This is a beautiful vegetarian cookbook, with tempting veggie recipes and beautiful full page photos for most recipes. The book has a warm autumnal colour palette which emphasises the cozy, filling nature of the food.
The emphasis of the book is making vegetarian food ‘meaty’ and substantial. The introduction includes lots of good tips and advice for cooking common veggie ingredients to get the best from them. I particularly like the tips for adding ‘meatiness’ such as using caramelised onions, miso or toasted coconut in recipes.
There are a wide range of recipe ideas from cuisines from around the world; however the book has a definite ‘American’ feel to it with lots of burgers and pancake recipes. There are some very interesting ideas for meals I haven’t tried before e.g. pumpkin pear pancakes and beet wellington. There are also variations on well-known veggie staples e.g. edamame hummus. Unlike many veggie recipe books there is not too heavy a reliance on pasta and carb-heavy food. There is no dessert section, which is unusual but not necessarily a bad thing.
Most of the recipes have LOTS of ingredients so I think you would have to do a special shop to make most things rather than relying on your store cupboard or fridge. Many of the dishes serve lots of people too, for example there is a breakfast pancake recipe which makes 27 pancakes, I can’t imagine ever needing that many!
I like the tips which come with each recipe on what other dishes to serve to make a good meal. Recipes do not have nutritional info such as calories or details of whether dishes can be frozen, which would be helpful.
This recipe book contains lots of tempting recipes which I shall enjoy trying.