Delia's Vegetarian Collection [Paperback]

Delia Smith has tossed the odd crumb to non-meat eaters in previous books: in Delia's Vegetarian Collection, finger on the pulse as always, she pulls the best of those together, tops them up with a selection of new ones, and presumably has herself and the BBC another bestseller. Lest this sound ungenerous, it's as well to say that this is a fine collection, wide-ranging and full of variety; and also visually very appealing. Vegetarians are likely to feel that the wait was worthwhile; many other cooks will be grateful for an inspiring repertoire, which happens not to contain meat. As always with Delia Smith, there is nothing here to frighten the tentative cook. Perhaps the most demanding recipe is the rather modish Red Onion Tarte Tatin. But even here, Delia's calm directions provide the most reassuring of guides (practically every sentence in every recipe starts with the words "First" or "Next" or "Then").

Delia has cast her net widely, both geographically and, as it were, chronologically. While Vegetarian Sausage Rolls , "Not Pork" Pie and a variety of hefty vegetable gratins, such as Roasted Vegetable and Brown Rice, evoke a time of wholefood earnestness, before vegetarian food lightened up, most of the recipes belong to a more modern era, characterised by the flavours of the Mediterranean and the Pacific Rim, where vegetables play a more central role in the cuisines. Pasta and noodle recipes, for example, include the wonderful Trofie with Pesto, Green Beans and Potatoes, together with many other classic Italian dishes; while the East contributes Singapore Stir-Fried Noodles and Soba Noodles with Soy and Citrus Dressing. One of the pleasures of this book is the presence of many classic recipes, included simply because of their deliciousness. This is plainly the case in the Puddings chapter. Suet aside, puddings can't cause vegetarians too many problems. But here are Crepes Suzettes, Bananas Baked in Rum, Crème Brûlé and Strawberry and Balsamic Vinegar Ice Cream to remind us that some of the best things to eat have always been meatless. --Robin Davidson --This text refers to the Hardcover edition.

Vegetarian food has become integrated into mainstream cooking and plays an increasingly important role in many people's lives. Delia's books have always included large numbers of vegetarian recipes but now, in response to her millions of followers, Delia has selected her best vegetarian recipes to put into one collection. She has also added new recipes to reflect changes in modern day cooking.

This book is not only for those who don't eat meat or fish but also for those who find themselves wanting to cater for vegetarians. Delia shares quick recipes for cooking when time is of the essence as well as inspirational recipes for entertaining including soups, starters, egg recipes, recipes with and without cheese, breads, pizzas, baking and puddings.

With over 250 dishes, Delia's Vegetarian Collection illustrates how versatile vegetarian food can be and offers the reader the ultimate collection of recipes.

Delia Smith is Britain's bestselling cookery writer, whose books have sold over 21 million copies worldwide. Delia's first job as a cookery writer was for the Daily Mirror in 1969 - numerous phenomenal best sellers and television series followed including Delia Smith's Complete Cookery Course in 1978 and Delia's Christmas, Summer & Winter Collections in the 1990s. Towards the end of the decade Delia commenced work on a new major project - Delia's How to Cook, publishing three separate volumes and the accompanying TV series. The Vegetarian Collection and The Delia Collection followed. After a five year break concentrating on Norwich City Football Club (where she is a director) and Canary Catering, Delia returned triumphant in 2008 with a new BBC TV series and the fastest selling cookery book of all time 'Delia's How to Cheat at Cooking' - which has sold over 800,000 copies. Delia is married to the writer and editor, Michael Wynn Jones. They live in Suffolk.