Full disclosure: I know the author of this book and, in fact, she contributed the recipes for one of my own books. So, yes, I may bring a little bit a bias to my review, but it doesn’t change the fact that everything I’ve made from this cookbook so far has been a winner!I hadn’t used a pressure cooker for many years and appreciated JL's Pressure Cooking 101 chapter which got me feeling comfortable and familiar again with this appliance. So far I’ve made:Vegan “Bacon” with CabbagePotato, Apple and Lentil SoupRosemary and Thyme Brussels SproutsCinnamon Curried ChickpeasSeitan Swiss SteakAll were excellent and I’d make them all again. (In fact, I’ve already made the Potato, Apple and Lentil Soup twice; this recipe alone is worth the price of the book!)I love that the recipes are relatively simple without tons and tons of directions, but still produce some unique flavors. And the photos throughout the book by photographer Kate Lewis are a bonus; they are gorgeous.As someone who eats an exclusively vegan diet and is also a vegan educator, this is exactly what I want in a cookbook—a book that showcases vegan food as being easy, delicious and beautiful.