Joe Yonan's Mastering the Art of Plant-Based Cooking is an enticing compendium of hundreds of vegan recipes. Plant-based eating is no recent trend, the Washington Post food editor argues, but a millennia-old lifestyle. Starting with the basics (nut milk, spreadable "butter," spice blends), the book moves through a day--from breakfast to dessert--grouping dishes by type. A fun "Filled and Stacked" chapter covers dumplings, sandwiches, tacos, and more. In words and photographs alike, the food is fresh, colorful, and zingy. The difficulty is designated as "Weekday," "Weekend," or "Project." Specific guidance is given on ingredients, yet the recipes are adaptable (e.g., chili or enchiladas "five ways"). Substitutions are intriguing: wildflower cider syrup for honey; mung bean and coconut milk "scrambled eggs." It's not all imitation, though. The dishes stand alone: twice-cooked sweet potatoes with cilantro and tamarind, cauliflower Béchamel and shiitake pizza, and black tahini swirled (tofu) cheesecake. Yonan's stated goal was to present "as vibrant a spectrum of plant-based possibilities as I could imagine," and he succeeds with this appealing and informative volume. --Rebecca Foster, freelance reviewer, proofreader and blogger at Bookish Beck