Vegetarian cookbooks litter the shelves, but this one offers something a bit different: 180 recipes from America’s top chefs. Ever wondered how Emeril Lagasse makes his Banana Bread Pudding? You’ll find out here. Or how Alice Waters would make fried polenta? Cherry vinaigrette dressing? Again, you’ll know after you’ve had a chance to take their recipes out for a spin. The book closes with a parting paragraph of culinary wisdom from each kitchen wizard, a description of wine pairings, and a glossary of the more-exotic ingredients used in some recipes. (Tip: if you’re throwing a party, the Starters, Side Dishes, and Final Temptations will make food planning a snap.)
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