Building an appetite
one book at a time
Martin, a Culinary Institute of America-trained chef, explains, “What Ellen, Portia, and I learned together was that vegan food is no different than any other cuisine. Flavors that work in non-vegan meals work on vegan…
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Love a warm, crisp, chewy thin-crust pizza with creamy, melty cheese? Just because you’re vegan doesn’t mean that you can’t bake amazing pizzas right in your own oven.
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This irreverent take on veganism proves that beginners and slackers alike can whip together yummy, filling meals with just a few ingredients and minimal time and effort.
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A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.
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A comprehensive guide that telling you all you need to know about to finding, storing and preparing 20 different types of mushrooms.
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A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved Washington Post editor and author of Serve Yourself.
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Mango & Mint is a collection of favorite vegan dishes inspired by the foods of Arabia, India, and North Africa. It follows the philosophy of a cuisine free of meat rather than one that emulates it.
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Here are some of Ms Cupcake’s most indulgent recipes to make at home using ingredients readily available at the supermarket or local shop. What’s more, most of the recipes can be made gluten-free with simple substitutions.
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We figure the title speaks for itself so we won’t tie you up with a long preamble.
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In this field guide to foraging wild edible plants, Sergei Boutenko (son of raw-food guru Victoria Boutenko) explores the health benefits of wild-harvested food, explains how to safely identify trailside weeds, herbs, fruits, and greens that grow worldwide, and shares his delicious, nutrient-dense recipes
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Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce.
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Take the best of the growing season with you into the winter. What better way to enjoy summer’s bounty than to preserve it yourself?
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A vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations.
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This is the only cookbook you’ll find with chapters called “Bro-tein” and “BBQ Mosh Pit,” or filled with recipes for DIY Wieners and Patties, Sauce-y Explosions, Salsas that Hurt, Deep Sea Mushrooms, and Nachos that Cook Themselves.
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This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes.
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Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing
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At its heart, Blazing Salads food is deli food. It’s food made to move and to be convenient but food that absolutely refuses to compromise on taste and flavour.
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A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series.
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Anyone not adequately acquainted with the South’s true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn’t the South one big feast of meaty indulgence? Don’t vegetables play a supporting role to fried chicken and bacon on a Southern table?
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With Food, photographer Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyone—including carnivores. And they’re all presented in gorgeous pictures taken by Mary herself, along with personal stories and photos old and new.
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