This book is not only a collection of over 400 recipes but also a guide to choosing, storing, preparing and cooking vegetables. The beneficial properties of vegetables are becoming better known, and even non-vegetarians enjoy vegetable-based dishes as an occasional and pleasant alternative to meat-based meals, an option that is gaining ever more in popularity as awareness of a healthy diet increases. Recipes for classic sauces and dressings are included, together with a chapter for international menus for entertaining, which enable the reader to put together complete meals composed of vegetable dishes. The vegetables in this book feature in an array of appetizers and snacks, first couses, main courses, accompaniments and even desserts. Meat and fish are not banned, but appear in conjunction with the vegetables in some recipes; classic dishes and old favourites are included alongside inventive new recipes. Readers can attempt Russian beetroot pate, pea and wild rice timbales, fennel and lettuce au gratin or avocado ice cream.