Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen

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Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen

Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen

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If the Jikoni cookbook was a feast for the soul, with its nourishing stories and aspiring dishes, then Comfort and Joy is a real feast for the body. Her debut restaurant, Jikoni, was ranked 56th in the UK by the National Restaurant Awards within 7 months of opening and achieved a coveted place in the Michelin Guide in the same year. This cookbook by Ravinder Bhogal is a fresh take on vegetarian and vegan cooking; not geared towards health or denial but indulging all the senses with a decadent global larder.I was certainly hooked immediately by both the beauty of the writing in the introductory chapter, the opening words of each chapter and the first dish I tried. Born in Kenya, to Indian parents, Ravinder Bhogal's food is inspired by her mixed heritage and the UK's diverse immigrant culture. Her debut book Cook in Boots (HarperCollins, 2009) won the Gourmand World Cookbook Award for the UK's Best First Cookbook and was awarded the first runners-up prize of the World's Best First Cookbook at the Paris Cookbook Fair in February 2010.

Im pretty good at gauging a recipe just from reading it so Im confidently judging this to be a good book based on having read through it. There is so much I want to make and eat within its pages-from the okra fries with kale-the mango gold coin curry-the strawberry faluda cheesecake-and blissfully a whole chapter on Bread. It's strange that vegetarian food has a reputation in the West for being insipid fare, when every Indian knows its flavours can be explosive. From Mango and Golden Coin Curry, Shiro Miso Udon Mushroom and Kale Carbonara to Strawberry Falooda Milk Cake, this is food as pursuit of pleasure.

She has authored two books; her last Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen , (Bloomsbury July 2020) won an IACP award for Best Restaurant Cookbook and was been shortlisted for the André Simon Award, and a Fortnum and Mason Award for Best Cookery Book . From the first page to the last, every dish looks mouth-wateringly delicious and I have tasted a few! For Ravinder, food should be made and shared with abundance in mind, and this sense of pleasure is conveyed on every page. Ravinder brings the textures, colours, and tastes of this cuisine to life, adding surprising twists along the way. This book is vegetarian, in that "not so as you'd notice" way that I love: you just want to make everything.

I must first admit I havent made anything from it yet, but the recipes look interesting, enticing and tasty.We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. So it is not an exaggeration to say to say that the Burnt Courgette and Cardamom Dip with Crispy Capers (page 25 of the book) that I made this weekend is THE most delicious dip I have ever tasted.

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