Books for Cooks: Bible, Revised
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The New Vegetarian Cooking for EveryoneBy Deborah MadisonTen Speed Press, 672 pages, $40
In this new edition of Deborah Madison's beloved 1997 classic, you'll find dozens of new recipes reflecting today's expanded vegetarian pantry—with ingredients like coconut oil, quinoa, and fermented soy. Of the dishes we tried, we loved the sweet Quinoa Muffins and Tempeh on Rye, her delicious new take on a Reuben. Incredible variety throughout, with 1,600 recipes!
Books for Cooks: Bible, Revised - Recipes
Books and Cooks participants, email addresses and homepages where available.
PREVIOUS DISCUSSIONS and RATING SYSTEM
Check out some of the books we've discussed in the past, as well as our rating system and ratings for those books.
There are lots of other book groups out there. On this page find some links to bookgroups we've had e-contact with.
Check out this pile of book-related links.
New at the Books and Cooks website: Member-generated reading guides! Starting with A Widow for One Year, Books and Cooks is publishing informal reading guides to the books we discuss. Click on the titles below to get to the reading guides and other information about the books. Be warned that the reading guides may contain spoilers. These questions are suggested by Books and Cooks members as discussion questions for our meetings. Enjoy!
Here you'll find a list of books that we've read and discussed so far click on the title to find out our rating for the book and other information. Our ratings are given in units of teacups. The rating system is as follows:
5 cups of tea -- Great! everyone should read this book!
4 cups of tea -- I really liked it, definitely worth reading.
3 cups of tea -- An ok read, but it didn't really stick with me.
2 cups of tea -- I didn't like this, not recommended.
1 cup of tea -- Awful, a complete waste of time.
We've added a second rating for books in terms of the discussion that they generate. The ratings are
+: generated good discussion,
0: neither particularly good or bad for discussion, and
-: bad for discussion.
Clicking on the titles below will take you to a page with meeting times, information and reviews about the book, and various other tidbits that we've found.
- Mansfield Park by Jane Austin -- May 2001
- Plainsong by Kent Haruf -- April 2001
- Fifth Business by Robertson Davies -- March 2001
- Silk by Alessandro Baricco -- February 2001
- The Book of Ruth by Jane Hamilton -- January 2001
- Einstein's Dreams by Alan P. Lightman -- December 2000
- Barrel Fever by David Sedaris -- November 2000
- To Say Nothing of the Dog by Connie Willis -- October 2000
- Behind the Scenes at the Museum by Kate Atkinson -- September 2000
- Chocolat by Joanne Harris -- August 2000 by Henry Adams -- July 2000
- The Daughter of Time by Josephine Tey -- June 2000
- No selection, watched the movie Say Anything and postponed Henry Adams to July -- May 2000
- Midwives by Chris Bohjalian -- April 2000.
- The Structure of Scientific Revolutions by Thomas Kuhn -- March 2000
- The Mixquihuala Letters by Ana Castillo -- February 2000
- An Army of Angels: A Novel of Joan of Arcby Pamela Marcantel -- January 2000
- A Man in Full by Tom Wolfe -- December 1999
- Kindredby Octavia E. Butler -- November 1999
- Wicked: The Life and Times of the Wicked Witch of the Westby Gregory Maguire -- October 1999 by Dorothy Allison -- September 1999
- The Gospel According to Jesus Christby Jose Saramago -- August 1999 edited by Peter Phillips -- July 1999 by John Irving -- June 1999.
- Animal Dreamsby Barbara Kingsolver -- May 1999 by Bernard Werber -- April 1999
- Mazel by Rebecca Goldstein -- April 1999
- Love in the Time of Cholera by Gabriel Garcia Marquez -- March 1999
- Various short pieces selected by Books and Cooks members -- February 1999
- Midnights Children by Salman Rushdie -- January 1999
- Mirror, Mirror on the Wall: Women Writers Explore Their Favorite Fairy Tales edited by Kate Bernheimer -- December 1998
- The Divine Secrets of the Ya-Ya Sisterhood by Rebecca Wells -- November 1998
- Snow Falling on Cedars by David Guterson -- October 1998
- Beloved by Toni Morrison -- September 1998
- A Thousand Acres by Jane Smiley and King Lear by William Shakespeare -- August 1998
- Pnin by Vladimir Nabokov -- July 1998
- The Robber Bride by Margaret Atwood -- June 1998
Below is a list of books (not complete) that have been suggested as Books and Cooks selections by members. We haven't discussed these at B&C meetings, but some of these books have been discussed at the Biblia Files. Books marked with an * were heavily voted-for books at a meeting.
Books for Cooks: Bible, Revised - Recipes
The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old.
In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all timelisted by the New York Times as one of the best- selling cookbooks in history, inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie’s Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie and fresh, new packaging (including high-end paper, built- to-last bindingplus a lovely hard-cover option) this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood Cookbook will treasure.
For vegetarians, Mollie Katzen's seminal 1974 cookbook is essentially the bible. Now, four decades after its original hand-written and self-illustrated format, Katzen’s acclaimed collection of recipes is finally getting the proper King James treatment: a glossier commemorative edition with a fancy new introduction, penned by the plant-centric prophet herself. No leather binding, however that would sort of defeat the point, wouldn’t it?
For vegetarians and vegetable lovers alike, Moosewood Cookbook is probably one of the first cookbooks to come to mind. In the world of vegetarian cooking, Mollie Katzen books are certainly the most popular to date especially her Moosewood Cookbook. No cookbook collection would be complete without the one of the most popular vegetarian cookbooks ever written.
Despite the descendants, imitators and pretenders to the throne, the Moosewood Cookbook. remains the undisputed heavyweight champion. The writing style is clear and engaging. the recipes are straightforward and easy to prepare. The food is flavorful, filling and satisfying, even for those who look askance at the idea of a meal that strays from the meat and potatoes model.
There's a reason certain books become classics. It has to do with making an impression. Works of fiction and scholarship do this by changing the way people think and respond to the ideas in the text. In contrast, cookbooks forego the strategy of winning hearts and minds and go straight for the gut. We return to greator favoritebooks over and over again, poring over the words, folding over page corner after page corner, underlining key passages and making marginal notes to reinforce our understanding. It's the same with cookbooks, only with the addition of random ingredient dribbles and sauce stains supplementing our other forms of commemoration. While we occasionally try something new, we always return to our comfort zone, knowing that pretty much everything we need to make one of our favorite recipes is right there on the shelf.
Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier.
“Mollie Katzen's highly regarded cookbooks feature meatless recipes and fresh produce, and give the feeling of visiting in the kitchen with a warm, witty, well-informed friend. Yet in the millions of kitchens where her tahini-stained books hold a hallowed place on the shelf, Ms. Katzen is the exemplar of a healthful cooking style that has no dogma and offers no apologies."
The New York Times
New Books: Cookbooks and Cooks
Here at Kirkwood Library Services we like to post from time to time a collection of books recently added to our collection on a particular topic. We’ve been updating our cookbook collection. Look for one the next time you stop by the library. These titles are housed in Cedar Rapids, but you can request them to be delivered to any of the other centers at any time. Watch for the books from Amazon’s Best Cookbook List below.
New Books: Cookbooks and Cooks
Amazon Best Cookbook List for 2017 *
Add a Pinch: Easier, Faster, and Fresher Southern Classics by Robyn Stone, Call Number: 641.597 S879a
America’s Test Kitchen The Complete Slow Cooker: From Appetizers to Desserts – 400 Must-Have Recipes that Cook while You Play (Or Work), Call Number: 641.5 C737a
America’s Test Kitchen The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes, Call Number: 641.5 C737am
America’s Test Kitchen Family Baking Book, Call Number: 641.71 A512
America’s Test Kitchen Family Cookbook, Call Number: 641.597 A512af
America’s Test Kitchen Healthy Family Cookbook, Call Number: 641.5 A512ah
America’s Test Kitchen Quick Family Cookbook, Call Number: 641.597 A512aq
Appetizers: Cook’s Illustrated All Time Best, Call Number: 641.81 C773
*The Bad Food Bible: How and Why to Eat Sinfully by Aaron Carroll, Call Number: 613.2 C319b
Better Homes and Gardens New Junior Cookbook, Call Number: 641.512 N532
Betty Crocker’s Picture Cook Book, Call Number: 641.597 C938
*Bravetart: Iconic American Desserts by Stella Parks, Call Number: 641.86 P252b
*Coming to My Senses: The Making of a Counterculture Cook by Alice Waters, Call Number: 641.509 W329co
The Complete Cooking for Two Cookbooks: 650 Recipes for Everything You’ll Ever Want to Make, Call Number: 641.5 C737
The Complete Make-Ahead Cookbook: From Appetizers to Desserts 500 Recipes You Can Make in Advance, Call Number: 641.5 C737c
*The Cooking Gene: A Journey through African American Culinary History in the Old South by Michael W. Twittery, Call Number: 641.59 T974c
Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Cook’s Illustrated, Call Number:641.5 C773
Flavor: The Science of Our Most Neglected Sense by Bob Holmes, Call Number: 612.8 H749f
*In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison, Call Number: 641.5 M182i
On Food and Cooking: The Science and Lore of the Kitchen (Revised and updated ed.) by Harold McGee, Call Number: 641.5 M145o, 2004
*The Pioneer Woman Cooks Come and Get It!: Simple Scrumptious Recipes for Crazy Busy Lives by Ree Drummond, Call Number:641.555 D795p
*Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes Nom Nom Paleo by Michelle Tam and Henry Fong, Call Number: 641.5 T153r
*Sally’s Cookie Addiction: Irresistible Cookies, Bars, Shortbread, and More from the Creator of Sally’s Baking Addiction by Sally McKenney, Call Number: 641.86 M155s
*Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, Call Number: 641.5 N897s
*Six Seasons: A New Way with Vegetables by Joshua McFadden with Martha Holmberg, Call Number: 641.5 M143s
*The Sullivan Street Bakery Cookbook by Jim Lahey with Maya Joseph, Call Number: 641.81 L183s
*Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Pruett, Call Number: 641.597 P971t
Ultimate Appetizer Ideabook: 225 Simple, All-Occasion Recipes by Kiera and Cole Stipovich, Call Number: 641.81 S859u
Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between by America’s Test Kitchen, Call Number: 641.5 V422ve
Zingerman’s Bakehouse by Amy Emberling and Frank Carollo, Call Number: 641.81 E532z
Zingerman’s Guide to Good Eating: How to Choose the Best Bread, cheeses, Olive Oil, Pasta, Chocolate, and Much More by Ari Weinzweig, Call Number: 641.5 W424z
Sarah Uthoff is a reference library at Kirkwood Community College. LIKE the Kirkwood Community College Library on Facebook and find links to Sarah all over the web at her About Me Profile.
BAKE!: Essential Techniques for Perfect Baking (2010)
After 30 years of teaching and 9 cookbooks, Nick Malgieri is finally writing the book he’s meant to write–a collection of over 30 essential techniques, and recipes derived thereof–outlining the easiest ways to learn the essentials of baking. The 20 chapters cover all the main techniques of fine baking, starting with simple pastry dough and moving through puff pastry and Danish pastry, to all sorts of breads, quick breads, cakes, and cookies.
The 125 recipes will take all the intimidation out of baking and promise delicious savory and sweet results. Each chapter starts with an Essential Technique and master recipe, accompanied by concise step-by-step photography. Nick then includes Essential Tips before providing delicious recipes– with variations–based upon each Essential Technique.
With gorgeous photography of baked goods sprinkled throughout, and a short introduction on ingredients and equipment, Bake! is the only resource you’ll need to become an accomplished baker.
The Food Substitutions Bible : More Than 6,500 Substitutions for Ingredients, Equipment & Techniques
Cooks need information on how to substitute ingredients -- often in a hurry.
This expanded, updated and revised edition of the IACP-award-winning reference puts even more useful cooking information at the fingertips of home cooks. This reissue is perfectly timed as the perfect companion to the new, second edition of The Cook's Essential Kitchen Dictionary.
This comprehensive, easy-to-use guide is organized from A to Z, with thousands of alternatives that can quickly and easily solve on-the-spot cooking dilemmas. Whether a substitute for a key ingredient or utensil, or simply how to create a different flavor or texture, there is a wealth of fresh and enjoyable ideas that will inspire confidence in the kitchen.
This Second Edition is 25 percent bigger, with 1,500 new substitutions, 5 new ingredient guides and measurement tables, expanded entries and reference material plus 50 new recipes.
- No powdered mustard? Substitute 1 tsp (5 mL) powdered mustard with 1 tbsp (15 mL) prepared mustard minus 1 tsp (5 mL) liquid from the recipe.
- No Bialy? Just substitute an onion or plain bagel (thicker) or 1 soft pretzel.
This book is practical and enjoyable as a reference, and will inspire fresh ideas with all the crucial information needed to improvise with confidence at home or in a commercial kitchen.
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Об авторе (2010)
David Joachim has authored, edited or collaborated on more than 25 cookbooks. His A Man, A Can. . . series has sold exceptionally well, and he makes regular appearances in the extensive national food media.
The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
Published by Penguin Group, 2004
Used - Hardcover
Condition: Very Good
Hardcover. Condition: Very Good. No Jacket. 2nd Edition. Laminated boards, no jacket. The Cook's Companion has established itself as the kitchen 'bible' in over 300,000 homes since it was first published in 1996. Stephanie Alexander has added over 300 more recipes as well as 12 new chapters to this thoroughly revised and updated edition. Stephanie has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1,000 failsafe recipes.
It also includes all the expertise from the renowned Leiths School of Food and Wine with information about catering, food storage and presentation, suitable wines, American, Australian, and European measurement tables, and clear instructions and drawings to show how to perform the more difficult culinary tasks.
A classic cookbook that has withstood the test of time, the Bible has been updated to reflect the changes in our eating and cooking habits and redesigned to be easier to use. An indispensable aid to professionals, keen cooks and beginners, this edition will introduce a whole new generation to the joys of proper cooking.
Joy of Cooking: 2019 Edition Fully Revised and Updated (Hardcover)
&ldquoGeneration after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.&rdquo —Samin Nosrat, author of Salt, Fat, Acid, Heat
&ldquoCooking shouldn&rsquot just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.&rdquo —Joanna Gaines, author of Magnolia Table
In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma&rsquos great-grandson John Becker and his wife, Megan Scott.
John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today&rsquos home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy&rsquos coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers&rsquo markets and grocery stores.
You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan&rsquos Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy&rsquos baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.
A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za&rsquoatar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.
This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today&rsquos home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
About the Author
Irma Rombauer self-published the first Joy of Cooking in 1931. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma&rsquos daughter, helped revise and update each subsequent edition until 1951. The 1963 edition was the first after Irma&rsquos death and was completely Marion&rsquos. Her son, Ethan Becker, helped Marion revise the 1975 edition, and then oversaw the 1997 and 75th Anniversary editions. Ethan&rsquos son, John Becker and his wife, Megan Scott are the first of the family to be solely responsible for testing, revising, and updating the book since 1975, ensuring the latest edition is given the same love and attention to detail that made this culinary resource an American classic.
Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is TheJoyKitchen.com.
John Becker, great-grandson of Irma Rombauer, grew up surrounded by the natural splendor of the Pacific Northwest. Spending his childhood between Portland, Oregon and the Becker family home in Cincinnati, John learned to appreciate a range of approaches to cooking. Influenced by his father Ethan&rsquos improvisational style, and his mother&rsquos love of international foods and spices, John has an insatiable curiosity when it comes to food and cooking. After earning an English degree, he helped publish seventeen collections of literary essays before dedicating himself to the family business and updating Joy for a new generation. John currently lives in Portland, Oregon with his wife, Megan.
Megan Scott started worked for the Joy of Cooking in 2010, when she and John Becker met and immediately bonded over a shared love of blue cheese. Megan&rsquos culinary education began in North Carolina, where she learned to cook from a long line of matriarchs. She grew up in a farming family, shucking corn and snapping green beans as far back as she can remember. She has been a cheesemaker&rsquos apprentice, a baker, and an assistant pastry chef, and in addition to her work for Joy she is the culinary director for a marketing agency that specializes in food. Megan lives in Portland, Oregon, with her husband John and their two cats, Loki and Kishu.
&ldquoCooking shouldn&rsquot just be about making a delicious dish &mdash owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.&rdquo -Joanna Gaines, author of The Magnolia Table
"Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking. Joy became a foundational part of how I learned to cook. This is the cookbook I will always cherish and hold dear to my heart. And now I&rsquom excited to pass this wonderful new edition of Joy to my son." -Edouardo Jordan, James Beard Award-winning chef
"Hot stuff: new Joy of Cooking coming out in November." -Associated Press
"John Becker and Megan Scott have done the impossible: They&rsquove remained true to Joy&rsquos core while updating it to reflect today&rsquos palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America&rsquos go-to cookbook." -Grace Young, author of The Breath of a Wok and Stir-frying to the Sky's Edge
&ldquoI&rsquove always kept Joy of Cooking on my cookbook shelf. My grandmother&rsquos edition was passed to my mother and then down to me and it never failed me&hellipIf you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking. Not to mention some pretty fabulous recipes&hellipYou will find wonderful detail . in this edition!&rdquo -Kyle MacLachlan, award-winning actor and vintner
&ldquoThrough its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike.&rdquo -Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen
&ldquoJoy of Cooking isn&rsquot a book, but a rite of passage, part of the living legacy of home cooks in America. . It&rsquos hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks.&rdquo -Stella Parks, author of Bravetart: Iconic American Desserts
"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.&rdquo -Samin Nosrat, author of Salt Fat Acid Heat
"Joy of Cooking is a mainstay in kitchens throughout America. accessible and comprehensive. The 2019 updated edition is the latest in Joy's long history of working to reflect the current home cook." -Food & Wine
"Every kitchen should have running water, a stove, and a copy of Joy." -Saveur
&ldquoThis new edition of the Joy of Cooking is a masterwork. It&rsquos also an affectionate nod to the spirit of Joy&rsquos mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in this respectful and exciting new edition. It will delight you and will become your go-to resource.&rdquo - Robin Mather, Chicago Tribune
"This new edition is a virtual necessity in any kitchen. and an astonishing value at its list price.&rdquo -Booklist, starred review
&ldquoImpressive, timely&hellip Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade&mdashquite an achievement indeed.&rdquo -Publisher's Weekly, starred review
"Joy of Cooking has been in print since the Great Depression, but. it&rsquos definitely no longer your grandmother&rsquos cookbook. Consider it a must-have for every budding home cook." -Eater
1. Plenty by Yotam Ottolenghi
Synopsis: Yotam’s food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations.
2. Vegetarian Cooking for Everyone by Deborah Madison
Synopsis: Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting.
3. Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World by Madhur Jaffrey
Synopsis: In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world’s best loved flavors, for a unsurpassed selection of vegetarian fare.
4. The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York by Mollie Katzen
Synopsis: Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier.
5. The New Enchanted Broccoli Forest by Mollie Katzen
Synopsis: This second volume in Mollie Katzen’s classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America’s dearest cookbook authors.
6. The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier
Synopsis: Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce.
7. How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman
Synopsis: How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman’s recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence.
8. Passionate Vegetarian by Crescent Dragonwagon
Synopsis: Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt).
9. Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen, Matt Holloway, Michelle Davis
Synopsis: Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they’re going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.
10. The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page
Synopsis: The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today– vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.