Enjoy: New veg with dash
Kuhusu kitabu pepe hiki
Nadine Abensur is one of the most original vegetarian food writers working today. Born in Morocco of French-Jewish parents, her food influences stretch from North Africa to Asia. Now living largely in Australia, Nadine has created a collection of recipes which re-define vegetarian food. Dishes such as Chickpea and Broad Bean Salad with Cumin, Paprika and Lemon or Cinnamon-scented Pilaf with Fennel and White Chocolate and Pistachio Crème Brulee burst with flavour and colour. The dishes cover all the times of the week cooks need to cater for – from quick post-work dinners to laid-back lunches with friends when you might want to prepare lots of small dishes for everyone to tuck into.
Photographed in Australia’s Byron Bay, the pages are full of light, sun and conviviality. Teaching cookery courses, Nadine is very aware of where cooks can go wrong with a recipe or which ingredients need some explanation, for example, so her recipes are wonderfully user-friendly.
Contents
• Ingredients
• Brunch and Beyond
• Wind-down suppers
• Go for the Burn
• Party Time
• Sweet Things
• Tea time
Ukadiriaji na maoni
Kuhusu mwandishi
Nadine Abensur is one of the most original vegetarian food writers working today, and is the author of various bestselling Cranks cookbooks. Born in Morocco of French-Jewish parents, her international background is reflected in the global influences of her cuisine. After setting up her own vegetarian catering company (Culinary Arts, which soon acquired a famous clientele ranging from Paul and Linda McCartney to Annie Lennox), Nadine subsequently became Food Director of the Cranks restaurant group for 5 years. She now divides her time between London and Australia, where she runs cookery courses. Nadine writes for magazines in both countries, including BBC Good Food Magazine in the UK and Delicious in Australia.
