Maria Elia grew up in the kitchen of her Greek Cypriot father's restaurant in Richmond, and has worked in Italy, America, Australia, and Bangkok. She was head chef at Delfina and the Whitechapel Gallery Dining Room and executive chef at Joe’s in South Kensington. She has earned 2 AA rosettes and a Michelin recommendation.
Maria Elia is known for her creative, flavour-packed cooking style
that pulls together gutsy flavours and ingredients from around the
world. If you're looking for new and unusual vegetarian recipes to
add to your repertoire, this book does the trick.'
*Time Out magazine*
No nut roasts or boiled brown rice here - in this exciting and
inspiring new book, the vegetable is the king. Maria draws on
influences from all over the world to create varied and unusual
combinations.'
*BBC Good Food Magazine*
Maria Elia's elegant, inventive recipes will come as a breath of
fresh air to exasperated veggies. With accomplished recipes and
stunning photography, this is first-rate entertaining food that
anyone can eat.
*Delicious magazine*
A book of modern vegetarian cooking that wakes up the taste buds
and adds interesting spice to the meat-free life.'
*YOU magazine*
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