Here are 60 books that One fans have personally recommended if you like
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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!
The perfect combination of science and delicious recipes. Megan’s approach focuses on how the body works best and gut health. This book has over 80 recipes but also includes menu planning and shopping lists making it super helpful if you want to focus on health and nutrition. The book isn’t vegan but has a plant-forward approach.
It has never been so delicious to eat healthy! Treat yourself to delicious gut-loving recipes and lifestyle hacks from the bestselling author of Eat Yourself Healthy!
Want to enjoy delicious food that is actually good for your body? Forget cutting out or cutting down, Dr Megan Rossi's revolutionary Diversity Diet has changed the lives of thousands of her clients and proves that eating more plants and enjoying more flavour taps into the very latest scientific discoveries about how our body works best. That's right, eating MORE can boost your gut health and make you feel amazing.
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.
Amy Chaplin’s love for plants and respect for the natural world is infectious but never dogmatic – and I think it’s possible to not even notice the absence of grains, refined sugar, and dairy in the recipes here. Full of beautifully photographed and incredibly appetizing everyday food — porridges and breads, nut-and seed milks and butters, soups, muffins, cakes, and more – her approach to cooking with wholefoods has made me taste more carefully, think more creatively, and cook more resourcefully. Admittedly, it’s less of a quick-and-easy type of book – good, thoughtful cooking does take time and foresight – but it’s indispensable nonetheless, a gift to those of us seeking to dig deeper and learn more about plant-based cooking.
Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and plant-based foods. Chaplin shares her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you're craving. Once the reader learns one of Chaplin's base recipes, whether for gluten-free muffins, millet porridge, or baked…
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…
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!
Hugh Fearnley-Whittingstall is one of my heroes. He blazed a trail for championing vegetables and seasonality. The recipes here are all delicious, wholesome, accessible, and exactly what you want to eat. Never preachy, but naturally healthy and nourishing. There are over 200 recipes so there’s something for everyone.
A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottageseries.
Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter…
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…
Veg. I grow it; I nurture it; I shield it from cold winds, protect it from voracious pigeons, warm it against sudden frosts. And then I share it with friends, family, and neighbours… and we eat it. In between times I might write something gardeny or historical, but you’ll usually find me back on my veg plot, a little urban allotment in the west of England. I do a lot of reading there too!
A well-followed YouTuber, Huw Richards is a relative newcomer to the vegetable garden, one of the new generation. I like the way he explores the rich potential of the raised bed – that’s right: just one. And he manages to incorporate every backyard trick from harvesting pea shoots to making compost. As ambitious as it’s appealing, his Veg in One Bed will probably persuade most backyard veggie growers to expand their plots before the first season is even over.
"Huw Richards is the future of gardening" (The Guardian)
"This beautifully illustrated book teaches you what to do month-by month in order to have success in the garden"(The Sun)
"Ideal for new allotmenteers and gardeners starting to dabble in growing their own crops" (The English Garden)
In just one raised bed, greenfingered wunderkind Huw Richards shows you how to grow vegetables, organically, abundantly and inexpensively so you have something to harvest every month of the year.
Grow your own vegetable garden with this practical, straightforward gardening guide.
I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Not only is this book a beauty, but it’s also a great way to discover new pairings for your favorite seasonal pizza toppings. Many of my favorite pizza recipes have been adapted from combinations of ingredients found in recipes for salads, casseroles, fancy meals, sandwiches, and more. If you’re a farmers’ market fiend and a homemade pizzamaker, you need more books like this one.
Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours,…
I’ve loved gardening ever since I was five years old, when I followed my grandmother around her yard as she watered her dinner plate-sized dahlias. As a college student, I rode a bus to school each day and read every gardening book and magazine I could get my hands on. After I graduated with a degree in Journalism, I realized I wanted to write about flowers and veggies and show other people how beautiful and bountiful a garden could be. My first book, Gardening with Heirloom Seeds, led to a wonderful speaking experience in Orlando at Epcot’s International Flower and Garden Festival, and to contracts for two more books in the spiritual living genre.
This is a guide to saving and growing 160 different vegetables, and you must know how to harvest, save, and store their seeds if you want to plant some of the harder-to-find varieties. Co-author Kent Whealy was one of the founders of Iowa-based Seed Savers Exchange, a nonprofit organization and seed bank that has a collection of over 20,000 varieties of heirloom flower, vegetable, fruit, berry, grain, and herb seeds. He and his former wife, Diane Ott Whealy, are credited with sparking the heirloom seed movement in the 1970s.
Seed to Seed is a complete seed-saving guide that describes specific techniques for saving the seeds of 160 different vegetables. This book contains detailed information about each vegetable, including its botanical classification, flower structure and means of pollination, required population size, isolation distance, techniques for caging or hand-pollination, and also the proper methods for harvesting, drying, cleaning, and storing the seeds.Seed to Seed is widely acknowledged as the best guide available for home gardeners to learn effective ways to produce and store seeds on a small scale. The author has grown seed crops of every vegetable featured in the book,…
I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
Wild Flavors follows Chef Didi Emmons over a year on farmer Eva Sommaripa’s farm 80 miles southeast of Boston.
Working as a line cook at Prune, Chef Gabrielle Hamilton gave me unforgettably simple advice as I struggled week after week to prepare a family meal on the fly: “you learn to cook by following recipes.” Duh! Five years later I followed recipes and learned to cook. I enrolled in herbal study at Commonwealth Holistic Herbalism in Brookline, MA.
I cooked out of Wild Flavors throughout my apprenticeship. Many of the plants we studied that year appeared in Wild Flavors in thoughtful, seasonal recipes that brought medicinal plants out of the classroom and into my kitchen, where they came to life.
Recipes like Chickweed Cheddar Grilled Cheese Sandwiches, sound familiar but feature unconventional, medicinal plant ingredients hiding in plain site in the fields and forests surrounding Eva’s Garden.
The minute Didi Emmons, a chef from Boston, met Eva Sommaripa—a near legendary farmer whose 200-plus uncommon herbs, greens, and edible “weeds” grace the menus of many famous restaurants in the Northeast—something amazing happened. Not only did Eva’s Garden become Didi’s refuge and herb-infused Shangri-La, the two women also forged a lasting friendship that has blossomed and endured over time.
Wild Flavors follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs (African basil, calaminth, lovage) and wild foods (autumn olives, wild roses, Japanese knotweed). The author provides growing or foraging information for each…
![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]")
