Ultimate veg Easy & delicious meals for everyone

Oliver achieves admirable variety with his 22nd book (after 5 Ingredients), a compendium of vegetarian recipes that ticks all the boxes without adding much new to the conversation. Oliver is British, and it shows in vocabulary like sarnie for sandwich (made by stuffing a loaf of rustic bread with mozzarella and grilled vegetables, then slicing it into wedges), while the lack of recipe headnotes will likely leave some readers scratching their heads as to the meaning of some recipes names, such as a Burns Night Stew of barley and root vegetables with buttery dumplings. Oliver easily dips in and out of different cuisines, offering, among other dishes, a cauliflower and chickpea biryani with a bread lid, and a pretty pinwheel-like French-style pithivier pie served with creamy blue cheese sauce. A self-defined "meat lover who will absolutely not compromise on flavor," Oliver also creates ersatz meat dishes, such as shawarma of roasted mushrooms on a skewer, and black bean burgers topped with slices of mango and avocado. A chapter on "traybakes" is rife with weeknight dinner options: Florentine eggs and stuffed peppers are perfect for making in advance. Oliver Fans will enjoy this solid effort, but it's unlikely to attract a new following. (Jan.)

Followers of Oliver (Jamie at Home) will appreciate this latest work, which emphasizes simple ingredients and uncomplicated preparation. Chapters highlight preparation, such as "Traybakes" and "One Pan Wonders," as well as ingredients such as pasta and rice. Eggs supply the protein in some recipes and sparingly used dairy (cheese, yogurt, butter) make the collSECTION vegetarian, rather than vegan, though some recipes include vegan alternatives. Nutrition is a focus, and each recipe has energy (calorie), fat/saturated fat, protein, carbs, salt, and fiber counts. A discussion of the "healthiest oils" not only advocates for seed, nut, and olive oils, which are high in omega-3 and -6 essential fatty acids, but also clearly warns that highly saturated fatty acid coconut oil, frequently found in vegan cooking, be used for taste only. VERDICT Anyone with an interest in healthier cooking will enjoy the accessible, uncomplicated, yet tasty, approach to plant-based recipes from a chef focused on food activism.--Jeanette McVeigh, formerly Univ. of the Sciences, Philadelphia