Full of such beautiful recipes, inspiring!

Thank you to the publisher for the opportunity to read and review.

A great vegetarian cookbook, with bright vibrant pictures. The range of recipes are both delicious and healthy. If you like seasonal cooking, this is ideal. Lots of plant based recipes but make sure if you are cooking for friends check for allergies.

This cookbook has lots of recipes to help me "eat a rainbow" -- the healthy kind, with lots of natural colors of food. Some of the ingredients require da trip to the store, because they aren't the kind of thing I already had on hand, but I consider that a good thing -- it is getting me out of my normal cooking rut. And I want my NEW cooking rut to include sweet potato chocolate brownies!

Thank you to NetGalley and Roost Books. This is the most wonderful and delicious cookbook to come out in years. The photographs are gorgeous, and wait till you cook some of these recipes. This is now my new tome on cooking! The recipes are pretty easy and the descriptions are right on.

As a vegetarian, I’m always on the lookout for new recipes. This is a gorgeous cookbook but I think it’s for a more ambitious cook than I am. I’m at the point in my life when I’m looking for easy, quick, healthy recipes. Most of these are a bit too complicated for me, with several different steps, such as sauces and bases. I kept getting hung up on ingredients I have no familiarity with, such as seeds from 5 cardamon pods, dried mung beans, kombu and lemongrass stalks. I can’t see myself tackling anything in the breakfast section, way too early in the day to try these, though I may take another look to see if anything is appropriate for a light lunch or dinner.

There are some delicious salad ideas that I plan on trying. Love the Spring Bowl with asparagus, peas, baby radishes and young greens. Then there’s The Naked Taco Bowl minus the jalapeno.

As for dinner, I want to make the spring cabbage rolls with mushrooms, lentils, rice and tomato sauce this St. Patrick’s Day. It looks delicious. I may also try the Spring Vegetable Chowder, Borscht, Leek & Mushroom Barley Risotto and Spaghetti Squash Noodles with Eggplant-Lentil Meatballs.

I know there are cooks out there who would absolutely love this cookbook. Unfortunately, I don’t think I’ll be reaching for it often myself.

This is a lovely book--well organized and beautifully photographed with some interesting recipes. However, many of the recipes are probably inaccessible for most of our library patrons.

A very lovely and colorful cookbook. While I might not buy this title for myself, I think it would be nice to add to a library looking to expand their collection.

The thought that struck me first while leafing through this book for the first time was, Wow, this is a lot of recipes! This is a very satisfying cookbook with a huge variety of recipes. There are ten sections: Morning porridges and pancakes, salads and bowls, wraps and rolls, soups and stews, risotto, paella and pilaf, noodles, pasta and pizza, fritters and veggie burgers, just veggie, sweets for every season and bssics and sauces.

It's a vegetarian cookbook, but eggs and dairy are used only sparingly and can be replaced in most cases. The recipes are also gluten-free.

The recipes in each section are organized by seasons, and the idea is also to use up as much of the vegetables required and leave as little waste as possible. There's an overview of when which vegetables are in season at the beginning of the book, as well as a list of suggestions what to stock in your pantry and what equipment is useful to have.

The food photography fittingly features vegetables in vibrant colors and makes “eat the rainbow" look appealing and appetizing, although some pictures seem a bit too dark for my taste.

I really like the way the recipes are organized, and especially appreciated that the breakfast section featured porrige so prominently. The recipes are dishes from all over the world, so there should be something in here for everyone. The sweets section particularly made me itch to try out some recipes, but there were plenty of intriguing ones all over the book.

I like that there are basic recipes like one for wraps and pasta as well as the sauces and such in the last section - building blocks like these are often my favorite part of cookbooks because they obviously leave the most room for experimentation.

Overall this should be a good addition to any vegetarian cookbook shelf. While I'm not convinced the "simply" part of the title refers to the recipes - they at least appear more fancy than something I would want to make at the end of a workday - it features a whole variety of delicious looking vegetarian dishes.

Gorgeous and geared for those that are experienced in the kitchen, shop at Whole Foods and call themselves foodies. Am I ever going to make a compote to go with my porridge? No, but I like to think I might.

You know you've found a good cookbook when the mental list of recipes-to-try gets grows so long that you need to reach for pen and paper! If the handwritten list I've made is any indicator, this is a great book for any vegetarian, vegan, or home chef who just wants to add some more delicious, filling, healthy, and seasonal recipes that will please all preferences into their repertoire.

An impressive addition to any culinary library! Easy to follow recipes and mouthwatering pictures make this a must have.