This is my all-time favorite cookbook, treasured because it features ingredient combinations unheard-of elsewhere -- and they taste great.
It's worth the buy just to browse the titles of the recipes - Rose wine and white plum jelly, rhubarb snow with raspberries, fresh figs with toasted goat cheese, spiced banana croissants.
The book features soups, appetizers, salads, entrees, desserts, a "garland" of mouth-watering sauces, and fruit beverages.
The author is apparently Anglo-French. He's opinionated, idiosyncratic, and given to vegetarian-izing and lightening traditional recipes. But what tasty idiosyncracies!
Think you won't love the Pumpkin and Potato Bake with green grapes and Brie? Wait till you try it. My guests always beg for more (I never tell them what's in it till they've sample it.)
This is not Joy of Cooking. The recipes are given in Imperial and American versions, and sometimes a bit gets lost in the translation. What's lamb's lettuce? What's castor sugar?
But if you're a creative cook in search of inspiration, there's plenty to find in this rare gem of a cookbook.

What a beautiful delightful book. A host of great recipes for anyone who enjoys vegtables and fruits. There are numerous vegetable stew and vegetable soup recipes that can easily be adjusted for whatever produce you have. Fantastic hot and cold soups and several healthy gazpacho like dishes that will make your mouth water. The full color photos are so colorful; the food so fresh looking that they seem to leap from the pages. Everything looks so delicious. Even those who are not vegetarians will like this book because it makes you want to eat more vegtables. A wide range of veggies are featured cooked numerous ways or not at all. Colorful salads and fruits.

This book is not just about light dishes either. There are some very rich cheese recipes including an very easy to follow souffle recipe. Try the three cheese pie or the brie fritters. The deserts are equally wonderful with an emphasis on fresh fruits. Everything you could ask for is here on how to use your garden to make wonderful delicious meals.

The only draw back is that no vegetable broth recipe is provided even though it is used in many of these recipes. Vegetable broth isn't complicated but it would be nice to get a good recipe for it.

............socks

I am glad my friend loaned me this book. It's so hard to be a vegetarian in a meat-eating country. It has helped me cook good vegetarian food so I don't feel deprived. Thanks!

I had been hoping for an easy-to-read, easy-to-make recipe book for all the useful things I have heard can be done with Tofu. This short book spent two chapters discussing soya milk and tofu, and giving complicated methods for making your own. I would prefer to buy the soya milk and tofu already made, and use it to create delicious dishes. The remaining part of the book featured recipes for things I would probably never eat, such as "Potato Yam Yam" and "Soya Oats Porridge". Other recipes called for such mysterious ingredients as "samphire", "courgettes" (I guess I'm not a gourmet but I never heard of these) and tahini paste (I've been looking for that to no avail for several months after reading an "easy" hummus recipe). This book is written by British gourmet chefs and definitely not for me! The best part or the book is that it is short and easy to read, so I will concede a 2-star rating. Since I did not find even one recipe I wanted to try, I am returning the book. Don't waste your time on this one.

Tofu is soy product that rich protein and low carbohidra