The New Vegetarian Cooking for Everyone
By Deborah Madison
Ten Speed Press, 672 pages, $40
In this new edition of Deborah Madison’s beloved 1997 classic, you’ll find dozens of new recipes reflecting today’s expanded vegetarian pantry—with ingredients like coconut oil, quinoa, and fermented soy. Of the dishes we tried, we loved the sweet Quinoa Muffins and Tempeh on Rye, her delicious new take on a Reuben. Incredible variety throughout, with 1,600 recipes!