The 10 Best vegetarian cookbooks

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Meat, schmeat... here’s how to liven up your palate with some of the most beautiful veggie recipes from some of the finest chefs...

1. Prashad by Kaushy Patel

£25, The Independent Bookshop

Having starred in Gordon Ramsay's Best Restaurant TV show, the Patels have produced a cookbook sharing the secrets of their small Bradford restaurant.

2. Dirt Candy by Amanda Cohen and Ryan Dunlavey

£14.99, The Independent Bookshop

Indie cooking fans will be smitten with this vegetarian cookbook presented in unique graphic-novel form.

3. River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall

£22.50, The Independent Bookshop

Let's be honest, we all know Hugh is partial to a beef wellington, but he sure knows how to boil a potato.

4. Tibits at Home by Reto Frei, Daniel Frei, Christian Frei and Rolf Hiltl

£22.50, The Independent Bookshop

From the brothers behind the successful restaurant chain comes a collection of contemporary recipes.

5. Vegan Eats World by Terry Hope Romero

£22.50, The Independent Bookshop

A collection of 300 international recipes for "savouring (and saving) the plant" from Romero, an award-winning chef.

6. Anjum's Indian Vegetarian Feast by Anjum Anand

£17.99, The Independent Bookshop

Inspired by India's street-food culture, this book will show you how to make everything, especially the "best ever" grilled naan.

7. Terre à Terre by Amanda Powley and Phil Taylor

£20, Absolute Press

This recipe book by the founder of Terre à Terre restaurant is seen by many as a definitive guide to sophisticated vegetarian cooking.

8. Vegetables From an Italian Garden

£24.95, Phaidon

With recipes taken from The Silver Spoon, better known as the bible of traditional Italian cooking, plus a few new ones, this is essential.

9. Nobu's Vegetarian by Nobu Matsuhisha

£25, PIE Books

Nobu's Michelin-starred restaurants are known around the world for serving up some of the finest Japanese cuisine around.

10. The Art of Cooking With Vegetables by Alain Passard

£20, Frances Lincoln

Do you remember the shock when Passard removed red meat from his three-Michelin-starred Paris restaurant? This new book says it all.

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