New Vegetarian Kitchen proves once and for all that there's more to vegetarian cuisine than old stand-bys such as lentils, pasta and bean burgers. If you're looking for inspiration turn the pages and find delicious, creative and satisfying meat-free meals. From Steamed Crushed Pea & Ginger Wontons and Grilled Polenta wrapped in Red Pepper to Beetroot Carpaccio with Goat's Cheese and Chocolate Truffle Torte with Amaretto Cream - here are delicious recipes for you to prepare and fall in love with. Organised into six chapters, New Vegetarian Kitchen presents different cooking techniques to transform familiar ingredients into sensational dishes. Whether you are steaming, simmering, frying, baking, grilling or preparing raw produce, these recipes will show you how to work with texture, flavour and colour - to serve up dishes that everyone will adore and devour. 246 x 189mm 240 pages

Author Biography

Nicola Graimes is an award-winning cookery writer and former editor of Vegetarian Living magazine. She has written more than twenty books, including The Top 100 Recipes for a Healthy Lunchbox, The Big Book of Wok, The New Vegetarian Kitchen (which was chosen as one of OFM's Top 50 Cookbooks of the Year), Veggienomics, and Part-Time Vegetarian, all for Nourish.