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Popular Vegetarian Titles
The Classics
Here are the 10 tried-and-true volumes no home chef can do without. Please click on the titles.
Joy of Cooking
by
Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, la Maestro
Revised
Hardcover, 1024 pages
Availability: This title usually ships within 24 hours.
Cooking Editor's Recommended Book:
Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.
Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.
Text Excerpt :
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The Fannie Farmer Cookbook
by
Marion Cunningham, Lauren Jarrett (Illustrator), Fannie Merritt, Fan Farmer
anniversary Edition
Hardcover
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Marion Cunningham's brilliant revision of this classic home cooking reference addresses "good everyday cooking." Cunningham states that "every meal should be a small celebration," and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste great. Cunningham's work especially shines in the chapters on baking, as might be expected from her work on The Fannie Farmer Baking Book and The Breakfast Book. Your piecrusts will always be crisp and flaky under her tutelage.
Mastering the Art of French Cooking
by
Julia Child, Simone Beck, Louisette Bertholle
Boxed
Paperback
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Julia Child's 1961 Mastering the Art of French Cooking, followed by her television series The French Chef, brought continental cuisine to suburban American kitchens, and home cooking has never been quite the same. (Who hasn't, at least once, made their chickens dance before roasting them?) The book, coauthored with French colleagues Simone Beck and Louisette Bertholle, explains both the whys and the hows of French cuisine, giving explicit instruction in everything from the perfect béchamel sauce to airy and crispy profiteroles. That the book has remained in print is a testament to its clarity and usefulness. Today's health-conscious home cooks can simply go a bit easier on the butter and still benefit from Child's Cordon Bleu experience.
The New Vegetarian Epicure : Menus for Family and Friends
by
Anna Thomas
Paperback, 452 pages
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Cooking Editor's Recommended Book, 10/01/96:
In the 70s, The Vegetarian Epicure set the table for the counterculture. It earnestly introduced a generation of youth to now commonplace ethnic foods like polenta and to the philosophy of good food. Thomas' new book, packed with all new recipes, still resonates with the earnest enthusiasm of an amateur but in the best sense of the word. She is eager to share with readers her love of good food, ethnic flavors and the pleasure of cooking for friends and family. Places like Provence, Italy, Mexico and southern California, where Thomas lives, often provide inspiration for her recipes along with her Polish roots. Sweet illustrations evoke her philosophical and culinary roots.
Chez Panisse Cooking
by
Paul Bertolli, Alice Waters
Paperback
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Alice Waters's Chez Panisse restaurant in Berkeley, California, sparked a movement toward simple, elegant cooking using fresh, seasonal, regional ingredients. In Chez Panisse Cooking, Chef Paul Bertolli collaborates with Waters to adapt many of the restaurant's trademark recipes for home cooking. Look here for fresh, innovative salads, soothing soups, and delightful desserts. Waters's fondness for exotic vegetables and greens may have you searching a little harder in the grocery store, but the results will make your efforts worthwhile.
Entertaining
by
Martha Stewart
Hardcover
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This is the book that launched an empire. Martha Stewart's Entertaining was the world's first exposure to the doyenne of domestication. Entertaining offers recipes and menus for a number of different parties, including wedding receptions, afternoon teas, and a sumptuous Christmas dessert buffet. The book is lavishly illustrated, and much attention is paid to the dishes' presentation as well as their preparation. Even if you use it only as a springboard for your own party planning, Martha Stewart's Entertaining will provide fodder for many a celebration.
Sundays at Moosewood Restaurant
by
Moosewood Collective
Paperback, 733 pages
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In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless.
The New Basics Cookbook
by
Julee Rosso, Sheila Lukins
Paperback, 864 pages
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While it won't tell you how to boil an egg, Lukins and Rosso's The New Basics has proved itself a modern classic, fit to reside on your shelves next to The Joy of Cooking and The Fannie Farmer Cookbook. Aspiring chefs can use this 850-page tome to plan their next cocktail party (try the Raspberry Dip with Crudites), make brunch for the in-laws (how about Smoked Salmon and Leek Frittata and a Chicory and Bacon Salad?), or even bake up a batch of Pinwheel Cookies for the office. The "basics" include tips for entertaining, a glossary of cooking and wine terms, suggestions for a well- stocked pantry, and instructions on how to pick the best seasonal ingredients. Menus and delightful culinary quotes are sprinkled throughout the book, and the chatty tone will inspire confidence in every kitchen.
Rick Bayless's Mexican Kitchen : Capturing the Vibrant Flavors of a World-Class Cuisine
by
Rick Bayless, Deann Groen Bayless, Jeanmarie Brownson, je Brownson, Jean Marie Brownson
Hardcover, 448 pages
Availability: This title usually ships within 2-3 days.
Cooking Editor's Recommended Book, 05/01/97:
Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring.
Amazon.com Articles and Interviews :
Mexican cuisine could not possibly find a more eager and informed advocate than Chicago restaurateur Bayless. Building on the success of his earlier Authentic Mexican, Bayless has produced a new cookbook certain to increase the consumption of peppers throughout North America. He has carefully documented his research across Mexico's many states, and he makes the results accessible to cooks far north of the Rio Grande. Some of the recipes emphasize vegetarian variations on traditional themes--chard, potatoes, and poblanos replacing tacos' meat filling. The number of casseroles documented here makes the book particularly useful to home cooks looking for something new for entertaining. Bayless' commitment to authenticity may deter cooks who lack immediate access to Mexican ingredients. For them, Bayless catalogs a host of mail-order sources. Highly recommended wherever there is a need for serious Mexican recipes in English.
Copyright© 1996, American Library Association. All rights reserved
The Cake Bible
by
Rose Levy Beranbaum, Maria Guarnaschelli, Vincent Lee, Manuel Paul
1st Ed.
Hardcover, 555 pages
Availability: This title usually ships within 2-3 days.
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Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It is no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level.
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