In this new collection, Elliot presents 120 completely new vegetarian and vegan recipes inspired by Mediterranean and Far Eastern cuisine, She combines an abundance of organic vegetables with fresh herbs, exotic spices, beans, and grains to produce such simple, delicious, energizing dishes as Braised Vegetables with Lemon and Parsley, Pappardelle with Eggplants and Artichokes, Millet with Peppery Leaves and Avocado, and Mulled Wine Pears. All of the recipes rely on easy-to-follow methods and exciting flavors and are accompanied by menu plans suitable for such occasions as quick after-work meals, family celebrations, and thirty-minute recipes for dinner parties.

Beautifully illustrated with more than fifty stunning full-color photographs of recipes and ingredients, New Vegetarian Cooking will inspire and delight new vegetarians, established vegetarians, and those who just want to cook the occasional vegetarian meal for friends or family.