The Accidental Vegetarian: Delicious and Eclectic Food Without Meat
In the introduction to this slim vegetarian cookbook, the author, a proprietor of a British restaurant called Greens, cops to being neither a professionally trained chef nor a vegetarian. Nevertheless, this compilation of his restaurant's greatest hits has appeal. The recipes take their cues from Mexican, Italian, Indian, even Moroccan cuisine; they are easy to follow and, in general, appetizing. An Asparagus, Potato, and Fennel Salad with Italian Dressing couldn't be easier but tastes dinner-party classy, as does a Sun-Dried Tomato, Mozzarella, and Basil Tart. However, to get the most out of this cookbook, the intrepid vegetarian must not mind the author's twee Britishisms (chocolate is "choccy"; roasted potatoes are "roasties"), bad grammar (the text is full of grating run-ons) and easily dispensed misconceptions ("Mexican food-it can be a bit limited"). Further, a few additional photographs would have improved matters-it would be nice to know what Stilton, Asparagus and Caramelized Shallot Roulade with Spicy Chutney looks like, for instance, before embarking on this complicated endeavor. Still, the book's relaxed personality and tasty recipes make it a satisfying choice for vegetarians seeking internationally inspired dishes.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.