The New Vegan: Fresh, Fabulous, and Fun

With more than 440 recipes, this vegan cookbook has plenty to offer cooks who have tired of veggie and tofu stir-frys. Recipes such as Great White Bean Quesadillas, Udon Soup, ""Over the Top!"" Artichoke Bruschetta and Savory Shepherd's Pie promise to reinvigorate vegan cooks' repertoires. Hudson, who owns a California vegan catering company, draws on a wide range of cultures for her recipes, and it's best if readers have a grasp of basic international cuisine so they know what they're getting when they attempt Dynamite Dolmas, Faux Bechamel Sauce or Sopa de Albondigas. Animal-free versions of popular dishes appear, such as Vegacotti, Eggplant ""Parmesan,"" Southern Fried ""Chicken,"" Curried ""Shrimp"" and Jazzy French Onion Soup, but descriptions would've been helpful in some cases (what, for example, is Stars and Stripes Timbale?). Ingredients such as ""hickory shagbark syrup"" (for Glazed Turnips) may throw some chefs for a loop; substitutions are certainly possible, though Hudson doesn't often suggest them. The book's best chapter may be ""Companion Pleasures,"" which shares recipes for vegetable, bean and grain dishes that can complement entrees or be served a la carte: Broccoli Croissants, Cajun Black Bean Cakes, Brussels Sprout Slaw and Fried Green Tomatoes 2004 are just a few of Hudson's bright ideas.