Truly is an adventure in cooking, vegetarian or not! Some of the recipes in here beggar belief. Its heavily reliant on canned gluten or soya based vege burgers, flavoured with canned soups, Gravy Quik or vege smoke. But its the serving of nuttolene in souffled lemon jelly that gets me, or mixing beef style soya mince with apple and corn syrup, or serving 'curried' soyamince into a ring of cherry jelly.

The international inspired chapter bears all the hallmarks of an author who has no passport. One can but wonder why a person living in the wilds of Nepal would be inspired to include a can of celery soup and cheddar cheese in a chicken stew, or how often a Hindi would boil vegetables in milk and pass it off as curry by adding a pinch of curry powder.

I love this book because it is so over the top with its recipes - they are so extravagant and ghastly sounding that I cannot imagine anyone ever seriously cooking from it. But I did and you can see Nuttolene Souffle Salad here http://flickr.com/photos/vegefoodie/sets/72157606971533853/ ( )