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Cook books we love this month

THE CONTENTED VEGAN by Peggy Brusseau (Harper Collins, $55)

A food writer who has prepared only vegan food for 30 years, Peggy Brusseau has compiled an essential guide for transitioning to a plant-based diet, or just testing it out. There are more than 100 tasty recipes to see you through the day, from scrambled tofu to adzuki bean ragout, as well as plenty of helpful notes as Peggy encourages the reader to creatively explore the full variety of vegan fare. JBG

COOK, EAT, REPEAT: INGREDIENTS, RECIPES AND STORIES by Nigella Lawson (Penguin, $55)

Nigella Lawson writes like an angel and always has, which is