By Robin Robertson

I got this book from the library today and am excited about the recipes in it. While some of them use tofu, tempeh, or saitan, the author does explain how to use all of these ingredients. She also explains why she adds in extra steps of browning or throwing things in at the last minute. These are directions I’ve mostly ignored in other cookbooks because I have not understood why to take the extra steps. There are recipes from all over the world . . . most of them sound delicious. I like her succinct instructions about dry beans as well as the recipes that incorporate them. A drawback is that in my life, these recipes will take planning. I don’t have all the fancy-ish ingredients just sitting around. That’s ok, though, because I’m doing better on my “plan meals” goal. I’m pleased so far with this book, but will keep looking at others.