I have only had this book for two days and I have only made two recipes as of yet (and I ate them all together, so it really only counts as one recipe) and they were ridiculously good. This is the first time I have felt compelled to write a book review and I only am, because of how good the dinner I just made myself was. I made the "Eggplant Parma-style", which is a fancier way of saying Eggplant Parmesan. In order to complete prepare this dish, you also must make the Cashew Crema. It was delicious (one of the best cashew creams I've ever made) and incredibly easy. But now to describe the meal: the Eggplant Parma-style was perfect. It was hearty and light all at the same time. The crema (with the added spices) next to the tomato sauce had all of the rich flavor of ricotta, but the meal was so light that I had two huge helpings and I don't feel like dying. On the book as a whole, the recipes are innovative, there are wonderful pictures, and there is almost no use of fake vegan products (Earth Balance, vegan cheese, etc.). There are a few recipes that call for Earth Balance, but mostly the recipes use good ol' olive oil or canola oil. This is the perfect book for a vegan cook who is interested in preparing healthy, natural meals without sacrificing flavor. The book is probably not the best choice for someone who is looking for super quick and easy recipes (though the recipe I made was by no means difficult and it took less than an hour to prepare). A final note, the author, Joseph Shuldiner, does a great job providing a mix of recipes - in this book you will find recipes for cocktails, truffles, ethnic dishes, and salads and all of them will be somehow new (twists on old favorites, fusions, creative flavor combos). Basically, I consider myself a vegan cookbook connoisseur. I have all of the most popular books and I follow the popular blogs. This book is quickly becoming one of my favorites.