Vegetarian: A Delicious Celebration of Fresh Ingredients

Following her eponymous debut, Alice's Cookbook, Hart offers variety, seasonality, and international flavors in her second book of recipes, sprinkled with charming illustrations and paired with colorful and tantalizing photographs. But those looking for casual cooking or quick concoctions should look elsewhere%E2%80%94delicious as they may be, dishes like a mujadhara salad or butternut squash falafel with cucumber yogurt will easily take over an hour to prepare. Hart's refreshing use of herbs and spices (e.g., mint and basil in a summer minestrone, rosemary in parsnip rolls, nutmeg in spinach, herb, and ricotta crepes) is creative and mouthwatering, and her deft incorporation of fruits (e.g., preserved lemon in a giant couscous salad, sour cherries among pan-fried girolles, black fig jam for cheese and canap%C3%A9s) is delightful. Though many of these dishes are delicate and savory, dairy pervades: the collection relies heavily on butter, eggs, milk, and cheese, and several winter suggestions straddle the line between hearty and heavy. Don't miss the spiced pumpkin and feta puff pastry tarts or the mango and cashew smoothie: like many of these indulgences, they make it hard to begrudge Hart the extra time in the kitchen. Color photos. (Apr.)