About this book
A collection of vegetarian recipes. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, tofu, roots, squashes, onions, fruit, mushrooms and tomatoes, it is suitable for meat-eaters and vegetarians alike.
Follow-up to the bestselling "Ottolenghi: The Cookbook". With exclusive vegetarian recipes drawn from his column in the "Guardian"'s weekend magazine, as well as brand new recipes, Ottolenghi produces recipes based on strong flavours and fresh combinations, with sections dedicated to greens, rice, pasta and couscous, among many others. With 100 recipes and colour illustrations throughout.