New Vegetarian Kitchen

With no shortage of vegetarian cookbooks in the market, authors can no longer rely on "meatless" as a book's main selling point. Graimes breaks down vegetarian cooking by preparation method%E2%80%94raw, broil, fry, steam, simmer, and bake%E2%80%94and within each of these chapters by light meals, main meals, side dishes, and desserts. Proteins such as tempeh, tofu, eggs, beans, nuts, and cheese are flavor-infused with herbs, spices, and ingredients from around the world, such as an Indian-style panzanella or a black bean and shitake risotto. While some full-page color photos give home cooks an idea of finished dishes, an absence of sidebars and lack of head notes on a number of recipes may leave some readers questioning ingredients and preparation. Still, the intriguing blending of flavors makes this a welcome addition on the vegetarian bookshelves. (May)