Chefs Asier Vázquez, Patxi Marina, and Andoni Arrieta, all of whom attended culinary school in Galdakao, Vizcaya (Basque Country), agree that vegetarian cuisine can be fun, creative, and reasonably priced in addition to healthy and well-balanced.
Their superior culinary know-how is characterized by their ability to work with vegetables to create the perfect balance that yields great culinary delights, always in a fun and creative manner and without the need to spend a great deal of money. Their recipes feature vegetables combined with other simple but interesting and tasty ingredients.
Since vegetarian cuisine is so strongly based on seasonal ingredients, the book is divided into four sections¿one for each season of the year. The recipes featured in the book include appetizers, clear and cream soups, salads, vegetables, pasta, savory pastries, legumes, grains, and desserts.
