World Vegetarian Classics

by Celia Brooks Brown, Gus Filgate (Photographer)

Presents a collection of vegetarian recipes from around the world, featuring such dishes as chickpea fritters, spiced pumpkin in broth, wild mushroom strudel, traditional potato soup, tofu pocket sushi, and mild lentil stew with basil.

Genres: Cookbooks, Food

304 pages, Hardcover

First published January 1, 2005

About the author

Celia Brooks Brown’s inventive style of cooking has made her an established name on the cookery shelf. Born in Colorado, USA, she moved to Britain after university. She worked for several years as a private chef for the film director Stanley Kubrick and running her own catering business.

Celia wrote a weekly column for The Times online called “Urban Farmer” about her allotment in North London, and a column called “Grow to Eat” for BBC Good Food Magazine. She makes regular TV appearances on the UKTV Food channel’s Market Kitchen and the BBC’s Saturday Kitchen.

Reviews

[Mary-lou · Rating 5 out of 5]

I wanted to add this book as it is the best vegetarian cookbook I have ever used. Usually I find most of my vegetarian recipes not from specific vegetarian cook books but from the odd vego recipe in a 'traditional' cookbook but this one is a gem. I think what makes it so successful is that Celia Brooks Brown takes a handful of the best vego recipes from different cultures and they tend to be authentic rather than vaguely doctored meat recipes made vegetarian or even worse vego recipes trying to be like meat recipes. I have returned to this book time and time again for years. Even better all the recipes I've ever made work and she also references dishes that would go well together. As the advertisements always say, " if you only ever buy one vegetarian cookbook make it this one".

[Jess · Rating 5 out of 5]

This is my absolute favourite cookbook.
This book has such a wonderful variety of vegetarian recipes. I've made at least two thirds of them so far and they have all worked well. This not the kind of book that tries to replace meat, you never feel like you're missing out be and that it could be even better if it just had a little meat.
I cook recipes regularly from this for myself (vegetarian for 18 years), my housemate (not a big meat eater) and my partner (hard core carnivore) and we all enjoy them.
Lots of pictures, which I think is a must have for any good cookbook.I love the information about different vegetarian food cultures and the ingredients.
Really though, its all about the fabulous food, this book is well worth getting.

[Kristin · Rating 5 out of 5]

Nice photography. Educational, but not boringly or exhaustively so. Recipes that are not so simple as to wonder what the point is, and not so complicated as to instantly become discouraged.

[Dray · Rating 4 out of 5]

Well written and wide in its scope, World Veggie Classics is a worthwhile read.

[Deborah]

Really enjoying this cook book. Gorgeous photography an great recipes.

[Anna · Rating 5 out of 5]

The best cook book that I have. And I have more than one, mind you. And I'm not even a vegetarian, either!

[Andreea · Rating 5 out of 5]

Pure genius.