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This comprehensive guide to vegetarian cooking presents over 200 step-by-step techniques and 100 illustrated recipes.

About the Author

Estérelle Payany is a culinary journalist, food blogger, and author of several cookbooks including Recipe for Murder (Flammarion, 2010).

Nathalie Carnet’s culinary photographs have appeared in Elle.
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Régis Marcon is a three Michelin star chef who won the prestigious Bocuse d’Or in 1995.

With recipes from Pietro Leemann, Armand Arnal, David Toutain, Thierry Marx, Mauro Colagreco, Christophe Moret, Emmanuel Renaut, Edouard Loubet, Amandine Chaignot, and Claire Heitzler.

Reviews

"Although I have real problems with the irate tenor of vegan rants, vegetarian cuisine is as old as man and has become far more diverse than ever in history, so that the non-vegetarian will find this fat, beautifully illustrated book a textbook for everything from its descriptions of fruits and vegetables to the way to make a perfect array of omelets, all with the precision that underpins all fine French cuisine. Those who are vegetarians, of whatever stripe, will go through it for years without exhausting its pleasures."
—JohnMariani.com