Description
Original 2002 Hardback
Catherine Mason’s vegetarian recipes have been described by Nigel Slater as ‘Bold, sassy, sophisticated cooking’. 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, Fritttatas, Stuffed, Baked and Roasted Vegetables. There are chapters on Desserts, Baking, Breakfasts, Sauces, Condiments and Salad Dressings.
