general

Great recipes in thi s book - I made the potato, leek and fennel gratin last night and was compelled to write a review today. The recipes are interesting, new combinations that I wouldn't have thought of (for example the ptotaos and fennel from last night's dinner). And oh so tasty. I highly recommend this book

Whenever I serve a dish prepared from a recipe in this book I get RAVE reviews. Though the recipes can be time consuming and require unusual ingredients the results are well worth the effort. My all time favorite is the avocado/mango salad in citrus vinaigrette. Great during the hot southwestern summers.

I started ernestly cooking vegetarian food a couple of years ago. I have amassed a large resource of vegetarian cookbooks and recipes. The cookbook I return to often, especially when I want to make something I can depend upon, is Annie Somerville's book. Her recipes are always reliable and use ingredients that I can come by pretty easily (in the Northwest). She has taught me a lot about how to cook with recipe explanations that really tell you what you're doing without making you feel you need a chef's degree in order to pull it off. And often, when I can choose between a couple of resources to make the same thing, Annie's recipe tastes better. I wish she would put another cookbook together. Why let Deborah Madsen have all the fun?