Feast

Feast is a gorgeous, gateway vegetarian cookbook for people who are making the transition from eating meat to not, or for those who simply want to put less meat on the table and are looking for good vegetable options. With more than 140 wonderful recipes for everything from soups to desserts from Sarah Copeland, author of The Newlywed Cookbook and more than 60 beautiful food shots from Yunhee Kim, this is a fresh, beautiful package to stand against all of the crunchy publishing out there on this subject.

Review: Feast is a gorgeous cookbook, peppered with clean, simple photographs that highlight the ingredients and not the stylist. Recipes, even the most technical, are detailed, but not didactic. The book is, in other words, relaxed, making it perfect for anyone wanting to make their own transition to a more vegetable-centric diet. Copeland embraces a kind of intuitive cooking that turns tentative kitchen newbies into lifetime cooks.

- Serious Eats

"Feast" is a great name for this cookbook, but it might just as rightly have been called "Celebrate!" The recipes are beautiful and inviting as well as deeply satisfying. It's food you want to cook and share with everyone you love.

-Dorie Greenspan

[Feast] is filled with the most delicious and unexpected vegetarian recipes you could imagine. The photos are mouthwatering and it's easy to pull off these dishes, even if you are a novice chef.

- In Style Magazine

Feast is as much a command as an exuberant description of what home cooks can experience when preparing these nutritious, vibrant dishes.

- Publisher's Weekly

In her beautiful new book, Feast, Sarah Copeland takes a crack at the dish (black pepper tofu). Confession: I might like her version even better than Ottolenghi's. When I made it, the result had perfect balance: a touch of sweetness (from a little sugar, not a third kind of soy sauce) that balances the black pepper - while keeping that deep rumble that I love so much.

- Joe Yonan, Washington Post

Vegetarian recipes, like zucchini quesadillas and kale strawberry salad, from the endlessly inventive mind of Real Simple's own food director.

- Real Simple Magazine

Prizes: Short-listed for James Beard Foundation Book Awards (Vegetables/Vegetarian) 2014.