First announced back in 2010, Mary McCartney's new cookbook "Food: Vegetarian Home Cooking" (Sterling Publishing, $17.51) has finally hit store shelves. Unlike some other healthy eating tomes, this one includes delicious recipes and merges McCartney's work as a photographer with gorgeous shots throughout.
"My main cooking influence was my mother, Linda. She described herself as a peasant cook and had the ability to transform whatever she found in the pantry into delicious meals," she told The Windsor Star. "Her love of food was infectious, but never precious. She never seemed to write anything down, a trick I inherited, but which made the creation of this book particularly testing!"
In reviewing the book and its inspiring photography, the Wall Street Journal wrote: "One is reminded that the attractive color in the food we eat comes straight from ingredients grown in gardens, orchards and vineyards, not netted at sea or butchered ashore."
Recipes featured include Asparagus Summer Tart, a no-meat Shepherd's Pie, Lip-Smacking Minestrone and Lemon Drizzle Cake. Speaking with the NY Times, McCartney says the mission of the cookbook was “food that’s healthy but doesn’t feel righteous.”
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