Cookbooks

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Neelam Batra
1,000 Indian Recipes
Sep 2002
Wiley, John & Sons, Incorporated

2003 IACP Award Winner International Category; 1,000 Indian Recipes enables home cooks to recreate the authentic flavors of India in their own kitchens. Complete with guidelines for finding ingredients, this book provides recipes for vegetarian and nonvegetarian entries, seasoning blends, chutneys, rice dishes, breads, desserts, and much more.

Dr. Vansant Lad
Ayurvedic Cooking for Self Healing
Jan 1997
Ayurvedic Press

Ayurveda, the ancient healing art of India, believes that food plays an essential part in our health and sense of well-being. Here is an authentic guide to the Ayurvedic approach to food and tasty vegetarian cooking.

Joy Pierson, Jorge Pineda, and Angle Ramos
Candle 79 Cookbook
Nov 2011
Ten Speed Press

Modern Vegan Classics from New York’s Premiere Sustainable Restaurant



The vegan diet is restricted by definition—something most chefs don’t take too lightly. But with Candle 79’s cookbook, which shares what are arguably some of the best vegan recipes out there, there’s a solid chance that chef’s might actually wake up to the benefits of creative exploration that comes with a restricted diet. Not that Candle 79 is about restriction. As they say in their introduction, “the food at Candle 79 expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying.” The collected efforts of chefs Ramos and Pineda and owner Joy Pierson, the cookbook bases itself not on what’s missing—any and all animal products—but on the plenty that is represented. And the recipes—all prepared with local, seasonal, organic products that go to the heart of the restaurant’s philosophy—more than prove their point. From amuse bouches like “Arancini with Roasted Plum Tomato Sauce” to main courses like the tofu-cheese stuffed “Manicotti Rustica” and desserts like their “Chocolate Mousse Tower,” the Candle 79 Cookbook has rewritten the vegan menu for the next century of conscientious, delicious eating.

Didi Emmons
Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes
Jun 2003
Houghton Mifflin Harcourt

2004 IACP Award Winner for Health and Special Diet Category; The queen of vegetarian hip is back! Convinced that entertaining doesn't have to be high-stress or high-maintenance, Didi Emmons presents an alternative view: the best parties aren't meticulously planned. Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over--whether for the season finale of a favorite TV show or for a book group discussion--is not only easy, it's fun.

Steven Raichlen
High Flavor, Low-Fat Vegetarian Cooking
Mar 1995
Penguin Group (USA)

Unlike many vegetarian cookbooks, High-flavor, Low-fat Vegetarian Cooking does not rely on high-fat dairy products for flavor. Over 225 recipies are included, ranging from Caribbean Bean Bouillabaisse and Peking Tacos to Sin-Free Brownies and Almond Orange Cheesecake. International flavors, the latest ingredients , and mouthwatering color photographs combine to make this an indispensable guide for vegetarians and non-vegetarians alike and a classic for years to come.

Mark Bittman
How to Cook Everything Vegetarian
Oct 2007
Wiley, John & Sons, Incorporated

With more than 2,000 recipes, this collection runs the gamut from soups, to sauces, to desserts, and anything you could imagine in between. Even non-vegetarians will want to try the simple yet creative dishes. Many of the recipes can be prepared in 30 minutes or less and all are accessible even to a novice. The book includes guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes.

Shoba Narayan
Monsoon Diary : Reveries and Recipes from India
Apr 2004
Random House Inc

2004 James Beard Award Nominee for Writing & Reference; In the tradition of M.F.K. Fisher, Shoba Narayan weaves together a fascinating food narrative that combines delectable Indian recipes with musings about Indian culture, tales from her life, and stories of her delightfully eccentric family. The pages of Monsoon Diary confirm a central truth: Life is lived in the kitchen. In this creative and intimate work, Shoba Narayan's considerable vegetarian cooking talents are matched by stories as varied as Indian spices--at times pungent, mellow, piquant, sweet--about her childhood in South India and her life in the U.S.

Michel Nischan
Taste Pure and Simple : Irresistible Recipes for Good Food and Good Health
Jul 2003
Chronicle Books LLC

Acclaimed chef Michel Nischan knows that eating well is all about balance, and his beautiful cookbook proves that robust meals can be both healthy and flavorful. 2004 James Beard Award Winner for Healthy Focus & Vegetarian

Dana Jacobi
The Natural Kitchen: Soy!
Oct 1996
Crown Publishing Group

Soy, in all its forms, has long been a staple of vegetarian cooking. The Natural Kitchen:Soy! proves just how versatile- and flavorful- soy foods can be. From tofu and tempeh to miso and soymilk, soy is emerging as the food of choice for a growing number of health- conscious cooks. It has been proven to lower cholesterol and to help prevent heart disease. Expert cook Dana Jacobi breaks new ground, offering soy dishes that are delectable, international, and divine! You'll discover dozens of recipes for cooking soy foods every meal, every day.

Deborah Madison
Vegetable Soups from Deborah Madison’s Kitchen
Feb 2006
Bantam Books

If you think the only soup that is fit to be consumed is chicken noodle on a cold winter day, this book will convince you otherwise. With recipes for every kind of vegetable soup imaginable, from summer soups, to soups based on bread and grains, to suggestions on how to improve on canned soup when you don’t have time to cook from scratch—Deborah Madison will have you getting out a bowl and a big spoon.

Didi Emmons
Vegetarian Planet : 350 Big-Flavor Recipes for Out-of-This-World Food Every Day
Jan 1997
The Harvard Common Press

Never before has so much of the Earth's bounty been so abundantly available in local stores and supermarkets. In Vegetarian Planet, Didi Emmons takes vibrant flavors from around the world and, using techniques known to any home cook and easy-to-find ingredients, creates 350 dishes at once bold and flavorful, soothing and homey. Not a book of recipes "from" this country or that, it is instead a celebration of the new, globally inspired American pantry.