The Vegetarian Option: Simple, Vegetarian, Delicious

Hopkinson, Simon

ISBN 10: 178713248X / ISBN 13: 9781787132481

Published by Quadrille Publishing Ltd, 2018

About this Item

223pp. Wipe clean boars. Not issued in wrapper.

Seller Inventory # 018170

Bibliographic Details

• Title: The Vegetarian Option: Simple, Vegetarian, Delicious
• Publisher: Quadrille Publishing Ltd
• Publication Date: 2018
• Language: English
• ISBN 10: 178713248X
• ISBN 13: 9781787132481
• Binding: Hardcover
• Edition: 1st Edition
• Condition: As New
• Seller catalogs:
  • Food

About this title

Synopsis

'Simon Hopkinson is a classically trained chef with the heart of a home cook.' – Nigella Lawson

'The Vegetarian Option performs the brilliant feat of being vegetarian without being vegetarian. Without an ounce of quorn or the merest sight of a nut cutlet, every recipe illuminates, and there is nothing you would not want to eat.' – Rowley Leigh

Now more than ever, people are turning to vegetarian food. But how to know when to really eat a tomato, or the best way to get flavour from a gifted marrow? Simon Hopkinson's classic, simple recipes will solve any dilemma, accompanied by beautiful essays on subjects from the joy of bay leaves to the enlivening zippiness of a lemon.

The key to Simon Hopkinson's cooking is using seasonal ingredients and good-quality produce. With recipes for everything from a quick supper to the perfect cocktail and accompanying snack, 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.