Since the appearance ofThe Flavor Biblein 2008, that book has become persistently popular among our customers who develop their own dishes, professional and home cooks alike. As a guide to pairing ingredients and seasonings, it has no real peer. And now Page, co-author of that book, has adapted the same approach to a specifically vegetarian context, drawing on the insights of a panel of expert cooks, chefs, and other food authorities that includes Terence Brennan of NYC’s Picholine, Josiah Citrin of Mélisse in Los Angeles, bestselling authors Mollie Katzen and Deborah Madison, and a host of others. Throughout there are examples of inspired vegetarian dishes from some of the country’s leading restaurants, including Daniel, The French Laundry, and Topolobampo. A great resource for any cook looking for better vegetable eating.