This stunning book details the author's journey working with food. Part one educates the reader on stocking the pantry, offering not just a list of items needed but real working knowledge on how and when to use ingredients, including a foundation of simple recipes for daily nourishment. From there, the book presents a collection of recipes celebrating vegetarian cuisine in its brightest, most sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I'll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Honey vanilla bean ice cream with roasted plums and coconut crunch? There is always room for this kind of dessert. This is whole food for everyone.