Brown, Celia Brooks
Brown, Celia Brooks
Born in CO.
Businessperson, writer, cook, and consultant. Owner of vegetarian cooking company; has appeared on British radio and television, including Great Food Live.
Guild of Food Writers, Society of Authors.
New Vegetarian: Bold and Beautiful Recipes for Every Occasion, photography by Phillip Webb, Ryland Peters & Small (New York, NY), 2001.
Party Food for Vegetarians, photography by Jan Baldwin, Laurel Glen (San Diego, CA), 2003.
(With Maxine Clark and Louise Pickford) Vegetable Sides, Ryland Peters & Small (New York, NY), 2004.
World Vegetarian Classics, Pavilion (Brighton, England), 2005.
Also author of and presenter on the British television series Vegging Out Taste, 2001-2002. Contributor of recipes to New Kitchen Garden: Growing and Cooking with Organic Herbs, Vegetables, and Fruit, by Adam Caplin, Ryland Peters & Small (New York, NY), 2003; and Easy Entertaining: Simple Recipes for Every Occasion, Ryland Peters & Small (New York, NY), 2004; contributor to periodicals, including the Evening Standard, BBC Vegetarian Good Food, and Olive magazines (both Great Britain).
Cook and food writer Celia Brooks Brown is a native of Colorado who moved to England in 1988 and has become a fixture on the English cooking scene. Specializing in vegetarian cooking, Brown is the author of and contributor to several cookbooks, including her best-selling book New Vegetarian: Bold and Beautiful Recipes for Every Occasion. In her book World Vegetarian Classics, Brown writes about meatless fare from around the world with recipes garnered from cooks in London's numerous ethnic restaurants, as well as from other sources. In addition to the recipes, which are gathered together by regions of the world, Brown provides simple conversions for measurement and foreign terminology. Among the various recipes are Son-in-Law Eggs from Thailand, Ukrainian Borsch, and Spinach in Peanut Coconut Sauce. Writing on the BookLoons Web site, Hilary Williamson commented: "If you ever had the mistaken notion that vegetarian equals bland, then open up World Vegetarian Classics for over 250 spicy dishes from all over the world." In a review in Publishers Weekly, a contributor referred to the cookbook as "stylish" and noted Brown's "beautiful presentation of a well-rounded selection of dishes." Judith Sutton, writing in the Library Journal, called it "an attractive, lavishly illustrated around-the-world tour of vegetarian classics." A Bookseller contributor wrote that the author's "latest book is encyclopedic in scope."
BIOGRAPHICAL AND CRITICAL SOURCES:
Bookseller, July 29, 2005, review of World Vegetarian Classics, p. 34; July 29, 2005, review of New Vegetarian: Bold and Beautiful Recipes for Every Occasion, p. 38.
Library Journal, March 15, 2006, Judith Sutton, review of World Vegetarian Classics, p. 94.
Publishers Weekly, February 13, 2006, review of World Vegetarian Classics, p. 82.
BookLoons,http://www.bookloons.com/ (November 15, 2006), Hilary Williamson, review of World Vegetarian Classics.
Celia Brooks Brown Home Page,http://www.celiabrooksbrown.com (November 15, 2006).
Cookbook Store,http://www.cook-book.com/ (November 15, 2006), "Interview with Celia Brooks Brown."
Uktv Food,http://www.uktvfood.co.uk/ (November 15, 2006), profile of author.
Whitcap Books Web site,http://www.whitecap.ca/ (November 15, 2006), brief profile of author.