Any culinary library worth its salt includes a book that doubles as a source of recipes and as a base for further experimentation. The latest addition to the Kids Can Jumbo series, a vegetarian sequel to The Jumbo Cookbook by the same authors, offers just such a resource to beginning cooks. It combines general information on ingredients, cooking techniques, and nutrition with a well-indexed collection of over 125 recipes.

Many of the recipes are designed for lacto-ovo vegetarians, but there are enough options to keep a vegan well fed, too. The dishes are international in scope, ranging from Asian-inspired stir fries and curries to North American sloppy joes. In most cases, the authors have negotiated successfully between the need for interesting flavours and the sensitivity of young palates (with their possible aversion to fiery spices) – a challenge in vegetarian cooking for kids. The recipes are rated according to level of difficulty, and most designations seem appropriate, although I found some of the preparation time estimates unrealistic. I also wondered about the safety of an eight-year-old using a food processor (for example, in the hummous recipe marked beginner), but on the whole, the text gives careful attention to safety precautions.

The book’s design makes it a pleasure to use. It lies flat when open, and the layout makes the recipes easily legible. Louise Phillips’ whimsical cartoon illustrations add visual interest in general and extra clarity in the reference sections. With its variety of charts, handy tips, and menu suggestions, The Jumbo Vegetarian Cookbook is a friendly guide for any young vegetarian.