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  • The Modern Vegetarian: Food Adventures for the Contemporary Palate See large image

    The Modern Vegetarian: Food Adventures for the Contemporary Palate (Hardback) By (author) Maria Elia

    05

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    Short Description for The Modern VegetarianShows us the versatility of the author's favorites, for example Aubergine: smoke over a gas flame, which you can then turn into a curry; mash and mix with potato, griddle, roll in dukkah and wrap around mozzarella; grill with miso, Japanese style, or blitz into a Mediterranean salad.
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    The Modern Vegetarian5

    Mark Thwaite Maria Elia, now a regular on TV's Ready Steady Cook, is of Anglo-Greek extraction and her personal mixed heritage is the starting point for an inventive, international and original vegetarian, fusion cookbook. Maria was brought up "under the stove at her Greek Cypriot father's restaurant in Richmond" and she has worked in Italy, America, Australia and Spain. She is head chef at Delfina's in London and a respected contributor to a number of food magazines. All of these skills are on show here in a recipe book that is both handsome and practical.



    Maria's introduction begins by telling us that she has "created a book where the vegetables are the 'heroes'. It is full of sensational flavours, colours, textures and taste adventures." Vegetarian food can so often be dreadfully dull, but not here. Maria herself knows that "vegetarians are often treated with contempt... as much as I love a mushroom risotto or a mozzarella, tomato and basil salad, I am always amused to see how many restaurants only offer these dishes as their vegetarian choice." She may be "amused" but the vegetarian diner is often frustrated and left feeling sidelined -- and hungry!



    The recipes within combine numerous wonderful world flavours with easily attainable ingredients: carrot pancakes with houmous and a feta salad make a wonderful light lunch. Chilled tomato, peach and ginger is a suprising summer soup that thrills the palette. Maria's version of a Moroccan tagine, butternut squash tagine with buttered chilli couscous, is just one of the many "sensational mains" that show clearly how diverse and delicious vegetarian can be, especially when cooked under Maria Elia's excellent guidance. by Mark Thwaite

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