The Vegetable Kitchen

Vegetables at the centre of a generous dinner. Forty-four finished dishes and six foundations — fifty preparations in all — build a self-contained vegetarian repertoire around roasting, braising, beans, grains and pastry.

All dishes are vegetarian with suitable labelled ingredients, including vegetarian-rennet cheese. Some are vegan; egg-bound dishes remain vegetarian. This is not an exclusively vegan collection or a nutritional meal plan. Clear schedules, keeping notes and three menus guide the table. US measures retain weights; a scale is useful, particularly for pastry. Familiar dish families also appear across Fondfolk.

Digital book · EPUB + PDF · Metric and US editions. Print companion and instructions included. No physical book.