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The Gate Vegetarian
Cookbook
By Adrian and Michael Daniel - Click
here to order
£15.00 including delivery (UK only) |
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Photographs by Georgina Glynn-Smith
"My chevre 'n' polenta combo was a treat: the cheese complementing
the grain exactly, the flavour sharp and precise…it was fabulous".
Will Self, Independent on Sunday
The Gate, arguably the best vegetarian restaurant
in London, finally shares its secrets in an imaginative book of
beautifully created dishes. Adrian and Michael Daniel present elegant,
innovative and irresistible food which is both delicious and healthy.
The unusual and yet simple-to-prepare range of dishes raises vegetarian
cuisine to new levels, enticing anyone to explore food that will
surprise and delight both vegetarians and meat-eaters.
Adrian and Michael Daniel have Indo-Iraqi origins,
and much of their food combines the flavours and techniques of these
two cultures. Vegetarian books are almost always exclusively ‘wholefood'
or Mediterranean , but by bringing together mainly Middle Eastern,
Mediterranean and Asian ingredients, The Gate offers a third way.
For vegetarians wanting to expand their choice of meals or meat
eaters aiming to lower their meat intake without compromising flavour
and texture, The Gate's sophisticated and refreshing approach combines
world cuisines to give simple dishes with great depth of flavour.
Given that these days more and more of us are looking
for ways to reduce our consumption of meat, or cut it out altogether,
what better way to subdue carnivorous cravings than with a bit of
sublime vegetable synergy, be it truffle and wild mushroom risotto
cakes or courgette flowers with grilled vegetables? From the Middle-East
there are recipes like beetroot cutta (an Arabic soup served with
dumplings) and baklava with cardamom and rosewater. From Asia, you'll
find thom yam (a Thai hot and sour soup) and nori (sushi rolls with
various fillings such as avocado and wasabi). And from the Mediterranean,
there are the delights of dishes such as butternut squash and thyme
gnocchi and lemon polenta cake with poached pear.
There are recipes for every occasion from after
work to dinner parties, as well as quick ideas for soups and pastas.
The Gate Vegetarian Cookbook also includes features on cooking techniques
for the more tricky elements that are central to food such as dumplings,
fritters, gnocchi, sushi and pickled lemons whilst offering explanations
on how to prepare less commonly used vegetables, such as artichokes
and okra. Adrian and Michael's passion for exciting vegetarian food
shines through in recipes that savour worldwide influences. This
unique book has at long last filled a gap in the culinary market,
providing a contemporary flavour to vegetarian cooking.
Adrian and Michael Daniel , who together run and
cook at The Gate, opened The Gate in Hammersmith, London in 1989
to great critical acclaim, and in 1993 the restaurant won the Time
Out Best Vegetarian Meal Award.
'Adrain and Michael would like to thank Joe Tyrrell
and all the Gate staff for their support and hard work during the
creation of our book.'
To purchase a copy please click here to
order online at The Gate.
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