With book sales of three million, Rose Elliot is Britain's bestselling vegetarian cookery author. She has earned the praise of vegetarians and non-vegetarians alike for the originality and imaginativeness of her recipes. Her first book, 'Simply Delicious', published in 1967, was written in response to the many requests for recipes she received from visitors to the retreat centre run by her parents, where she then cooked. The book was widely praised and, since then, Rose has written more than 50 other vegetarian and vegan cookery titles. Rose Elliot frequently contributes to national magazines, gives cookery demonstrations and broadcasts on radio and television. In October 2005 she began a weekly column, The Vegetarian Kitchen, in the Guardian Weekend magazine. Rose is patron of the Vegetarian Society of the UK, VIVA (Vegetarian International Voice for Animals) and The Vegetarian and Vegan Foundation. She also supports Compassion In World Farming, and OXFAM for whom she has written three best-selling books to raise funds. Married, with three daughters, Rose has homes in Hampshire and London. She is a member of MENSA and her other interests include yoga and astrology. She is a professionally qualified astrologer, runs an astrological consultancy with her husband and has written Horoscope pages for a number of popular magazines.
Hardly a newcomer to the vegetable-centric category, British author Elliot has been dishing up meatless recipes for decades. The hundreds of recipes in this updated tome take advantage of ingredients not widely available when she wrote the Complete Vegetarian Cookbook in 1985, and offer a plethora of ideas for every course. She includes the basics with a refreshing lack of pretension-dishes have such direct titles as two-bean vegetable dish; carrots cooked in butter with lemon and parsley; cauliflower, egg, and potato bake; and blueberry plate pie. Options also include such dinner-party candidates as roasted red beet and goat cheese salad; soba noodle, edamame, and seaweed salad; stuffed eggplant in bechamel; and linzertorte. The recipes are accessible and concise (mostly two or three to a page), and vegan recipes are helpfully labeled. Though limited in number, the color photos are pretty and appealing. There's nothing fancy or out of the ordinary, but it's a helpful reference that will serve most vegetarians well. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved.
In her long career, Elliot has written over 60 books on vegetarianism and has sold millions of copies worldwide. This cookbook updates her 1985 publication, Rose Elliot's Complete Vegetarian Cookbook, with a modern and expanded take on all angles of vegetarian cuisine. Divided into 14 sections and containing 1000 recipes, this volume covers almost everything there is to meatless cookery. The easy-to-follow recipes go from simple to extravagant and back again, with enough material to ensure more than a year's worth of distinctive meals, including some impressive desserts. Elliot's book stands strong against other comprehensive vegetarian cookbooks; its only real competition is the 2005 Vegetarian Times Complete Cookbook. Artful full-page photographs and occasional short guides divide the chapters, though most recipes are not paired with pictures of the finished products. Nearly half of the recipes qualify as vegan and are clearly marked, as are dishes that can be frozen. Verdict Elliot's cookbook is a definitive source for eclectic, contemporary vegetarian cuisine. Highly recommended.-Carolyn M. Schwartz, Westfield State Univ. Lib., MA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
`Every kitchen should have a copy' - Metro, 9th March 2010
(one of the) books to inspire summer cooking.' - Country Life
`The queen of vegetarian cooking' - The Green Parent
Book of the Week in the Telegraph Magazine (May 2010)
`Practically a bible for vegetarians everywhere, Rose's dishes will forever encourage and delight.' - Cook Vegetarian
"Fully revised and updated last year, this weighty tome has 1,000 recipes from the classic French onion soup to purple sprouting broccoli with lemon butter sauce." The Independent (One of the Top 50 Best Cookbooks)