Seaweed, A Cook's Guide

Tasty and nutritious seaweed - from kelp and dulse to arame and nori - is gaining the attention of cooks from coast to coast. Now, with this easy-to-use cookbook featuring more than 50 recipes, you can sample and experiment with one of nature's most most beneficial foods. Once thought to be the exclusive province of Asian cooks, seaweed has been popular in cultures in North America, the United Kingdom, France, Norway and other countries. In this book, you will find tasty recipes to seal your reputation as a creative cook.

Raw Truth

The latest food trend is so retro it’s practically primeval: fruits, vegetables, seeds, and nuts untouched by temperatures greater than 108°F. In The Raw Truth, restaurateur and consultant Jeremy Safron exalts the delicious simplicity of this back-to-basics cuisine. In a down-to-earth, no-fuss style, Safron teaches the fundamentals for soaking or sprouting ingredients like almonds and sesame seeds to make many appetizing, hearty, proud-to-be-raw dishes. But these dishes aren’t only tasty, they’re healthful too: raw foodists claim that raw foods contain all the enzymes needed to break down on their own, plus more vitamins and nutrients than their cooked counterparts. So whip up such rare and healthy creations as Creamy Red Pepper Soup, Carrot Almond Essence Bread, and Carob Hazelnut Torte, and make your next meal totally rawesome!

100 Vegetables and Where

Not every carrot is the same. All beans aren't created equal. Take the Petaluma Gold Rush bean, a rugged legume, grown for over 150 years and brought to California by an American whaler from Peru. Or the violet carrot, which the Greeks brought back from India following the conquests of Alexander the Great. Mixing history, culinary suggestions, practical information and personal anecdotes, Weaver introduces us to unusual heirloom vegetables as well as to common favorites. He provides answers to general questions, such as the difference between a yam and a sweet potato and presents lively portraits of one hundred vegetable varieties which he's grown and harvested in his own kitchen garden. Organized alphabetically by common name, this book includes beautifully detailed drawings throughout and a helpful appendix of seed resources.

Farmer's Market Guide to Vegetables

Take an in-depth look at a host of individual vegetables from carrots to bok choy. There are more than 60 full color photographs and 75 recipes to please the palate. Each recipe is discussed in detail with an abundance of cooking and preparation tips.

A Passion for Vegetables

Imaginatively deploying more than sixty different vegetables from across the globe (from Swiss chard to choi sum, Jerusalem artichokes to kohlrabi), the author covers every single course, including appetizers and side dishes, including unusual jams and even some vegetable-inspired desserts. The intricacies of vegetable selection, storage,preparation and nutritional value are also discussed in detail and presented alongside over 150 original, inventive recipes. An informative glossary of terms and thorough index is also included to aid the reader.

Potatoes : A Country Garden Cookbook

Maggie Waldron serves up 40 favorites, ranging from skinny fries to savory leek, potato and spinach soup and more.

Olives : Cooking with Olives

Healthy cooking with olives and their oils for creative, Mediterranean-based eating. Lots of info and mail sources.

Le Cordon Bleu: Vegetables

As an accompaniment or a main meal, nothing is more delicious and satisfying than a dish made with the freshest seasonal produce. This collection of flavorsome recipes devised in the kitchens of Le Cordon Bleu includes delights like eggplant caviar and a classic asparagus with hollandaise sauce.

The Edible Heirloom Garden

The author's favorite heirloom vegetables are presented, along with a lesson about historic vegetable varieties with Debra Friedman, an Old Sturbridge Village cooking interpreter.

Chez Panisse Vegetables Notecards

12 cards bound by ribbon, 12 envelopes, 6 color illustrations. Add a zesty flavor to all your correspondence with these note cards featuring artwork from Berkeley, California's renowned restaurant Chez Panisse. Vegetables to delight are featured on 12 note cards (six images repeating twice). These images are culled from the restaurant's beautifully illustrated menus and the cookbook Chez Panisse Vegetables.

Crazy For Corn

The corn-crazy author who brought us the acclaimed but recipe-less The Story of Corn returns with the missing recipesmore than 170 great-tasting dishes that call for America's favorite grain, including a wide variety of both traditional and creative appetizers, entrees, breads, drinks, snacks, and desserts

Vegetables the French Way

More than 200 new and traditional Gallic recipes–arranged alphabetically from artichokes to watercress–feature such imaginative fare as eggplant fritters, pumpkin pancakes, and dandelion with cheese and walnuts.

Asparagus Festival Cookbook, Revised

If ever a vegetable deserved a cult following, the asparagus is it. Packed with vitamins and minerals, high in fiber, and low in sodium, the asparagus is as healthful as it is flavorful. To celebrate this versatile veggie, Stockton, California, launched its first three-day Asparagus Festival in 1986 and has attracted thousands of ardent asparagus aficionados during the fourth weekend in April ever since. The highlight of the festival is the big-top tent, affectionately known as Asparagus Alley, where gourmet favorites featuring this edible cousin to the lily are prepared and served up to the discerning crowds. The Asparagus Festival Cookbookhighlights the prize-winning recipes from cook-offs past and present, with dishes to please even the pickiest vegetable eaters.

The Great Potato Book

Fascinating essays place the potato in a historical and gastronomic content, while over 50 recipes feature the noblest of tubers in both classic and innovative preparations, illustrations of over 40 different potato varieties—from the workhorse Russet tot he exotic Peruvian purple potato—help readers identify the countless varieties on the market.

Charlie Trotter's Vegetables

The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotter's first book. Organized by month, each chapter offers four or five savory dishes and one sweet course.