I’ve never quite understood the hype for Moosewood cookbooks and assumed they must have been coasting on their reputation for actually edible vegetarian recipes from the 90s or whenever it was they got their start. I generally found the recipes adequate but nothing special, the one-size-fits-all approach to cooking for a range of tastes.

This book made me reconsider my opinion. I’ve always loved a quaint soup n salad combo, which is *exactly* the setup going on here. Find an interesting soup, and every recipe has a handful of suggestions for a corresponding salad, (and vice versa). Plus soups and salads don’t usually depend on gluteny ingredients, and I’m excited to try out the recipe for a simple gluten free yeast bread in the Accompaniments section.