British farmer, writer, educator and campaigner for sustainably-produced food, Hugh Fearnley-Whittingstall collected more than 200 vegetarian recipes for his newest cookbook, River Cottage Veg (2013 Appetite by Random House). Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes like kale and onion pizza (pictured above) and fish-free Niçoise salad. You'll find handy weeknight one-pot meals, simple raw dishes and even a chapter of meze and tapas dishes to mix and match. This book is an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.
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