conversations.from: human
conversations.value: Give me a description for a book titled Vegetarian Cooking for Everyone about America's, Vegetarian, Cooking with the genre: Cookbooks, Food & Wine, Vegetarian & Vegan.
conversations.from: assistant
conversations.value: The elegant simplicity and exquisite flavor of the author's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. the author provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts.
conversations.from: human
conversations.value: Give me the first five paragraphs for this book.
conversations.from: assistant
conversations.value: Vegetarian Cooking for Everyone
  One of the obstacles to eating wholesome breakfasts, of course, is time. But a little planning and some ingenious uses of common household appliances may help make eating breakfast possible again—and enjoyable.
  Brunch allows for a variety of foods that don't bear relationship to each other at other meals. Brunch breaks the rules, like eating pancakes for dinner. Without compunction you can serve a coffee cake, a fruit compote, an egg dish, a salad, and a dessert, thus allowing for both sweet and savory inclinations or an indifferent mixing of the two. Here are some dishes from other chapters that are good for brunch. The menu arrangements I leave to your own whims and fancies.
  A plateful of dried fruits—figs, dates, prunes, apples, pearsand nuts, cracked or in their shells, couldn't be easier to assemble for breakfast or to take to work.
  While beverages are usually accompaniments to food, they also make a soothing breakfast for many. A fruit smoothie, for example, makes a perfectly good start to the day. If you don't eat dairy, rice milk, coconut milk, and almond milk as well as soy milk can be used in place of cow's milk. On the other hand, yogurt and buttermilk make thick, pleasantly tart, creamy-textured smoothies. Almost any fruit can be used, not only fresh, ripe fruits but unsweetened frozen berries, peaches, and cherries and cooked dried fruits such as prunes and apricots. For flavoring, vanilla is always good—I practically pour it in—but so are almond extract and orange flower water. Here are some ideas to get you started.
  Depending on whether the grain is coarse, fine, or flaked, the ratio of water to cereal differs. While packaged cereals have their own cooking instructions, all cereal is made the same way: Stir the cereal into lightly salted boiling water, usually one part cereal to three parts water, then cook over medium-low heat, stirring occasionally, until it has thickened and tastes cooked. If the finished cereal is too thick for your liking, simply stir in more liquid. If it's too thin, you can even whisk in additional cereal—as long as you give it time to cook through. Some people like lumps, but if you prefer to avoid them, be sure to add the cereal gradually to water, whisking while you do so.
conversations.from: human
conversations.value: Add another sentence about looking.
conversations.from: assistant
conversations.value: Vegetarian Cooking for Everyone
  One of the obstacles to eating wholesome breakfasts, of course, is time. But a little planning and some ingenious uses of common household appliances may help make eating breakfast possible again—and enjoyable. 
  Brunch allows for a variety of foods that don't bear relationship to each other at other meals. Brunch breaks the rules, like eating pancakes for dinner. Without compunction you can serve a coffee cake, a fruit compote, an egg dish, a salad, and a dessert, thus allowing for both sweet and savory inclinations or an indifferent mixing of the two. Here are some dishes from other chapters that are good for brunch. The menu arrangements I leave to your own whims and fancies. 
  A plateful of dried fruits—figs, dates, prunes, apples, pearsand nuts, cracked or in their shells, couldn't be easier to assemble for breakfast or to take to work. 
  While beverages are usually accompaniments to food, they also make a soothing breakfast for many. A fruit smoothie, for example, makes a perfectly good start to the day. If you're looking for ways to eat more soy foods, soy milk fits right into a smoothie, as do protein powders or other such boosters. If you don't eat dairy, rice milk, coconut milk, and almond milk as well as soy milk can be used in place of cow's milk. On the other hand, yogurt and buttermilk make thick, pleasantly tart, creamy-textured smoothies. Almost any fruit can be used, not only fresh, ripe fruits but unsweetened frozen berries, peaches, and cherries and cooked dried fruits such as prunes and apricots. For flavoring, vanilla is always good—I practically pour it in—but so are almond extract and orange flower water. Here are some ideas to get you started. 
  Depending on whether the grain is coarse, fine, or flaked, the ratio of water to cereal differs. While packaged cereals have their own cooking instructions, all cereal is made the same way: Stir the cereal into lightly salted boiling water, usually one part cereal to three parts water, then cook over medium-low heat, stirring occasionally, until it has thickened and tastes cooked. If the finished cereal is too thick for your liking, simply stir in more liquid. If it's too thin, you can even whisk in additional cereal—as long as you give it time to cook through. Some people like lumps, but if you prefer to avoid them, be sure to add the cereal gradually to water, whisking while you do so.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Punch the dough down and divide into 10 pieces for 8-inch breads. Roll each piece into a ball, then cover them with a damp towel. If baking in the oven, preheat it now with a baking stone or sheet pans in it to 475°F. Let the dough relax while the oven heats, about 15 minutes, then roll each piece into a circle a little less than ¼ inch thick. Don't stack the rolled breads.
  Dinner rolls were once seen much more frequently on the American table than they are today. I don't think we serve bread as much as we used to, and when we do, it's apt to be a sliced loaf rather than a roll. Still, a tender roll served warm is such a nice refinement, it's a pleasure to revive this tradition on occasion. Beautifully shaped, well-glazed rolls always give the impression that they were made especially for you. But the real joy is for the baker, for rolls are a delight to shape and bake.
  Refrigerator rolls were once a busy cook's way of having fresh rolls on the table every night with little effort. A bowl of bread dough would sit at the ready in the refrigerator for 4 or 5 days. The cook would lop off a piece as needed, form it into rolls, and let them rise while dinner preparation was under way. As the dough aged, it would acquire a little sourness and, with it, character.
  Today we're mildly amazed if we get dinner on the table every night, and fresh rolls are certainly far above anyone's expectations. However, if the desire seizes you at any time, know that rolls can be made from any bread dough. A batch of dough made with 3 cups flour will make:
  To make rolls from any bread dough, make the bread through its first rise, then push it down. Divide the dough into pieces the size you wish. You can make very tiny 1-ounce rolls, more typical dinner-sized 2-ounce rolls, or even something as large as a miniature bread.
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: Specialty flours; good tools for baking, including saffron by the ounce, Boy-ajian citrus oils, dried buttermilk, and food mills.
  Makes high-quality organic apple cider vinegar, hazelnut and walnut oils, pumpkin seed oil, Brazil nut oil, and other oils
  Excellent range of olive oils, vinegars, farmhouse cheeses, and other good things to eat and cook with
  Makes some of the most interesting goat cheeses in the United States, including a fine aged goat cheese
  Incredibly fresh spices including Turkish bay leaves, saffron, a variety of curry powders, cinnamons, and gingers