The best cookbooks for weight loss and maintenance

The Books I Picked & Why

Sundays at Moosewood Restaurant

By Moosewood Collective

Sundays at Moosewood Restaurant

Why this book?

This big compendium of recipes is comprised of ethnic, vegetarian meals the Moosewood staff makes on their day off. If you’re craving Chinese or Russian, this is your motherlode. You may have to tinker with the recipes that have too many carbohydrates (use rice instead of noodles) or skip them altogether, but you’ll find gems you keep going back to. (Mine has bookmarks for Cheese and Nut Dessert Balls from India and Moroccan Stew.)


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Indian Cooking

By Madhur Jaffrey

Indian Cooking

Why this book?

If you discount Northern Europe and North America, it’s amazing that most of the world has such clean food. I love Indian food and Madhur Jaffrey knows how to make it accessible and easy for the rest of us.  You’ll find dishes here that are not part of your local Indian spot: Dry Moong Dal, Goan-style Hot and Spicy Pork, Cold Yogurt Soup with Mint.


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The Grains Cookbook

By Bert Greene

The Grains Cookbook

Why this book?

This was published in 1988, before anyone had heard of quinoa, and yet there it is: seven pages of the “new” grain.  These are homey recipes using barley, bran, and oat bran buckwheat, cornmeal, grits and hominy, millet, oats, different kinds of rice, semolina, amaranth, triticale, and, yes, about fifty pages of healthier wheat.  


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The Classic Vegetable Cookbook

By Ruth Spear, Grambs Miller

The Classic Vegetable Cookbook

Why this book?

Spear goes through the vegetable (and vegetables-that-are-really fruits) table alphabetically, explaining ways to steam, roast, boil, cut, blanche, and dress the plain vegetable, as well as recipes that use the vegetable in fancier ways. I’ve got to get an artichoke and finally learn the finesse.


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The Modern Tagine Cookbook: Delicious Recipes for Moroccan One-Pot Meals

By Ghillie Basan

The Modern Tagine Cookbook: Delicious Recipes for Moroccan One-Pot Meals

Why this book?

These are one-pot meals that have extremely clean ingredients. Many of the recipes will call for couscous, which is a high-gluten marriage of wheat and semolina wheat, so you may want to put that rice cooker to work. Other than that, this is tasty, spicy, soul-warming food not always available in a big town like Missoula, Montana.


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