Much love is evident for Mildred’s restaurant in Soho, London. A firm favourite amongst the vegetarian community in the capital and beyond and after years of flourishing trading, they have now released a cookbook featuring some of their most popular dishes for readers to create at home.
Written by the restaurant’s Chefs – Sarah Wasserman and Daniel Acevedo, each recipe, as well as being vegetarian, is also additionally denoted as Gluten Free or Vegan where applicable which is helpful for those observing those dietary remits. There is a little introduction to each recipe which outlines if there is a story behind it or a suggestion of using alternative ingredients if that is applicable.
The recipes are easy to follow with most supported by well-shot photographs. Split into sections of Soups, Salads, Starters, Mains Desserts and Dips to name a few, the recipes include good old traditional British fare to the capture of international flavours with recipes such as Persian Spiced Almond, Pistachio & Polenta Cake and Peruvian Quinoa Salad with Kidney Beans, Peppers & Chipotle Lime Dressing. One catching my eye was Beetroot, Apple & Red Cabbage Borscht. A nod to my Eastern European roots, I love this version as it features some contemporary ingredients which gives it a nouveau make-over, something I’m look forward to trying myself. Equally, the Lapsang-Scented Mushroom Stroganoff is a new version of an old classic and it has been given a smoky tea flavour overhaul giving the tried & tested dish a new lease of life.
The ingredients featured on the whole are quite easy to source, although some may need to be purchased via specialist shops/stockists which may mean allowing extra time when meal planning.
As well as the recipes themselves, I enjoyed reading about Mildred’s history, from how Jane the owner took over the premises of a seedy Soho outlet, turned it round and it is now an acclaimed successful restaurant. Equally, I soaked up the passion from the biographies of chefs Sarah and Daniel and thought it was wonderful how much they love their work – it made me envisage Mildred’s as more ‘homely’ rather than a business and made me more fond of it if anything. To find out a little more about Sarah Wasserman, she kindly participated in my new interview feature: Epicurean Mementos – take a look HERE.
I have heard that only lady-luck can get you in to Mildred’s during peak hours, so if she isn’t smiling down on you today, then cooking up a little of Mildred’s spirit at home via the book will be the recommended next best thing.~~~
Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Published by Mitchell Beazley, £25, www.octopusbooks.co.uk
Disclosure: This post was written following kind receipt of a complementary copy of: Mildreds The Cookbook by Sarah Wasserman & Daniel Acevedo. This review was conducted honestly without bias and I was not required to produce a positive review. For further details of my PR policy, please see the Press, PR & Food Writing page of this website.