About the Book
The inspiration behind this outstanding vegetarian cookbook was the authors' desire to share both classic and internationally inspired dishes that will appeal to everyone - vegetarian and non-vegetarian alike - no matter the occasion. Their goal was to bring together an incredible variety of forms, colours, aromas and flavours. And although these recipes have been developed by chefs with a gourmet sensibility, they've made sure that the recipes can be mastered by anyone who enjoys cooking. Get inspired by these fresh, flavourful and often festive recipes: . Vegetarian Cassoulet, Cannelloni Florentine . Sweet Mama Squash Hushpuppies, Linguine Canaletto . Woodsy Mixed Sprout Salad, Spicy Lentil Samosas, Ratatouille . Braised Quinoa with Fennel and Boletus Mushrooms . Cheese Fondue, Ciabatta with Grilled Vegetables . Goat Cheese and Alfalfa Sprouts, Polenta Pasticciata . Sweet-Moroccan-Style Couscous, Vegetarian Chili . Squash and Cortland Apple Gratin, Figs with Port . Apple Strudel, Caramelized Nectarines Scented with Vanilla There are extraordinary health benefits that can be derived by adopting a more vegetarian based lifestyle and it also provides an opportunity to support artisan growers throughout North America. AUTHORS: Chef Igor Brotto is originally from Italy, and worked throughout Italy, England and Germany before settling in Montreal, Quebec in the mid-nineties. He has written two cookbooks and also teaches at ITHQ (Institut de Tourisme et d'Hotellerie du Quebec). Chef Olivier Guiriec is originally from France, where he began his training as a cook in the mid-eighties. 120 colour photographs
About the Author :
Chef Igor Brotto is originally from Italy and has worked throughout Italy, England and Germany before settling in Montreal, Quebec in the mid-nineties. He has written two cookbooks and also teaches at ITHQ (Institut de tourisme et d'hotellerie du Quebec). Chef Olivier Guiriec is originally from France where he began his training as a cook in the mid-eighties. He has lived in Canada since the mid-nineties where he continues to perfect his art and pursue his interest in marrying international cuisine with local products. He also teaches at ITHQ.
Review :
The inspiration behind this outstanding vegetarian cookbook was the authors' desire to share both classic and internationally inspired dishes that will appeal to everyone -- vegetarian and non-vegetarian alike -- no matter the occasion. Their goal was to bring together an incredible variety of forms, colors, aromas and flavors. And although these recipes have been developed by chefs with a gourmet sensibility, they've made sure that the recipes can be mastered by anyone who enjoys cooking.-- "Fort Bend Lifestyles and Homes Magazine" (5/1/2012 12:00:00 AM)
A new one that I like very much is The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. It contains 275 easy to make recipes that represent an impressive global reach from red curry tofu with shitake mushroom and bamboo shoots to linguine canaletto to pad thai to sweet Moroccan couscous. With this cookbook you can eat vegetarian while sampling cuisines from cultures the whole world over -- sophisticated and rustic. Best of all, the ingredients you need are readily available. The paperback large-format book is convenient to use on the kitchen counter and the recipes are divided up into sections that cover appetizers, salads, small plates, soups, main dishes, sides, and desserts. There is an additional section that talks about condiments and basic ingredients that are essential for a vegetarian pantry. Some of those things include: egg pasta, raspberry vinegar, peanut satay sauce, preserved lemons, squash chips, red pepper coulis and abut a dozen others. Recipes are included for pantry staples. There are encouraging color photographs of many of the dishes throughout the book. On the left side each recipe page, the authors include a box with tips, prep and cooking time and how much the recipe makes. Nutritional information and calorie count are not included so this book is not aimed at dieters. Happily, the explanations and directions are precise and the recipes are uncomplicated so this book works for the novice vegetarian cook as well as the confident veteran.-- "My Cooking Magazine" (4/5/2012 12:00:00 AM)
A new vegetarian cookbook by two Montreal chefs is pushing the envelope by offering readers dishes that are both classic and internationally inspired. The pair both teach culinary arts at Institut de Tourisme et d'hotellerie du Quebec in Montreal. Brotto, 39, is originally from Italy, and Guiriec, 42, from France. Their goal was to bring together a variety of forms, colours, aromas and flavours for their readers. Among the 275 recipes there are Red Curry Tofu with Shiitake Mushrooms and Bamboo Shoots, Sun-dried Tomato, Brie and Arugula Wraps and Fig and Almond Tart. As classical chefs used to working with lobster, filet mignon and foie gras, Brotto says he enjoys the chance to relegate the meat to the background to allow the vegetable part of the dish to shine up front on the plate.-- "Canadian Press" (7/4/2012 12:00:00 AM)
A wonderful collection of varied and tempting recipes intended not only for vegetarians but for anyone who simply enjoys good eating. Vegetarian recipes ideal for the whole family! Chefs Igor Brotto and Olivier Guiriec are based in Quebec (and speak French).-- "Mariaspace Blog mariasspace.com" (6/24/2012 12:00:00 AM)
Being I'm a Vegetarian and really believe it's a great way to live, I was excited to get reading this new March 2012 release. It contains 320 pages and features NEARLY 120 COLOR PHOTOGRAPHS!!! OMGAABC! I love love love cookbooks that show LOTS of photos, because it's nice to see how their dish turned out, so you get a idea of how to make it more.... All the photos are gorgeous and very colorful. Also it shows little Tips about the recipes, which I think it lovely. Here is a tip from the book For frying, it is best to use peanut oil, as it can tolerate higher temperatures than other vegetable oils before it starts to smoke and deteriorate. This is my top favorite cookbook at the moment...there are just SO many wondeful Vegetarian recipes to try and a wide variety and very interesting/informative book. It brings Vegetarian cooking to a whole new level...it shows you can live a exciting Veggie Life-style without it being boring.-- "Simi Gurm Blog simisodapop.com" (3/31/2012 12:00:00 AM)
Here's the thing about vegetarian dishes -- you don't have to be a vegetarian to enjoy them. For those who choose a vegetarian lifestyle, building a collection of tasty vegetarian recipes can mean the difference between successfully sticking with the regimen or giving up. For those who love the carnivore and omnivore life, incorporating vegetarian dishes into meal planning just adds health and flavor and seasonal delights from the garden. Win-win. Some vegetarians include eggs and dairy in their diets. This would make a hearty brunch or a simple summer supper.-- "Bismarck Ttribune, ND" (6/8/2012 12:00:00 AM)
I tried a few recipes from the 275 recipes included in this book, as I found it easy to follow and the ingredients are easy to find. I like the variety of dishes they have included in this book. It is separated into appetizers, salads, light bites, soups, main dishes, sides, basics and condiments and desserts. The selections of recipes are not specified to any type of cuisine. There are many dishes with a variety of flavours and combinations that we can make for any occasion. The book has a few pictures of the dishes. It is a useful book for beginners and the experienced cooks.-- "Torview Toronto Blog torviewtoronto.blogspot.ca" (6/7/2012 12:00:00 AM)
I've been a vegetarian for 25+ years. While I'm a master at simple veggie dishes there are times when I need inspiration to create more complicated vegetarian fare. When I first became a vegetarian I made two complete dinners every single night of the week. Hubby had absolutely no desire to try even the simplest vegetarian foods. Now that my expertise in cooking vegetarian goodies has expanded Hubby is more than happy to eat what I cook. And he's even been known to experiment with veggies himself, his latest creation being panko grilled asparagus!! If you enjoy cooking and love fresh, flavorful, vibrant foods this is the cookbook you've been waiting for! The recipes in The Vegetarian Kitchen Table Cookbook rely on ingredients that are fresh, impeccable, tasty and absolutely essential to good health. When you start with ingredients like that the finished dish can be nothing less than spectacular! I've had a love affair with Stuffed Grape Leaves since I was a little girl. If you've never tried them, you must. The recipe in The Vegetarian Kitchen Table Cookbook is fairly simple and reminds me of a the Dolma my sister's Mother-in-law prepared many years ago. There are over 20 appetizer recipes I'm itching to try and another is the Spanakopita which doesn't look too complicated either thanks to the Tips which accompany each recipe.-- "Leslie Loves Veggies Blog" (6/23/2012 12:00:00 AM)
Igor Brotto and Olivier Guiriec, the two chefs who wrote The Vegetarian Kitchen Table Cookbook, admit they're not strict vegetarians but confess to a strong passion when it comes to food and the art of cooking. The new book includes 275 recipes that reflect the authors' interest in classic dishes and healthy eating, They demonstrate a growing preferences in terms of food quality and quantity. And they also are aligned with the trend toward dishes that are lighter and not as rich as in the past. A good example is Quinoa Simmered with Fennel and Wild Mushrooms. This tasty dish takes 30 minutes' prep time and cooks in 45 minutes. Italian-born Brotto and French-born Guiriec both live in Canada and teach at Institut de tourisme et d'hotellerie du Quebec.-- "Chicago Lake County Journal" (5/25/2012 12:00:00 AM)
It's a good basic book, with warm, close-up photos of food. There are 275 preps, mostly one to a page, and mostly illustrated. It's arranged by course, from appetizers to desserts, with salads, soups, mains, and sides. There's lasagnette all'Ortolana, quinoa simmered with fennel and wild mushrooms, Florentine-style cannelloni, veggie and alfalfa sprout wraps, wheat and fromage frais and wild mushroom soup, and veggie timbales. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents.-- "Gothic Epicures" (4/1/2012 12:00:00 AM)
Released in February is The Vegetarian Kitchen Table Cookbook, a creative vegetarian cookbook. Think french and Italian style cooking and not hippy fare.-- "Gazin' in Blog gazingin.com" (3/23/2012 12:00:00 AM)
The Vegetarian Kitchen Table Cookbook: 275 Delicious Recipes is a collection of simple recipes that anyone can enjoy. They're made from fresh whole food and they offer a fabulous variety of colors and flavors. The recipes are well written and the photos are stunning. There are several recipes I'm hoping to attempt shortly. They include an unusual sweet dessert made from caramelized nectarines scented with vanilla, raspberry puffs, and a red curry tofu with shitake mushrooms and bamboo shoots recipe.-- "MiscFinds4U Blog miscfinds4u.com" (4/23/2012 12:00:00 AM)
There are about eight million vegetarians in America and all of them are hungry. That's a lot of mouths of satisfy on a daily basis, which is why it's no surprise that the market for useful and imaginative vegetarian cookbooks is growing like unattended zucchini. A new one that I like very much is The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. It contains 275 easy to make recipes that represent an impressive global reach from red curry tofu with shitake mushroom and bamboo shoots to linguine canaletto to pad thai to sweet Moroccan couscous. With this cookbook you can eat vegetarian while sampling cuisines from cultures the whole world over -- sophisticated and rustic. Best of all, the ingredients you need are readily available.-- "Flavors and More Magazine" (4/1/2012 12:00:00 AM)
Top New Cookbook for 2012.This 320 page book offers many recipes so that you can profit from the health benefits of a more vegetarian-based diet. The recipes in this book will appeal to vegetarians and non-vegetarians alike.-- "Women's Forum womensforum.com" (6/1/2012 12:00:00 AM)
We absolutely love it. It really is a perfect cookbook to have not only for vegetarians, but everyone else as well. The recipes are fresh, delicious and very easy to make. The pictures throughout are a great bonus to visualize better the finished recipe.-- "Social Cafe Magazine" (4/19/2012 12:00:00 AM)
What some of you may not know about me is that I actually used to be a vegetarian. I was a vegetarian for a solid five years before I got pregnant with eldest. I of course tried my best to stick to my guns on the matter but I soon fell victim to a plate of hot wings... only to later succumb to bacon. Glorious, wonderful bacon. Recently I have been entertaining the idea of going back to my vegetarian diet at least for the majority of the week; so far I have managed to stay vegetarian full time for the last two or so weeks. I thought it would do our whole family good to eat a vegetarian meal once in a while rather than wrapping everything around meat. With hubby having colon health issues I also think that cutting it out a little bit could lessen some stress he could be putting on himself. Clean food I think means a clean inside so doing this and maybe a couple other great ideas would really help him overall I think. The only trick now is getting hubby to jump on board with the idea. So I figured seeing some of the recipes in action an seeing them all in front of him MIGHT help him consider it. For under thirty bucks I thought it was a good idea to maybe take the chance and it made its way to my house. Again the great prop and food stylist, Luce Meunier, did a great job at making the food look irresistible. Though I still have yet to get this book into he hands of my hubby...the one we have to sell on this whole idea. The chefs, Igor Brotto and Olivier Guiriec, really did an amazing job at creating some amazing variety and endless yummi-ness. Another great addition to the Robert Rose collection. They kept the recipes fresh and simple to follow and VERY doable on a busy schedule which is really important. I think that my first dinner out of this book, you know to EASE my family into it, will be the Onion Soup. Looks simple and delicious, easy for me to make vegetarian and not tell them till after when they've eaten it and told me how amazing it is etc...At that time I will reply, with a smile on my face; Great, now we can try other recipes. Then drop the cookbook on the table. Then my evil laugh will begin and lightning will strike!!! HAHA a mom can dream...-- "Mumfection Blog mumfection.com" (6/5/2012 12:00:00 AM)
Who do we look to for great cooking inspiration? The French and Italians! And if a French chef and an Italian chef get together and make a fresh and vibrant new collection of vegetarian recipes? You are bound to fall in love with all things green. Between the two chefs they have cooked in many countries all over the world and they bring that wide and varied palate into this full-colour cookbook, delivering 275 dishes that will delight and inspire your vegetarian kitchen. Many of us are now veggie at least one night a week, if not more -- The Vegetarian Kitchen Table will open up your repertoire and bring excitement to the table. We had ourselves a lovely veggie meal from the book -- whipping up the Crunchy Vegetable and Alfalfa Sprout Wraps and the Quinoa Simmered with Fennel and Wild Mushrooms. Top these off with the Fig and Almond Tart and you have the perfect summer's dinner!-- "Living in the Kitchen Blog livinginthekitchenwithpuppies.blogspot.ca" (6/1/2012 12:00:00 AM)
