First, the book's size surprised me- it could fit into one of my smaller purses. The author likes peas, a lot. Measurements are metric (grams, kg, and 'litres', mixed in with tablespoons and cups for the same recipe, which is kind of irritating. There are 13 chapters, and each starts with a whole page filled with helpful ideas for that chapter heading (soup: you can 'consume loads of vegetables, beans, grains and herbs, all on one bowl', 'adding extra flavour and nourishing goodness is simple: add some beans or rice to a vegetable soup or stir in a spoonful of pesto; dollop some yoghurt into a spicy soup; or sprinkle some multigrain croutons over a creamy soup'. Those are direct quotes. I expected more helpful suggestions from a book, not just 'what can we add to make a few more pages?'. I can throw things into a pot anytime to make it more flavorful; I'm looking for recipes. Those single pages at the beginning of each chapter are the only 'information about maintaining a healthy vegetarian diet (such as how to ensure you get enough protein, iron and calcium), and tips on preparing and cooking grains and pulses.'
I was looking for a bible of sorts, an instructional recipe book to catapult me into the world of easy vegetarian cooking. I can take it from there, but I'd like a book to refer to when I get lost. This was not that book.
Also, it has too many ingredients that you won't find at a normal supermarket. That's fine, but I don't want to make a special trip to the health food store every time I grab this book.
From the first couple dozen pages, Pea and mint soup with fetta toasts, Ravioli in brodo with asparagus and peas, baked ricotta (ricotta, oil, salt, and pepper), Grilled haloumi and asparagus, Persian eggs, Linguine with roast pumpkin and fetta, Spaghettini with avocado, lime, and almonds...it was hard to find a recipe I could make into a MEAL. For a whole family. Not try to figure out where I can pick up fresh udon noodles, white miso, haloumi, paneer, garam masala, 'rocket', vermicelli rice noodles, kecap manis, caster sugar, Lebanese cucumbers, puffed tofu, etc. (etc. a LOT- that's just the first couple dozen pages, too).
Lastly, a cook book, if they decide to make an upper and lower limit for ingredients, should at least explain why. Some of the grain recipes have ingredients such as (basic rice) 1 cup white or brown rice, and 1 1/2 to 3 cups of water. Later, they say there are a couple methods (quick or absorption), but still tell you to put your chosen amount of water in the pot, and give variable amounts. At least say that more is stickier, and less is drier (I mean, if you're going to put a basic rice recipe in a book...).
For a two-word book title, I was looking for a little more for one with 'Bible' in the title.