“Far better, I think, to eat natural and unprocessed most of the time and let life take its enjoyable course for the rest.” With a distinctly modern sensibility, chef Alice Hart revamps traditional vegetarian cooking for how we eat today: clean, but never deprived; thoughtful, but not over complex. In Good Veg, she shares 200 recipes that surprise and thrill through contrasts: hot and cool, crisp and soft, spicy yet herbal. These recipes appeal to the basic desires of everyone’s taste buds. Good Veg includes recipes for gatherings and for weeknight dinners with little fuss, plus chapters such as “Thrifty,” “Raw-ish,” and “Afters.” Global flavors are evident throughout, from Baby Pumpkins with Mudjadara to Ruby Red Kimchi. Hart also includes options for vegan, low-sugar, gluten-free, and raw diets. Finally: a pioneering, healthy cookbook, full of recipes for giving pleasure.