We have updated our Privacy Policy Please take a moment to review it. By continuing to use this site, you agree to the terms of our updated Privacy Policy.
Vanilla Black
On sale
7th May 2015
Price: £25
Selected:
ebook / ISBN-13: 9781444794014
‘The food is creative, beautifully presented and exciting.’ Guardian
‘To us, the fact our cooking is vegetarian is incidental – we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?’
From the start, Andrew and Donna’s rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission – to reinvent expectations about what it means to eat vegetarian food. It’s all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal.
From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food – and leave you wanting more.
Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. http://www.vanillablack.co.uk @vanillablack1
‘To us, the fact our cooking is vegetarian is incidental – we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?’
From the start, Andrew and Donna’s rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission – to reinvent expectations about what it means to eat vegetarian food. It’s all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal.
From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food – and leave you wanting more.
Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. http://www.vanillablack.co.uk @vanillablack1
Newsletter Signup
By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use
Reviews
A surprising and inventive read from the first page to the very last, Vanilla Black will make your culinary imagination run wild.
It's every bit as elegant as I remember the place being... Andrew Dargue shares an eclectic mix of recipes - from microwave brown sauce to broad bean, spring onion and lemon cheesecake to a toasted marzipan custard that I cannot recommend highly enough. "Don't make the mistake that, by buying this book, you are buying a compendium of healthy recipes," says Andrew. It's true, there are treats galore, but its backbone is a lightness of touch.
The recipes in the book are not overly complicated, but are a sturdy collection of everyday fare... This is a book filled with excellent recipes - though I found one of Andrew's tips particularly inspiring: don't be a slave to the recipe. He assures us there's always a substitute for an ingredient and some of the best recipes come from experimentation!
There's plenty to choose from, breakfasts, lunch, afternoon tea, supper and side dishes as well as some tempting puddings
Slightly unusual flavours that work perfectly together - just what you want for a dinner party.