As a vegetarian I am always looking out for ideas for simple, tasty vegetarian meals. A lot of vegetarian cookbooks seem to rely too heavily on beans and curry for my family's tastes so I was pleasantly surprised with this book with it's olive stromboli, carrot and coriander fritters and grilled vegetable pizza. The recipes are appealing, with a mix of everyday and some more fancy or involved recipes, without using too many ingredients that you haven't heard of! And, if you are feeling adventurous, at the end of the book there are 'special' recipes including some submitted by guest chefs such as Skye Gungell's nectarine and tomato salad with buffalo mozzarella.
Apart from the recipes and usual conversion charts, there are a couple of pages on vegetables that are in season at different times of the year and the chapters are interspersed with 'how to' guides on things like how to grow sprouts (from beans or seeds, not the Brussels type!) or make yoghurt. It has a useful chapter at the end called 'basics' with lots of things like dressings, sauces, flavoured butters etc which makes them more accessible than when they are buried in another recipe.
It is printed on a matt paper rather than the usual glossy stuff, the photography is well done and the cover is contemporary and not unattractive making it a good choice for a gift or maybe even a coffee table book.