Chawadee Nualkhair

Food writer

I got my first copy at 18, when I didn’t know a thing about vegetarian cooking. Now that I have many more plant-based days in my week, I use it from time to time and get comfort from the hand-drawn recipes.

Jennifer Armentrout

Editor-in-Chief, Fine Cooking Magazine

This was my go-to cookbook during a brief stint as a vegetarian in college. I love the hippy vibe of the recipes, and Mollie Katzen’s charming illustrations.

Felicity Spector

Chief writer Channel 4 News

Probably the book I've used the most: the brownies, the 'comprehensively stuffed squash', the zucchini bread... they never get old.

Jonathon Sawyer

Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH

The 1974 Self published version is a collectors piece, however the 1977 ten speed edition is wonderful

Chris Chamberlain

Writer

Monica Eng

Writer and broadcaster

Carey Polis

Editor, Bon Appetit

Marissa Nicosia

Assistant Professor at Penn State Abington

Ina Pinkney

Chef

Maggie Green

Registered dietitian, chef and cookbook author