author Information
    Simon Hopkinson's first book Roast Chicken and Other Stories has been voted the Most Useful Cookery Book of All Time in a survey of food writers, chefs and restaurateurs in Waitrose Food Illustrated magazine. In 1978 he became the youngest chef to win an Egon Ronay star before moving to Hilaire on Old Brompton Road in London in 1983. His friendship with one particular customer, Terence Conran, finally led to the opening of Bibendum in 1987 where he worked as a chef until 1995 when he retired to concentrate on writing. His other bestselling books include Roast Chicken - Second Helpings, Gammon and Spinach, The Conran Cookbook and The Prawn Cocktail Years and, most recently, The Good Cook.