When Veganomicon appeared a decade ago, it captured a new and, dare we say it, happy-go-lucky approach to vegan cooking. T

he young, hip authors were flavor hounds drawing inspiration from many types of cuisine as they presented an all-purpose cookbook for folks dedicated to avoiding all animal products.

Expanded with photographs, revised and updated recipes, and taking advantage of an increased array of vegan alternative foods and a spectrum of kitchen tips, the new edition of Veganomicon is accessible enough to serve a beginning cook and adventurous enough to keep an experienced one engaged: samosa-stuffed baked potatoes; roasted eggplant and spinach muffaletta sandwiches; pumpkin baked ziti with caramelized onions and sage crumb topping.

It’s also worth noting that these two can bake really well.

Color photographs throughout. Hardcover.