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Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine


Publishing Details

Full Title:

Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine

Contributors:

By (Author) Nicky Garratt

ISBN:

9781604863239

Publisher:

PM Press

Imprint:

PM Press

Publication Date:

20th June 2013

Country:

United States

Classifications

Readership:

General

Fiction/Non-fiction:

Non Fiction

Other Subjects:

National and regional cuisine / Cuisine of specific cultures or peoples

Dewey:

641.5636

Physical Properties

Number of Pages:

252

Dimensions:

Width 178mm, Height 254mm

Weight:

481g

Description

Mango & Mint follows the philosophy of delicious vegan cuisine. Nicky Garratt - UK Subs guitarist and vegetarian cook - has included recipes ideal for family dining and entertaining. Recipes for familiar classics are enriched with new tips and presentation ideas, while steadfast techniques provide inspiration for new combinations. Features a section about using 'recycled' foods such as watermelon rinds. An index of fresh ingredients helps quickly find a recipe using what's already in the fridge, while a sample menu section with photos offers plenty of inspiration.

Reviews

"The recipes I tried are exceptional. The peanut vada have an addictively complex flavor I haven't found in restaurant versions. The longan and onion chutney flat out kicks ass! And Mr. Garratt claims he's not a chef It takes a creative chef with a mastery of Indian spices to put together such a balanced chutney. I'm stealing this for Millennium!"
--Eric Tucker, executive chef, Millennium Restaurant, San Francisco

"Nicky's fire-roasted baba ghanoush was absolutely amazing. Without doubt the best I've ever tasted."
--M. Green, general manager, Blue Table Restaurant, Los Angeles

"Nicky Garratt's knowledge of Indian/Arabic cuisine, and specifically the spices used in its preparation, is vast indeed."
--A. McMullan, award-winning chef, San Francisco

"Nicky's meals inspire the realization that vegetarian food need not be dull to the eye or bland to the palate, and I recommend this excellent cookbook to anyone who wishes make such an agreeable discovery for themselves."
--Alvin Gibbs, bassist of the UK Subs

"All of the dishes hold unexpected surprises, like a kiss of smoke in the eggplant or a bright acidity in the lentils."
--Jonah Oakden, Boulevard Restaurant, San Francisco

Author Bio

Nicky Garratt is an internationally recognized guitar player and vegetarian chef. In 1977 he released his first recording with his punk rock band UK Subs and 30 years later the band won a BBC poll as the world's best punk rock band. Over the past 40 years he has been an outspoken advocate for science and animal rights, and is active on the lecture circuit on science advocacy topics. He divides his time between San Francisco and Quedlinburg, Germany.

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