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Easy to make, warming recipes with good explaination, small tips and useful information where required. Attractive layout and stunning photos that let your mouth salivates and inspiers you to cook something you love to eat again and again.
My friend cooked a recipe from here when I went To dinner- it was so delicious I took a photo of the recipe and cooked it myself the next day - it was super easy, but full of flavour. I was so impressed I broke my new recipe book embargo and purchased it. I was not disappointed - it’s a great varied range of types of dishes, flavour profiles and country of origin. There are really simple cupboard supply dishes and some that will stretch you in terms of technique or flavour. Some dishes you might need to find some ingredients in a bigger supermarket or online but there are plenty of dishes that don’t require anything too special. Nice to see some snacks and a small selection of sweet dishes. Although oil is used, it’s not difficult to reduce or remove it if you are trying to be WFPBNO - for example, chilli tofu recipes is written to be deep fried, but it does no harm to the recipe to simply dry fry or cook the tofu in the air fryer with no or minimal oil. If you have any cooking capability you will be able to navigate that and also any substitutions - some are already mentioned. I am very much looking forward to the potato parathas! I have never cooked bao before but the recipe looks so easy and delicious I am going to give them a go!
This is an excellent cookbook, with interesting flavour combinations and new ideas but without lots of effort. We are both meat eaters, but trying to increase the number of veggie meals we have each week so this is great for us. I use it weekly, I've made about 20 recipes from this book, and with most cookbooks I never really try more than a handful of recipes. We really like the Ben Ben Noodles, the Food Court Noodles, Mushroom Mapo Tofu and the Honey, Soy & Ginger Braised Tofu. Would recommend this book to anyone looking for more veggie ideas!
Everything about this cookery book is brilliant! The photos are stunning and inspiring. Well thought out content, explanations of types of ingredients and added bonus of names of suppliers online. Love it! I would like to add, I’m not a vegetarian or vegan.
Although the recipes are enticing, I find them rather unappealing overall. The few I've made were just ok. I will try a few more knowing in advance I most likely will not be wowed. I am annoyed she uses agave in most recipes as a sort of fixation. She is mimicking traditional recipes but they fall short somehow. She is overly westernizing and dumbing everything down and you can taste that in the results. Supposedly she writes that the goal is to make things quickly because she is now a mother but this comes at the sacrifice of depth of flavour. Ah well, you win some you lose some
Very attractive visual presentation. My only gripe about the cover is that in my hands i know it will get stained and dirty through usage (I'm from the bombsite school of cookery) and it's not really wipe clean. I guess I could get a cover....but I won't. I'm working through the book and have only made three recipes thus far. But the flavours were excellent. I found the text of the recipes clear and appropriately detailed. There are several shops reasonably local to me where I can access some of the less usual ingredients. Although I found quite a few at my supermarket albeit substantially more expensive (hence exploration of my local Korean shop- what a joy & revelation!) I've been vegetarian for decades but branching out more into veganism these days so I don't really want to be eating paneer, but found that I could satisfactorily use firm tofu instead. Fact is that no cook book is ever going to be meet the individual needs of us all, so it's more about using a book as a creative starting point and adjusting things to fit your own tastes. I don't do frying apart from a bit of stir-frying using very little oil. There is quite a bit of frying in this book, so where possible I've used less oil and oven-baked as an alternative cooking method. It probably changes the end character of the dish a bit but it has still tasted good and been (I believe!) that much healthier. I also don't eat much in the way of carbohydrate and there are quite a few rice dishes in the book. I'll get around to them but it'll take a while. I'm sure they will taste good though. Full marks to Meera for not including useless breakfast meals, not too much in the way of dessert stuff and for avoiding overly effusive language. This is a down-to-earth book, just good food , and I like it ☺