This path breaking book published by the Times of India and India Book House won the “Oscar of Food Awards” “The World Gourmand Award 2005” and also Worlds “The best of the best” vegetarian cookbook in the past twelve years. It brings together the treasured recipes of eighty celebrated chefs and hotels worldwide. From Chicago to London, from New York to Sydney, contributing chefs include Charlie Trotter, Anton Mossiman, Marcus Samuelson and Tetsuya Wakuda, among others. The book provides a combination of adroitly assembled menus and individual recipes. Beautifully illustrated, it delivers both armchair excitement and superb kitchen instructions, offering readers the best of the world on a plate.

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