The Gate Vegetarian Cookbook by Adrian Daniel
The Gate restaurant's refreshing approach to vegetarian food has taken London by storm. Adrian and Michael Daniel have Indian-Iraqi origins, and much of their food combines the flavours and techniques of these two cultures. But there are other influences too. By bringing together mainly Middle Eastern, Mediterranean and Asian ingredients they have created an irresistible, unusual, yet simple-to-prepare range of dishes. There are also features on how to prepare, cook with and eat some vegetables and guidance on tricky techniques such as making fritters. This is an eclectic range of dishes. From the Middle East there are recipes such as beetroot cutta (an Arabic soup served with dumplings), alia bargi (a traditional dry green bean curry), pestos and baklava with cardamom and rosewater. Asian-influenced dishes include thom yam (a Thai hot and sour soup) and nori (sushi rolls with various fillings). And from the Mediterranean you'll find recipes such as butternut squash and thyme gnocchi and lemon polenta cake with poached pear.
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. They opened a second restaurant under the same name in Belsize Park in 2000.
| SKU | Unavailable |
| ISBN 13 | 9781840008371 |
| ISBN 10 | 1840008377 |
| Title | The Gate Vegetarian Cookbook |
| Author | Adrian Daniel |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2004-05-13 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |