Nonvegetarians are always asking vegetarians what they eat. How do you get enough protein? Don't you get tired of salads? Vegetarian cuisine specialist Elliot answers such questions and also provides clear explanations of efficient techniques for the preparation and cooking of all kinds of vegetables, eggs and milk, grains and legumes, pastries, and spices. The recipes cover a full range of culinary delights, from vegetable dips to omelettes, soups, pasta, and lively quiches, tarts, terrines, roulades, and crepes. Elliot borrows happily from a variety of international cuisines, including Indian, Mexican, and Mediterranean, creating a palette of vegetables, spices, grains, and fruits she then uses to compose nourishing and sensually pleasing meals.