A practical compendium of vegetarian recipes that omits fish and focuses on accessible, nourishing dishes organized by vegetable and method. It provides step-by-step preparations for fritters, soufflés, pies, rissoles, salads, moulds and numerous other forms, plus a selection of sauces and culinary tips. The author stresses economy and ease of execution for the average cook, highlights the dietary role of dairy, eggs, fats, cheese and nuts, and urges careful attention to technique and ingredients to achieve reliable results.