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Vegetarian Cooking
A guide to vegetarian cooking features recipes from many different countries; information on main sources of protein, fiber, vitamins, minerals, fats, and carbohydrates in foods; and facts on recommended daily intakes for average adults. Original. 25,000 first printing.
224 pages, Paperback
First published January 1, 1984
21 people want to read
About the author
Sarah Brown
40 books18 followersSarah Brown is a food writer and television cook. She presented the first vegetarian cookery show on British television.
Brown opened a whole food shop in Scarborough in 1978, and added a vegetarian restaurant two years later. She appeared several times on Yorkshire Television's Farmhouse Kitchen. In 1984, her series "Vegetarian Kitchen" was broadcast on BBC 2, and she published a book with the same name. She served as the national coordinator of cookery for the Vegetarian Society.
Brown opened a whole food shop in Scarborough in 1978, and added a vegetarian restaurant two years later. She appeared several times on Yorkshire Television's Farmhouse Kitchen. In 1984, her series "Vegetarian Kitchen" was broadcast on BBC 2, and she published a book with the same name. She served as the national coordinator of cookery for the Vegetarian Society.
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November 15, 2016
Sarah Brown is a vegetarian chef, who hosted a television series called "Vegetarian Kitchen" for the BBC. She has her own wholefood vegetarian shop, restaurant and bakery, and at the time was the National Coordinator of Cookery for the Vegetarian Society of the United Kingdom. This book is a follow-up to her television series.
Dating originally from 1984, Sarah Brown's Vegetarian Cookbook tries to capture the mainstream audience of meat-eaters, who at the time were beginning to be interested in either a vegetarian lifestyle, or perhaps eating the occasional vegetarian meal. In her introduction, Sarah Brown feels the need to explain,
"A vegetarian does not eat fish, meat or poultry, and may or may not eat milk, dairy products and eggs. People adopt this way of life for various reasons, of which the main ones are usually humanitarian or to do with ecology or health."
She then goes on to explain the health benefits of a vegetarian lifestyle, confirming that whole and unrefined foods, rather than processed ones, are largely used in her recipes. Sarah Brown advises a gradual change or adapting of a conventional meat-eater's diet, and advises on where to go for further information. From this, it is clear that the book itself is directed at meat-eaters who have an interest in cookery, and vegetarian options, rather than those who are already following a vegetarian diet.
The book is produced by Dorling Kindersley. Those who are familiar with this publisher, will know from this that it is heavily illustrated and attractive to read. Also, because it was written quite a long time ago, the fashion for more open design, the increased preference for free-form print interspersed with graphics, was not yet standard. The recipes are clearly set out, with double line divisions and unimpaired by Art work within the recipe, save for small line drawings in the margin to border the print. Sometimes strip photographs showing how to do something, such as stir-frying in a wok, are included. Opposite each page is a beautiful colour photograph showing the two or three completed recipes opposite.
There are three main sections: "The Store Cupboard", "The Recipes" and "Menu and Meal Planner". It thus starts out as a basic information book for those not conversant with a vegetarian kitchen, moving through dishes most vegetarians would consider as staples, but with plenty of unfamiliar ones to tempt the taste-buds, towards preparing more showy meals for entertaining. (I did find the pages entitled "Impromptu Dinner Party" a little daunting.) At the back is a useful encyclopedic reference chapter, plus a standard index.
The tone of the book is to subtly tempt and convert. It is geared towards those who wish to try a new style of cookery, emphasising that vegetarian food is just as varied, if not regularly more so, than a conventional meat-eater's diet. This means than many of the recipes do seem rather exotic for everyday meals. It is a good workaday book to use though, for those who have an interest in the subject. And if the planning aspect frightens rather than reassures you, it is perhaps a book to dip into for some alternative recipes, rather than to attempt to follow the "Meals For a Week" menus at the end.
Dating originally from 1984, Sarah Brown's Vegetarian Cookbook tries to capture the mainstream audience of meat-eaters, who at the time were beginning to be interested in either a vegetarian lifestyle, or perhaps eating the occasional vegetarian meal. In her introduction, Sarah Brown feels the need to explain,
"A vegetarian does not eat fish, meat or poultry, and may or may not eat milk, dairy products and eggs. People adopt this way of life for various reasons, of which the main ones are usually humanitarian or to do with ecology or health."
She then goes on to explain the health benefits of a vegetarian lifestyle, confirming that whole and unrefined foods, rather than processed ones, are largely used in her recipes. Sarah Brown advises a gradual change or adapting of a conventional meat-eater's diet, and advises on where to go for further information. From this, it is clear that the book itself is directed at meat-eaters who have an interest in cookery, and vegetarian options, rather than those who are already following a vegetarian diet.
The book is produced by Dorling Kindersley. Those who are familiar with this publisher, will know from this that it is heavily illustrated and attractive to read. Also, because it was written quite a long time ago, the fashion for more open design, the increased preference for free-form print interspersed with graphics, was not yet standard. The recipes are clearly set out, with double line divisions and unimpaired by Art work within the recipe, save for small line drawings in the margin to border the print. Sometimes strip photographs showing how to do something, such as stir-frying in a wok, are included. Opposite each page is a beautiful colour photograph showing the two or three completed recipes opposite.
There are three main sections: "The Store Cupboard", "The Recipes" and "Menu and Meal Planner". It thus starts out as a basic information book for those not conversant with a vegetarian kitchen, moving through dishes most vegetarians would consider as staples, but with plenty of unfamiliar ones to tempt the taste-buds, towards preparing more showy meals for entertaining. (I did find the pages entitled "Impromptu Dinner Party" a little daunting.) At the back is a useful encyclopedic reference chapter, plus a standard index.
The tone of the book is to subtly tempt and convert. It is geared towards those who wish to try a new style of cookery, emphasising that vegetarian food is just as varied, if not regularly more so, than a conventional meat-eater's diet. This means than many of the recipes do seem rather exotic for everyday meals. It is a good workaday book to use though, for those who have an interest in the subject. And if the planning aspect frightens rather than reassures you, it is perhaps a book to dip into for some alternative recipes, rather than to attempt to follow the "Meals For a Week" menus at the end.
Displaying 1 of 1 review