Real Fast Vegetarian Food: Putting the Flavour and Health Into Your Food

by Ursula Ferrigno

For too long, vegetarian food has conjured up images of healthy-but-dull fare. In Real Fast Vegetarian Food, Ursula Ferrigno shows you how to create dishes that are bursting with flavor and color—with the absolute minimum of fuss. Choose from 150 recipes, including Artichoke Hearts with Almond Sauce; Risotto with Asparagus, Fennel, Lemon, and Mint; and The Richest Chocolate Cake Ever. The author’s choice of recipes reflects her heritage and her love of Italian cooking, but she also draws on influences from Spain, France, Greece, and North Africa. Written with a passion for the freshest ingredients, this is an outstanding guide to modern vegetarian cooking. A former principal tutor for Cordon Vert, Ursula Ferrigno is also the author of Risotto, Gusto Italiano, and The Nineties Vegetarian.

Genres: Cooking, Vegetarian

224 pages, Paperback

First published January 1, 1996

About the author

Ursula Ferrigno is an acclaimed food writer and chef who embodies the Italian and Mediterranean passion for good food made from the freshest natural ingredients. She specialises in Italian, vegetarian, baking, and gluten-free recipes.
Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine. She toured the US, running classes in all Sur la Table stores, is consultant chef to Caffè Nero and has made many appearances on BBC TV. The author of more than 18 cookery books (including Cucina Siciliana for Ryland Peters & Small), Ursula has also written for Olive, BBC Good Food, The Observer and Taste Italia.

Reviews

[Elanor · Rating 3 out of 5]

This is the sort of book you want to read whilst eating your breakfast, basking in the glow of the sunny, Mediterranean-style recipes and Ferrigno's warm, confidential style of writing. There are no photographs, but I almost get the impression that this is a cookbook for those who do not need end-result illustrations as much as fledgling student or novice cooks might do. That is not to say that the recipes are overly complex, however, for they are not - the words "real fast" on the cover could easily be replaced with "straightforward" and still be accurate on both counts. Indexed and divided into the expected sections such as breakfasts and desserts, I would suggest that Real Fast Vegetarian Food would be right at home on anyone's kitchen shelf.