Author(s): Catherine Mason
This book which appeared in hardback in 2002 and is now published for the first time in paperback will be welcomed by the many fans of her recipes. Her pared-down lively style of cooking uses the best of fresh herbs and produce in season and is perfect for the modern cook. Starters, Soups and Snacks include Spiced Pumpkin Dip and Tomato and Chickpea Soup with Saffron. Main Courses contain recipes for Tarts and Pies, Stove-Top Vegetables, Gratins, Frittatas, Stuffed, Baked and Rosted Vegetables. There are chapters on Desserts, Baking, Breakfasts, Sauces Condiments and Salad Dressings.
"Catherine Mason's vegetarian recipes have been described by Nigel Slater as 'Bold, sassy, sophisticated cooking'. 'a brilliant vegetarian book - inspirational recipes, wonderful foody art and interesting prose... undoubtedly one of the best vegetarian books I have come across' Anthony Worrall Thomson 'pure inspiration for the keen vegetarian cook' Orlando Murrin, BBC Good Food Magazine"