The Cranks Bible

A Timeless Collection of Vegetarian Recipes

Nadine Abensur

$27.99

Paperback

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English

Orion
26 January 2016

Cookery, food & drink; Health & wholefood cookery; Vegetarian cookery

A classic collection of healthy and delicious plant-based recipes from the Cranks kitchen Since opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, walnut and raisin loaves, passion-fruit ice-cream and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul. With advice on selecting the freshest seasonal produce, eating healthily and enjoying the experience of making mouth-watering food, this is a celebration of vegetarian cooking and an essential resource for every home.

By: Nadine Abensur
Imprint: Orion
Country of Publication: United Kingdom
Dimensions: Height: 130mm, Width: 200mm, Spine: 29mm
Weight: 330g
ISBN: 9781409161073
ISBN 10: 1409161072
Pages: 496
Publication Date: 26 January 2016
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Nadine Abensur was born in Morocco to French-Jewish parents. She worked in restaurants around the world before setting up her own vegetarian catering company, Culinary Arts, which soon acquired a famous clientele ranging from Paul and Linda McCartney to Annie Lennox. For five years, she was the Food Director of Cranks. Nadine now divides her time between London and Australia, where she runs cookery courses and writes for magazines including BBC Good Food and Delicious. Richard Corrigan is an award-winning Irish chef and TV presenter. He has opened numerous restaurants, including Corrigan's Mayfair and Michelin-starred Lindsay House in Soho, and has been crowned winner of the Great British menu three times. His passion for locally-sourced seasonal food led him to Cranks, where he has created a new range of delicious slow-rise loaves.