Here are 41 books that Transition to Vegetarianism fans have personally recommended if you like
Transition to Vegetarianism.
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A former Catholic, raised in the restaurant business, becoming a Franciscan, and with a passionate love of art, they collectively integrated and came to define my life. I was sent to culinary school. Suffering from a chronic lung condition and obesity, I learned that an animal-based diet was the primary cause and became a vegan in October 1976, regaining my health. Vegan culinary art, as my life’s passion, led me to compete in the International Culinary Olympics five times in Germany, winning Seven medals, including gold, writing for magazines, authoring four books, and working with the United Nations to help humanity improve its health with a plant-based vegan diet.
Food Politics is a compelling read about the tensions between economics and nutrition. Corporate food companies' strategic efforts to undermine sound nutrition for profit is one of the core themes. Government is petitioned and lobbied by corporations to weigh in on their side. Vegetarianism was not endorsed by the American Dietetics Association until 1987.
The meat industry is beginning to embrace and develop vegan products as a result of the consumer shift. It is a reminder to be vigilant and informed as to our food choices and the influence corporate food manufacturers have on your governments. In part due to industrial pressure, it wasn’t until 2009 that the American Dietetic Association endorsed the vegetarian diet.
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing expose, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States - enough calories to meet the needs of every man, woman, and child twice over - has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more - more food, more often, and in larger portions - no matter what it does to waistlines or well-being. Like…
A former Catholic, raised in the restaurant business, becoming a Franciscan, and with a passionate love of art, they collectively integrated and came to define my life. I was sent to culinary school. Suffering from a chronic lung condition and obesity, I learned that an animal-based diet was the primary cause and became a vegan in October 1976, regaining my health. Vegan culinary art, as my life’s passion, led me to compete in the International Culinary Olympics five times in Germany, winning Seven medals, including gold, writing for magazines, authoring four books, and working with the United Nations to help humanity improve its health with a plant-based vegan diet.
This was a ground breaking book at the time and makes the case from a food security and sustainability perspective as to why humans should embrace vegetarianism as a lifestyle change. It is the second book on food, after Food is Your Best Medicine, that led me to becoming a vegetarian.
Discover a way of eating that revolutionized the meaning of our food choices and sold more than 3 million copies—now in a 50th-anniversary edition with a timely introduction plus new and updated plant-centered recipes
“Frances Moore Lappé is one of the few people who can credibly be said to have changed the way we eat—and one of an even smaller group to have done it for the better.”—The New York Times
In 1971, Diet for a Small Planet broke new ground, revealing how our everyday acts are a form of power to create health for ourselves and our planet. This…
A former Catholic, raised in the restaurant business, becoming a Franciscan, and with a passionate love of art, they collectively integrated and came to define my life. I was sent to culinary school. Suffering from a chronic lung condition and obesity, I learned that an animal-based diet was the primary cause and became a vegan in October 1976, regaining my health. Vegan culinary art, as my life’s passion, led me to compete in the International Culinary Olympics five times in Germany, winning Seven medals, including gold, writing for magazines, authoring four books, and working with the United Nations to help humanity improve its health with a plant-based vegan diet.
Food in History is a pioneer work on the deceptively simple theme. Its purpose is to examine the forces which have shaped the nature of man’s diet throughout the course of thirty thousand years and to show, without special pleading, something of the way in which the pursuit of more and better food has helped to direct – sometimes decisively, more often subtly – the movement of history itself. To demonstrate, in effect, that in some senses, at least food is history.
This book literally walks the reader through the history of food, how we evolved from foraging to an agrarian community, and how supermarkets evolved from farmers markets. Weaving food into politics, religion, and economics Food in History is an expose on humanity's complex relationship with food and our reliance on both produce and meat as the basis of the human omnivore diet.
An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.
A former Catholic, raised in the restaurant business, becoming a Franciscan, and with a passionate love of art, they collectively integrated and came to define my life. I was sent to culinary school. Suffering from a chronic lung condition and obesity, I learned that an animal-based diet was the primary cause and became a vegan in October 1976, regaining my health. Vegan culinary art, as my life’s passion, led me to compete in the International Culinary Olympics five times in Germany, winning Seven medals, including gold, writing for magazines, authoring four books, and working with the United Nations to help humanity improve its health with a plant-based vegan diet.
Dr. Bieler discusses the use of food as medicine in lieu of using medicine, enabling one’s body to heal itself through nutritional therapy provided by vegetables and whole foods. His thesis is that improper, or nutrient-deficient, foods cause disease and proper foods heal disease.
It is the first book I read on nutrition shortly after entering the seminary. In his book, he makes the nutritional case for fresh vegetables and fruits as essential to a healthy human diet.
What do Gloria Swanson and Greta Garbo have in common?
They owe their good health to Dr. Henry Bieler's sane, simple, and utterly profound philosophy that food is your best medicine!
You are what you eat, and Dr. Bieler contends, based on over fifty years of practice, that proper diet plays a key role in warding off and curing disease.
Food Is Your Best Medicine features a fascinating interpretation of how the body functions to maintain good health and addresses all kinds of ailments with specific nutritional approaches.…
Growing up, I spent summers and weekends with my grandmother, who introduced me to wild food foraging. Grandma Josie and I harvested purslane and lambs quarters weeds from her garden, dandelions and meadow mushrooms from the pasture, and watercress from a nearby spring. On daily walks we gathered peppermint, yarrow, and other wild herbs for tea. She cooked on a wood stove and kept a pot of tea warm at all times. Grandma nurtured my interest in wild plants, wilderness survival, and self-sufficiency. Inspired by her, I built my own stone and log house, teach survival skills and botany, and I still cook on a wood stove just like she did.
The Essential Wild Food Survival Guide is full of surprises.Author Linda Runyon lived semi-primitively without plumbing or electricity for thirteen years and foraged for the majority of her food. As a vegetarian she was truly dependent on wild edible plants for survival and sustenance. I was taught that real survival required plants rich in carbohydrates, oils, and calories, but Runyon showed that it is possible to survive and thrive by turning salad plants into real food, such as drying and grinding wild clovers and grasses into flour. There is protein in these plants, like beans and grains, and Runyon proved that you can really live off of them. One hour spent reading Runyon's book changed my view of what's edible and how to truly live off wild edible plants.
Author Linda Runyon lived off of the land in the wilderness of Upstate NY for years, feeding her family with wild edible plants. She has paid her dues and learned the hard way so you don't have to. With this book, you will learn how to see and use the abundance that surrounds us everywhere plants grow. You won't look at the world the same way again, and you will never fear hunger. The book is 320 jam-packed pages, profusely illustrated by the author. You will learn how to identify, gather, prepare, store and enjoy an endlessly nutritious and renewable…
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…
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.
Amy is a friend and phenomenal vegetarian chef who defined vegan food as the executive chef of one of my favorite NYC restaurants: Angelica Kitchen (RIP).
At Angelica Kitchen, Amy used food to create a space for deeply nourishing solace and retreat from the intense demands of living in a wonderfully hectic city. At Home in the Whole Food Kitchen gave each us the skills, knowledge, and recipes to bring that space into our homes. It is not only a cookbook but a guide to building a kitchen that sustains and nourishes the body and mind.
I’ve referenced this book so many times that the pages have separated from the binding. Once you master these recipes, ways to adapt them to the seasons, local produce, and your tastes reveal themselves. After nearly 10 years I still make the Coconut & Quinoa pancakes weekly.
James Beard Award Winner (Vegetarian) IACP Award Winner (Healthy Eating)
A sophisticated vegetarian cookbook with all the tools you need to be at home in your kitchen, cooking in the most nourishing and delicious ways—from the foundations of stocking a pantry and understanding your ingredients, to preparing elaborate seasonal feasts.
Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts, and spices. You open the fridge and therein…
As a professor of Classics at the University of Chicago, I’m conditioned to inquire into the meaning of life! But also, I was raised in many different countries and cultures—the UK, Iran, Fiji, Indonesia, Switzerland, the US, plus recent stints studying in China—so I’ve sampled a stewpot of worldviews. The result is that I have a passion for this topic. But I am no truth-telling guru myself (except that I know that dogs are GOOD). I can only speak about the meaning of life for me and hope it will make sense to others. These books have helped me construct that meaning.
What is the meaning of life? We could take the question further by disposing of our blinkers and asking, what is the meaning of the other lives that may not look like ours? These lives consist of the millions of animals who die in the factory farms built to conceal their suffering and turn them into fungible objects, not lives. Safran’s book is an eye-opening exposition of how we have enslaved animals for food that we don’t even need in the 21st century—damaging ourselves and the environment in the process. One meaning of life: the value of letting other lives have meaning too.
To reduce risk of pandemics for ourselves, our gaze needs to turn to the health of animals. Discover Jonathan Safran Foer's eye-opening and life-changing account of the meat we eat.
'Should be compulsory reading. A genuine masterwork. Read this book. It will change you' Time Out
Eating Animals is the most original and urgent book on the subject of food written this century. It will change the way you think, and change the way you eat. For good.
Whether you're flirting with veganuary, trying to cut back on animal consumption, or a lifelong meat-eater, you need to read this book.…
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…
![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]")
