Here are 100 books that How to Cook Everything Vegetarian fans have personally recommended if you like
How to Cook Everything Vegetarian.
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I’m a cookbook and children's book author and co-owner of Brown-Bag Publishers, a small independent publishing company since 2007. I love good food, and I have a passion for creating (and using!) recipes that are easy and result in delicious, healthy meals that appeal to the whole family. I’m the author of the bestselling Cooking with All Things Trader Joe's which was the first in the popular 10-book Trader Joe's cookbook series. I live in a small surf town in California with my husband and four kids.
I’ve been a fan of the Minimalist Baker’s website for some time, and I have made many of the recipes again and again, including Golden Milk Macaroons, 5-Ingredient Granola Bars, and Sweet Potato Enchiladas. While I’m not a vegan (and neither is the author), I do like expanding my list of go-to plant-based recipes. I love that this cookbook has simple ingredient lists and beautiful photos throughout.
The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare
Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes:
• Recipes that each require 10 ingredients or less,…
I’m a cookbook and children's book author and co-owner of Brown-Bag Publishers, a small independent publishing company since 2007. I love good food, and I have a passion for creating (and using!) recipes that are easy and result in delicious, healthy meals that appeal to the whole family. I’m the author of the bestselling Cooking with All Things Trader Joe's which was the first in the popular 10-book Trader Joe's cookbook series. I live in a small surf town in California with my husband and four kids.
Kathryne is behind the vegetarian food blog, Cookie + Kate, and this cookbook includes favorite recipes such as Southwestern Roasted Veggie Salad, Lentil Soup, Butternut Squash Chipotle Chili, and homemade granola. I love that she incorporates roasted vegetables into so many salads and other dishes. It's my favorite way to prepare vegetables. Lots of photos throughout, which is a feature I appreciate in any cookbook.
Her friendly commentary inspires readers to step into the kitchen and cook healthy meals, again and again. And the book wouldn't be complete without plenty of pictures of her lovable, food- obsessed puppy sous chef, Cookie, of course! With delicious recipes like chai-spiced steel-cut oats, a pesto and quinoa power salad, jasmine tea mojitos, and reader favourite banana oat bread, Love Real Food is a natural extension of Taylor's blog, including the hallmarks that entice her many readers to visit her site daily for more. She's got quite the fanbase eagerto buy the book: Her blog has more than a…
I’m a cookbook and children's book author and co-owner of Brown-Bag Publishers, a small independent publishing company since 2007. I love good food, and I have a passion for creating (and using!) recipes that are easy and result in delicious, healthy meals that appeal to the whole family. I’m the author of the bestselling Cooking with All Things Trader Joe's which was the first in the popular 10-book Trader Joe's cookbook series. I live in a small surf town in California with my husband and four kids.
They had me at “bowl” and “one-dish meal”… I love the variety of foods from all over the world, from ramen bowls to burrito bowls. Nothing hits the spot on a cold and rainy night like a delicious broth or warm curry. This cookbook focuses on fresh and seasonal ingredients, combined in satisfying one-dish meals. Recipes like Spring Pho and Sesame Beet Dumplings are creative and flavorful, yet relatively simple.
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavour of all the one-bowl meals that are the rage today but in vegetarian form. With the bowl as organiser, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelised spring onions, peas, and baby bok choy. His edamame dumplings with mint…
As the author of nine cookbooks, I strive to help readers master new skills and to become more comfortable in the kitchen. I’m constantly reading other cookbooks to keep my fingers on the pulse of what’s happening in the food world, as well as to improve my own culinary prowess. It’s been nearly 20 years since I graduated from culinary school, and I love that I can open a book to refresh a forgotten skill, learn a new one, or delve into the “why” behind cooking’s biggest questions. These books have kept me entertained and intrigued, not to mention well-fed. I hope they do the same for you!
A few years ago my family decided to cut back on our consumption of meat. One of the world’s most famous vegetarian chefs, Yotam Ottolenghi, came to my rescue in the form of this cookbook, which has truly expanded my ideas of how vegetables, grains, and other plant-based foods can be prepared. The chapters are organized by ingredient, which is handy if you shop your farmer’s market and need some ideas on how to prepare those gorgeous eggplants or the bumper crop of green beans you’ve brought home. The unexpected combinations and preparations have given me permission to be more creative with how I prepare vegetables. Some of the more unusual recipes that I’ve loved include Eggplant with Buttermilk Sauce; Tomato, Semolina, and Cilantro Soup; and Broccoli and Gorgonzola Pie.
The cookbook that launched Yotam Ottolenghi as an international food celebrity
If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook
A vegetarian cookbook from the author of Jerusalem A Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.
Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam…
I’ve been writing vegetarian cookbooks for almost 15 years, and have had many different jobs in the world of food – cooking in restaurants, running a small food business, working food photography shoots, and much more. While in my day-to-day eating, I go on and off following a strict plant-based diet, it’s long been my default style of eating because I find it to be so healthy, affordable, and fun! I’m never not excited and inspired by the abundance and diversity of vegetables and the incredible techniques and dishes that cuisines around the world have done with them.
When I was a young cook, I picked up my copy of this opus from a neighbor’s stoop sale, and it immediately became one of my most valued possessions. I’d go to the farmer’s market, buy a vegetable I didn’t recognize, and then back at home consult this, my vegetable bible, for how I should cook it. It has never steered me wrong and 20 years later, I still find new things to learn from it and am always in awe of Deborah Madison’s prescient wisdom on the subject of how to thoughtfully shop, cook, eat, and live. It’s warmly written and exhaustive in its scope – as much of a reference as it is a practical cookbook for regular use.
What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime. But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and…
I’ve been a fan of vegetables as long as I can remember, I went plant-based as a young girl and have never looked back. I love to celebrate vegetables in their wholesome, vibrant goodness and put them at the center of your diet. I love nothing more than pairing different flavours and textures to create feel-good food that tastes as good as it does for you and the planet. I have been running my blog – Rebel Recipes for over 6 years and have four plant-based cookbooks with fans from across the globe!
This chunky and vibrant book by Alice Zaslavsky is going to make you put vegetables at the center of your plate! With over 150 recipes plus information about flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts. It’s really inspiring and informative and will help you re-think how you structure meals. One not to be missed.
For fans of Samin Nosrat, Anna Jones and Stephanie Alexander, the ultimate veg guide for food lovers
'Alice Zaslavsky is a force of nature!' Nigella Lawson
The definitive guide to making vegetables the centre of the plate.
In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In…
Veronika Sophia Robinson has eaten a plant-based diet for forty-eight years and knows what healthy and delicious vegan and vegetarian food should taste like. She has had extensive experience in cooking for others whether around her kitchen table or in a yurt with no electricity feeding up to fifty families for five days (for many years). The Mystic Cookfire is a tome of over 400 pages. It is an expression of her deep love and respect for food, conscious cookery, and intentional eating. Her second recipe book Love From My Kitchen is a collection of vegan, gluten-free recipes based on the four elements: fire, earth, air, and water. She’s delighted that her granddaughter is a fourth-generation vegetarian.
I bought this treasure of a recipe book after dining at Demuths. The food was exquisite. A recipe book that’s based on meals which have been tried and tested over and over by a judicious public is different to other recipe books. In its time, more than sixty thousand people a year have eaten in Demuths. Surprisingly, many of those diners weren’t vegetarian but omnivores. This book is a magnificent collection of the most frequently asked for recipes. Some of the best recipe books are those which don’t feature colour photographs: the focus is entirely on the written recipe and easy-to-find ingredients. This book remains unrivalled in the vegetarian-recipe field.
This is the 1st recipe book that we self-published way back in 1997. It's a collection of our most frequently asked for recipes at Demuths Vegetarian Restaurant in Bath. It contains a wealth of vegan & vegetarian soups, starters, main dishes, salads & puddings. Sixty thousand people eat in Demuths each year. Many of them are vegetarians but many more of them are omnivores. The recipes are easy to make & delicious to eat when made with love & attention. This book is for those who care for their friends & themselves because at the end of the day a…
Since childhood I've been fascinated with the beauty of organic molecules. I pursued this passion in graduate school at Brown University and through a postdoctoral position at Stanford University. My professional career began at a startup pharmaceutical company in California, which evolved into research positions in agriculture and food ingredients. After 30 years I retired as a vice-president of research and development for a food ingredients company. I developed a passion for food and cooking and subsequently acquired a position as the science editor for America’s Test Kitchen, which I held for over 12 years. Today at the age of 80 I still write and publish scientific papers and books about food, cooking, and nutrition.
This book was the inspiration for my book and was written by a professor of Biological Anthropology at Harvard University. It sets out a convincing argument that cooking may have been started by the earliest humans about 2 million years ago, which is far earlier than most anthropologists believe. Much of Wrangham’s arguments are based on his own research that illustrates how cooking provided better nutrition resulting in the expansion of the human brain by 60% over thousands of years giving humans a head-start over all other living species.
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: The habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes".
Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about…
Miko and Jenne are librarians who love to eat. Their love of classic children’s literature led them to start their 36 Eggs blog, where they recreate foods and experiences from their favorite books. In 2019, they published the Little Women Cookbook, which required extensive research into the food of the Victorian era.
Until 2000, What Mrs. Fisher Knows About Old Southern Cooking (1881) was considered the first cookbook authored by a Black American. It was then that historians chanced upon an incredibly lucky finding: a copy of A Domestic Cookbook at the bottom of a box. As far as we know, there’s only ONE copy left of this little 39-page collection of recipes, which was first published in 1866.
Historians and researchers have delved deep into the mystery of author Malinda Russell, but we barely know more than she tells us in her introduction -- a life story laid out in stark, gripping first-person over just two short pages. As a business owner who specialized in pastry, Russell’s book has upended assumptions about 19th-century Black women and African American cuisine. In such a slim volume, she still includes 70+ kinds of cake and comments that “a great many ladies have wished to…
{Size: 15.34 x 23.59 cms} Leather Binding on Spine and Corners with Golden Leaf Printing on round Spine (extra customization on request like complete leather, Golden Screen printing in Front, Color Leather, Colored book etc.) Reprinted in 2021 with the help of original edition published long back [1866]. This book is printed in black & white, sewing binding for longer life, Printed on high quality Paper, re-sized as per Current standards, professionally processed without changing its contents. As these are old books, we processed each page manually and make them readable but in some cases some pages which are blur…
I was raised in a ‘hospitality forward’ household to say the least. My parents always had family and friends over the house eating and drinking and although no one was in the food and beverage industry, most of the folks all had something to say about food and beverage. It was a fundamental part of the conversation. It carried over to me and became something that I focused on even before I was ever in the service industry. With experience, I became more knowledgeable, and my tastes became wider and a bit more refined, but the seeds were planted long ago.
Recommending books with various recipes would be too easy (after all, that’s what my book is for). I think it would be an interesting leap for enthusiastic imbibers to explore what works and why. The Flavor Thesaurus will also carry over to the kitchen where everything ties together. I have used this reference book to the point of disintegration, especially when turning the calendar pages of seasonality as foods and ingredients disappear from the radar for months at a time. It has alternately saved and educated me through the years.
“A perfect reference for the aspiring foodie.” –Chicago Tribune
Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award
A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.
Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food…
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![Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]](https://res.cloudinary.com/hzpwrwfdi/image/upload/w_220/media/covers/9780399579059_s5nuqb.webp "Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]")
