Many vegetarians enjoy Thanksgiving dinner by eating everything but the turkey, and that's just about what Atlas' Thanksgiving menu looks like. She simply makes the corn and squash into a loaf with rice, just as she centers her Christmas dinner with a lentil-mushroom-potato loaf--the sort of solution favored by unglamorous British vegetarians. And that's typical: Though the book suggests recipes and menus for holidays from Valentine's Day and Independence Day to Easter and Passover, it doesn't really offer any imaginative solutions; it just mixes easily available recipes for common holiday dishes (cranberry sauce) with other traditional (shoofly pie) or contrived (tofu pudding) meatless dishes, many of them decent but not particularly festive. Martha Rose Shulman's several meatless cookbooks (e.g., Supper Club Chez Martha Rose, 1988) have given us far more splendid holiday and party fare. This is more along the line of Rose Elliot's The Festive Vegetarian, but with added Jewish and Italian (and some Jewish-Italian) accents. It could appeal to others of the sensible-shoe school of meatless cooking.