When How It All Vegan! first appeared in 1999, the authors were hailed for their fun and outlandish approach to vegan cooking. Six printings and 40,000 copies later, this second volume picks up where the first book left off with truly delectable, truly original recipes that manage to leave the animal products (including butter, milk, cheese and honey) where they belong, with their natural owners. These dishes are fun and easy to prepare and delicious to eat, whether your a full-time vegan or just interested in creating fabulous animal-free meals. Two-colour throughout.