More Daily Veg: No Fuss or Frills, Just Great Vegetarian Food

For some, a British vegetarian cookbook might summon up visions of a plethora of versions of mushy peas and chips, but readers will be relieved to know that is hardly the case in this new work from vegetarian chef Woodhouse (Your Daily Veg). While marrowfat peas and cheese on toast make an appearance, alongside a Spanish version of chips (patatas bravas), those are far from the focus. The eight chapters are organized by types of vegetables, (i.e., mushrooms and onions, tomato and fennel), and the recipes themselves are international in scope, well-organized, and easy to follow, each accompanied by headnotes and a delicious-looking photo. British terminology does predominate, such as referring to fresh coriander, which in the States is usually called cilantro. Measurements are generally by weight only, not by volume, although given in both U.S. and metric quantities.