Building an appetite
one book at a time
Eat More Vegetables!!
Root to Leaf is not a vegetarian cookbook—it’s a cookbook that celebrates vegetables. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield’s collection of mouthwatering recipes makes the most of available produce from local markets, foraging, and the home garden.
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Sure, they’re great on toast, but there’s no limit to what nut butters can do! Not only will this book give you the basics for several easy-to-make varieties. Nut Butters will spark your imagination and inspire you to create your own variations!
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Led by the legendary Captain Paul Watson, their mission is carried out by the organization’s four anti-poaching vessels and their crews. Laura Dakin is chief cook on Sea Shepherd’s flagship, the Steve Irwin. In Cookin’ Up A Storm, she shares her adventures of feeding a hungry crew of 50 morning to night.
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Fall in love with whole plant foods and they will love you back! 52 simple steps and 125 globally inspired recipes show the way.
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Wild Fruit is a field guide to fruit commonly found in the wild in Britain and Northern Europe. Over 400 color photographs show the plants at different points in their maturity, aiding in accurate identification.
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In addition to 140 recipes and suggestions to an intriguing array of ferments, you’ll find delicious recipes that bring your creations to the table as part of any meal.
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The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.
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When it comes to traditional comfort food, most of the key ingredients are off-limits to health-conscious vegans. But giving up shepherd’s pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved
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Celebrated chef Jason Wyrick showcases the excitement of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments.
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People are asking the question, “Now that I have it, what do I do with it?” Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.
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Kale, Glorious Kale is the gateway to the greatest green superfood we have. Rich in antioxidants, fiber, flavonoids, and more, kale has created a whole green food movement.
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For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.
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The only book with dairy and vegan options, this do-it-yourself handbook introduces and instructs readers on the essential concepts, necessary equipment, and key ingredients to make delicious cheese at home.
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This comprehensive new book from acclaimed author, Sally Butcher, looks at salad bowls across the world in 150 recipes.
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This lyrical book tells the story of sugaring-why the sap can be harvested only in the Midwest, New York, New England, and southeastern Canada; how to gather it; and how to make syrup and candy and how to enjoy them.
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Cast iron is the ideal material for many techniques, as seen from the recipes chosen for this book: Caramelizing apples, glazing butternut squash, roasting asparagus-all are described in scrumptious detail.
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Inspired by cooking styles from around the world, these sixty delicious and versatile recipes finally make BBQ a feast for vegetarians, too.
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Nicola Graimes, the award-winning vegetarian author, has written a truly inventive and savvy book showing how adopting a vegetarian diet can significantly cut the cost of your shopping.
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With recent nationwide health initiatives, we all know that vegetables need to be the main focus of our diet. The number of vegetarians and vegans in the United States is growing every year, and, even for the omnivorous, cooking and eating more vegetables is the new normal.
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