The inspiration behind this outstanding vegetarian cookbook was the authors' desire to share both classic and internationally inspired dishes that will appeal to everyone ? vegetarian and non-vegetarian alike ? no matter the occasion. Their goal was to bring together an incredible variety of forms, colours, aromas and flavours. And although these recipes have been developed by chefs with a gourmet sensibility, they've made sure that the recipes can be mastered by anyone who enjoys cooking. Get inspired by these fresh, flavourful and often festive recipes: ? Vegetarian Cassoulet, Cannelloni Florentine ? Sweet Mama Squash Hushpuppies, Linguine Canaletto ? Woodsy Mixed Sprout Salad, Spicy Lentil Samosas, Ratatouille ? Braised Quinoa with Fennel and Boletus Mushrooms ? Cheese Fondue, Ciabatta with Grilled Vegetables ? Goat Cheese and Alfalfa Sprouts, Polenta Pasticciata ? Sweet-Moroccan-Style Couscous, Vegetarian Chili ? Squash and Cortland Apple Gratin, Figs with Port ? Apple Strudel, Caramelized Nectarines Scented with Vanilla There are extraordinary health benefits that can be derived by adopting a more vegetarian based lifestyle and it also provides an opportunity to support artisan growers throughout North America. AUTHORS: Chef Igor Brotto is originally from Italy, and worked throughout Italy, England and Germany before settling in Montreal, Quebec in the mid-nineties. He has written two cookbooks and also teaches at ITHQ (Institut de Tourisme et d'Hotellerie du Quebec). Chef Olivier Guiriec is originally from France, where he began his training as a cook in the mid-eighties. 120 colour photographs
