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With Vegetarian Classics, she offers the essential vegetarian cookbook: a comprehensive collection of over 300 no-fail recipes, plus a glossary of key ingredients and helpful sidebars on tips and techniques. This book provides the very best renditions of such classic meatless dishes as Vegetarian Chili, Pasta Puttanesca, and Szechuan Braised Tofu and Eggplant, as well as updated recipes for new favorites like Broccoli and Smoked Cheese Calzone, Pad Thai, and Marzipan Peach Pie.\u003c\/p\u003e \u003cp\u003eMore than a recipe book, Vegetarian Classics teaches readers how to bring their cooking to the next level by making stocks, bread crumbs, roasted peppers, and other ingredients from scratch. 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In Simple\u003cbr\u003e Vegetarian Pleasures, Lemlin shares her dedicated, relaxed approach to good\u003cbr\u003e food with two hundred tempting recipes for flavorful meals.\u003c\/p\u003e \u003cp\u003eHere Lemlin shows how a bit of simple planning can help busy people pull together a great tasting, sophisticated vegetarian meal -- with an absolute minimum of fuss. A well-stocked vegetarian pantry is key to making a great dinner, and Lemlin offers lists of what to buy and store, in cabinets, refrigerator, and freezer, to make sure your tasty meal is not only fast but healthy. She provides the tools you need to create wholesome meals, including easy rich vegetable stocks to have on hand, tips on quicky roasting peppers or pitting olives, fast breakfast dishes that let you stay away from overprocessed, high priced commercial cereals. 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Now, Lemlin returns to the cookbook shelf for the first time in more than ten years with this dramatic reinvention of her first book—originally published twenty-five years ago as Vegetarian Pleasures: A Menu Cookbook.    Simply Satisfying’s more than 200 seasonal recipes showcase readily available ingredients— particularly fresh vegetables, fruits, grains, and beans—as well as straightforward techniques, global influences, and, most delectably and rewardingly, robust flavors. Here are Baked Macaroni and Cheese with Cauliflower and Jalapeños, Fragrant Vegetable Stew with Corn Dumplings, Leek Timbales with White Wine Sauce, Baked Eggplant Stuffed with Curried Vegetables . . . and for dessert, Raspberry Almond Torte, Rhubarb Cobbler, and Cowboy Cookies. Each inviting dish is simple enough to be part of a weeknight meal and certain to satisfy vegetarians and non-vegetarians alike.    Lemlin guides cooks through both everyday and special-occasion cooking by offering 50 menu suggestions, helping new vegetarians avoid the “plateful of sides” dilemma, and giving seasoned cooks new ideas for entertaining. And she includes personal tips and a chapter on making “the basics” from scratch.    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