By Mollie Katzen

Reviewed by Melanie Wilson


First published in 1977, this classic vegetarian cookbook still has the same charm and warmth of hand-drawn pictures and handwritten recipes, and now it also has bright color photos interspersed among the familiar pages. There are 30 new recipes, and many of the old ones have been rewritten, since, as the author describes, her cooking has become "more streamlined in preparation-and lighter in 'weight' while richer in flavor" over the years. The oil content has been pared down and only 15 recipes include eggs. Tips for "dairy reduction or substitutions" are included, so this version will probably appeal more to the vegan set. Also included: pantry notes, recommended tools for the kitchen and a table of conversions.

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