The Vegetarian Gourmet Studies have shown that vegetarians:

• have noticeably lower cholesterol levels than non-vegetarians
• have lower blood pressure on average, and so are less likely to suffer heart attacks
• are rarely obese because they consume more fibre than meat-eaters'
• have a lower incidence of cancer
• have fewer problems with colon diseases
• have healthier kidneys due to lower stress levels
• have fewer problems with gout and gall bladder diseases.

Apart from the health benefits of a vegetarian diet, light, vegetable-bases foods are ideal simply because they are delicious and make you feel great. The Vegetarian Gourmet is sure to open many new culinary avenues for you to explore! There was a time when vegetarians and gourmets pursued their separate paths, and rarely, if ever, met over dinner. Fortunately for all, this is no longer the case.

Today, vegetarians are as discerning about the taste of their meals as they are about the quality of them, just as gourmands everywhere are openly touting the nutritional benefits of their favourite savouries and sweets. The Vegetarian Gourmet provides current information on nutrients, food combining, diets and cooking methods. The recipe and subject index offers practical suggestions for picnic menus, gift giving, entertaining for brunch and preparing mouth-watering meals in a hurry.

This cookbook expands the possibilities of vegetarian cooking in over 350 recipes, each of which is lavishly illustrated in full colour and features complete nutritional information, serving suggestions and expected preparation time. Whether the occasion calls for Exotic Carrot Soup, Pear-Mustard Dip or Saffron-Orange Risotto, The Vegetarian Gourmet is sure to please artful chefs and health food lovers alike! A graduate in ecotrophology (dietary nutrition) and mother of three children, Dagmar von Cramm worked as an editor for a large food magazine in Munich and since 1984 has been a freelance journalist specializing in delicious, healthy nutrition. Twice she has won the German Society for Nutrition's Journalist Award. Finally, a vegetarian cookbook that speaks the language of gourmets. Preparing foods without meat is generally easy. The challenge in gourmet vegetarian cooking is to substitute healthy alternatives for the tasty' flavours of meat, fats, salt and sugar to achieve a pleasant gastronomic balance and an attractive presentation.

The innovative recipe repertoire in The Vegetarian Gourmet does just that. It also offers practical tips that allow flexibility, creativity and healthy eating. This is not just another recipe book but a cooking course for amateurs and professionals alike. - Gilbert Noussitou, two-time winner of Chef of the Year Award and International Culinary Olympics Gold Medalist