Drawing largely from the cuisines of France and Italy, Pickford has created meatless alternatives to some of the classic dishes from these regions, such as red onion soup with goat cheese toasts and vegetarian cassoulet. The author's childhood on an English farm, where her parents grew acres of fresh vegetables, has inspired such recipes as Greenhill pea and leek soup, celeriac and stilton mousse and elderflower and strawberry syllabub. Recipes for such dishes as spiced vegetable pakoras with mango relish, grilled eggplants with pistachio and mint salsa and stir-fired sesame cabbage with ginger bring the more exotic flavours of the eastern Mediterranean, the Middle East and the FarEast into play. The 80 recipes in this book are divided into courses (appetizers, desserts) so that complete vegetarian menus can be created. Headnotes offer helpful preparation tips, combination suggestions and serving ideas.