First published in 1907, this volume contains a fantastic collection of recipes for creating interesting and exciting vegetarian dishes. Suitable for novice and seasoned chefs alike, “Vegetarian Cookery” will appeal to all with an interest in cooking and is not to be missed by vegetarians and those who cook for them. Contents include: “Introductory”, “Stocks and Soups”, “Entrées”. “Relevés”, “Vegetable Chaufroix and Salads”, “Nuts and Nut Dishes”, “Eggs”, “Eggs (continued).—Omelets, Pancakes, and Fritters”, “Cheese”, “Macaroni, Rice, Gniocchi, etc.”, “Sauces and Garnishes”. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.