By Yotam Ottolenghi

Chronicle Books, $35

In this gorgeous go-to guide to fabulous soups, salads, sides, and mains, chef Yotam Ottolenghi (co-owner of four eponymous food shops in London) shares 120 vegetarian recipes from the cooking column he writes for The Guardian newspaper. Each chapter focuses on a single ingredient and offers recipes (some simple, others complex) that deliver exquisite surprises: Winter squash is unexpectedly refreshing in the Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile. A vegetarian broth used for Parsnip Dumplings gets deep flavor from, of all things, prunes. It’s twists like these that will keep you coming back for more.

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