In her introduction to this book Celia Brooks Brown states that "new vegetarian cooking is not about finding substitutes for meat but rather about shifting the focus". As a rationale for her book this is fair enough, although I do not entirely agree with it as a principle. I think the way to encourage more meat-eaters to go meat-free is to utilise the substitutes which are now so widely available. See The Secret Vegetarian for further information.
There are, however, hundreds of thousands of fabulous recipes which have no mention of mycoprotein and have no need to. A good selection of them can be found in this book.
Slightly in contradiction to her own introduction, I feel, some meat substitutes do appear in the recipes but the majority of the book is taken up with fabulous ideas for creating highly appealing vegetarian dishes.
Some of them have been seen before but each recipe comes with easy to follow instructions and a rationale, describing the dish and qualifying its inclusion.
The 'haloumi fahitas' are delicious. The combination of fresh ingredients, a profusion of herbs and an emphasis on presentation perfectly sums this book up.
