Zaika: Vegan recipes from India
Sep 2019 · Hachette UK
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Über dieses E-Book
AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019'
'Veggies like you've never seen them before - Romy is a genius' Jamie Oliver
'Romy cooks with complete heart and joy - her recipes are full of flavour, comfort and story. Everyone who loves vegetables will love this' Melissa Hemsley
_________
Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spiced excitement to plant-based food.
With a foreword by the Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the very best of Indian vegan cooking. With over 100 innovative and exciting curries, side dishes and drinks, vegan recipes have never been so inviting.
Inspired by her heritage, Romy Gill has expertly written a recipe collection that delivers incredible flavour and is simple to make. These dishes can be made in a hurry for a quick supper or leisurely at the weekend. Most importantly, they are a celebration of great plant-based food and a timely reminder of the benefits of a vegan diet - both for our health and our planet.
Fresh and original, this cookbook is a must-have for vegan and non-vegans alike.
_________
'Romy's supreme skills as a chef are all tied into her generosity of soul. Now she's spreading the luck in her first book - I can't wait to cook from it' Sheila Dillon, BBC Radio 4
'Romy's food is bold like her personality! Incredible flavours full of flair and zing. I'm a huge fan of Romy and her pop up are always sell out' Ching He Huang
'Veggies like you've never seen them before - Romy is a genius' Jamie Oliver
'Romy cooks with complete heart and joy - her recipes are full of flavour, comfort and story. Everyone who loves vegetables will love this' Melissa Hemsley
_________
Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spiced excitement to plant-based food.
With a foreword by the Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the very best of Indian vegan cooking. With over 100 innovative and exciting curries, side dishes and drinks, vegan recipes have never been so inviting.
Inspired by her heritage, Romy Gill has expertly written a recipe collection that delivers incredible flavour and is simple to make. These dishes can be made in a hurry for a quick supper or leisurely at the weekend. Most importantly, they are a celebration of great plant-based food and a timely reminder of the benefits of a vegan diet - both for our health and our planet.
Fresh and original, this cookbook is a must-have for vegan and non-vegans alike.
_________
'Romy's supreme skills as a chef are all tied into her generosity of soul. Now she's spreading the luck in her first book - I can't wait to cook from it' Sheila Dillon, BBC Radio 4
'Romy's food is bold like her personality! Incredible flavours full of flair and zing. I'm a huge fan of Romy and her pop up are always sell out' Ching He Huang
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5.0
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Autoren-Profil
Romy Gill is currently a regular chef on the new series of Ready Steady Cook. She has previously appeared on Celebrity MasterChef, The Hairy Bikers' Comfort Food, James Martin's Saturday Morning and James Martin's Great British Adventure. She often contributes to newspapers and magazines, including BBC Good Food and she was a presenter and judge for the BBC R4 Food and Farming Awards in 2018. She has also featured on BBC R4 Saturday Live, Woman's Hour, BBC Asian Network and BBC R5 Live. Having closed her restaurant in 2019, Romy is now focused on bringing her cooking to a wider audience through cookery demos, speaking events, writing and TV appearances.
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