London chef Paul Gayler, who has worked in numerous elite capital kitchens, was among the first wave of chefs to give proper attention to seasonal vegetarian cooking, yet his inspiring recipes, written with the home cook in mind, are surprisingly easy to put together. Gayler’s other trademark is world flavors, making for a winning combination.

You don't have to be a vegetarian to enjoy this cuisine, especially when you're presented with such an international array of tastes and flavours. Whether it's exotic combinations or ingenious recipes just using simple, good ingredients these dishes will definitely spice up your repertoire! Chapters on Pre-dinner Finger Food, Starters, Salads, Main Dishes, Pasta and Grains, Pastry, and Desserts allow you to dip into the book for inspiration, whether it's just for one, for a romantic meal, the family or a dinner party. 150 tempting recipes like Celery, Camembert and Prune Tart or Kerala-style Pumpkin Curry with Cinnamon Rice coupled with Paul Gayler's authoritative helping hand will give you the confidence to create impressive and tantalising vegetarian dishes whenever you want.

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Lee Watson

Blogger of The Beach House Kitchen

It seems that Paul has been into seasonal veggie food way before it was even cool to do so! He is an amazing chef, so to read his veggie based books always brought much needed inspiration and encouragement. This is a very high standard of cooking, made accessible to all, with a diverse range of recipes.

Gerhard Jenne

Creator of Konditor & Cook