Customer Reviews:
 Very Good November 23, 2005
1 out of 1 found this review helpful
When I first bought the book and looked at the recipes I was a little apprehensive. The recipes are unusual, especially the combination of certain ingredients. But I went ahead and tried them out and they turned out fantastic. I have made the gingered noodles with mushroom and the apple bread. They were both simple to make and tasty. Will be making many more from this. What's fantastic is her totally fresh take on vegetarian food. This book has many recipes that are not swimming in butter, cheese and cream unlike many other veg recipe books.
Delicious and innovative vegetarian cooking! January 19, 2003
Despite the title, even if you're not a huge fan of spicy food this book is still fantastic. Every recipe is completely original and unique, and it's easy to ring the changes to suit your tastes. I loved the "Cracked Black Pepper and Fig Bread" and the "Baked Potatoes with Chilli Sin Carne" - from soups to baking, from pasta to curry, there's enough here to occupy the bored vegetarian for months!
 A truly original vegetarian cookbook! August 27, 2002
0 out of 1 found this review helpful
When I bought this book, I was a little apprehensive as to how often it was actually going to be used but it has now become a firm favourite within our family. Each recipe is totally original and although some might seem a little wacky at first glance, they also turn out to be thoroughly delicious! Most of the recipes are also fairly adaptable, so that you can change them to suit your own taste. This cookbook is not just for curry lovers - there are many recipes using more fragrant spices such as cumin and fennel seeds. A breath of fresh air for vegetarians and meat-eaters alike!
A versatile, useful cook book November 16, 2001
2 out of 2 found this review helpful
This book contains vegetarian recipes that are mainly spicy hot. If you like Cranks and chillies, this is for you. Most recipes will work well if you don't like the chilli part - just leave them out. It is interesting food, with lots of photographs to show you what it should look like. The recipes are fairly straightforward and well presented. I've tried several recipes including the curried cauliflower and paneer with brown mustard seed naan bread. This was an immediate hit. The naan is instant food and we have used it with soup and salad, as a snack on its own, and even as an extra quick pizza base and, with apple and cinnamon in the mix, served with lemon wedges and maple syrup as an impromptu pud. I've also tried them using gluten free flour as my brother is a coeliac, and the naans are great, hot from the grill.The baked garlic onions with red wine gravy are sublime; the indian pasties served with turmeric mash, mange tout and coconut gravy really good. Great recipes and not a whiff of nut loaf.
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