This is the 10th anniversary edition of what is considered America's most comprehensive guide to vegetarian cooking. Author Deborah Madison has been working in California's premiere produce-based restaurants from Greens to Chez Panisse — and her experience shines through in this celebrated book. Apart from the more than 800 recipes that fill the pages of the sizable tome, Madison also offers guidance on sourcing and selecting produce, grains, soy and dairy, and illustrates techniques which may not be familiar to the home cook. Vegetarian Cooking for Everyone begins with a section on flavor development and seasoning — a skill so very essential to vegetarian cooking. Recipes include things you would expect, such as pear and endive salad and bean and vegetable soup, as well as more surprising dishes like cashew curry, winter squash flan and ginger cream scones.