by Justine Douglas, Readings Port Melbourne
I adored Alice’s Cookbook, which was published late last year as part of the New Voices in Food series. To my mind Alice’s recipes represent the best in contemporary British food writing. She cooks seasonally using healthy ingredients, including wholegrains and pulses, with an eclectic range of influences from classic French to macrobiotic. Alice’s latest offering Vegetarian is every bit as good as her debut. All of the recipes may be vegetarian but this cookbook deserves to have a broader appeal like Yotam Ottolenghi’s vegetarian cookbook Plenty.
The opening chapter focuses on the first meal of the day and each of the recipes could be used everyday. The almond milk and maple porridge would be perfect for this time of year and there are instructions for making your own nut milk. Some of the salad recipes are wonderful, like the winter salad made with faro, roasted carrots, walnuts, prunes and chevre.
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