The Veg Table: Vegetarian and Vegan recipes inspired by tables around the world

A collection of vegetarian and vegan recipes taught and cooked for thousands of people every year. The recipes are 100 percent people tried and tested. Fresh, full of flavour and inspired by regional cuisine, they showcase a range of cookery techniques and a variety of ways to make meat-free meals tempting and indulgent. One of the most appealing things about the book is its variety. Each chapter is inspired by food from one area of the world. For extra flexibility, the contents are laid out by region, as well as by type of dish: starters, mains, etc. As a teacher, it''s my default mode to fill in any gaps so the recipes include plenty of detail, sometimes useful background information, sometimes just to help with the instruction. The book also contains a tool kit and knife skills section to help the reader get off on the right track to becoming a natural in the kitchen. The aim of the book is to engage the reader with something new; an ingredient, a knife skill, toasting of spices, making a paste or kneading of dough. Seasoned cooks will be inspired with fresh takes on familiar recipes while those just getting started in the kitchen will acquire a broad base to stand on. They also show people how gorgeous vegetarian food can be. Seasonal ingredients taste better, enough said. Throughout the book readers are encouraged to swap and change vegetables for those that are in season, or to maybe just avoid making moussaka in February when the aubergines won''t taste as nice. Most of the recipes have been inspired by my fondest food memories, whether it be dishes eaten when travelling or meals at favourite restaurants. These are wonderful sensory experiences that I hope to recreate and share with the reader. See more