This is an unusual book - a cookery book that you can sit down and read. it's written with style and humour, full of thoughts about the theory and reality of cooking as well as recipes. I found it a very inspiring read.

I'm not a vegan. I'm not planning on becomnig a vegan but I consider this book a very valuable addition to the shelves because it will help me broaden my repertoire (I'm vegetarian) and reduce my dependence on animal products.

There are a lot of good, quick, easy to follow recipies in here - the sort of cooking you can do every day. There's also fancier stuff, and advice for how to improvise around the recipes, which I really liked. This is not the cooking equivalent of a hair shirt either - if your idea of vegan means salad and boiled veg then think agian - lots of gorgeous, indulgent food options here, with the strong fruit and veg bias helping keep it healthy.

For English readers, some of the American words for things may be a little confusing. (What is a rutabaga anyway?) but otherwise this is a really useful book. For anyone interested in international food, fusion food and cooking with fruit, veg, pulses, nuts and grains this is a really handy volume to have. If you're vegan, or thinking of going that way you'll no doubt find it helpful, but I think this is a book with far wider potential appeal.