Vegetarian food is becoming increasingly popular - amongst young and old. Fast Vegetarian Food reinvents vegetarian cooking to show how anybody - both full-time vegetarians and those who wish to eat more healthily - can create delicious, colourful and inspirational food without a fuss. Written with enthusiasm and a passion for fresh ingredients, the book contains 150 recipes tailored towards the mood of the nineties. Gone are brown lentil stews and in their place recipes ranging from Wild Mushroom and Basil Tart, Giant Stuffed Mushrooms and The Richest Chocolate Cake Ever. There are sections on setting up a vegetarian store-cupboard, recipe selections for different occasions, a glossary of cooking techniques for the less experienced cook - and even recipe ideas for picnics.
Ursula Ferrigno is a passionate vegetarian cook and former principal tutor for Cordon Vert. She trained in hotel catering and took an Escoffier course in Paris before starting her own business manufacturing vegetarian recipes. Her food is now stocked by outlets ranging from Harvey Nichols to Marks & Spencer to Concorde. Half-Italian by birth, she brings a mediterranean theme to her recipes and runs the popular Italian cookery courses at the Books for Cooks Cookery school, Butlers Wharf Chef School and Leiths. She is the author of The Nineties Vegetarian and Pasta Pizza Polenta, both published by Merehurst.