The "Essential" series really is just that. This was the first vegetarian cookbook I'd found (it was actually a gift) that wasn't filled with bland food and just salads (you know, that's all vegetarians eat). That's not to say that there aren't excellent salad recipes in the book (Cucumber Salad with Peanuts and Chili - Page 186; Citrus Walnut Salad - Page 189).

The introduction section of the book has wonderful nutritional information to make sure you are getting plenty of protein, etc. I recently made the Gazpacho from this book (Page 39) out of the bounty of vegetables from the farmer's market that is my dad's garden and it was FANTASTIC!

A few of the other recipes that you must try: Asparagus puree (Page 201), Oriental Mushroom Stir-Fry (Page 223), Cucumber Raita (Page 244).

Do you not know what Ditali or Fricelli is? This book tells (and shows) you. Did you always want to make a classic Puttanesca sauce? Flip to Page 31. There's a great recipe for Chilli Seafood in Tomato Sauce (Page 103), super spicy and tasty. Another for Papardelle with Salmon—it calls for a can of salmon, but we're spoiled out here in California so fresh salmon is a must. There's a whole section with fast dishes (all under 30 minutes), a really great reference to have on those late-work nights.

Everything I've made from this book has been really really yummy. It's divided into countries so you can find the style you're in the mood for easily. Sweet Garlic Eggplant (Page 45) served over rice—oh so good! When I first picked up the cookbook, we had a little dumpling party. We made Prawn Gow Gees and Crabmeat Dim Sums (Page 37)and Won Ton Soup (Page 25), it was a lot of fun and quite tasty!

I tend to favor the Japanese section: Sushi (Page 198), Sunomono (Page 200), Rice Balls and Miso Soup (Page 201). All easy, all yummy, all the time.

The perfect cookbook to have if you like to entertain. I love making little finger foods and this book has them all. Brushetta (Page 28), Mini Pizzas (Page 38), Smoked Salmon Pikelets (Page 47), Cucumber and Salmon Bites (Page 49). They're all really good, simple and can truly impress a crowd (or just a small group!) How do you make sushi for a huge group? See page 133 :)

I received this book from my friends for Christmas last year and within days I was hacking away at a whole trout in the kitchen (much to the surprise of my housemate). It was a pretty comical moment that turned out to be quite tasty. I made the Leek and Caper sauce (Page 213) that calls for Ocean Trout but is just as lovely on Rainbow or Kokanee grilled whole on the BBQ. The book covers the gamut from Gravlax (Page 62) to the ocean bugs (Balmain Bugs with Lime and Coriander Butter, Page 216)...I've never had Balmain Bugs but the same recipe works for prawns, lobster, crab—whichever bug you prefer.

So you're in your kitchen and you look in the fridge. You have some zucchini, or maybe an eggplant...what do you make? This book is divided by vegetable. What types there are, how to buy a good one, how to store them and how to cook with them. Then a whole slough of yummy things to make out of them. The section I seem to refer to most often, as simple as it sounds, is the viniagrette section...Deborah has the best dressing recipes!