Regina Campbell's philosophy of dining is simple: Enjoy! For over eight years she has been developing her recipes with one goal in mind: to make vegetarian cooking a pleasurable and practical reality for everyone to enjoy. So she set out to create recipes that explode the myth that vegetarian cooking is a time-consuming hassle. By combining fresh ingredients with perfectly acceptable frozen and other convenient substitutes, she has perfected a 'real world' vegetarian cuisine that anyone can follow. But here is the real surprise. These recipes are incredibly delicious! Regina is a wizard in the kitchen, and her recipes, while short on hassle, are long on flavor. Discover her magic touch on such dishes as Chilled Lemon-Rice Soup, Portabello Parasols, Cajun Cauliflower and Potatoes, and Thai Garlic Dip. In addition to great recipes, Regina has filled her book with nutritional tables, culinary facts, and fascinating historical anecdotes. About the Author Regina Campbell is a cook, columnist, television producer, writer, and on-air personality who lives in Sacramento with her son, Stuart, and her bichon freise , Genie. Regina became a vegetarian in 1985 and began her culinary media career in 1992, writing "Vegetarian in the Kitchen," a weekly column for the Sacramento Bee . Her highly acclaimed cooking demonstrations on public television led to her own PBS television series, Regina's Vegetarian Table . The series is based on recipes from this book. She is currently writing a second volume, Regina's Vegetarian Table II: Great Vegetarian Cuisine of the World . Regina Campbell has taken the 90s to heart and opted for a multimedia assault on vegetarian cuisine. Her new cookbook, Regina's Vegetarian Table , follows on the heels of the acclaimed PBS show of the same name, and of "Vegetarian in the Kitchen," her weekly column for the Sacramento Bee . While the new book is not an official companion volume to the television show (posing the classic chicken or egg conundrum, but in a vegetarian sense), the series is based on recipes from the book. Campbell's approach to her book is based on her own simple and self-proclaimed philosophy: "Enjoy!" and "Simplicity is the key." The result is a cookbook with enough diversity to appeal to vegetarians and non-vegetarians alike. Instead of the tofu, tempeh and soy milk recipes that seem to dominate many vegetarian cookbooks, Campbell opts for refreshing and unique diversity. Try the Smoked Mushroom Medley Lasagna, or the Orange Carrot Souffle for exciting new twists on old themes. For sometime vegetarians who like at least the thought of meat in their cooking, the chapter on soy cooking will prime the imagination. The Not-so-sloppy Joes and Tempeh Tacos are a healthy and delicious alternative to the original dishes. All the recipes are designed with the home chef in mind. The book opens with a short primer on common ingredients in vegetarian cooking, along with advice on cooking oils and recommended cooking methods. Throughout the book, shortcuts are offered wherever possible and many recipes contain notes on ingredients and possible substitutions for hard-to-find vegetarian items. In a delightful added feature, Campbell has wine expert David E. Berkley offer suggestions with each recipe, offering an excellent blend of good wine and great food. --Mark O. Howerton Vegetarian Cooking for Real People! ell's philosophy of dining is simple: Enjoy! For over eight years she has been developing her recipes with one goal in mind: to make vegetarian cooking a pleasurable and practical reality for everyone to enjoy. So she set out to create recipes that explode the myth that vegetarian cooking is a time-consuming hassle. By combining fresh ingredients with perfectly acceptable frozen and other convenient substitutes, she has perfected a 'real world' vegetarian cuisine that anyone can follow. But here is the real surprise. These recipes are incredibly delicious! Regina is a wizard in the kitchen, and her recipes, while short on hassle, are long on flavor. Discover her magic touch on such dishes as Chilled Lemon-Rice Soup, Portabello Parasols, Cajun Cauliflower and Potatoes, and Thai Garlic Dip. In addition to great recipes, Regina has filled her book with nutritional tables, culinary facts, and fascinating historical anecdotes. About th Vegetarian Cooking for Real People! Regina Campbell is a cook, columnist, and television producer and a popular on-air personality whose show airs nationwide on public television. She lives with her family in northern Arizona. From the Trade Paperback edition.