Everything green and fresh and wholesome is on the menu in this month’s selection of cook books.
Wild About Greens : 125 delectable vegan recipes for kale, collards, arugula, bok choy, and other leafy veggies everyone loves / by Nava Atlas ; photographs by Susan Voisin.
“Atlas (Vegan Express) successfully elevates leafy greens beyond the salad bowl with this collection of recipes that will appeal to vegans and meat-eaters alike. Though she excludes cabbages and common lettuces, Atlas introduces a host of other dynamic greens-from the “bold” arugula, to the now ubiquitous kale, to the “peppery” watercress-and includes plenty of tips for buying and preparation.” (Publisher Weekly)
The Art of Cooking with Vegetables / Alain Passard ; [translation by Alex Carlier].
“This is the English-language version of Passard’s 2010 Collages & Recettes. Chef and owner of the three-Michelin-starred Parisian restaurant L’Arpege, Passard illustrates these 48 sophisticated vegetable recipes-organized by month-with his own paper collages. The visual effect is whimsical, recalling children’s books like The Very Hungry Caterpillar. The quality of vegetables will matter here; Stand Up Asparagus, Globe Artichokes with Bay Leaves and Lime, and Yellow Beetroot Baked in a Dome of Coarse Salt all have five ingredients or fewer, and their simple preparations require attention to detail. VERDICT Readers who regard cooking as art will love this title.” (Library Journal)
Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
“This revised edition of Peterson’s 1996 classic vastly improves upon the original through the addition of color photographs that illustrate the vegetable varieties and step-by-step techniques. Peterson has reorganized the content into two sections: “Techniques for Preparing and Cooking Vegetables” and “The Vegetables: A to Z.” Library Journal
Vegan Pie in the Sky : 75 out-of-this-world recipes for pies, tarts, cobblers & more / Isa Chandra Moskowitz & Terry Hope Romero.
“Moskowitz and Romero, the reigning queens of vegan baking, offer a cookbook that elevates the latest dessert trend–pies and tarts–to delicious new heights.” (Syndetics summary)
Welcoming Kitchen : 200 delicious allergen & gluten-free vegan recipes / Kim Lutz with Megan Hart.
“Cooking for those with special food needs can make the pantry feel like an obstacle course, and for parents faced with cooking for a group of children with any number of unknown restrictions, the problem can feel almost paralyzing. Thankfully, Lutz and Hart (The Everything Organic Cooking for Baby & Toddler Book) have created this collection.” (Library Journal)
Veggiestan : a vegetable lover’s tour of the Middle East / Sally Butcher.
“Written in her trademark engaging and knowledgeable style, Sally Butcher takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare.” (Books in Print)
Vegan Cooking for Carnivores : over 125 recipes so tasty you won’t miss the meat / Roberto Martin ; foreword by Portia de Rossi ; afterword by Ellen DeGeneres ; photographs by Quentin Bacon.
“Roberto Martin shares over 125 delicious vegan recipes that he hopes will make healthy vegan cooking accessible and easy for everyone.” (Books in Print)
Quick and Easy Vegan Slow Cooking : more than 150 tasty, nourishing recipes that practically make themselves / Carla Kelly.
“Finally, a cookbook of hassle-free meals for vegans – with more than 150 delicious recipes that both experienced cooks and slow-cooker newcomers can create and enjoy! For on-the-go vegans and others looking to eat healthy-Quick and Easy Vegan Slow Cooking is the answer. Utilizing easy-to-find, economical ingredients, Carla Kelly crafts practical main meals that readers will make and eat daily.” (Books in Print)
The Gardener & the Grill : the bounty of the garden meets the sizzle of the grill / Karen Adler & Judith Fertig.
“Known as the BBQ Queens, Adler and Fertig (coauthors, 25 Essentials: Techniques for Grilling Fish) are barbecue instructors and competitors. Their latest cookbook is full of creative ideas for grilling with garden-fresh fruits, vegetables, and herbs ….This book does not illustrate the finer points of grilling, so readers will need some prior knowledge of equipment and technique. VERDICT A refreshing departure from meat-centric BBQ bibles.” (Library Journal)
Nobu’s Vegetarian Cookbook / Nobu Matsuhisa; photographs by Masashi Kuma.
“Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.” (Books in Print)
Herbivoracious : A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes
“After introductory notes on ingredients and equipment, Seattle blogger Natkin (herbivoracious.com) offers 150 vegetarian recipes for appetizers, soups, salads, mains, desserts, and more, noting vegan and gluten-free options. Natkin’s recipes abound with international influences, and he’s carefully adapted them for home cooks.” (Library Journal)
Terre à Terre : the vegetarian cookbook / Amanda Powley with Philip Taylor.
“The leader of the pack among vegetarian restaurants for more than 18 years, and lavishly garlanded with awards and praise, this is Terre a Terre’s first book, and what a book it is! More than 100 recipes from the repertoire that has made Terre a Terre the top vegetarian restaurant in Britain are accompanied by sumptuously taste-bud stimulating food photography by award-winning food photographer Lisa Barber.”(Syndetics summary)
The Sprouted Kitchen : a tastier take on whole foods / Sara Forte ; photography by Hugh Forte.
“Sara Forte showcases her tasty take on whole foods with 100 easy, produce-rich recipes that take advantage of whole grains, unsaturated fats, natural sugar alternatives, and bright, seasonal flavors”–Provided by publisher.