Good Veg
Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook
by Alice Hart
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Pub Date Apr 04 2017 | Archive Date Mar 10 2017
Experiment, The | The Experiment
Description
For years, chef and cookbook author Alice Hart has been crafting—and sharing—“recipes for giving pleasure.” Now, Good Veg showcases ebullient vegetables, fruits, and grains—in inventive, reliable dishes to sustain you (and family and friends) all day, through every season. Hart’s food surprises and thrills through contrasts (think crisp and soft, sweet and sour, chile heat and refreshing herb):
Roasted Carrot Soup with Flatbread RibbonsChickpea Crepes with Wild GarlicBrown Rice Bibimbap Bowls with Smoky PeppersToasted Marzipan Ice CreamPlus, her thoughtfully organized chapters help you find just the right dish:
Mornings • Grazing • Quick • Thrifty • Gatherings • Grains • Raw-ish • Afters • Pantry
“The time is right for a book packed to the rafters with ideas and a rainbow of colors, so you never need wonder what to cook for any occasion.”—Alice Hart
Advance Praise
“The new contender for best vegetarian cookbook on the planet . . . this is so, so special. It is revolutionary. I want to cook and eat everything in it.”
—Gizzi Erskine, UK chef and author of Gizzi’s Kitchen Magic, My Kitchen Table: 100 Foolproof Suppers, Skinny Weeks and Weekend Feasts, and Gizzi’s Healthy Appetite, TV presenter for Iron Chef
“The New Vegetarian could be our favorite yet . . . Alice’s book is bursting with easy, seasonal dishes and twists on old favorites. At a time when we’re all trying to go a little greener, this book is essential.”
—Jamie Magazine, by Jamie Oliver
“This beautiful book is full to the brim with recipes that reflect the way we want to eat now: vibrant, joyful food that is not only delicious but healthful as well. I want to cook everything in it!”
—Skye Gyngell, Australian Michelin-starred chef and former food editor for Vogue
“This is the best vegetarian book I’ve ever read or cooked from. I absolutely love it and indeed every food lover should own this book.”
—Diana Henry, Irish chef, food writer for The Sunday Telegraph, author of eight cookbooks
“The vegetarian cookbook to end them all, the one that all this Meat-Free Monday and Veganuary and 5:2 Flexitarianism has been leading to: veggie recipes that scrimp on absolutely nothing. You know you should be eating less meat, you know about the eco and health and financial benefits. And this is how to do it.”—Redmagazine
“Her food just tastes amazing.”—The Pool online magazine
Available Editions
| EDITION | Other Format |
| ISBN | 9781615192861 |
| PRICE | $24.95 (USD) |
| PAGES | 336 |
Featured Reviews
Critter B, Librarian
Good Veg is not lying when it says that it is a modern vegetarian cookbook, with global flavors. And it is certainly packed with flavorful recipes sampling from cuisines around the world. The book starts with nut butters and chia jams, and winds all around the world, featuring great flavor combinations and contemporary concepts. Very impressive!
There is a recipe for Squash Bao that looks and sounds so amazing that I am going shopping tomorrow to pick up some winter squash to make it. Smoky Thai-Style Tofu Cakes with Green Pod Salad is another recipe that begs to be made and shared with loved ones.
Corn Tortillas with Avocado and Charred Scallions and the No-Knead Seeded Breakfast Loaf look both delicious and fast and easy. All of the recipes are easy enough to achieve, while still being exciting and surprising.
Beside that there are a bunch of recipes that I am planning to make, I really appreciate the fact that the author is not including animal rennet based cheeses in her recipes. It is majorly irking when reading a vegetarian cookbook and encountering animal rennet based cheeses in the ingredients with no vegetarian options and substitutions. That really makes me loose faith in the cookbook. Brava for author Alice Hart for addressing that issue while offering substitutions.
Highly recommended - this is an exciting, international, fun, vegetarian cookbook, with inspiring recipes that are entirely achievable for the home cook.
Educator 337568
Finally a book about vegetables wih a modern, delicious twist. Loved the book. It made me take stock in what my family was eating and plan for more meatless meals. Yummy, fun, flavorful recipes that anyone can enjoy.
Denise G, Librarian
The recipes seem do-able and look amazing! I am not a chef or a vegetarian, but I think I could pull these recipes off, be thrilled with the effect and healthier to boot! The expanded explanations for how to prepare the ingredients is very helpful. And there are enough recipes to keep you busy for a year or more!
Jillian M, Librarian
Squash fritters, pot stickers, squash bao, brown rice bibimbap bowls with smoky peppers....getting hungry? It's always a good feeling when reading a cookbook knowing that everything you make isn't going to be chock-full of meat. That you can just cook until your vegetarian heart's content, knowing that you won't have to analyze the recipe in order to make cruelty-free substitutions. It's a beautiful book with unique and substantial recipes.
Heather D, Librarian
If you are tired of the same old vegetable recipes, this is an excellent "widen your repertoire" cookbook. Using easy to find ingredients, this will step up your mealtime game - and this coming from a meat eater!
Library G, Reviewer
All I can get out of my mouth right now is YUM, WOW and I'M OFF TO COOK at the top of my lungs, I am not a vegetarian, I love eating meat (sorry animals) but I d0 love this book and it has recipes that are tantalizing and calling me to the kitchen (which is unusual for me).
To start with, I am happy to see a quick and thrifty section in the book which is just as long as the other chapters. It is valuable to have a thrifty section because for some vegetarians budgets are tight, and makes vegetarian cooking for some people much more accessible.
The introduction to each chapter is informative and have some useful facts and shopping suggestions for cost effective and long term freshness of items particularly spices. The book is clean only using a small amount of colour. There are not pictures on every page but are scattered throughout the book. I do prefer more pictures of the actual cooked item as I am more of a visual person and it gives me an indication of whether I am on track with my cooking or not.
Overall it is a lovely book that I am sure many vegetarians will love.
Librarian 391714
Set up in 9 chapters, Good Veg has something that will appeal to everyone. Whether you are looking for a breakfast recipe, a snack, or something you can eat raw with very little preparation, Good Veg has you covered for any craving. The photography is simple but elegant which showcases the ingredients naturally giving them a rustic feel.
Gigi B, Reviewer
What a beautiful collection of vegetarian recipes! So delicious and gorgeous photographs.
Lakin K, Reviewer
I've never enjoyed vegetables. This book makes me want to eat EVERYTHING! I could cook out of this forever, and never get bored! Thank you!
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