Overview

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.

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9781509891504

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Reviews

Praise for Prue: Prue has dished up her first cookbook in 25 years. But boy, it's worth the wait as she dips into her six decades of cooking for this treasure trove of 100 recipes from her kitchen ... not to mention wonderful stories from her foodie past. -- <b><i>Sunday Post</i></b> Praise for Prue: Her writing style is like that of a friendly teacher - gently guiding, with honest, gently witty and accessible text ... Tasty dishes that are realistic to make when you're busy. -- <b>Victoria Stewart, <i>Evening Standard</i></b>

Praise for Prue: Prue has dished up her first cookbook in 25 years. But boy, it's worth the wait as she dips into her six decades of cooking for this treasure trove of 100 recipes from her kitchen ... not to mention wonderful stories from her foodie past. -- <b><i>Sunday Post</i></b> Praise for Prue: Her writing style is like that of a friendly teacher - gently guiding, with honest, gently witty and accessible text ... Tasty dishes that are realistic to make when you're busy. -- <b>Victoria Stewart, <i>Evening Standard</i></b> What a joy this book is. Full of inventive, flavour-packed recipes. It turns out the solution to many of the world's problems is unadulterated pleasure. -- <b>Henry Dimbleby, co-founder of Leon Restaurants</b>

What a joy this book is. Full of inventive, flavour-packed recipes. It turns out the solution to many of the world's problems is unadulterated pleasure. -- <b>Henry Dimbleby, co-founder of Leon Restaurants</b> These vegetarian recipes are sensible, accessible, fun and funky - just like the lady herself. -- <b>Matthew Fort, former Food & Drink editor for the <i>Guardian</i></b> A beautiful book of well-formed and delicious vegetarian recipes from a cookery dynasty with Prue Leith and her pastry chef niece at the helm. The book is written with a true understanding of where we are in the midst of this frightening environmental time, and comforts us in an educated, skilled and sustainable direction. -- <b>Gizzi Erskine</b> Full of really great, achievable recipes to make vegetarian eating even more delicious. -- <b>Thomasina Miers</b> 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. -- <b>Raymond Blanc</b> This book makes me happy. The recipes are inspirational and delicious. -- <b>Tom Kitchin</b>

Author Information

Prue Leith 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 The Great British Menu, now she is a judge on the nation's favourite TV programme, The Great British Bake Off. Prue was born in South Africa and lives in the UK. Peta Leith 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. This is her first cookbook.

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