Best Vegetable Cooking Books
Here you will get Best Vegetable Cooking Books For you.This is an up-to-date list of recommended books.
1. The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (The Complete ATK Cookbook Series)
Author: by America's Test Kitchen
Make any recipe vegan or vegetarian to suit your preferencePlant-based cooking means different things to different people. We all come to plant-based eating with different goals in mind. ATK’s diverse, modern guide offers foolproof recipes for every occasion that you can tailor to suit your own needs, choosing whether to make any dish vegan or vegetarian.
From building a plant-centric plate to cooking with plant-based meat and dairy, you’ll find everything you need here to create varied, satisfying meals. The 500-plus recipes are vegan but flexible. You can choose whether to make the Rancheros with Avocado with tofu or eggs, the Farro Salad with Cucumber, Yogurt, and Mint with plant-based or dairy yogurt, the Vegetable Fried Rice with Broccoli and Shiitake Mushrooms with or without eggs, and the No-Bake Cherry-Almond Crisp using coconut oil or butter.
ATK’s plant-based eating strategy is easy, budget-friendly, and inclusive-cuisines around the world are rich with boldly flavored, naturally vegan dishes. Drawing inspiration from them, these recipes showcase produce, beans and grains, and vegan (and vegetarian) protein sources. The Complete Plant-Based Cookbook is packed with ingenious tips for cooking with plant-forward ingredients and also showcases ATK’s practical techniques.
2. Vegetable Simple: A Cookbook
Author: by Eric Ripert
NEW YORK TIMES BESTSELLER From one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetablesThe latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce….
What a delightful approach, especially with summer on the horizon. The New York TimesNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine.
But lately, Ripert has found himself reaching for vegetables as his main food sourceand doing so, as is his habit, with great intent and care. In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared.
From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised.
3. Ottolenghi Flavor: A Cookbook
Author: by Yotam Ottolenghi
Ten Speed Press
NEW YORK TIMES BESTSELLER The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review NPR The Washington Post The Guardian The Atlanta Journal-Constitution National Geographic Town & Country EpicuriousBold, innovative recipes …
Make this book truly thrilling. The New York TimesLevel up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce.
For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.
4. Linda McCartney's Family Kitchen: Over 90 Plant-Based Recipes to Save the Planet and Nourish the Soul
Author: by Linda McCartney
Join the McCartney family for a feast of nearly 100 sustainable, plant-based recipes to save the planet and nourish the soul, in this deeply personal cookbook from Paul, Mary, and Stella honoring their late wife and mother, Linda McCartneyI have a passion for peace and believe it starts with compassion to animals.” Linda McCartneyLinda McCartney was a trailblazer of meat-free cooking, and she shared with her family the pleasure that eating compassionately could bring.
Now Paul, Mary and Stella have reimagined Linda’s best-loved recipes, in a modern collection that fits perfectly with how we want to eat now. Family favorites such as French Toast, Chili non Carne, Sausage Rolls, Shepherd’s Pie, Pulled Jackfruit Burgers and Crunchy Pecan Cookies are just some of the many simple, nourishing and sustainable vegan recipes included in this stylish book.
Complete with personal stories and intimate family photos spanning three decades, Linda McCartney’s Family Kitchen is not only good for you, but for the planet too.
5. Forks Over Knives―The Cookbook: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day
Author: by Del Sroufe
The groundbreaking New York Times bestseller that will transform your healthwith 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicineand the Forks Over Knives way is your solution.
Forks Over Knivesthe book, the film, and the movementis the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you’re one of them, or you’d like to be, you need this cookbook.
Forks Over KnivesThe Cookbook proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipesclassic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant Steaks Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls The Amazing Bean: White Beans and Escarole with Parsnips Great Grains: Polenta Pizza with Tomatoes and Basil Desserts: Apricot Fig Squares, Bursting with Berries Cobbler …And much more!
6. Six Seasons: A New Way with Vegetables
Author: by Joshua McFadden
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Apptit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons?
[It] both highlights a perfectly ripe plant … And shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat. Epicurious Never before have I seen so many fascinating, delicious, easy recipes in one book….
[Six Seasons is] about as close to a perfect cookbook as I have seen … A book beginner and seasoned cooks alike will reach for repeatedly. Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer.
After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.
7. The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free (The Plant Paradox, 2)
Author: by Dr. Steven R Gundry MD
From renowned cardiac surgeon and acclaimed author Dr. Steven R. Gundry, the companion cookbook to New York Times bestselling The Plant Paradox, offering 100 easy-to-follow recipes and four-color photos. In the New York Times bestseller The Plant Paradox, Dr. Steven Gundry introduced readers to the hidden toxins lurking in seemingly healthy foods like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins.
Many people are familiar with one of the most predominant lectinsa substance called gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is no small task.
Now, in The Plant Paradox Cookbook, Dr. Gundry breaks down lectin-free eating step by step and shares one hundred of his favorite healthy recipes. Dr. Gundry will offer an overview of his Plant Paradox program and show readers how to overhaul their pantries and shopping lists to make delicious, simple, seasonal, lectin-free meals.
8. The Juicing Recipes Book: 150 Healthy Juicer Recipes to Unleash the Nutritional Power of Your Juicing Machine
Author: by Mendocino Press
Get the Most Out of Your Juicer with Over 150 Juicy Recipes High-energy juices, cleansing juices, weight loss juices, and morethe number of juicing recipes that boost your health are virtually endless. In one complete reference, The Juicer Recipes Book packs only the best vitamin-rich juicing recipes to get the maximum benefit of your juicer.
From Jet Lag Tonic to Metabolism Boosting Green Juice, these juicing recipes are organized according to their purpose, so you can get your body in top shape, lose weight, increase your energy, or detox your system. Plus, if you haven’t bought your juicer yet, this book gives you the lowdown on the three main juicer types, so you can make the wisest choice for your specific health needs.
The Juicer Recipes Book includes: A Kick-start GuideLearn what type of juicer fits your lifestyle, which ingredients to keep on hand for your juicing recipes, and how to prep fruits and veggies. 150 Juicing RecipesFill your glass with the healthiest recipes like Breakfast Mojito, Spicy Tomato, Citrus Energy, Complexion Helper, and Peach-Strawberry Nectar.
9. The Complete Guide to Edible Wild Plants
Author: by Department of the Army
Now outdoorsman and survivalists can own the official US Army guide to edible plants. Whether you are a stranded soldier, a wilderness hiker, or you just want to know which plants growing in your backyard are edible, this is an invaluable resource.
Anyone who has spent serious time outdoors knows that in survival situations, wild plants are often the only sustenance available. The proper identification of these plants can mean the difference between survival and death. This book describes habitat and distribution, physical characteristics, and edible parts of wild plantsthe key elements of identification.
Hugely important to the book are its color photos. There are over one hundred of them, further simplifying the identification of poisonous and edible plants. No serious outdoors person should ever hit the trail without this book and the knowledge contained within it.
10. The Chef's Garden: A Modern Guide to Common and Unusual Vegetables–with Recipes
Author: by FARMER LEE JONES
Avery (April 27, 2021)
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the countryNear the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America.
After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers’ market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms.
They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef’s Garden grows and harvests with the notion that every part of the plant offers something unique for the plate.
From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef’s Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It’s a Willy Wonka factory for vegetables.
11. How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire (Steven Raichlen Barbecue Bible Cookbooks)
Author: by Steven Raichlen
The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five wayseven cook whole onions caveman-style in the embers.
And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbookyes, there will be bacon. Raichlen’s done it again!
I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you.
Steven is truly the master of the grill! Jose Andres, Chef and Humanitarian Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooksand one that planet Earth will welcome.
12. Juicing for Beginners: The Essential Guide to Juicing Recipes and Juicing for Weight Loss
Author: by Rockridge Press
The bestselling beginner’s guide to dropping pounds, not nutrients. Losing weight is not just about looking goodit’s about feeling good, too. Juicing for Beginners is the go-to guide to lose weight and enrich your body with essential vitamins and minerals.
Learn the ins and outs of detoxes, cleanses, and how to start juicing. With fresh new recipes and profiles on the revitalizing properties of key fruits and veggies, this book invites you to drink in good health. Juicing for Beginners includes: Juicing 101Learn why juicing is good for you, the health benefits of fruits and vegetables, plus practical tips on choosing a juicer.
100 Restorative RecipesTake a sip of delicious fruit, vegetable, and green-based juices, and so much more. Diet RIGHTGet smart about which juicing plan works best for your lifestyle and weight loss goals. Wake up with Green Good Morning Juice or treat yourself to Cool Cilantro Coconut Juice just because.
Whatever your juicing style is, this book helps you get lean and feel good.
13. The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes (The Complete ATK Cookbook Series)
Author: by America's Test Kitchen
America's Test Kitchen
Best-Selling vegetarian cookbook destined to become a classic. Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor.
For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.
More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes.
In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.
14. The Plant Based Diet for Beginners: 75 Delicious, Healthy Whole Food Recipes
Author: by Gabriel Miller
Change your life with a plant-based diet Adopting a plant-based lifestyle is a powerful choice for good: It supports physical and mental wellness, protects animal welfare, and preserves the environment. The Plant-Based Diet for Beginners is the perfect guide and cookbook for anyone who wants to explore this healthy way of eating.
The recipes make it simple to adopt a whole-food, plant-based (WFPB) diet free from animal products, salt, oil, and sugar. Popular blogger Plant Based Gabriel leads beginners through the basics of the WFPB diet that has enabled him to reclaim his health.
Learn which essential ingredients and equipment to keep on hand, and how to eat plant-based at restaurants. Discover a wide range of dishes made with simple, everyday ingredients, including recipes for refrigerator staples like parmesan cheese and ranch dressing. Each recipe includes nutritional information, and many are safe for gluten- and nut-free diets.
Improve your overall well-being with the power of a plant-based dietand the help of this healthy cookbook.
Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook
Author: by Jeanine Donofrio
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.