Staff Picks
Eat Your Veggies!
- Rebecca K.
- Friday, May 10, 2019
Collection
If you want to discover fresh, new ways to enjoy your favorite vegetables, pick up one of these cookbooks today for inspiration!
Eat Your Vegetables
Published in 2012
Presents recipes for over fifty vegetables that use different preparation techniques, including mashing and roasting, and that represent an array of ethnic styles, including Mediterannean and Tex-Mex.
Mastering the Art of Southern Vegetables
Published in 2015
Presents a collection of recipes for vegetable dishes inspired by Southern cooking, including quick braised broccoli, summer succotash, iron skillet okra, and glazed baby carrots.
Whole Protein Vegetarian
Delicious Plant-based Recipes with Essential Amino Acids for Health and Well-being
Published in 2016
Beans, Greens, and Sweet Georgia Peaches
The Southern Way of Cooking Fruits and Vegetables
Published in 1998
The Forest Feast Gatherings
Simple Vegetarian Menus for Hosting Friends & Family
Published in 2016
Erin Gleeson is known for her visually stunning, healthy recipes--dishes that are easy enough to prepare after a long day at work, yet impressive enough for a party. Her food has always been ideal for entertaining, but now Gleeson offers detailed guidance on hosting casual, yet thoughtful gatherings from start to finish--from the decor and cocktails to the ideal food pairings. In this new book, more than 100 fresh, innovative vegetarian recipes are arranged in a series of artfully designed menus, tailored to specific occasions like a summer dinner party, a laid-back brunch or holiday cocktails. Lushly illustrated with hundreds of watercolour drawings and photographs, The Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends in Erin's irresistible style and the perfect companion to the original.
Good Veg
Ebullient Vegetables, Global Flavors
Published in 2017
"Good veg showcases ebullient vegetables, fruits, and grains--in inventive, reliable dishes to sustain you (and family and friends) all day, through every season."--Back cover.
The Book of Greens
A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes
Published in 2017
Presents recipes that use such greens as spinach, kale, and chard, including Swiss chard polenta and asparagus and spinach hummus.
Inspiralized and Beyond
Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals
Published in 2018
The Vegetable Butcher
How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Published in 2016
"Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks. This is a complete vegetable education, from what to look for at the market to how to make vegetables the center of truly distinctive dishes. Over 100 recipes, all vegetarian (and all extraordinarily luscious), celebrate the soul-satisfying flavor of each vegetable-Orange Shallot Fiddlehead Ferns and Ricotta Crostini; a summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; Cauliflower and Caramelized Fennel Soup; a Parsnip-Ginger Layer Cake with Burnt-Buttercream Frosting to sweeten a winter meal. Vegetables are modern, sexy, and outrageously delicious. And now, completely knowable , too"-- Provided by publisher.
Southern Girl Meets Vegetarian Boy
Down-home Classics for Vegetarians (and the Meat Eaters Who Love Them)
Published in 2017
Growing up, greens were made with pork, and it wasn't Sunday without fried chicken-- so when Phillips fell in love with a vegetarian, she had to transform the way she cooks. Here she shares recipes that embody the modern Southern kitchen, presenting both animal protein (ie: meat) and vegetarian protein options.
Adventures in Veggieland
Help Your Kids Learn to Love Vegetables with 100 Easy Activities and Recipes
Published in 2018
Fresh from the Vegan Slow Cooker
More Than 200 Ultra-convenient, Super-tasty, Completely Animal-free Recipes
Published in 2012
"Fresh from the Vegan Slow-Cooker includes eleven recipe chapters, four of which focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too. Beans, which cook slowly under any circumstance, are fabulously well-suited to the slow cooker, and Robertson includes such appealing recipes as a Crockery Cassoulet and a Greek-Style Beans with Tomatoes and Spinach. Eighteen robust chilis and stews -- two more categories that do well in the slow-cooker -- include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff. Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks. The many soy-free and gluten-free recipes are clearly identified. Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker." -- amazon.
Salad Samurai
100 Cutting-edge, Ultra-hearty, Easy-to-make Salads You Don't Have to Be Vegan to Love
Published in 2014
Brassicas
Cooking the World's Healthiest Vegetables
Published in 2014
"A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, Brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have Brussels sprouts on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared. Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese. When roasted, brassicas reveal an inherent sweetness. In a fresh salad or saute, they add a delightful peppery punch. Celebrating natural flavors rather than masking them, Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption"-- Provided by publisher.
Fermented Vegetables
Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickes, Chutneys, Relishes & Pastes
Published in 2014
One Pan, Two Plates
Vegetarian Suppers
Published in 2016
More and more people are making the shift to a vegetable-centric diet. Yet, in a two-person household it can be challenging to find quick, easy, and satisfying recipes to cook up at the end of a busy workday (especially without leftovers). This follow-up to the successful One Pan, Two Plates provides 70 perfectly sized vegetarian entrées--think Butternut Risotto, Gnocchi with Wild Mushrooms and Edamame, and Eggplant Rollatini--all requiring only one pan and one hour or less to prepare. With beverage pairings for each recipe and an "Extra hungry?" feature for heartier appetites, each dish is one that home cooks will make again and again.
But I Could Never Go Vegan!
125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come over for Dinner
Published in 2014