The Modern Vegetarian
Food Adventures for the Contemporary Palate
Format Paperback / softback
Published September 16th 2012
Size 8.3 x 9.4 inches
Vegetables are the heroes of this beautiful cookbook, from Chile-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli, Maria Elia's recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Crème Brulee can just as easily be made with grapes or sautéed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad.
Maria Elia grew up in the kitchen of her Greek Cypriot father's restaurant in Richmond, London, and has worked in Italy, the US, 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 is currently overseeing and designing the menu at Jimmy's at The Landing Resort in Lake Tahoe with her eclectic Californian Greek cuisine.