The Vegetarian Option

Simon Hopkinson

ISBN 10: 1844007405 / ISBN 13: 9781844007400

Published by Quadrille Publishing Ltd, 2009

About this Item

Seller Inventory # U9781844007400

Bibliographic Details

• Title: The Vegetarian Option
• Publisher: Quadrille Publishing Ltd
• Publication Date: 2009
• Language: English
• ISBN 10: 1844007405
• ISBN 13: 9781844007400
• Binding: Hardcover
• Edition: 1753699172.
• Condition: Very Good
• Dust Jacket Condition: 47091816
• Signed: 7/28/2025 10:39:32 AM
• Seller catalogs:
  • 1
  • U
  • 9781844007400

About this title

Synopsis

All too often, the vegetarian option is an afterthought on a restaurant menu or the vegetables are relegated to a side dish at home. Here, for the first time, Simon Hopkinson focuses entirely on cooking mouth-watering recipes without meat or fish. Using fresh good-quality produce and combining appropriate ingredients in season are key to Simon Hopkinson's cooking. Invitingly, throughout the book, ingredients that go together are paired together: aubergine & pimento; tomatoes & olives; pappardelle & porcini, peaches & plums, for example. Vegetables feature strongly, of course, but there are also plenty of original ideas and gorgeous recipes for herbs, pasta, rice, pulses, eggs and dairy, fruit - and cocktails! Simplicity, practicality and sensitivity are the essence of Simon's cooking, and his recipes are a joy to make. But there is so much more to appreciate in this highly original book as the author's evocative writing brings his food to life on every page. Superbly photographed by Jason Lowe, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.

About the Author

Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing and TV presenting. His critically acclaimed cookery writing has won him the André Simon award, and the Glenfiddich Award three times.