With its emphasis on the art of presentation, this is a collection of 36 complete vegetarian menus and more than 100 recipes for entertaining. The menus range from simple combinations of fresh seasonal ingredients, to sophisticated treatments of the more unusual and exotic. The recipes are clearly explained and are not too technical, and special attention is paid to decoration and garnishing, to give a professional polish. The author, once a consultant to the Vegetarian Society, is featured frequently on television and in magazines. She owns a vegetarian catering company, runs training courses for chefs and caterers, and acts as a consultant to many restaurants.
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