This is one of my favourite vegetarian cooking books. It offers many recipes, as well as helpful information per recipe. The additional informative section makes it a useful reference for people who are new to (vegetarian) cooking.
The book starts with an explanation of the various ingredients used in the book. The sections included are: rice & grains, pasta, pulses & nuts, vegetables, fruits and dairy products.
Next is one of the best features of the book: the colour index. It has mouth-watering pictures of all the main recipes. When you're not sure what will be on the menu, this index makes choosing a nice dish a lot easier.
The recipes are grouped according to the structure of the ingredient section, with some additional groups which indicate the type of dish it is: soup, salad or dessert.
Each recipe will have an indication of the number of people it serves, the cooking time, number of calories and whether it is suitable for freezing, which is very helpful in case (unlikely with many of the recipes) you have leftovers.
The ingredients are also indicated according to the metric system.
There is a good variety in cooking styles as well, with recipes taken from a.o. Africa, Asia and Italy. Most of them are straightforward in their preparation, but that doesn't mean they'll be on the table within 5 minutes. Many will give you the opportunity to enjoy the process.
The final section of the book has some basic recipes for sauces and dressings.
Definitely a book you'll enjoy for a long time.