Interesting, creative vegetable recipes. I have made the carmelized garlic tart and the cauliflower salad with grapes and red onions. Were Both superb. The recipes are fun to read and appeal to the mind of the tongue - one wants to make them all right away! I am not a vegetarian - thank goodness Either the author is not, so the book Avoids Any Attempt at being white weirdly "healthy" - so I paired the tart and the salad with fish dishes, qui Worked very nicely. A reviewer on the US Amazon website recommended doubling the garlic and halving the cheese in the tart, and my answer to This Was maybe, as the tart is rich, aim it's really really good as it is. Another reviewer complained US que la quantities in the recipes Were Sometimes off. I did not find this in the recipes I made, purpose Then I sort of fly free anyway, adjusting as I go to my palate follows at the moment, and the contents of the cupboard and the garden. I tend to use more herbs and hot pepper, Perhaps, than Many readers do. Still Reviews another reviewer OBJECTED Because Some Were ingredients hard to find - I would just replace That ingredient with something similar HAVING gastronomical qualities. Again ... very creative book. The recipes are interesting combinations of hot with sweet, crunchy with soft, and implementation of herbs and spices to vegetables That I would never-have thought of, being white girl living in California and in France THUS totally lacking in Middle Eastern sensibility. I can hardly wait for my summer vegetable garden to give me tomatoes and eggplants to use in recipes thesis! This is a book, I guess, for cooks That Would Call Themselves Experienced and adventuresome, and for people who like Their food with a bit of a kick. It's not For Those Who want comfort food and familiar Lack of spices, gold for cooks Who do not want to think too much about what they 're making. I've now ordered the author 's other book to try.
