Jean Hewitt's International Meatless Cookbook

This is a decent collection of non-red meat recipes. Hewitt has a very relaxed definition for "meatless" that seems to include both chicken and fish. The book is divided into chapters covering appetizers, soups, fish, chicken, vegetables, and salads. It also includes an appendix with some very useful metric conversion tables and an index. The recipes span the world, from Mexican to French, Turkish, Swedish, Japanese, and Indian. There are quite a few Italian and Greek recipes. This is a cook's workbook rather than a dreamer's coffee table book, since descriptions before each recipe are terse and there are no pictures. If you're a white-meat vegetarian, or simply looking for new ideas for serving chicken, fish, or beans, you'll find some interesting recipes in this book.