Paul Gayler, executive chef at the Lanesboro Hotel (the UK's highest-rated five-star hotel for cuisine), has come up with recipes and presentations that make vegetables a celebratory event rather than a nutritional obligation.

Most of the 150 recipes in the book are photographed in glorious color by Gus Filgate, winner of the James Beard Award for Best Food Photography. These mouth watering photos (click on the sample recipes below) will inspire even the laziest of cooks to put a little effort into making vegetable dishes that truly sing!

Gayler draws inspiration for his recipes from a multitude of ethnic cuisines and there are innovative mouth-watering offerings for appetizers, soups, salads, main courses and even desserts. While the recipes appear somewhat advanced, the instructions are so clear and simple that most cooks will have little trouble accomplishing them. Some of the more exotic ingredients might be harder to find in certain areas of the country, however.

Readers will also find master chef Gayler's tips for buying fresh produce, the best way to store vegetables, ideas for successful vegetable cookery and more.