The Joy of Vegetarian Cooking

This unusual cookbook, with recipes from places as far-flung as Italy, France, Egypt and Australia, creatively brings together vegetables of every flavour and colour-from the versatile potato to the more exotic avocado, from the sensuous aubergine to the humble water chestnut.
Jasleen Dhamija, a widely travelled ethnologist, intersperses the recipes with piquant and often funny anecdotes that bring alive little traditions and stories about the cooking and serving of different kinds of vegetables around the world. Arranged alphabetically for easy use, the recipes are intended to save cooking time and energy without compromising on taste. Also provided are sample menus that illustrate the best and most nutritious ways to design a healthy, balanced diet. From delicious soups and salads to unusual sauces, from different kinds of rice and roti to mouth-watering desserts, this is innovative, exciting fare guaranteed to stimulate even the most jaded palate.