The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Book review: The Vegetarian Silver Spoon

26 March 2020 by

Vegetarianism and veganism are on the rise in the UK. According to the shopping comparison website finder.com, 12 million people claim they will be vegetarian, vegan or pescatarian by 2021. The Vegan Society says that the number of vegans quadrupled between 2014 and 2019, with 1.16% of the population (about 600,000) now living a vegan lifestyle. That's a lot of potential customers on the look-out for something delicious and a bit more inventive than the ubiquitous mushroom risotto.

With 200 Italian vegetarian recipes, many also dairy-free, gluten-free or vegan (symbols identify into which category or categories each recipe fits, with lists for each category in the back of the book, making them quick and easy to find), The Vegetarian Silver Spoon is a godsend for chefs looking to expand their plant-based repertoire.

The book draws on the archives of The Silver Spoon, Italy's bestselling cookbook, first published in 1950, and also includes 150 new recipes developed by the Silver Spoon kitchen team.

Divided into eight chapters, the book is a comprehensive survey of traditional and contemporary Italian vegetarian and vegan cooking, covering snacks and small plates; breads and pizzas; salads and sides; soups and stews; pasta, dumplings and crêpes; vegetable tarts and pastries; grains, gratins and stuffed vegetables; and desserts.

There's a homely feel to many of the recipes, such as chard and chickpea soup with tofu; buckwheat lasagne with broccoli, and eggplant-tomato strudel, which might find a more natural home on the menus of vegetarian and vegan cafés rather than in fine dining restaurants.

However, lesser-known ingredients, such as black chickpeas (used in a salad with apple and Jerusalem artichoke), millet (paired with beets and Romanesco), and Kamut flour (derived from Iranian red Khorasan wheat, which is high in protein, vitamins and minerals and used in a calzone with asparagus and egg) will invigorate any chef's interest in meat- and fish-free cooking, making The Vegetarian Silver Spoon a valuable addition to their cookbook collection.

The Vegetarian Silver Spoon, Phaidon, £35

Continue reading

You need to create an account to read this article. It's free and only requires a few basic details.

Already subscribed?

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking