When a New York Times columnist writes a cookbook, we instantly know something of magnitude has occurred. We were not disappointed. Rose Shulman's The Simple Art of Vegetarian Cooking offers a starting point for anyone looking to delve into the world of plant-based cooking. Unlike other cookbooks, she teaches the reader how to cook basic dishes such as a frittata or an omelette, a pasta dish or a soup, and then how to swap key ingredients as desired based on seasonality and freshness. By having these basic templates at your fingertips, no matter where you live or shop, you will be able to prepare luscious, meatless main dishes simply and easily.