Beyond Baked Beans Green

A vegetarian companion edition to the bestselling student cookery book, Beyond Baked Beans. Fiona Beckett sets out in typically groundbreaking fashion to revolutionise the way in which students cook and eat vegetarian food. This is a book that treats the post-Jamie generation to a feast of wonderful and affordable vegetarian recipes coupled with sensible advice on menu building, entertaining and nutrition. A book as much for the occasional meat-abstaining student as for the dedicated veggie household. The book comprises sections called ‘Solo’ (for beginners, or those living on their own or with limited resources); ‘Sharing’ (for those cooking for fellow students – or seeking to seduce fellow students!); and ‘Show-Off’ (for the more ambitious, eager to display their new-found cooking skills). There’s also a section called ‘Baking Therapy’ (for the nostalgic, full of lots of recipes to remind you fo home).

Fiona Beckett is an award-winning food and drink journalist who has written for The Guardian, The Times and Sainsbury’s Magazine among many others, and is a contributing editor to Decanter Magazines. In 2002 she was voted Food Writer of the Year by the Guild of Food Writers. She is the author of a number of books, including the bestselling Beyond Baked Beans, and the comfort food classic, Sausage & Mash.

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This book is full of delicious meals that are filling, nourishing and cheap… Beckett has her tone just right, educational but unpatronising.
The Daily Telegraph

Tasty student cookery for vegetarians.
The Times

We are going to shove into the hands of all uni-bound persons we know this autumn Beyond Baked Beans Green.
You Magazine, Mail on Sunday

For all the aspiring Jamie Oliver’s out there with all the culinary knowledge of a dead goldfish, your bible has been found… Provides for all the gastronomic needs of the ever-growing herbivorous student population.
The Times

Like its forerunner it is unpatronising and treats students as adults.
The Independent

A little gem, with a ton of useful advice for novice cooks and students.
Irish Examiner

This ‘bible’ has simple instructions to help complete novices produce seriously fancy results.
The Week

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