Real Fast Vegetarian Food

Fülszöveg

I ROWING UP IN ITALY and remembering that everydiing stops for the midday meal, where the streets are silent and tlie only sound that can be heard is of knives and forks, has made me view food - and eating - as something special.
The essence of good food lies in its simplicity. This is what Real Fast Vegetarian Food is all about.
It's about good simple ingredients, simply prepared and lovingly cooked to produce a totally memorable meal tliat hasn't taken aU day. Above all, it's about taldng the fear out of cooldng.
The recipes in Real Fast Vegetarian Food are aimed at all levels of cook and there is a glossary of techniques for those who need additional guidance. I have also included sections on setting up a vegetarian store cupboard, recipes for a variety of occasions and even ideas for picnics.
The choice of recipes obviously reflects my love of Italian cooldng but I have also drawn on the flavours and recipes from other countries such as Spain, France, Greece and North... Tovább

Fülszöveg

I ROWING UP IN ITALY and remembering that everydiing stops for the midday meal, where the streets are silent and tlie only sound that can be heard is of knives and forks, has made me view food - and eating - as something special.
The essence of good food lies in its simplicity. This is what Real Fast Vegetarian Food is all about.
It's about good simple ingredients, simply prepared and lovingly cooked to produce a totally memorable meal tliat hasn't taken aU day. Above all, it's about taldng the fear out of cooldng.
The recipes in Real Fast Vegetarian Food are aimed at all levels of cook and there is a glossary of techniques for those who need additional guidance. I have also included sections on setting up a vegetarian store cupboard, recipes for a variety of occasions and even ideas for picnics.
The choice of recipes obviously reflects my love of Italian cooldng but I have also drawn on the flavours and recipes from other countries such as Spain, France, Greece and North Africa with dishes such as Couscous with Seven Vegetable Sauce, Pepper and Olive Tortilla and Chive and Poppy Seed Crepes.
I hope you will want to rush into the kitchen and start cooldng!
Ursula Ferrigno is a passionate vegetarian coolc and former principal tutor for Cordon Vert. Half-Italian by birth, she brings a mediterranean theme to her recipes and runs the popular Italian cookery courses at the Books for Cooks Cookery school, Butlers Wharf Chef School and Leiths.
Her food is stocked by companies ranging from Harvey Nichols to Marks & Spencer to Concorde. She is the author of The Nineties Vegetarian and Pasta Pizza Polenta and will be presenting a series of 50 programmes on Cable Television. She has also been a panellist on Radio 4's Questions of Taste.
Jacket design; Robert Updegraff
Front cover photograph: Telegraph Colour Library Vissza