With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive symbol of vegetarian diets. Trained on the job and in classes at home and abroad, Volger blends a variety of techniques and cuisines in surprising ways; for example, his adaptations of Indian saag paneer (with cheese or tofu), Korean kimchi stew (a spicy, comforting concoction), and pizza (baked, grilled, or panfried) are on par with restaurant and high-quality take-out versions. For novice chefs, he includes sections on arranging a vegetarian pantry and kitchen and preparing basic ingredients like vegetables, beans, soup stock, sauces, dressings, and marinades. The beauty of Volger’s approach lies in its simplicity, creativity, and portability; many of the recipes are ideal for making either single servings, family meals, or for feeding a room full of guests. Such dishes as soups, rice bowls, noodles, couscous, grain-based salads, vegetable cakes, and tarts can be wrapped to take on the road or refrigerated for use as leftovers. While the crepes, omelets, risottos, and vegetable casseroles might seem light to some meat eaters, Volger’s mushroom stroganoff with turnips, and seitan and pineapple skewers, for example, will satisfy but leave room for his delectably easy affogato dessert made with vanilla ice cream, hot espresso, and nuts with chocolate garnish. (Nov.)
