The Vegetarian Kitchen

This book makes me happy. The recipes are inspirational and delicious. – Tom KitchinThese plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics. – Raymond BlancFull of really great, achievable recipes to make vegetarian eating even more delicious. – Thomasina MiersA beautiful book of well-formed and delicious vegetarian recipes from a cookery dynasty with Prue Leith and her pastry chef niece at the helm. The book is written with a true understanding of where we are in the midst of this frightening environmental time, and comforts us in an educated, skilled and sustainable direction. – Gizzi ErskineThese vegetarian recipes are sensible, accessible, fun and funky - just like the lady herself. – Matthew Fort, former Food & Drink editor for the GuardianWhat a joy this book is. Full of inventive, flavour-packed recipes. It turns out the solution to many of the world’s problems is unadulterated pleasure. – Henry Dimbleby, co-founder of Leon RestaurantsIt’s refreshing to see vegetarian cooking celebrated in a culinary climate that is increasingly polarised between meat and plant…realistic and pragmatic. – Tomé Morrissy-Swan, The Daily TelegraphPacked with inventive recipes – BBC Good Food Magazine

Prue Leith has been at the top of the British food scene for nearly sixty years. She has seen huge success not only as founder of the renowned Leiths School of Food and Wine, but also as a Michelin-starred chef, caterer, restaurateur, teacher, TV cook, food journalist, novelist, and cookery book author. She’s also been a leading figure in campaigns to improve food in schools, hospitals and in the home. Well known as a judge on The Great British Menu, now she is a judge on the nation’s favourite TV programme, The Great British Bake Off. Prue was born in South Africa and lives in the UK.

Peta Leith has worked in the patisserie industry for ten years, first training at The French Culinary Institute before becoming a baker at Violet Cakes in London. She worked as Pastry Sous Chef at The Ivy restaurant in London for nearly eight years. This is her first cookbook.