American Wholefoods Cuisine: 1300 Meatless Wholesome Recipes from Short Order to Gourmet

When it was originally published in 1983, this cookbook was an innovation, spreading the gospel of meatless living and whole grains to a country that still believed in juicy steaks and buttered potatoes. Recently reissued, the volume no longer seems ground-breaking; tofu and brown rice are workaday ingredients, and the phrase ""Whole Foods"" suggests an upmarket grocery store more than a healthful way of eating. Nevertheless, this book maintains its appeal by including simple, tasty recipes, globally inspired and easy to prepare. Pissaladiere Nicoise, a French pizza-like pastry, is a delicious snack, light on the cheese but heavy on the peppery spices. Mexican Corn Soup, which the authors call a ""minor protein,"" is creamy and fiery at the same time. And while Stuffed Cabbage Stroganoff takes its cues from Russia, the ingredients (including soy sauce and nonfat dry milk powder) make the final product taste strictly American-yet still delicious. Desserts are virtuous but tasty; it's hard to argue with Fresh Peach Cake, even if the recipe does substitute honey and maple syrup for sugar. There are no photographs in the book, however, and few illustrations, so whether or not that cake is supposed to be brown on the bottom is anyone's guess.