Not only is this a vegetarian cookbook, all the recipes in this book are also cholesterol free and vegan (meaning no eggs or dairy are used). Encyclopedic in scope, the chapter on whole grains alone is worth the price of the book.

I really like this book because it uses such a wide variety of healthy ingredients that will help you stretch your culinary repertoire. Of course, standard favorite foods are well represented here too.

There's almost as much educational information as there recipes - and there are lots of both. The book ends with an extensive glossary of ingredients, so you won't have any trouble with the recipes, even if you are using some new foods. You'll also find lots of tips for stocking the vegetarian pantry.

There's information about how to get the best results from the cooking techniques used in the book wok cooking, steaming and especially pressure cooking (Lorna Sass is one the country's foremost experts on pressure cooker cooking).

For easy entertaining, you'll find menus for special events, sit down dinners, Sunday brunches, picnics, ethnic dinners and more. You'll also learn to put together balanced nutritious menus with the "lazy cook's guide to menu planning."

Recipe categories include soups; grains; rice and risottos; pastas; beans; tofu and tempeh; land and sea vegetables; salads, slaws and sprouts; dressings and sauces; dips and spreads; quick breads, biscuits, muffins and scones; and desserts.

For anyone exploring a vegan lifestyle or anyone wanting to expand their collection of delicious, healthy, wholesome foods, this book is a must that you'll refer to over and over again.