The new vegetarian cooking for everyone

Becoming a cook

Foundations of flavor : ingredients and seasonings in the kitchen

Sauces and condiments

Appetizers and first courses : greetings from the cook

Sandwiches : a casual meal

Salads for all seasons

Soups from scratch

Vegetable stew, sautés, and stir-fries

Gratins : hearty dishes for all seasons

Beans : plain and fancy

Vegetables : the heart of the matter

Pasta, noodles, and dumplings

Savory tarts, pies, galettes, turnovers, and pizzas

Grains : seeds of life

Eggs and cheese

Tofu, tempeh, and miso

Breakfast any time

Breads by hand

Desserts : ending on a sweet note.