• A comprehensive reference book and inspirational recipe collection – illustrated with more than 1400 fabulous colour photographs
• Includes a guide to over 180 contemporary vegetable ingredients – from the familiar to the exotic
• Over 300 delicious and easy-to-follow recipes for every occasion, all with straightforward step-by-step instructions
• Features appealing and inspiring ideas for nutritious soups and starters, light lunches and suppers, main courses, sensational salads and vegetable dishes, food for parties and picnics, and some superb desserts and breads
• Key advice on nutrition and diet, plus essential cook’s hints and tips for best results
• This is an essential reference guide and a superb recipe sourcebook for every creative home cook

The exciting range of fresh vegetables now routinely available in markets and stores has created an ever-increasing interest in contemporary, imaginative vegetable recipes. Vegetarian and Vegetable Cooking is every home cook’s comprehensive, illustrated guide to over 180 vegetable ingredients and how to cook them, together with more than 300 mouthwatering recipes for every occasion.

Divided into two main sections, the book deals first with every major variety of vegetable, from the familiar to the exotic: bulbs (including onions, leeks and garlic); shoots and stems; roots; greens; beans, peas and seeds; squashes; fruit; salad vegetables, and mushrooms. Superbly photographed, this section provides detailed information on identification, types, seasonal availability, preparation and cooking, as well as fascinating historical background and vital nutritional advice.

The second section offers a terrific collection of easy-to-follow vegetarian and virtually vegetarian dishes – perfect not only for the committed vegetarian but for every cook who wants to know more about vegetables and how to use them, and who enjoys ringing the culinary changes in a healthy way. From simple snacks to more elaborate dishes, here is a rich source of ideas and inspiration from all round the world – Europe, the Mediterranean, Africa, the Middle East, the Orient and the Americas.

Along with classic vegetable recipes such as asparagus with hollandaise, stuffed peppers and ratatouille, you’ll find innovative dishes such as cassava and vegetable kebabs, crispy Japanese-style tempura vegetables, and yam fritters. For ease of reference, recipes are grouped into soups and starters, light lunches and suppers, main courses, salads and side dishes, picnic and party food, plus desserts, bakes and cakes.

Stunning colour shots of finished dishes encourage readers to choose the most colourful and mouthwatering combinations, while the illustrated step-by-step format makes every recipe easy to follow and easy to prepare. Beautifully designed and produced, with over 1400 original colour photographs, Vegetarian and Vegetable Cooking is the authoritative, inspirational resource for every creative home cook.

About the Authors
Christine Ingram – Author
Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. After several years as a food editor for Woman magazine, Chris became a full-time writer and author, contributing articles to many women’s and special interest magazines. Christine has travelled extensively, always on the lookout for exciting and unusual recipes.
Roz Denny – Author
Roz Denny is an accomplished food writer who has written on many culinary subjects. She is the freelance editor for Weight Watchers magazine and a regular contributor to House and Garden magazine. Roz is a rice specialist and a consultant for a major rice company.

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