Chefs
Celia Brooks Brown
Celia Brooks Brown is best known as the author of New Vegetarian, which was published worldwide in early 2003 as a fresh new approach to vegetarian cookery.
Celia was born in Colorado and moved to Britain in 1989 to work in the theatre. However, she soon discovered a passion for cooking and transferred her love of entertainment and performance into a career in food. By 1993, she had a successful catering business, dedicated to providing top-class vegetarian cuisine for all occasions. Her client list included Hollywood stars and directors, and she cooked for the cast and crew on the film Judge Dredd at Shepperton Studios.
In 1996, she also became one of the talented teacher/chefs at the world-renowned bookshop Books for Cooks in Notting Hill, where she taught, cooked and developed recipes. She was co-author and contributor to two of the Books for Cooks Cook Books, and published her first book, Vegetarian Foodscape, in 1998.
As a food-writer Celia has contributed to several magazines including the BBC Vegetarian Good Food Magazine and the Evening Standard ES Magazine, and is also a regular guest on Great Food Live.
Books
Vegetarian Foodscape, Pen & Ink Publishing, 1998
New Vegetarian: 50 Fresh and Flavourful Recipes, Ryland Peters & Small, 2001
Entertaining Vegetarians, Pavilion Books Ltd, 2004
Low-Carb Vegetarian, Pavilion Books Ltd, 2004
In 1996, she also became one of the talented teacher/chefs at the world-renowned bookshop Books for Cooks in Notting Hill, where she taught, cooked and developed recipes. She was co-author and contributor to two of the Books for Cooks Cook Books, and published her first book, Vegetarian Foodscape, in 1998.
As a food-writer Celia has contributed to several magazines including the BBC Vegetarian Good Food Magazine and the Evening Standard ES Magazine, and is also a regular guest on Great Food Live.
Books
Vegetarian Foodscape, Pen & Ink Publishing, 1998
New Vegetarian: 50 Fresh and Flavourful Recipes, Ryland Peters & Small, 2001
Entertaining Vegetarians, Pavilion Books Ltd, 2004
Low-Carb Vegetarian, Pavilion Books Ltd, 2004
- Ajo blanco (chilled garlic and almond soup with grapes)
- Avocado and lemon salad
- Avocado soup with toasted cheese topping
- Baba ganoush
- Blood orange mousse tartlets
- Blueberry pancakes
- Boxing day egg curry
- Breakfast quesadilla
- Caramelised onion and lentil Wellington
- Champagne jelly
- Chestnut, spinach and mushroom filo torte with tomato and ginger coulis
- Chickpea and broccoli tagine
- Chinese-spice tofu and baby leaf salad
- Christmas risotto cake
- Christmas spinach filo torte
- Citrus chilli labne
- Coconut pancakes with asparagus
- Cornmeal griddle cakes
- Cranberry filo cigars
- Cranberry torte with hot brandy toffee sauce
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