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9781615192861

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I could cook from this book every night. --Nigella Lawson The 200 colorful creations presented here represent a veritable master class in meat-free cookery...[a] worthy addition to any cook's shelf, no matter vegetarian or omnivore. --Booklist Whether you're in search of a quick breakfast, a midweek meal, or a showstopper for a special occasion, you'll find . . . satisfying dishes for everyday cooking. Hart's new collection is a great choice for readers seeking vegetarian recipes beyond the ordinary. --Library Journal The new contender for best vegetarian cookbook on the planet . . . this is so, so special. It is revolutionary. I want to cook and eat everything in it. --Gizzi Erskine, UK chef and author of Gizzi's Kitchen Magic, My Kitchen Table: 100 Foolproof Suppers, Skinny Weeks and Weekend Feasts, and Gizzi's Healthy Appetite, TV presenter for Iron Chef The New Vegetarian could be our favorite yet . . . Alice's book is bursting with easy, seasonal dishes and twists on old favorites. At a time when we're all trying to go a little greener, this book is essential. --Jamie Magazine, by Jamie Oliver This beautiful book is full to the brim with recipes that reflect the way we want to eat now: vibrant, joyful food that is not only delicious but healthful as well. I want to cook everything in it! --Skye Gyngell, Australian Michelin-starred chef and former food editor for Vogue This is the best vegetarian book I've ever read or cooked from. I absolutely love it and indeed every food lover should own this book. --Diana Henry, Irish chef, food writer for The Sunday Telegraph, author of eight cookbooks The vegetarian cookbook to end them all, the one that all this Meat-Free Monday and Veganuary and 5:2 Flexitarianism has been leading to: veggie recipes that scrimp on absolutely nothing. You know you should be eating less meat, you know about the eco and health and financial benefits. And this is how to do it. --Red magazine Her food just tastes amazing. --The Pool online magazine

<b>Praise for the original UK edition of <i>Good Veg</i> (published as <i>The New Vegetarian</i>)</b> I could cook from this book every night. --<b>Nigella Lawson</b> The new contender for best vegetarian cookbook on the planet . . . this is so, so special. It is revolutionary. I want to cook and eat everything in it. <b>--Gizzi Erskine, </b> UK chef and author of <i>Gizzi's Kitchen Magic, My Kitchen Table: 100 Foolproof Suppers, Skinny Weeks and Weekend Feasts, </i>and <i>Gizzi's Healthy Appetite, </i> TV presenter for <i>Iron Chef</i> <i>The New Vegetarian</i> could be our favorite yet . . . Alice's book is bursting with easy, seasonal dishes and twists on old favorites. At a time when we're all trying to go a little greener, this book is essential. --<b><i>Jamie Magazine</i></b>, by Jamie Oliver This beautiful book is full to the brim with recipes that reflect the way we want to eat now: vibrant, joyful food that is not only delicious but healthful as well. I want to cook everything in it! --<b>Skye Gyngell, </b> Australian Michelin-starred chef and former food editor for <i>Vogue</i> This is the best vegetarian book I've ever read or cooked from. I absolutely love it and indeed every food lover should own this book. <b>--Diana Henry, </b> Irish chef, food writer for <i>The Sunday Telegraph</i>, author of eight cookbooks The vegetarian cookbook to end them all, the one that all this Meat-Free Monday and Veganuary and 5:2 Flexitarianism has been leading to: veggie recipes that scrimp on absolutely nothing. You know you should be eating less meat, you know about the eco and health and financial benefits. And this is how to do it. --<b><i>Red </i>magazine</b> Her food just tastes amazing. --<b><i>The Pool</i></b> online magazine<b>Praise for <i>Vegetarian: A Delicious Celebration of Fresh Ingredients</i></b> You won't miss the meat' is a cliche, but here, it applies. Breakfast to dessert, these are universally appealing dishes, beautifully photographed. --<b><i>Washington Post</i></b>

<b>Praise for the original UK edition of <i>Good Veg</i> (published as <i>The New Vegetarian</i>)</b> I could cook from this book every night and have the perfect supper on the table daily. <b>Nigella Lawson</b> The new contender for best vegetarian cookbook on the planet . . . this is so, so special. It is revolutionary. I want to cook and eat everything in it. <b> Gizzi Erskine, </b> UK chef and author of <i>Gizzi s Kitchen Magic, My Kitchen Table: 100 Foolproof Suppers, Skinny Weeks and Weekend Feasts, </i>and <i>Gizzi s Healthy Appetite, </i> TV presenter for <i>Iron Chef</i> <i>The New Vegetarian</i> could be our favorite yet . . . Alice s book is bursting with easy, seasonal dishes and twists on old favorites. At a time when we re all trying to go a little greener, this book is essential. <b><i>Jamie Magazine</i></b>, by Jamie Oliver This beautiful book is full to the brim with recipes that reflect the way we want to eat now: vibrant, joyful food that is not only delicious but healthful as well. I want to cook everything in it! <b>Skye Gyngell, </b> Australian Michelin-starred chef and former food editor for <i>Vogue</i> This is the best vegetarian book I ve ever read or cooked from. I absolutely love it and indeed every food lover should own this book. <b> Diana Henry, </b> Irish chef, food writer for <i>The Sunday Telegraph</i>, author of eight cookbooks The vegetarian cookbook to end them all, the one that all this Meat-Free Monday and Veganuary and 5:2 Flexitarianism has been leading to: veggie recipes that scrimp on absolutely nothing. You know you should be eating less meat, you know about the eco and health and financial benefits. And this is how to do it. <b><i>Red </i>magazine</b> Her food just tastes amazing. <b><i>The Pool</i></b> online magazine<b>Praise for <i>Vegetarian: A Delicious Celebration of Fresh Ingredients</i></b> You won t miss the meat is a cliche, but here, it applies. Breakfast to dessert, these are universally appealing dishes, beautifully photographed. <b><i>Washington Post</i></b>

Author Information

Alice Hart is a seasoned food writer, editor, stylist, chef, and cookbook author whose work has appeared in many newspapers and magazines. Her previous books include Vegetarian: A Delicious Celebration of Fresh Ingredients and Friends at My Table.

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