Revised with more than 1,600 classic and exquisitely simple recipes for home cooks, and more than 200 new recipes plus updated information on vegetarian and vegan ingredients.

Includes index. Edition statement from front jacket flap. "Originally published in hardcover in slightly different form as 'Vegetarian cooking for everyone' in 1997, 2007"--T.p. verso.

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, sautes, 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, 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.