A selection of over 250 recipes for vegetarian cookery, with chapters organized by taste: hot, sour, salty, nutty, onion, green herb, sweet and spicy, aiming to bring flavour to the table. The author"s view is that traditional grain and pulse cookery has been ignored for too long and that we can learn a great deal from traditional British cooking dating back to the Middle Ages and from the age-old recipes. The key is to use flavourings creatively and imaginatively. Diana Troy has also written "The Breakfast Book", and is recipe consultant to Neal"s Yard Wholefood Warehouse.