Make Vegetarian Meals Memorable With These Vegetarian Cookbooks

VEGETARIAN COOKBOOK III

Recipes for tasty vegetarian meals are featured in these cookbooks.
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Macrobiotic Way

The third edition of the bible of the macrobiotic movement. Originally published in 1985, The Macrobiotic Way is a classic in its field. It is the definitive guide to macrobiotics, an approach to diet and lifestyle that promotes both inner peace and harmony with others and the environment. Now updated, it covers not only the central dietary principles, nutrition, and foods but also cooking techniques, essentials for a macrobiotic kitchen, menus and recipes, along with exercise, life philosophy, home and lifestyle, and the role of macrobiotics in healing. Michio Kushi studied macrobiotics with the founder of the macrobiotic movement, George Ohsawa, and is one of the world's leading exponents of the macrobiotic lifestyle. He is the founder of two internationally acclaimed educational organizations, the East West Foundation and the Kushi Institute, and has written widely on macrobiotics and related topics.

Lipsmackin' Vegetarian Backpackin'

Tired of power bars, half-cooked quick rice, and endless trail recipes featuring dehydrated chicken by-products? Try meat-free dishes like Flyin' Brian's Triple Crown Curry Couscous, Springer Mountain Pesto, and Time-Traveler's Tamales instead. The sequel to the top-selling Lipsmackin' Backpackin', this all-in-one backpacker's food guide has more than 150 trail-tested, meatless recipes that provide at-home preparation directions, trailside cooking instructions, detailed nutritional information, serving suggestions, the weight of the ingredients, and meal-planning tips from some of the most experienced long-distance hikers in the world. The recipes are organized in six sections: breakfast, lunch, dinner, breads, snacks and desserts, and drinks. There is a separate chapter on food preparation and cooking tips, contact information for sources of ingredients, measurement conversions, and a special section of Packable Trailside Cooking Instructions--short directions for each recipe so readers don't have to pack the whole book. This is the most complete guide ever written to meatless eating on the trail, an indispensable resource for vegetarian backpackers, and a great source for recipes for anyone who wants great-tasting and nutritious meals trailside.

Year in a Vegetarian Kitchen

2005 James Beard Award Nominee - Vegetarian As a husband, father of two young children, cookbook author, magazine and book editor, and cast member of the highly successful PBS show America’s Test Kitchen, who also does all the cooking for his family, Jack Bishop is an expert at making appealing vegetarian meals that work in real time. Cooking with seasonal produce, says Bishop, is the best way to bring a welcome variety to dinners. In A Year in a Vegetarian Kitchen, Bishop guides cooks through the seasons with 248 simple recipes that draw from many traditions. For spring, there’s Garlicky Greens in Soft Corn Tacos; for summer, Penne with Pan-Roasted Garlic, Sautéed Cherry Tomatoes, and Basil; and for fall, Pizza with Caramelized Onions and Thyme. In winter, when farmers’ markets are a distant memory in most parts of the country, dinners include Pan-Glazed Tofu with Thai Red Curry Sauce and Grilled Cheese Sandwiches with Mushrooms. In concise sidebars that accompany each recipe, Bishop gives readers the benefit of his ten years of experience at Cook’s Illustrated, covering everything from choosing winter squash, preparing fennel, and making perfect fried rice to buying the best grater.

Ethnic Vegetarian

150 deliciously diverse, culturally based recipes and the history and lore behind them. The Ethnic Vegetarian opens with three chapters explaining how to adopt an ethnic vegetarian lifestyle, ideas for creating an ethnic vegetarian-friendly kitchen, and basic techniques for cooking in this manner. Next come the wonderfully inventive recipes--from Moroccan Zucchini Pancakes and Senegalese Tofu to an eggplant-based Congo Moambe--all organized by ethnic cuisine: African, Afro-Caribbean, Native American, Creole, Slavery and Southern, and Modern. More than just recipes, the book also weaves traditions and lore surrounding African-American cookery with the author's own personal memories, experiences, and family history. Her warm and inviting style beckons readers of any ethnic background to explore the homespun authenticity of her recipes and tales and to conclude, with her, that African-inspired vegetarian dishes are as much a part of the American culinary table as apple pie.

Bold Vegetarian Chef

Youthful, exciting, and tickling the palate with flavor, West Coast vegetarian chef Ken Charney offers his lively take on vegetables, tofu, beans, and grains with over 200 recipes in The Bold Vegetarian Chef. Along with vibrantly seasoned, tempting food, Charney explains clearly how to work with key ingredients in the vegetarian kitchen, offering clear instructions and creative ways with soy, tempeh, and seitan, the wheat meat. He also describes how to buy, store, and use any number of other vegetarian products. The Bold Vegetarian Chef presents a contemporary, upbeat take that makes vegetarian cooking as natural and easy as lifting a fork.

Great Vegetarian Cookbook

Drawing from cuisines around the world, The Great Vegetarian Cookbook presents 200 healthy and delicious dishes using a rich variety of vegetables, herbs, and spices. From soups and starters to main courses and desserts, Rosamond Richardson’s recipes are especially suited to inexperienced cooks or those who want to make quick and easy dishes. Whether cooking a simple supper or an elegant dinner, The Great Vegetarian Cookbook provides recipes for the kind of food that will entice you back to the kitchen for more. Among Rosamond Richardson’s many books are The Natural Garden, The Natural Home, The Great Green Cookbook, the best–selling Natural Superwoman, and Alfresco, winner of a coveted James Beard Award.

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