The 10 Best vegetarian cookbooks
Meat, schmeat... here’s how to liven up your palate with some of the most beautiful veggie recipes from some of the finest chefs...
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Your support makes all the difference.Having starred in Gordon Ramsay's Best Restaurant TV show, the Patels have produced a cookbook sharing the secrets of their small Bradford restaurant.
2. Dirt Candy by Amanda Cohen and Ryan Dunlavey
£14.99, The Independent Bookshop
Indie cooking fans will be smitten with this vegetarian cookbook presented in unique graphic-novel form.
3. River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall
£22.50, The Independent Bookshop
Let's be honest, we all know Hugh is partial to a beef wellington, but he sure knows how to boil a potato.
4. Tibits at Home by Reto Frei, Daniel Frei, Christian Frei and Rolf Hiltl
£22.50, The Independent Bookshop
From the brothers behind the successful restaurant chain comes a collection of contemporary recipes.
5. Vegan Eats World by Terry Hope Romero
£22.50, The Independent Bookshop
A collection of 300 international recipes for "savouring (and saving) the plant" from Romero, an award-winning chef.
6. Anjum's Indian Vegetarian Feast by Anjum Anand
£17.99, The Independent Bookshop
Inspired by India's street-food culture, this book will show you how to make everything, especially the "best ever" grilled naan.
7. Terre à Terre by Amanda Powley and Phil Taylor
£20, Absolute Press
This recipe book by the founder of Terre à Terre restaurant is seen by many as a definitive guide to sophisticated vegetarian cooking.
8. Vegetables From an Italian Garden
£24.95, Phaidon
With recipes taken from The Silver Spoon, better known as the bible of traditional Italian cooking, plus a few new ones, this is essential.
9. Nobu's Vegetarian by Nobu Matsuhisha
£25, PIE Books
Nobu's Michelin-starred restaurants are known around the world for serving up some of the finest Japanese cuisine around.
10. The Art of Cooking With Vegetables by Alain Passard
£20, Frances Lincoln
Do you remember the shock when Passard removed red meat from his three-Michelin-starred Paris restaurant? This new book says it all.
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