The Vegetarian Silver Spoon

Vegetarian Silver Spoon

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 say 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 home cooks and chefs on the look-out for something delicious and a bit more inventive than the ubiquitous mushroom risotto. With 200 Italian vegetarian recipes, many of them dairy free, gluten free or vegan (symbols identify which category or categories each recipe fits into, and there are 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 anyone 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 crepes; 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. 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 that’s high in protein, vitamins and minerals and used to make calzone with asparagus and egg) will invigorate any cook’s interest in meat and fish-free cooking, making The Vegetarian Silver Spoon a valuable addition to their cookbook collection.

This review was originally published in The Caterer magazine.

Cuisine: Vegetarian
Suitable for: Beginners and confident home cooks
Cookbook Review Rating: Four stars

Buy this book
The Vegetarian Silver Spoon: Classic and Contemporary Italian Recipes (FOOD COOK)
£35, Phaidon

Cook from this book
Rye Crostata with Peas and Asparagus

 

Published by

Andy Lynes

I'm a food and drink writer and author.

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