Country | |
Publisher | |
ISBN | 9781509891504 |
Format | HardBound |
Language | English |
Year of Publication | 2020 |
Bib. Info | 256 p,254 x 198 (mm) |
Categories | TV / celebrity chef cookbooks, Vegetarian cookery |
Product Weight | 1032 gms. |
Shipping Charges(USD) |
One hundred delicious, heartwarming vegetarian and vegan recipes from Prue Leith - the founder of Leiths School of Food and Wine, chef and Bake Off judge - and her niece Peta Leith, a former pastry sous chef at The Ivy and lifelong vegetarian. This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Slow-Roasted Tomato and Goat's Cheese Galette, Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Stone Fruit Streusel Cake. Forty-two of these recipes can be made vegan. We all need easy comfort foods - whether on busy weeknights or drawn-out Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.