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Market Vegetarian: Easy Organic Recipes For Every Occasion Hardcover – Sep 8 2008

3.7 out of 5 stars 3 customer reviews

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Product Details

  • Hardcover: 160 pages
  • Publisher: Ryland Peters & Small (Sept. 8 2008)
  • Language: English
  • ISBN-10: 1845977203
  • ISBN-13: 978-1845977207
  • Product Dimensions: 25.4 x 22.6 x 2 cm
  • Shipping Weight: 975 g
  • Average Customer Review: 3.7 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #439,978 in Books (See Top 100 in Books)
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Product Description

About the Author

Sydney-based food writer and stylist Ross Dobson is in regular demand by magazines. This is his second book for Ryland Peters & Small. His first, Kitchen Seasons, was Olive magazine’s ‘Book of the Month’ and Ross appeared on UKTV Food’s Market Kitchen. 

Customer Reviews

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Top Customer Reviews

Format: Hardcover Verified Purchase
The recipes in this book are amazing - there isn't a single one that I haven't loved. My only caution is that British vegetables must be smaller than Canadian vegetables because I've found that the proportion of vegetables in some of the recipes is too high (e.g., for the Red Onion and Goat Cheese Quiche, the recommended four red onions are too many; I just use one or two depending on their size).
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Format: Hardcover
This foodie absolutely loves this cookbook. I love that there are pictures for each recipe. I love that everything I make turns out looking just like the picture (and that's not a comment on my talent or lackthereof, it's just that the recipes are easy to follow). The recipes all taste like I'm a gourmet cook, with using simple stuff from my pantry. I use this cookbook more than any other of my cookbooks (and I have a pretty extensive collection). I've never had to alter a recipe because I thought something could use improvement. There are sections for weeknight meals (which are simpler, faster recipes--equally delicious), and weekend nights where you might be entertaining or simply have more time to put into making a more complicated recipe. In short--buy this cookbook, you won't regret it!!!
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Format: Hardcover
The curry tastes like dust. If you are fond of dust, pencil shavings, geology and being asleep during the day, you will love this book. Otherwise, if you have not lost all of your taste buds from smoking two packs of cigarettes a day, you may be left wanting.
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Most Helpful Customer Reviews on (beta) HASH(0x9bde5d68) out of 5 stars 18 reviews
5 of 5 people found the following review helpful
HASH(0x9bf115e8) out of 5 stars Great variety, simple to execute, tastes great May 22 2011
By Amazon Customer - Published on
Format: Hardcover
I found this one of the best vegetarian books to own. Every recipe has a colour photo and all seem to be relatively straight-forward.

There are multiple levels of complexity in cooking style and in ingrediants. I've always added a few extra spices along the way so I get the item tasting the way I want. I haven't tried them all but I've tried enough to have success. I like that it has also given me some insight on how to use normally boring and bland ingredients...such as cauliflower.

This book will be great for you if you feel comfortable enough adding some extra spices. I didn't purchase it for the "organic" aspect so I can't comment on that. And I completely bipassed the page regarding information on all the vegetables.

The zucchini and mint fritters were great, as well as the spaghetti with broccoli, walnuts and ricotta. The pappardelle was great, and I can't wait to try the watercress soup.
5 of 5 people found the following review helpful
HASH(0x9c1455ac) out of 5 stars Excellent book! May 12 2009
By lizzie - Published on
Format: Hardcover
I picked this cookbook up on a whim and I'm so glad I did. I've made over half of the recipes in the book, and have been very pleased with nearly all of them. Easy, fast, fresh, and healthy, plus he draws on many delicious cuisines. The photography is beautiful and the ingredients are easy to find. Great buy for a vegetarian cook!
4 of 4 people found the following review helpful
HASH(0x9c1e9dd4) out of 5 stars Must buy book Aug. 24 2009
By Rose - Published on
Format: Hardcover
This is a wonderful book. I purchased it as I have a vegetarian daughter who has lots of food allergies. Recipes are simple to follow and everything I have cooked has been delicious. I own many vegetarian books but like this the best. The sweet potato , coconut soup with Thai pesto is outstanding !
2 of 2 people found the following review helpful
HASH(0x9bc7bf30) out of 5 stars Great ideas, poor direction. Jan. 4 2013
By Brian Moran - Published on
Format: Hardcover Verified Purchase
This book gives some great ideas for us carnivores looking to add some vegetarian meals to our diet. But the book is poorly written. It should be in step by step instruction, not paragraph form. This leads to hard to follow instruction and missing steps. If you buy this you will need to try the recipe at least twice to figure out the correct steps and temps.
1 of 1 people found the following review helpful
HASH(0x9c126fa8) out of 5 stars Great for the non-vegetarian Oct. 5 2011
By Gearoid McMahon - Published on
Format: Hardcover
I've always been a meat lover and never considered becoming a vegetarian but recently I had been thinking about the negative effects of eating too much meat (red meat in particular). I spotted this book in a local bookstore and the pictures looked so appetizing that I picked it up. I didn't cook any meat in my house for the next 6 weeks.

For someone with no experience of vegetarian food, it has opened up a whole new world of ingredients such that when I'm planning a weekday meal these days, this is where I go first. Some of the ingredients are a little obscure but there are many substitutions possible that don't alter the overall flavor. The recipes are relatively easy and there are a few that I have done over and over - the spaghetti with broccoli, ricotta and walnuts is a particular favorite and is ridiculously easy. We have many cookbooks in our house and most of the vegetarian recipes seem like they are thrown in as an afterthought, which may have been why I was reluctant to cook them before - not any more