Publisher's Synopsis
Abandoning the traditional structure of a meal centred around a main course of meat accompanied by a few cursory vegetables, this book presents vegetarian menus which offer a balance of tastes and textures. The recipes follow the seasons, taking the best produce from each - perhaps the soft fruits of summer in a gratin of berries with honey ice-cream, or the new season's vegetables in a dish of spring vegetables with herbs. There are suggestions for outdoor food - a picnic treat of roasted peppers with capers, or a barbecue with char-grilled fennel with herbed cheese. For those who occasionally enjoy eating fish, this too has its place, as in an autumnal dish of mussels and spiced lentils with tapenade toast, and a tomato mousse.
