OTHER VEGETARIAN READING

The following books have interesting flavor combinations, a good variety of entrees and other courses, and a reasonable degree of accessibility for the home cook. They also share two characteristics that are especially important in vegetarian cooking. Most of these recipes maintain the integrity of the main ingredients in a dish, highlighting rather than disguising their flavors, and they strike an appetizing balance between rustic simplicity and elegance.

“The New Vegetarian Epicure,” Ana Thomas (Alfred Knopf, 1996).

An appealing, realistic approach to vegetarian eating, this book has simple but sophisticated dishes from a variety of different cuisines. Recipes are organized by Thomas’ suggested menus, making it easy to create well-rounded meatless meals. Highlights include unusual fruit sorbets and ice creams and cold fruit soups. This is one of the few cookbooks, vegetarian or otherwise, where the appetizers, main courses and desserts shine equally.

“Fields of Greens,” Annie Somerville (Bantam, 1993).

Somerville’s creativity and respect for fresh ingredients are apparent in this collection of vibrant, intensely flavorful recipes from Greens Restaurant in San Francisco. Dishes combine the building blocks of vegetarian cuisine--fresh produce, beans and grains--with a judicious use of pungent flavoring ingredients like cheeses, olives and smoky chipotle peppers.

“Sundays at Moosewood Restaurant,” The Moosewood Collective (Simon and Schuster, 1990).

The cooks of Moosewood Restaurant share inspiring dishes from 18 ethnic and regional cuisines ranging from sub-Saharan Africa to New England. Recipes are straightforward and down to earth in the Moosewood style, and offer unusual alternatives to standard vegetarian fare.

“The Savory Way,” Deborah Madison (Bantam Books, 1990).

This book by the author of “The Greens Cookbook” and “America: the Vegetarian Table” contains hearty and innovative recipes that elevate humbleingredients with classical preparations, like layered vegetable gratins. Other highlights include simple grilled and slow oven-roasted vegetable recipes.

“Chez Panisse Vegetables,” Alice Waters (HarperCollins, 1996).

While this is not a vegetarian cookbook (some recipes are flavored with meat or meat stock), it is recommended as a basic textbook for fresh vegetable preparation. Beautifully illustrated chapters are organized by vegetable and offer classic recipes for preparing them as side dishes and main courses.