Vegetarian Cooking for Everyone

Child Best Cookbook of the Year Award! Beard Best Vegetarian Cookbook Award! What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime. But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. Becoming a Cook teaches cooking basics, from holding a knife to planning a menu, and Foundations of Flavor discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring. Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. And Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.

New Vegetarian Classics: Entrees

Packed with easy-to-follow yet sophisticated low-fat vegetarian recipes based on innovative mix of French & Asian flavors.

Vegetarian Cooking : How to Cook Everything

Great flavor and variety without the meat–favorite vegetarian recipes and ideas that everyone will love. Includes 90 easy-to-follow vegetarian recipes ranging from Black Bean Soup to Vegetable Lasagna to Blueberry Cobbler. Mark Bittman (CT) is a columnist for the New York Times and the acclaimed author of How to Cook Everything, The Minimalist Cooks at Home, The Minimalist Cooks Dinner, Fish, and other books. He has been featured in national and regional print and broadcast media, including television shows such as the Today show and Martha Stewart Living.

Vegan Cupcakes Take Over the World

The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance — and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone’s favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings — some innovative, some classics — with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa’s true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World, no dessert lover can resist.

Vegetarian Supercook

New in paper! From international dishes such as a pinto bean and pumpkin casserole from South America to everyday favorites with a delicious twist, these all-vegetarian meals will tempt even die-hard carnivores. Chef, author, and committed vegetarian Rose Elliot, who has 40 books to her credit, brings her vast experience to these new and exciting recipes, solving daily cooking conundrums for non-meat eaters. There’s something for every occasion, whether it’s an after-work meal to make in less than 30 minutes, leisurely barbecue, al fresco celebration, or festive holiday dinner. Dieters will even find a host of delectable recipes for staying slim and healthy. Goat Cheese and Cranberry Parcels, Grilled Polenta with Roasted Tomatoes, and White Chocolate Ice Cream with Summer Berry Sauce: are all mouthwatering.

Vegetarian Barbecue

Vegetarians and non-vegetarians alike will love the smoke-infused simplicity of these easy to make, meatless recipes.

1,001 Low-Fat Vegetarian Recipes, 4th Edition

This new edition of the vegetarian kitchen bible reflects current food trends and styles of cooking. Catering to the needs of today’s busy cooks, from committed vegetarians to “flexitarians” to those simply looking for inventive ideas for peak-of-season produce, the recipes are easier and faster to prepare, with fewer ingredients and more concise cooking methods. The recipes, which all adhere to American Heart Association guidelines, emphasize “super foods” — foods that boast high nutritional, antioxidant, and phytochemical qualities — including blueberries, pomegranate juice, edamame, leafy dark greens, beans and legumes, nuts, seeds, whole grains, and soy. Included are recipes from every category, from appetizers through desserts, with more than 500 entrees, offering a superb assortment of satisfying meals that are low in fat and rich in flavor. Each recipe is labeled with an identifying icon for vegan, lacto-vegetarian, ovo-vegetarian, and lacto-ovo-vegetarian. Nutritional data and diabetic exchanges are provided for each recipe.

India's Vegetarian Cooking : A Regional Guide

The regional varieties of healthy and inspiring recipes of India have yet to be discovered and here Monisha strives to put this right. Encompassing the recipes from North, South, East and West, this is an inexhaustible and indispensable guide offering the most delicious of vegetarian recipes.

Vegetarian Table: France

New in paperback! The Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. With text by some of the finest food writers in the industry, featuring distinctive recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads and desserts. The cuisines are as delicious as they are exotic. This series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian table—wherever it may be.

Moosewood Restaurant Cooks for a Crowd

For over 30 years, the chefs at Moosewood Restaurant have mastered the art of preparing enticing vegetarian and ethnic cuisine for hungry crowds. Here they share recipes for more than 250 of their most requested dishes, from stews, pastries, and pasta dishes to festive holiday fare, all meant to feed groups of 24 or more. The book also features a helpful guide to menu planning, a guide to ingredients, and a nutritional analysis for each recipe, ensuring that both veteran and beginner cooks can prepare these delicious recipes with ease and flair. Recipes include: Budapest Vegetable Soup Thai Noodle Salad Tofu Meatloaf with Mushroom Gravy Black Bean-Sweet Potato Burritos Peach Chutney Coconut Pound Cake

Veggie Chic

Think vegetarian means bland and boring? Once you’ve tasted Moroccan Lemon and Honey-seared Haloumi, Tea-smoked Chestnut Risotto, or Grilled Plantain Cubes with Coconut Pesto, you’'ll see meat-free cooking in a whole new light. Getting great results is easy with these innovative recipes and sumptuous color photographs of the finished dishes. The 100 choices include dazzling starters and sides, entrees, and desserts, as well as selections for both casual entertaining and more formal occasions. Enjoy Spicy Pumpkin Pancakes, feast on Mixed Mushroom Tempura with Hot Dipping Sauce, savor the Tavolo Nero and Goats’ Cheese Torte, and finish with a mouthwatering Fig Tarte Tatin. Vegetarian has never been so tantalizing.

Claire's Classic American Vegetarian Cooking

Brings together 225 new, easy and exciting recipes for every course that were discovered and developed during the authors travels as a chef, cooking teacher, and national health advocate for healthful, delicious vegetarian cuisine.

101 Things to Do with Tofu

101 goes vegetarian! 101 Things to Do with Tofu makes being vegetarian even easier, with simple recipes, fast meal solutions, and healthy fare that is sure to please even the pickiest palate. These recipes will make your mouth water-and they all feature healthy tofu as a main ingredient! Give this valuable and versatile protein source a shot in your kitchen with recipes such as Butternut Squash Soup, Tofu Hummus, Healthy Mac 'n' Cheese, Tofu Sloppy Joes, Sublime Spinach Lasagna, Thai Coconut Curry, Tripleberry Tarts, Classic Cheesecake, and Lemon Raspberry Tiramisu. Fun Tip: Tofu is the only complete protein food source in the plant kingdom!

Vegetarian Sandwiches

Goodbye, peanut butter and jelly! In this lively, easy-to-use cookbook, author Paulette Mitchell shares 75 recipes for delicious, healthy hand-held meals that will satisfy both vegetarians and omnivores alike. Think a veggie sandwich is just cheese and sprouts? Think again. Try brown-bagging it with Mexican Black-Bean Pitas, wowing a dinner party with elegant Pear Crostini or satisfying a hungry crowd with Eggplant Parmesan Poor Boys. Plus, you'll find great sandwich accompaniments such as Herbed Fresh Tomato-Carrot Soup and Potato Salad with Lemon Vinaigrette. From tofu and tempeh to fresh veggies and grains, this book is a must-have for the lunchbox set.

Vegetarian and More!

According to a recent survey, 14 million Americans call themselves vegetarians. of that, only 2 million eat no animal meat whatsoever. The remaining 12 million are part-time vegetarians who eat fish, poultry or red meat on occasion. For this large and growing group, Linda Rosenweig offers a cookbook to satisfy vegetarians and nonvegetarians alike. Rosenweig's experience stems from years developing recipes for Weight Watchers, Prevention and Good Housekeeping Magazines. Her 225 vegetarian recipes in this book include Quick Conversions, allowing readers to easily add meat, poultry or fish to some or all of the recipe. These are especially convenient for split households, where only a few members are vegetarians. The focus is on simplicity: Only common, store-bought ingredients are used and most of the recipes are ready in less than 45 minutes. The book also features the new Vegetarian Diet Pyramid from the American Dietetic Associations.