This groundbreaking, highly influential vegetarian classic is one of the first that I bought. It had a huge impact on my cooking, and set me on the path to becoming a food writer. It got me curious about ingredients like Yukon gold potatoes and collard greens that were unavailable in the UK at the time; and made me aspire to the sort of idyllic lifestyle where I’d spend hours making elaborate soup stocks from scratch.
A book which brought vegetarian cooking - at that time often deeply dull - vividly to life. Not through colourful photos, as my Bantam paperback had none, but through the elegant writing and the recipes, with their cosmopolitan ingredients.
Cookbook author and TV chef (formerly "The Galloping Gourmet")
I had visited the testaurant and thoroughly enjoyed everything about it - it was here that I became committed to mainly plant food choices.
Food writer, cookbook author and cookery teacher
One of the first books of inspiring vegetarian recipes, lifting vegetarian cooking from 'brown rice and birkenstocks' image.
Founder and executive chef of Cafe Paradiso and author
Inspirational reverence for her vegetable material and its potential.
An early book on vegetarian cookbook, still great.
Senior Editor Lucky Peach
Academic, food activist and author
Founder of QUIN – a small batch, handmade candy company headquartered in Portland, Oregon