The Flexible Vegetarian: Flexitarian recipes to cook with or without meat and fish

Product Description "Wonderfully versatile and tasty recipes you can choose to cook with or without meat or fish, to suit your companions, mood and budget." Peter Gordon "As the owner of a veggie restaurant for the last 27 years I've seen fads and trends come and go. Jo's book tackles every possibility in a fun, informed and tasty way. Wish I'd written it." Simon Rimmer Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or even a dedicated veggie, you’ll find something for you in this book filled with delicious and practical flexitarian recipes for every lifestyle from celebrated chef Jo Pratt. Choose between cooking each recipe as a completely vegetarian dish, or select to add one of the simple meat, chicken or fish additions, making them suitable for meat-free days and meat-eaters alike. From spiced poke to peashoot and asparagus gnudi, the range of international recipes spans the globe and are all quick, simple, well-balanced and packed with protein. As well as easy meat and fish additions and hacks for each vegetarian recipe, this original cookbook shows you how to ace a handful of classic recipes, from the perfect roast chicken, to the perfectly cooked fish fillet. For both health, eco and sustainability reasons, there has never been a better time to join the growing flexitarianism movement and expand your culinary skills. Review "Wonderfully versatile and tasty recipes you can choose to cook with or without meat or fish, to suit your companions, mood and budget." (Peter Gordon) Review "As the owner of a veggie restaurant for the last 27 years I've seen fads and trends come and go. Jo's book tackles every possibility in a fun, informed and tasty way. Wish I'd written it." (Simon Rimmer) About the Author A TV cook and author of five books, Jo Pratt is a regular contributor to BBC Good Food and Waitrose magazines and often appears on shows such as Channel 4 ‘What’s Cooking?’. She is the former food editor for both Elle and Glamour magazines and was named one of Waterstones ‘Writers of the Future’. She has worked with Marcus Waring, Gary Rhodes and many more high profile chefs and brands. She is the executive chef of award-winning restaurant The Gorgeous Kitchen.