This is the book to accompany the television series airing on Channel 4 last year. A big break from form and his usual tradition, seen meat loving, self sufficient Hugh ditch meat entirely. Have watched his previous programmes and he always comes across very well and has a good philosophy on food. The column he writes for the Guardian is also worth a read. It was a challenge for him to be veg only but it encouraged creativity and reinforced that all people should really think about making veg a bigger part of their meals. As a vegetarian it was good to see a programme that focused entirely on veggie food. Altogether there were seven episodes. In the course of the programme he cooked for wild swimmers, ate at an Indian wedding, sampled some modern veggie cooking, collected and made a dish from monkey puzzle tree nuts, experienced the raw food craze, Buddhist temple cooking and plenty more besides. It is the best cookery book I have owned and has provided me with so many delicious meals. It is all too easy to get stuck eating the same things and to make little effort. But, this recipe book encouraged me to be far more creative when cooking for myself. The recipe book has 325 pages of beautiful recipes from filling veg and bean stews, to fragrant Asian dishes, handmade breads, curries, salads and an epic soup section. Now, soup is something I eat a-lot of and in this book there are quite a-lot recipes for this. The book itself is well presented, bright pictures with rustic looking food that makes you hungry just leafing through. Each section has a short introduction, words from Whittingstall on his experiences, likes and some tips. There are some vegan recipes included and most of the dishes can be adapted to suit a strictly vegan diet. Book would be a very good addition to any veggies book shelf but really anyone would like this, even the most ardent of meat eaters!Recipe Highlights- Cauliflower and Chickpea curry, North African Squash and Chickpea Stew, DIY Pot Noodle, Leek Risotto with Chestnuts, Pistachio Dukka, Carrot Hummus, Mexican Tomato and Bean Soup, Beetroot with Walnuts and Cumin and Roast Parsnip, Lentil and Watercress Salad This contains an excellent variety of vegetable dishes. I am a fan of Hugh's philosophy regarding food. It is not about becoming veggie or replacing meat products with something else. The question is why our mess revolve around a central 'meat' dish. Some of my favourite parts of a Sunday dinner are the vegetable dishes, not the meat. Why can't a beautiful cauliflower cheese take centre stage?A lot of recipes here reflect similar ones used in my house hold. We are not veggie but believe in using more locally sourced fruit, veg and meat. Ideally meat should be eaten less frequently but of higher quality than mass farmed meat. So it needs to be farmed sustainability and the animals eating what they are supposed to.. i.e. grass not g.m. soya feeds. This isn't cheap but is affordable if we make vegetables the main staple of our every day food.This book will help the novice learn the skills to help use vegetables in a more interesting manner. The recipes are very forgiving and one thing can be swapped for another. Frequently there are suggestions for variations, often based around season (cheaper to eat seasonally) to help people get going. There are good ideas to help the more experienced cook used veg more imaginatively. *edit* The book points out which are vegan and some have variations which are vegan.
Do You like book River Cottage Veg Every Day! (2011)?
Great book, glad I bought it. Just waiting for Nigella to do a veggie book now.
—Flutiegrin
