The Wholesome Kitchen Hardcover – Sep 1 2010
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About the Author
Peter Cassidy has photographed a number of titles on the Ryland Peters & Small list and is one of the finest food photographers in Europe.
ROSS DOBSON is a chef, food writer, stylist, and rising star of the Sydney cooking scene. In his native Australia he worked at Bills, the restaurant owned by celebrity chef Bill Granger. His work appears in publications such as Sainsbury’s Magazine and he has a regular column in the Australian edition of BBC Good Food magazine. His books for Ryland Peters & Small include Market Vegetarian and Casual Entertaining.
Most Helpful Customer Reviews on Amazon.com (beta)
Fast forward a few weeks. Bought the cookbook and am glad I did. There's a good mix of meat and vegetarian items and the author even offers advice how to cook some of the recipes vegetarian.
I've cooked about 8 recipes since buying this (which is a lot since I'm a full-time mom of 2). My toddler has loved everything we've made.
I wish there was more quinoa recipes in here, but I can always substitute.
The beautiful photos inspire me to want to cook everything.
The lentil and artichoke salad w/salsa verde is our favorite recipe so far. I did omit the anchovies, but the capers, fresh herbs, Dijon mustard, made for a very savory salsa that was perfect with the black lentils and artichoke hearts. The salsa would also go well on many different dishes, including fish or chicken.
The Greek salad with butter beans, feta, olives, etc. was superb, and the quinoa, corn and tuna salad was inspired. I used smoked trout in the hot smoked salmon and cannellini bean salad with gremolata, and the substitution worked quite well! I will know to make double batches of these salads in the future, and I would be proud to offer any of them to guests.
The lemon and cardamom basmati rice was great, although I did replace the rice bran oil with toasted peanut oil and added a tad of cumin and cayenne to give the dish a little more punch. I also cooled the rice thoroughly before assembly, which made for a nice side dish on a very hot day.
The spicy cornbread is a robust, flavorful take on a family favorite. It would go particularly well with several of the middle Eastern soups and stews in the book. The chocolate and aduki bean paste phyllo fingers look delicious, as does the recipe for Lebanese rose and pistachio rice pudding. I am going to enjoy trying many of these recipes, over the next several weeks and months. I have a very extensive cookbook collection, and this one has already climbed into my 'top five favorites' list.
However, I have been able to slowly introduce beans, lentils and brown rice into our meals. I think my husband likes them because none of these ingredients are typical "diet" ingredients.
This cookbook showcases all the above ingredients and more in lots of different meal options. This book includes appetizers, soups, salads, sides, main dishes and sweet things. I gave the cookbook to my husband and asked him to pick out a couple of recipes for next week's dinners. He chose lamb and vegetable soup with split peas and barley (we will be subbing pork tenderloin for the lamb) and fava bean, feta and dill salad. The pictures make the recipes come alive and look so delicious and enticing.
I also like how many of the recipes have vegetarian options at the bottom of the original recipe. Also most the recipes don't require a bunch of special ingredients that are expensive to buy and then you never use them again. There are lots of substitution options in each recipe. For example one recipe calls for black lentils but notes that if you don't have access to black lentils you can sub in Puy lentils. Another recipe calls for pumpkin flesh but offers up butternut squash as a substitute if fresh pumpkin isn't in season. I especially like that the author built in such flexibility in the recipes.
I brought this cookbook to a baby shower today to show my mom and the book went around the whole room. Everyone was asking copies of this recipe or that recipe. In closing, I suspect I will end up using this recipe book a lot and now I know what to give everyone for Christmas.