This is a comprehensive vegetarian cookbook containing chapters on meals for Breakfasts and Lunches; Soups and Starters; Light Meals; Main Courses, Special Occasions; Tarts, Pies and Pizza; Salads; Side Dishes; Desserts, Cakes and Bakes. There is also a comprehensive index so locating a particular recipe is easy. The Introduction and first chapter of the book (called The Vegetarian Kitchen) take up the first 130 pages and details why the vegetarian diet is a good choice,, information about a healthy diet, an over-view of grains, fruit, vegetables, herbs, legumes, soybean products, cheeses, eggs, nuts, seeds, spices, pasta, oils, vinegars, teas and sweeteners.
There are over 300 recipes - approximately 105 of them are vegan, but some of the recipes will be easy to adapt with egg, butter and cheese substitutes. There is quite a bit of butter, double cream and other high fat ingredients in the dishes and some decidedly unhealthy inclusions like Fried Mozzarrella. Unfortunately no nutritional information is provided for the recipes. Ingredients are noted in both European and American measurements.
Although lavishly illustrated with photographs of every recipe, including some step-by-step preparation pictures, the font size (7 or 8 point) is so small it is almost unreadable from a distance, like a standing position while the book rests open on a countertop. Thankfully the publisher used only black ink for the text but even with great eyesight, the book is quite difficult to read. The book over five hundred pages so it is thick, but like most paperback books, it only stays open in the middle, so a cookbook holder is necessary to keep the open to the desired recipe. Paper is high quality and glossy so spill should wipe up easily.
The book publisher is in London and this title was originally issued in 1999. I do not see "updated" on the cover and it is also noteworthy that the book has an editor, Nicola Graimes, but no specific author. So this isn't a noted vegetarian chef's favorite recipes. There are recipe contributors mentioned in the acknowledgement section of the book. These may be famous names in Britian, I don't know.
Since the book is British, there are some terms that may be unfamiliar to an American cook, but most are reasonably easy to decipher. For example, double cream is used frequently, which I believe is heavy whipping cream. Some recipes reflect different names for a dish, like the recipe for Straw Potato Cake looks suspiciously like our Hash Brown Potatoes.
I prepared two dishes from the book - Goat Cheese Souffle' and Wild Mushroom and Broccoli Flan. Both recipes worked perfectly and were quite tasty. I am giving the book three stars because the font size is not user friendly, there are quite a few unhealthy recipes and there is no nutritional information provided, which in a vegetarian cookbook where the premise is to eat healthier, a bit disappointing.