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Publisher’s note: The Way to Eat Now was previously published in hardcover as Good Veg. Here is food that surprises and thrills through contrasts—think crisp and soft, sweet and sour, chile heat and refreshing herb—with meals that include: Thoughtfully organized chapters will help you find just the right dish at any time of day, and for every occasion:
“I could cook from this book every night.”—Nigella Lawson
“The 200 colorful creations presented here represent a veritable master class in meat-free cookery…[a] worthy addition to any cook’s shelf, no matter vegetarian or omnivore.”—Booklist
“Lovely. . . . A feast for the eyes as well as the plate.”—Shelf Awareness
“Whether you’re in search of a quick breakfast, a midweek meal, or a showstopper for a special occasion, you’ll find . . . satisfying dishes for everyday cooking. Hart’s new collection is a great choice for readers seeking vegetarian recipes beyond the ordinary.”—Library Journal
“Reading Alice Hart’s The Way to Eat Now, I may have hit the jackpot. Hart is a UK-based chef and food writer reputed for her mastery at creating seasonal meatless recipes infused with flavors and textures drawn from travels around the world. Her aim, she says, is to give readers ideas — not lectures. […] That’s a goal this nonvegetarian can easily embrace.”—The Atlanta Journal-Constitution
“[Alice Hart’s] meat-free recipes allow home cooks to move past the typical, easy staples.”—Toronto Star
“The new contender for best vegetarian cookbook on the planet . . . this is so, so special. It is revolutionary. I want to cook and eat everything in it.”—Gizzi Erskine, UK chef and author of Gizzi’s Kitchen Magic, My Kitchen Table: 100 Foolproof Suppers, Skinny Weeks and Weekend Feasts, and Gizzi’s Healthy Appetite, TV presenter for Iron Chef
“[The Way to Eat Now] could be our favorite yet . . . Alice’s book is bursting with easy, seasonal dishes and twists on old favorites. At a time when we’re all trying to go a little greener, this book is essential.”—Jamie Magazine, by Jamie Oliver
“This beautiful book is full to the brim with recipes that reflect the way we want to eat now: vibrant, joyful food that is not only delicious but healthful as well. I want to cook everything in it!”—Skye Gyngell, Australian Michelin-starred chef and former food editor for Vogue
“This is the best vegetarian book I’ve ever read or cooked from. I absolutely love it and indeed every food lover should own this book.”—Diana Henry, Irish chef, food writer for The Sunday Telegraph, author of eight cookbooks
“The vegetarian cookbook to end them all, the one that all this Meat-Free Monday and Veganuary and 5:2 Flexitarianism has been leading to: veggie recipes that scrimp on absolutely nothing. You know you should be eating less meat, you know about the eco and health and financial benefits. And this is how to do it.”—Red magazine
“Her food just tastes amazing.”—The Pool online magazine
