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Gone are the days when vegetarians were considered whimsical individuals. Modern vegetarian cuisine is fresh and young, exciting and refined, and more and more gourmets are finding themselves in vegetarianism.
Lots of recipes, but also tips and "little secrets", from the simplest recipes ready in the blink of an eye, to sumptuous delicacies for special occasions.
This manual is intended for the users of the Gastrostart project, and is a valuable resource for training and improvement in cooking.
The book is a fundamental work of cookery, a cookery textbook, very common in practical application in catering schools, restaurants and in home use.
Throughout history, we are talking about food that is famous as the most filling, but also the cheapest.
After reading a lot of literature and visiting many countries, trying and comparing, the authors, trying to satisfy all tastes, singled out the best recipes and created this practical and interesting book that will sweeten your life.