Vegetable Cookery
The Chile Pepper Bible: From Sweet to Fiery and Everything in Between
The Chile Pepper Bible
From Sweet to Fiery and Everything in Between
Paperback      ISBN: 0778805506

Contrary to popular belief, a pepper does not need to make your eyes water or start a fire in your mouth to qualify as a chile. Chile is simply the common name for the fruit of the capsicum plant. Chiles come in a wide variety of colors, shapes and flavors.

This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through the many varieties of chiles and provides absorbing information on everything from the historical and geographic origins of chiles, information on The Scoville Scale (it measures the hotness of a chile and was invented by Wilbur Scoville), health benefits and finally, 250 delicious and inventive recipes.

From fiery Tex-Mex inspired meals to savory and sweet Thai, this collection of recipes are sure to make you a lover of all things chile

Here's just a tempting sample of the dishes that await you:

  • Appetizers like Cheese Arepas, Fresh Cucumber Kimchi, Guacamole, Indian-Style Roti are the perfect jumping off point for any dinner and sumptuous soups like Mulligatawny, Thai Coconut Chicken and Pepper Black Bean Soup bring warmth and comfort on a cold winter's day.

Chiles add their wonderful and distinctive flavor to fish and seafood and this is highlighted beautifully in Jamaican-Style Fish Cakes, Paella, Shrimp Creole, Bahia-Style Chowder. And Judith's beef and veal recipes marry beautifully with chiles -- resulting in delectable Mexican Meatballs, Chinese Beef with Orange, Beef Fajitas and Ropa Vieja.

There are also recipes for sides, fresh salsas, sambals and chutneys, not to mention sauces, marinades, dressings and condiments.

You're sure to enjoy the wealth of information and recipe in this book that's dedicated to the delights of chiles.

Kinda Vegan: 200 Easy and Delicious Recipes for Meatless Meals (When You Want Them)
Kinda Vegan
200 Easy and Delicious Recipes for Meatless Meals (When You Want Them)
Hardcover      ISBN: 172140001x
200 delicious, fun, and easy vegan recipes for you to explore plant-based eating in a guilt-free, judgement-free way--perfect for new vegans, flexitarians, and curious carnivores.

Where do vegans get their protein? What can you possibly eat that doesn't have milk in it? Don't vegans only eat spinach and weeds? Won't it taste horrible?

For many, the vegan diet is as intriguing as it intimidating. Some want to dip their toes into veganism first, testing the waters before deciding to make the change to a completely vegan lifestyle. Others know it's a great way to incorporate more plant-based meals into their diets, but don't want to lose the delicious comforts of ice cream, cheese, or fried chicken. That's where Kinda Vegan comes in--it's a no-nonsense guide to being vegan-ish. Restrictive dieting be gone, with Kinda Vegan you can go meatless on Monday, then enjoy a juicy steak dinner on Tuesday with no judgement

In this fearless guide to the seemingly complex world of no-meat, no-eggs, no-dairy, you will discover how to go vegan without feeling any pressure whatsoever. You can have your cake and eat it too. And your sweet ice cream. And your delicious cheesy flavor. All you need are some conscious shopper skills and the quick, go-to information found in this book, including a guide to the essential foods to have in your pantry. From grains and lentils to maple syrup and dairy-free milk alternatives, there are tons of delicious vegan ingredients to enjoy. No weeds here

Kinda Vegan includes 200 easy recipes that are so tasty you won't believe they're vegan. It's easy to make a vegan meal--or day of meals--whenever you want. Hearty breakfast dishes like crepes and blueberry muffins; international bites like Mediterranean falafel and Chinese fried rice; and guilt-free desserts like chocolate mocha ice cream and pumpkin bread may just have you wanting to go vegan all week Not the best at planning meals? Don't sweat it: the book also included an appendix of vegan meal plans. You can plan out a few days of meals in minutes, or flip to a meal plan whenever you are out of ideas or just don't have the energy to decide what to eat that day.

Whatever your reasons are for ditching meat, and whatever your schedule and taste buds desire, Kinda Vegan makes being vegan-ish a snap
Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor
Umami Bomb
75 Vegetarian Recipes That Explode with Flavor
Hardcover      ISBN: 1523500360
One of Food52's Best Cookbooks of Fall 2019
One of Epicurious' 12 Best Gift Ideas for the Vegetarian in Your Life


"Umami Bomb is your go-to guide for infusing every meal with deliciousness....Thanks to Raquel's clever ideas and the abundant flavor in her smart, streamlined recipes, this book is set to become a kitchen classic." --Lindsay Maitland Hunt, author of Healthyish and Help Yourself

Ingeniously built around the use of eight umami-rich ingredients--aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast--Umami Bomb's 75 recipes are bursting with the sublime, savory fifth taste--and they're vegetarian

Turn mushrooms into "lardons" for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake--the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect--like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you'll do a double take.

Umami Bomb "addresses the "depth" issue for vegetarian cooks with a love letter to umami... Pelzel's] insanely next-level grilled cheese recipe deploys two umami bombs -- miso and caramelized onions -- and, dare I say, is as satisfyingly decadent as a burger." --Jenny Rosenstrach, A Cup of Jo
Vegan With a Vengeance: Over 150 Delicious, Cheap, Animal-Free, Recipes that Rock
Vegan With a Vengeance
Over 150 Delicious, Cheap, Animal-Free, Recipes that Rock
Paperback      ISBN: 1569243581
The classic first cookbook from the coauthor of Veganomicon is back with even more tasty recipes, chatty anecdotes, and money-saving tips for easy plant-based cooking, featuring tempting full-color photos throughout.
Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals--no fuss, no b.s., just easy, cheap, delicious food. Several books--including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook--later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout.
With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for:

"Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness ); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes...and more. So much more.
Love and Lemons Every Day: More Than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook
Love and Lemons Every Day: More Than 100 Bright, Plant-Forward Recipes for Every Meal
A Cookbook
Hardcover      ISBN: 0735219842
The ultimate guide for cooking outrageously delicious, vegetable-packed meals every day of the week, from bestselling author of The Love & Lemons Cookbook.

Known for her insanely flavorful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Butternut squash becomes the best creamy queso you've ever eaten, broccoli transforms into a zesty green "rice" burrito filling, and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family's regular meal rotation.

This book is a resource, filled with smart tips for happier, healthier eating. You'll find inspiration from Jeanine's signature colorful infographics - such as a giant matrix of five-ingredient salad dressings, a guide to quick weeknight pastas, and a grid to show you how to roast any vegetable. There are also plenty of practical charts, such as a template to make versatile vegetable broth, seasonal produce guides, and clever ideas to use commonly tossed vegetable parts -- you'll never toss those cauliflower cores, corn cobs, or broccoli stalks again

Packed with imaginative every day meals, go-to cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, Love & Lemons Every Day is a must-have for herbivores and omnivores alike.
Vegan Vegetarian Omnivore: Dinner for Everyone at the Table
Vegan Vegetarian Omnivore
Dinner for Everyone at the Table
Hardcover      ISBN: 0393083012

For years, Anna Thomas's fans have cooked from her trailblazing vegetarian cookbooks. Now, Anna turns her thoughts to that larger question. We are eating differently: your daughter is a vegan, or you are but your in-laws don't think it's dinner without meat, or you're hosting Thanksgiving for a mixed group... In this timely and useful new book, Anna offers her solutions for reuniting our divided tables.

"My idea is simple," says Anna. "Start with the food everyone eats, design a meal or a dish around that, then expand and elaborate with just the right amounts of the right cheeses, meats, or fish for your omnivores. Everyone feels welcome, and we eat the same meal--but in variations."

Anna shows us how to cook for today's table, with over 150 recipes for all tastes, and menus for every occasion. For a casual evening with friends, Farro with Lentils and Lavender served with Ratatouille from the Charcoal Grill makes a beautiful vegan supper--and also pairs wonderfully with garlic-and-herb rubbed lamb chops for the omnivores. Anna's crowd-pleasing Easy Fish Soup begins as a robust vegetable soup, with seafood added five minutes before serving--an ideal two-way dish. A vegetarian Lemon Risotto with Saut ed Fresh Fava Beans is perfect on its own, and can easily take on tender shrimp. For dessert, have vegan Pumpkin Gingerbread and add vanilla ice cream, or serve a delectable Dark Chocolate Almond Bark studded with ginger and dried cherries.

Anna's festive "Thanksgiving for Everyone" menu centers on a sumptuous Polenta Torta with Roasted Squash and onion marmalade, surrounded by an array of seasonal vegetables--all pairing equally well with roast turkey for the traditionalists. "Taco Night at Home" allows everyone to design their perfect meal, mixing and matching from a spread of Spicy Black Beans, Poblano Peppers with Portobello Mushrooms, Carnitas, and Guajillo Chile Salsa. Anna's exuberant Mediterranean mezze menu is a relaxed summer party, featuring vegan Roasted Eggplant and Poblano Chile Spread with flatbread, Tabbouleh with Chickpeas and Preserved Lemon, Charred Zucchini with Lemon and Mint, and Baked Lamb Kibbeh Wedges for the omnivores.

With dishes inspired by the vibrant produce of farmers' markets, Anna shares her love of cooking and of hospitality. Vegan Vegetarian Omnivore shows us how to navigate a world of change, and bring all our friends and family together at one big, generous table.

Root-To-Stalk Cooking: The Art of Using the Whole Vegetable [a Cookbook]
Root-To-Stalk Cooking
The Art of Using the Whole Vegetable [a Cookbook]
Paperback      ISBN: 1607744120

A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.

Make the Most of Your Produce

Don't discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful.

Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork.

Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you'll discover a whole new world of flavors while reducing waste and saving money.
New Feast: Modern Middle Eastern Vegetarian
New Feast
Modern Middle Eastern Vegetarian
Paperback      ISBN: 1743793219

The Middle East has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to their delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations. The recipes in New Feast are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterizes the region. Think glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or griddled broccolini with almonds and harissa butter. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes - this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavorsome heights.

The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan, and Sometimes Raw Kitchen
The Vibrant Table
Recipes from My Always Vegetarian, Mostly Vegan, and Sometimes Raw Kitchen
Hardcover      ISBN: 1611800978
The Vibrant Table is a feast for the senses. From small sides to savory meals and sweet indulgences, each nourishing recipe tells a story of a balanced and well-fed lifestyle, centered around the family table. Amaranth Pumpkin Porridge, Fingerling Potato Pizza, Squash Blossom Quiche, Roasted Plum Ice Cream, Swirled Acai Cheesecake--you will never run out of inspiration for enjoying whole foods at any meal.

Anya Kassoff's bustling kitchen is always vegetarian, mostly vegan, gluten-free, and sometimes raw--a place where desserts can serve as an energizing breakfast too The 100+ recipes here include fresh interpretations of familiar classics and plenty of ideas for the curious cook. With guidance on sprouting, grinding your own flours, making nut milks, and even preparing raw chocolate, building a well-stocked pantry has never been easier. A chapter dedicated to cooking with kids is full of tips and recipes for raising adventurous eaters. Anya's devotion to preparing fresh and seasonal ingredients with love is clear. The Vibrant Table is a delicious homage to lightness and elegance at home.
Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes
Grow Cook Nourish
A Kitchen Garden Companion in 500 Recipes
Hardcover      ISBN: 1909487740
Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits.
Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.