This book contains more than 200 vegetarian recipes which can be prepared and cooked in half an hour or less. It dispels the belief that vegetarian meals are time-consuming to cook.
It is specifically designed for busy people who want to serve good, healthy food but do not have much time to do so.
It contains both vegetarian and vegan recipes for all tastes and all occasions and from all around the world - pasta dishes and bruschetta from Italy, curries from India, tagines from North Africa, stir-fry dishes from China, and appetisers from the USA. There are also some traditional British favourites as well as recipes from Hungary, Lebanon, Mexico and France. The book includes:
* A complete range of dishes with snacks and canapes, soups, salads and all kinds of main courses and party food, including barbecue grills.
* Nutritional advice for vegetarians with a look at complementary proteins and balanced menu planning, plus related menus.
* Practical suggestions for a vegetarian store cupboard; for finding specialist vegetarian ingredients; and for making vegetarian stocks.
Without losing the flavour, bestselling cookery author, Judy Ridgway has found new ways to speed up the cooking time of dishes such as soups and casseroles, traditionally regarded as slow cooking. vegetarian stocks.
Judy Ridgway is an acclaimed food writer and international expert on olive oil. She was the first non-Italian judge to sit on the judging panel of the prestigious Leone d'Oro international awards for olive oil. She travels frequently to the producing regions meeting the growers and tasting the oils along the way. She is also in regular contact with specialist cooking schools, university agricultural departments and research institutes. Previous books featuring olive oil include two editions of Judy Ridgway's Best Olive Oil Buys Round the World and The Olive Oil Companion. She also has extensive experience of national TV and radio.