New Asian Traditions Vegetarian Cookbook◎Susan Amy, Kiran Narain, George Jacobs

These are great times to be vegetarian. This millennium is seeing a surge of interest in the health benefits of vegetarianism and greater availability and variety in vegetarian food. Restaurant, supermarkets - even the bastions of meat culture, Burger King and MacDonald's - are responding to demand with vegetarian options.

This cookbook results from that interest. It offers: Original recipes created by chefs from Asian and fusion eating places (originally published in Today paper, edited, added to, and adapted). Surprising insights into the world of vegetarians through personal accounts, little known facts and popular misconceptions - even vegetarian food pyramids. Tantalising photographs that highlight the freshness and textures of ingredients, New Asian serving styles, and an interesting mix of food preparation.

The dishes photographed are prepared not by chefs but by members of the Vegetarian Society (Singapore). All vegetarian varieties - lacto-ovo, lacto-vegetarians, ovo-vegetarians, vegans (no dairy, eggs or honey), fruitarians and raw foodists. Sixty recipes selected for their enhanced taste, simplicity, efficiency and health. Special features in each recipe, including tips on preparation, specific benefits, and ingredient substitutes that give the dish a different taste.