Deborah Madison has compiled what I feel is the "Joy of Cooking" for vegetarians. While I am not a vegetarian, many cookbooks see vegetables as side dishes rather than main features of the meal. Deborah catalogs all vegetables worth eating, describes how to pick the freshest varieties, and offers scrumptious and easy preparations. One lesson I am grateful for is her chapter on cooking with tofu. She offers a slew of tips and tricks that helped us integrate more soy into our diets.