Every day a book! Review of the Cookbook "Daily Vegetarian - The Most Beautiful Recipes from the River Cottage" by Hugh Fearnley-Whittingstall (AT Verlag)
Hugh Fearnley-Whittingstall is like the big brother of Jamie Oliver. Or the nice cousin of Nigel Slater.
With his own television program, numerous cookery books and journalistic contributions, the restaurant "River Cottage" in Devon, England, his own cooking school and a large, very large vegetable garden.
He is the green one Pioneer of the current movement, which is committed to sustainability, regionality and seasonality, he teaches them, he lives them and above all, he lives them out. He wants to get people to live just like that, but he is by no means a convert or even a missionary. He's just the nice sympathetic guy next door who tells us about growing vegetables, raising his own livestock and how to use our resources, without having to follow the cliché of Birkenstock-bearing grain knife with batik clothes. That's why he's so successful in what he does in his home country.
Everyday Vegetarian - The Most Beautiful Recipes from the River Cottage *
by Hugh Fearnley-Whittingstall
from AT Verlag
Finally, we are now enjoying our beautiful books. The AT Verlag was the first to ensure that one of the previously published River Cottage titles is now finally available in German. With "Daily Vegetarian" it has also become directly an absolute blast title. And he also seems to be running quite successfully, as I already hold the 3rd edition 2013 in my hands.
A small flaw is the German title and the not quite successful translation. In the English original, the title is "Veg every day" or "Everyday veg". In this case, however, Veg does not stand for veggie (= vegetarian), but for vegetables (= vegetables). Basically, the book wants to convey a vegetable kitchen and encourage them to eat vegetables every day. Vegetables for every day, so to speak.
Meat substitutes, as they are otherwise known from vegetarian cookbooks in the form of tofu, seitan or soybean shrimp, but one looks in vain, as well as on vegetarian trimmed classics. And I think that's a good thing.
In the opening sentence of the opening chapter, Hugh makes it clear that this book is about a vegetable cookbook is trading. He himself was not a vegetarian, but his vegetable cookbook contained just no "piece of meat or fish". Both non-vegetarians, flexitarians and vegetarians may get their money's worth with this title.
And there's something for vegans too - with a special icon with a "V", these recipes are labeled that are completely vegan or that can be veganized by minimizing the need to add honey or mustard. Heart, what more do you want?!
The outer appearance of the book is very good: bound cover with round spine, in a very pleasant format. With 416 pages and at least 1.4 kg it is also a true tome.
The typeface is kept simple, the recipes are very easy to read, as well as the titles and introductions to each chapter.The equipment with the thick, matte offset paper is typically "English" and reminds of the Jamie books. No high gloss, but rustic coziness. Perfect for this no frills title. The only pity is that there is no bookmark. That would have been appropriate to the value and scope of the book. On the other hand, it is nice that I did not use an unnecessary protective cover.
The table of contents is followed by a comprehensive introduction with motives for the book and all the things that make Hugh so enthusiastic and enthusiastic. This is followed by 10 chapters filled with unbelievably tasty recipes: A feast for the palate and soul , Savory Salads , Raw Indulgence , Bread and Co. , From the pantry , Pasta, Rice and Co. , Mezze and Tapas , Fried and grilled and side dishes .
This is followed by two short chapters on In stock and Vegetarian Take Away with lots of tips and tricks.
Finally, there follows a very extensive and at least 11 pages long recipe directory, which is sorted by ingredients and makes the finding of certain recipes very easy.
The recipes themselves are, with very few exceptions, imm he built the same: a double page per recipe, of which a full-page photo and a detailed, but precise recipe text. For each of the 200 prescriptions in total there is a short introductory sentence with tips, hints or modification recommendations. In the list of ingredients is always indicated for how many people the recipe is designed. The ingredients are listed in the order in which they are also used in the recipe text. The recipes are clearly described, unfussy and yet detailed enough to follow the individual steps well. Paragraphs ensure better readability and structure the processes.
As already mentioned, there are no meat substitutes in this book. Vegetables play the main role here, often accompanied by pasta, rice or legumes. There is no clear direction in the Oriental or classic English, you will find a colorful mix of different directions and influences, so there should be something for every taste.
So you can find here, for example, North African Chachuka, fiery pinto beans -Chili, magical bread dough from which different pizzas and flatbreads are made, gazpacho, chestnut soup with sage, pumpkin and walnut breads or an onion tarte tatin. The appropriate dishes are available in every season, even if the chapter layout is different as shown above and does not follow the season or the varieties.
I have already baked the recipe for the "oven-baked root frittata" and published here: WINTER VEGETABLES-FRITTATA FROM THE STOVE TO HUGH FEARNLEY-WHITTINGSTALL FROM "DAILY VEGETARIAN"
Although the photos in the book are professional, their appearance is very simple and simple. Not much emphasis is placed here on ski - the courts are clearly the focus. They are simple, rustic, fresh and tasty - that's exactly what the photos show.
Priority is clearly the seasonality, the authenticity and sustainability of the products used.I do not want to use meat substitutes, but with vegetables, rice and pasta delicious and fully vegetarian cook. And that is exactly what this book conveys. I've plastered it from beginning to end with yellow sticky notes, for all the recipes that I really want to cook. I'm a big fan of the simplicity and serenity of the recipes and ingredients used. They are unobtrusive, not missionary but instead simple and down to earth and meet almost all my taste, which is not so easy. The discreet and very fine vegetable illustrations relax the book and are beautiful.
The book is very close, you feel good and cozy and Hugh gives the reader that you can do wonderful things with simple things Results achieved. If we had such a wonderful cottage with a large rustic wooden dining table, the idyll would have been perfect.
The price of € 24.95 is more than justified for the almost 200 recipes and the value of the book. Also a wonderful (Christmas) gift idea for loved ones who like to cook fresh, simple and seasonal.
Daily Vegetarian - The Most Beautiful Recipes from the River Cottage *
AT publishing house, Aarau and Munich, 2012
24,95 € - 416 pages, 18,9 x 24,6 cm, hardcover and around 200 vegetarian recipes
The book was kindly provided for free by AT Verlag for my review.
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