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When Prue Leith first opened her own restaurant, Leiths, in London, she began to recognise the true versatility of vegetables and now – like many of us – she finds herself cooking and eating more and more veggie dishes. Knowing that her niece, Peta (also a chef), has been vegetarian since birth, when Prue decided to write The Vegetarian Kitchen, it was obvious that they should work together on this gorgeous recipe book.
Filled with 100 simply delicious, rustic and flavoursome recipes, this cookbook is aimed at anyone who loves food – not just those who have already embraced a vegetarian lifestyle. It will delight anyone who already enjoys vegetarian food, is trying meat-free Mondays on their family or just trying to add healthier recipes to their diet.
Prue says she’s noticed that, “if a meal is a help-yourself buffet… if the veggies are not quick off the mark they end up going hungry…” as the ‘carnivores’ will always be surprised and delighted at the tastiness of the vegetarian food and eat that too. So this cookery book features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again, and every recipe has an anecdote from either Prue or Peta telling you more about it.
Fregola ‘Risotto’, Red Dragon Pie, Chickpea and Cauliflower Tagine, Malted Wholemeal Soda Bread, Chocolate Fudge Cookies and Lemon and Bergamot Drizzle Cake… many of the recipes are already vegan, many more can easily be made so – and they all bring the combined wealth of Leith cookery knowledge to your kitchen.
About the authors
Prue Leith, CBE, is the founder of Leiths School of Food and Wine – the highly respected cookery school that has kick-started the careers of so many chefs, food stylists and cookery book writers. Nowadays she may be best known as a judge on The Great British Bake Off, but she’s been at the top of the British food scene as a caterer, restaurateur, teacher, TV cook, food journalist, novelist, and author of cookery books such as The Joy of Baking for a long time. Born in South Africa, she studied at the Sorbonne in Paris before moving to England in 1960 to study at the Cordon Bleu Cookery School. She’s also been a leading figure in campaigns to improve food in schools, hospitals and in the home, and was made Chancellor of Queen Margaret University in 2017.
Peta Leith – raised as a vegetarian, Peta trained as a pastry chef because she knew she wanted to work in kitchens, but didn’t want to limit herself to working only in vegetarian restaurants. She trained at The French Culinary Institute, spent a year as a baker at Violet Cakes in London, and studied bread-making in New York. She was the Pastry Sous Chef at The Ivy restaurant in London for almost eight years.
Hardback, 256 pages.
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