Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals.

The chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations.

The restaurant Greens is known for its unique and sophisticated vegetarian fare; Somerville, the executive chef, presents more than 300 inventive recipes.

This book contains more than 400 mouth-watering-recipes. It's an essential resource on choosing ingredients, eating right and creating delicious dishes to satisfy any palate.

Chesman has developed 175 recipes that place garden freshness center stage following these guidelines: Simple. Delicious.

For this new edition almost every recipe has been revised to lower fat content or enhance nutrition plus 150 new recipes have been added.

Helpful suggestions about stocking the vegan pantry—with whole grains, dairy-free milks, fresh fruits and vegetables, and meat substitutes such as tofu, seitan and tempeh.

Divided into sections on beans, grains, and vegetables, and including chapters on vegetables, soups, salads, and sauces, among other topics, the book brilliantly juxtaposes recipes grouped by ingredient to reveal, finally, the way that ingredient is approached globally to make food.

Includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter. Each chef section includes a three or four-course vegan meal.

Packed with all new recipes from an author who popularized vegetarian menus in the 70s.