This book includes over 1000 recipes. Renowned for her practical and creative approach to vegetarian cooking, the author covers soup, first courses, salads, vegetables, main courses, sauces and salad dressings, puddings, cakes and bread and biscuits. Recipes such as tagliatelle with roasted peanut sauce, hazlenut and cream cheese pate, stuffed aubergines in tomato and wine sauce, and chilli red pancakes give some idea of the wide variety of dishes that are featured.