Armenian Vegan : a pure vegan cookbook with 200+ recipes using no animal products, by Dikranouhi Kirazian. (F) TX837 .K5415 2014
Vegetarian cuisine from an Armenian perspective.
Cafe Flora Cookbook, by Catherine Geier with Carol Brown. New York: HPBooks, 2005. 258 pages : color illustrations. (F) TX837 .G367 2005
"For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant." Catalog record.
Charmaine Solomon’s Complete Vegetarian Cookbook, by Charmaine Solomon. North Ryde, N.S.W.: Angus and Robertson, 1990. 470 p. illustrations. (F) TX837 .S6 1990
" Features over six hundred vegetarian recipes from India, the Middle East, Asia, and the West." Catalog record.
The Complete Vegetarian Cookbook : a fresh guide to eating well with 700 foolproof recipes, by the editors at America’s Test Kitchen. Brookline, MA: America’s Test Kitchen, [2015]. 463 pages : color illustrations. (F) TX837 .C5943 2015
Contents: Hearty vegetable mains -- Soups, stews, and chilis -- Pasta, noodles, and dumplings -- Rice and grains -- Beans and soy -- Salads big and small -- Vegetable sides -- Flatbreads, pizza, tarts, and more -- Sandwiches, burgers, wraps, and more -- Eggs for breakfast and dinner -- Small bites and savory snacks.
"This vegetarian cookbook from the editors at America’s Test Kitchen features 250 vegan and 500 gluten-free recipes. Each recipe is listed and identified as vegan, gluten-free or fast (less than 45 minutes from start to finish. Presents a collection of vegetarian, vegan, and gluten-free recipes, with a discussion on the selection, storage, and preparation of ingredients, meat substitutions, and cooking methods and times. " Catalog record.
Cooking the Whole Foods Way : your complete, everyday guide to healthy, delicious eating with 500 vegan recipes, menus, techniques, meal planning, buying tips, wit, and wisdom, by Christina Pirello ; illustrations by Christina Pirello. Rev. and updated ed. New York : Home Books, 2007. 354 pages, illustrations. (F) TX741 .P564 2007
Contents: What is macrobiotics? -- Glossary -- The basics -- Amazing grains -- Savory soups and stews -- Beans, beans, beans -- Tasty tofu, tempeh and seitan -- Eat your veggies! -- Pastabilities -- Sensational salads -- Sassy sauces and dressings -- Breads of life -- Great desert classics -- Resource guide -- Recommended reading -- Bibliography -- Metric conversion chart.
Even as Julia Child made French cuisine accessible to a wide range of American cooks half a century ago, today Christina Pirello makes familiar dishes from vegan and macrobiotic ingredients, with results that are just plain delicious. Through extensive exposure on public television, Christina Cooks demonstrates how to accomplish her trademark advice: "Let old habits fade, and new ones take their place" to cook vegan and macrobiotic,. and like it.
The Enchanted Broccoli Forest: and other timeless delicacies, by Mollie Katzen. Berkeley, CA : Ten Speed Press, 1982 307 pages : illustrations. (F) Ordered June 2016
From the author of Moosewood, this slightly later invitation to vegetarian creativity was spmething of a lightening rod to absorb or at least blunt the razor sharp criticism of mainstream traditional society of the Whole Vegetarian Counter Culture.
Feast : generous vegetarian meals for any eater and every appetite, by Sarah Copeland. San Francisco CA: Chronicle Books, [2013]. 288 pages : color illustrations. (F) .TX837 .C6845 2013
Contents: Breakfast & brunch -- Little meals -- Salads & sides -- Sandwiches & tortillas -- Meals in a bowl -- Platefuls -- Sweets -- Prep school -- Essential tools for the vegetarian kitchen.
"Vegetables never tasted better than in these richly flavored, satisfying vegetarian meals from Sarah Copeland which showcases a global range of flavors, from the peppery cuisine of her Hungarian, vegetarian husband to the bibimbap she fell in love with in New York's Koreatown. More than 140 recipes cater to cooks of all skill levels and meal occasions of every variety, while more than 60 gorgeous photographs from celebrated photographer Yunhee Kim demonstrate the delectable beauty of these vegetable feasts. Feast is the book that satisfies everyone who wants to expand their repertoire to include more vegetables and grains as well as those transitioning to a vegetarian diet. Recipes include:
Whole Wheat Semolina Peach Pancakes
Kabocha Squash Soup with Spiced Fennel Butter
Raw Kale and Strawberry Salad
Tartine for Four Seasons
Angel Hair with Lentils and Oyster Mushrooms
Artichoke Enchiladas
Strawberry Rye Squares." Catalog record.
Fields of Greens : new vegetarian recipes from the celebrated Greens Restaurant, by Annie Somerville. New York : Bantam Books, [1993] 437 pages : color illustrations (F) TX837 .S683 1993
Contents: Salads -- Hot off the grill -- Soups -- Past and risotto -- Pizza -- Curries and stews -- Gratins -- Tarts, fritters and savory cakes -- Turnovers, filo and tortillas -- companion dishes: warm vegetables, beans and grains -- Frittatas, omelets and scrambled eggs -- sandwiches -- Breads -- Sauces -- Morning breads and pancakes -- Desserts -- Chutneys, relishes and condiments
"The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America. From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born ... Now, with a new simplicity, clarity, and liveliness as its hallmark, in close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, savory doughs, heavenly breads and the famous desserts." Publisher's description..
Forks over Knives : the plant-based way to health , edited by Gene Stone. New York: The Experiment, 2011. 213 pages : illustrations (some color), map. (F) TX392 .F67 2011.
Contents: Part 1 : The plant-based world of forks over knives. Good for your health ; Good for animals ; Good for the environment -- Part 2 : Eating the forks over knives way. Reading nutrition labels ; Your guide to plant-based foods ; Tips for transitioning ; Kitchen tools -- Part 3 : Forks over knives recipes. Breakfast ; Smoothies and nondairy milks ; Appetizers ; Soups ; Salads and dressings ; Sauces and easy snack ideas ; Main dishes ; Side dishes ; Desserts -- Conversion charts.
"This accessible guide provides the information needed to adopt and maintain a plant-based diet, with tips on transitioning, success stories from converts, and recipes for delicious, healthy, every-day meals." Catalog record.
French Market Cookbook : vegetarian recipes from my Parisian kitchen, by Clotilde Dusoulier. New York : Clarkson Potter Publishers, [2013]. 224 pages : color illustrations (F) TX837 .D87 2013
Contents: Spring -- Summer -- Fall -- Winter -- Essentials.
While acknowledging that classic French cuisine is based on meat, fish, and seafood, the French Market Cookbook explores the other glorious French culinary tradition, founded on the freshest, in-season produce and fruits, which are
available throuigh numerous farmer's markets if not from one's own vegetable garden and fruit plantings.
Heart of the Plate : vegetarian recipes for a new generation, recipes, photographs, and illustrations by Mollie Katzen. Boston : Houghton Mifflin Harcourt, 2013. 456 pages : color illustrations. (F) TX837 .K25925 2013.
Contents: Select pantry notes -- Vegetarian and vegan menus -- Soups -- Salads -- Stews and their accessories -- Cozy mashes -- Rice and other grains -- Pasta and Asian noodles -- Suppers from the oven -- Burgers and savory pancakes -- Vegetables -- Sauces, vinaigrettes, toppings, and other meaningful touches -- Desserts.
This next generation to the Moosewood Cookbook offers a lighter take on vegetarian cooking - and shows how to make this near vegan food "taste wonderful through seasoning, various and selective uses of heat, timing, and attention to detail." Introduction.
Laurel’s Kitchen : a handbook for vegetarian cookery and nutrition, by Laurel Robertson, Carol Flinders and Bronwen Godfrey. Berkeley CA: Nilgiri Press, c1976. 508 p. (F) TX837 .R6 1976.
Laurel's Kitchen is a good cookbook - It's recipes will reliably produce a good finished vegetarian dish. However, there are two other characteristics that elevate Laurel's Kitchen into the all time classic category. One is that beyond the health conscious hype of meat free cookery, there is the fundamental refusal to kill other creatures in order to eat. Laurel's kitchen in the introduction states this clearly, where Laurel talks of looking into the eyes of a calf on it's way to slaughter, and realizing as the Whole Earth Catalog said, that it is weird to eat your friends. Secondly, the wonderful hand made breads Laurel baked for all and sundry - in juice cans no less to save on buying so many pans - heralded a new generation of home made foods. Both were a swift tide that did and would life many boats.
The Middle Eastern Vegetarian Cookbook by Salma Hage.London ; New York: : Phaidon Press Limited, 2016. 272 pages : color illustrations. (F) TX837 .H2294 2016.
Contents: Cooking bonds -- A new way of eating -- Glossary -- Basic recipes -- Drinks -- Breakfast -- Dips and mezzes -- Salads -- Vegetables -- Legumes and grains -- Desserts.
A definitive, fresh and approachable collection of 150 traditional recipes in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining. Catalog record.
The Moosewood Cookbook : recipes from Moosewood Restaurant, Ithaca, New York. compiled, edited, illustrated, and hand-lettered by Mollie Katzen. Berkeley, Calif. : Ten Speed Press, ©1977. 227 pages, [1] pages of plates : illustrations. (F) TX837 .K2593 1977b
Without question one of the most important cookbooks of the twentieth century. The vegetarian cuisine detailed in Moosewood "grew out of a fascination with plant-based dishes from various cultures and an enthusiastic appreciation for a sense of kitchen craft reminiscent of our grandmothers...What made Moosewood noteworthy at the time was the idea that vegetarian dishes could comprise an entire dinner or even a lifestyle." Mollie Katsen, writing 36 years later in the Introduction to Heart of the Plate.
The New Moosewood Cookbook, by Mollie Katzen. Berkeley CA: Ten Speed Press, c2000. 234 p. (F) TX837 .K2594 2000.
An updated somewhat lighter take on quintessential vegetarian cooking. but it is still Moosewood.
The New Vegetarian Cooking for Everyone, by Deborah Madison. 1st Rev ed. Berkeley: Ten Speed Press, [2014]. 665 pages.
Many classic dishes are presented with vegetarian ingredients, and are still very good.
The Vegetarian Gourmet : over 200 low-fat, low-cholesterol, low-salt, sugar-free divine vegetarian entrees, soups, salads, and heavenly healthy wholegrain breads and desserts, by Florence Bienenfeld, Mickey Bienenfeld.Beverly Hills, CA : Royal House Pub. Co., ©1987. 184 pages. (F) TX837 .B536 1987.
"Two hundred low-fat, low-cholesterol, low-salt, sugar-free vegetarian recipes that include entrees, soups, salads, breads, and desserts" - Catalog record.