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Too many chefs can spoil the broth but the eight superchef contributors to this book are all like-minded making this an exciting collection of vegetarian treats. From across the globe and top class restaurants, their innovative recipes are not just pretty to look at but tasty too: mozzarella-baked tomatoes, onion, thyme and goat's cheese tart, rocket eggs with salsa verde, the descriptive titles making the mouth water before even trying them. Breakfasts, brunches; lunches, dinners; snacks, puddings - all included to cover every occasion and taste. Attractively laid out with excellent photographs this superb collection should do much to dispel the nut roast and bean image vegetarianism has got over the years. With today's emphasis on healthy living a vegetarian meal two or three times a week is good for you and once you see these fresh, simple ideas even the most ardent meat-lover should change their tune. - Lucy Watson