The 10 best-ever cookbooks

Borne of the earth-loving cuisine served at author Mollie Katzen’s Ithaca, NY restaurant, this cookbook is where most of us first learned to cook tofu and lentils. From caramelized onion gravy to a veggie lasagna my friend used to make us at university that is still her signature dish, the ingredients lists may be long, but once you’ve invested in the Moosewood pantry, you’re set for months of hearty vegetarian cooking.