Reviews
"An entry-level and nontraditional approach to Indian, North African, and Middle Eastern vegan fare. ...this title will appeal to vegetarians and vegans seeking global inspiration to make everyday meals more flavorful using fresh, unprocessed ingredients and simple cooking methods." Rukshana Singh, Library Journal, "For the vegan home chef who enjoys eating a wide of variety of food from cuisines all over the world, Mango & Mint is a treasure trove of recipe ideas both old and new." -Holly Scudero, San Francisco Book Review, "An entry-level and nontraditional approach to Indian, North African, and Middle Eastern vegan fare. ...this title will appeal to vegetarians and vegans seeking global inspiration to make everyday meals more flavorful using fresh, unprocessed ingredients and simple cooking methods." -Rukshana Singh, Library Journal, "For the vegan home chef who enjoys eating a wide of variety of food from cuisines all over the world, Mango & Mint is a treasure trove of recipe ideas both old and new." Holly Scudero, San Francisco Book Review, "An entry-level and nontraditional approach to Indian, North African, and Middle Eastern vegan fare. ...this title will appeal to vegetarians and vegans seeking global inspiration to make everyday meals more flavorful using fresh, unprocessed ingredients and simple cooking methods." --Rukshana Singh, Library Journal, "The recipes I tried are exceptional. The peanut vada have an addictively complex flavor I haven't found in restaurant versions. The longan and onion chutney flat out kicks ass! And Mr. Garratt claims he's not a chef? It takes a creative chef with a mastery of Indian spices to put together such a balanced chutney. I'm stealing this for Millennium!" --Eric Tucker, executive chef, Millennium Restaurant, San Francisco "Nicky's fire-roasted baba ghanoush was absolutely amazing. Without doubt the best I've ever tasted." --M. Green, general manager, Blue Table Restaurant, Los Angeles "Nicky Garratt's knowledge of Indian/Arabic cuisine, and specifically the spices used in its preparation, is vast indeed." --A. McMullan, award-winning chef, San Francisco "Nicky's meals inspire the realization that vegetarian food need not be dull to the eye or bland to the palate, and I recommend this excellent cookbook to anyone who wishes make such an agreeable discovery for themselves." --Alvin Gibbs, bassist of the UK Subs "All of the dishes hold unexpected surprises, like a kiss of smoke in the eggplant or a bright acidity in the lentils." --Jonah Oakden, Boulevard Restaurant, San Francisco, "Nicky's fire-roasted Baba Ghannouj was absolutely amazing. Without doubt the best I've ever tasted." -M. Green, general manager, Blue Table Restaurant, "All of the dishes hold unexpected surprises, like a kiss of smoke in the eggplant or a bright acidity in the lentils." -Jonah Oakden, chef, Boulevard Restaurant, "Nicky's meals inspire the realization that vegetarian food need not be dull to the eye or bland to the palate, and I recommend this excellent cookbook to anyone who wishes make such an agreeable discovery for themselves." -Alvin Gibbs, U.K. Subs bassist, "For the vegan home chef who enjoys eating a wide of variety of food from cuisines all over the world, Mango & Mint is a treasure trove of recipe ideas both old and new." --Holly Scudero, San Francisco Book Review, "Nicky Garratt's knowledge of Indian/Arabic cuisine, and specifically the spices used in its preparation, is vast indeed." -A. McMullan, award-winning chef
