Cookbooks We Love presents "Vegetarian & Vegetable Cookbooks", reviews of vegetarian cooking and vegan recipe cook books covering a wide range of recipes for preparing plants and vegetables, produce, greens, seeds, grains, cereal, rice, wheat, beans, peas, legumes, nuts, soy and other plant-based foods.
With their previous cookbooks Vegan with a Vegeance and Vegan Cupcakes Take Over the World, Authors Moskowitz and Romero won a loyal following among vegan devotes and critics alike for their unbridled enthusiasm, chatty asides and delicious recipes. Thankfully they were sufficiently energized to create this follow up. Veganomicon is a ‘big, bold vegan cookbook that doesn’t hold back any punches’.....
Few food writers can boast of reaching as many new cooks and home kitchens as Mark Bittman. His bestselling How to Cook Everything won both the James Beard and Julia Child-AICP cookbook awards and singlehandidly gave a multitude novices cooks the tools and most importantly inspiration…..
Written by Leanne Kitchen, The Produce Bible is a handy reference guide to fresh fruits and vegetables that will appeal to both gardeners and cooks. With each featured food there is a bit of history and lore followed by selection and storage information, varieties, preparation…..
Posted by Editor Carol on 10/22/2007
Both a fine writer and cook, Deborah Madison is truly passionate about what we grow and put on our tables. There are more than 800 recipes in Vegetarian Cooking for Everyone, no long ingredient lists…..
75 Vegetables for Your Garden is a unique and charming guide to a selection of eminent vegetables who author Jack Staub believes time has come. There is an eclectic selection of heirloom and hybrid…..
Posted by Editor Carol on 04/02/2007
We know they are good for us but who would have thought the humble squash could be such a thing of beauty. In Compleat Squash author Amy Goldman showcases 150 different specimens of squash…..
Posted by Editor Carol on 12/26/2006
Another winner from cookbook author Deborah Madison. Winner of the 2003 James Beard award for General/Cooking Cooking for Everyday category, Local Flavors—Cooking and Eating from America’s Farmers’ Markets really brings the market home. This is simple, straightforward…..
Posted by Editor Carol on 06/04/2006
Renowned chef of New York’s Verbena restaurant, Diane Forley shows how to build a dish and menu—from vegetables on up—in this innovative cookbook that looks at flavors through a botanical prism. Anatomy of a Dish is a collection of the richly flavored recipes…..
Posted by Editor Carol on 02/26/2006
Madhur Jaffrey’s award-winning cookbook, World Vegetarian is an indispensable colleciton of international dishes that will appeal to equally to vegetarians, meat-eaters and all those in between…..
Posted by Editor Carol on 01/05/2006
To celebrate the 30th anniversary of their internationally acclaimed Ithaca restaurant, The Moosewood Collective presents their first-ever collection of vegetarian menus for holidays and festive occasions for every season. The dishes have a modern, international feel…..
Posted by Editor Carol on 10/05/2004
In Chez Panisse Vegetables, Alice Waters and the cooks of her famed California restaurant Chez Panisse have selected 250 of the most irresistible and delightful recipes for 40 of their favorite vegetables—most are readily available fresh and locally at some time of the year. Waters has conveniently arranged each featured vegetable in alphabetical order…..
Posted by Editor Carol on 05/04/2004
Everyday Greens is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. This is sophisticated, meatless cuisine packed with satisfying flavor. Greens cookbooks are well loved for sophisticated and creative vegetarian cuisine…..
Posted by Editor Carol on 05/04/2004
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