500 Greatest-Ever Vegetarian Recipes: A Cook'S Guide To The Sensational World Of Vegetarian Cooking. Cet article n’est pas disponible.500 Greatest-Ever Vegetarian Recipes: A Cook'S Guide To The Sensational World Of Vegetarian Cooking

This title features 500 inspirational vegetarian recipes for all occasions, from simple soups, appetizers and salads to main courses and elegant dinner-party dishes. Sections include basic recipes; soups and starters; dips, pates and snacks; classic vegetarian; hot and spicy; low-fat vegetarian; special occasions; side dishes and salads; and breads and bakes. You can prepare delicious meals in a matter of minutes with these quick and easy dishes, using seasonal produce or store-cupboard stand-bys. You can enjoy classic dishes, such as wild mushroom soup, falafel, potato gnocchi and vegetable crumble, as well as stylish, contemporary creations like courgette, mushroom & pesto panino or summer herb ricotta flan. It offers professional advice on ingredients and techniques that cover all you need to know about vegetables and dried pulses. This classic volume features 500 inspiring vegetarian recipes to suit all tastes and occasions. The book contains many kinds of ideas for delicious ways with everyday items, such as dairy produce, pasta, rice, beans and fresh vegetables. It celebrates international dishes from satisfying Italian soups and quick Chinese stir-fries to Greek filo pies and spicy Thai curries. You will find recipes for every occasion - rustle up meals in minutes for quick midweek meals, or create stunning dinner-party dishes that will impress your family and friends. With over 500 photographs, clear instructions and simply hundreds of tempting recipes, this book is essential for anyone who appreciates good food, vegetarian style.

Valerie Ferguson As well as writing cookbooks, Valerie has represented a number of award-winning restaurants while running her own public relations consultancy, Headlines PR. She has also organized food and wine workshops for national magazines including Taste, Good Housekeeping and Woman's Journal, and managed her own catering service and cooking school, Green Cuisine, for many years.