The Vegetarian Kitchen - by Prue Leith & Peta Leith (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>Discover 100 delicious, heartwarming vegetarian and vegan recipes in <i>The Vegetarian Kitchen </i>by Prue Leith</b>--<b>celebrated chef and <i>Bake Off</i> judge</b>--<b>and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian. </b>This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova, and Lemon and Bing Cherry and Almond Cake. Forty-two of these recipes can be made vegan. We all need easy and delicious 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. </p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>'These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.' --Raymond Blanc<br><br>'This book makes me happy. The recipes are inspirational and delicious.' --Tom Kitchin<br><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Prue Leith</b> has been at the top of the British food scene for nearly sixty years. She has seen huge success not only as founder of the renowned Leiths School of Food and Wine, but also as a Michelin-starred chef, caterer, restaurateur, teacher, TV cook, food journalist, novelist, and cookery book author. She's also been a leading figure in campaigns to improve food in schools, hospitals, and in the home. Well known as a judge on <i>The</i><i>Great British Menu</i>, now she is a judge on the nation's favourite TV programme, <i>The Great British Bake Off</i>. Prue was born in South Africa and lives in the UK. <b>Peta Leith</b> has worked in the patisserie industry for ten years, first training at The French Culinary Institute before becoming a baker at Violet Cakes in London. She worked as Pastry Sous Chef at The Ivy restaurant in London for nearly eight years.<i> The Vegetarian Kitchen</i> is her first cookbook.</p>
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