The Vegetarian Chefs of Britain

The scope for innovation offered by contemporary vegetarian cooking is given full rein in this collection of recipes from some of Britain’s leading vegetarian chefs, cooking in everything from inner-city bistros to eighteenth-century guest-houses, organic research centres to quaint restaurants looking out over the English Channel. Subtle combinations of nuts, herbs, and pulses, together with the very best seasonal fruits and vegetables inspire the chefs to such delights as a Mille Feuille of Avocado and Chestnut, Asparagus in Filo with a Lime Hollandaise, Chive Pancakes with Summer Vegetable Filling, Iced Saffron, Apricot and Nut Pudding and Tropical Fruit Terrine

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