With easily adaptable vegan alternatives for over forty of the dishes featured, the enticing recipes in The Vegetarian Kitchen have all been heartily enjoyed around the Leith family table.
One hundred delicious, heartwarming vegetarian and vegan recipes from Prue Leith - the founder of Leiths School of Food and Wine, chef and Bake Off judge - and her niece Peta Leith, a former pastry sous chef at The Ivy and lifelong vegetarian.
This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Slow-Roasted Tomato and Goat's Cheese Galette, Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Stone Fruit Streusel Cake. Forty-two of these recipes can be made vegan.
We all need easy comfort foods - whether on busy weeknights or drawn-out Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.
Publisher: Pan Macmillan
Number of pages: 256
Weight: 1022 g
Dimensions: 256 x 197 x 25 mm
'This book makes me happy. The recipes are inspirational and delicious.' - Tom Kitchin
'These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.' - Raymond Blanc
'Full of really great, achievable recipes to make vegetarian eating even more delicious.' - Thomasina Miers
'A beautiful book of well-formed and delicious vegetarian recipes from a cookery dynasty with Prue Leith and her pastry chef niece at the helm. The book is written with a true understanding of where we are in the midst of this frightening environmental time, and comforts us in an educated, skilled and sustainable direction.' - Gizzi Erskine
'These vegetarian recipes are sensible, accessible, fun and funky - just like the lady herself.' - Matthew Fort, former Food & Drink editor for the Guardian
'What a joy this book is. Full of inventive, flavour-packed recipes. It turns out the solution to many of the world's problems is unadulterated pleasure.' - Henry Dimbleby, co-founder of Leon Restaurants
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