David Tanis's 2010 collection contains 124 indexed recipes featuring vegetable-forward cuisine and global influences. The 13 member recipe reviews average 4.1 out of 5 stars, with Broiled Pineapple With Rum, Sweet Pepper and Cauliflower Salad, and Zucchini Antipasto with Fresh Mozzarella receiving the most engagement. Two members rated the book itself at 5 out of 5 stars.
Somehow this has turned into the cookbook I reach for most often ... even if I sometimes have to run upstairs and grab it off my bedside table. The photos are beautiful, the recipes work, and the text makes you want to head into the kitchen. There is a real "joy of cooking" to be found in these pages.
I'm loving this book already. It's divided into seasons and also contains a chapter of some of the author's favorite meals for when eating alone or only cooking for two, and one for what he calls simple meals for a long table, for when you feed a crowd. The author believes in eating what's in season. I like being able to search for meals using whats fresh and in season. The only thing I don't like about this book is the author doesn't always tell how many people a recipe serves.