This slipcased set of two hardback cookery books ncludes a comprehensive directory of vegetables, fruit, seeds, pulses, grains, legumes and dairy products.
The recipe selection covers both classic recipes, such as ravioli with ricotta and spinach, and vegetable moussaka; as well as original ideas, such as aubergine curry, and courgette fritters with chilli jam. The quick and simple meal ideas emphasize ease of preparation and high quality fresh produce, with hints and tips on preparing and storing foods.
With glorious photographs, informative text and enticing recipes, this set of books is the complete guide to vegetarian wholefood cooking.
