In her introduction, she acknowledges “how hard it is to navigate nutritional advice these days” which is why she approaches cooking vegetables from a cook’s point-of-view, not a nutritionist’s. That’s what makes her cookbook a pleasure to use. After reading a few recipes, you can’t wait to rush to the farmers market to buy bag-loads of veggies and start cooking.
Upon first glance, the recipes look lengthy — perhaps too lengthy to tackle — but persevere. What you’ll find upon closer inspection are clearly written, detailed recipes laced with established cooking techniques and helpful tips. Indeed, after making a couple of her recipes, you’ll feel like Middleton is in the kitchen with you, offering equal measures of advice and cheer.
When singer/songwriter Sheryl Crow was battling breast cancer in 2006 (which thankfully she beat back) she knew it was “a wake-up call” to eat better. It was during this time that she met personal chef Chuck White (or “Chef Chuck” to his friends) who was, at the time, cooking for John Mayer’s music tour and they discovered that they both lived in Nashville. Shortly after, Sheryl teamed up with “Chef Chuck” and they collaborated to create an inspired diet regimen that was best for her and her family. “Chef Chuck” quickly developed fun, tasty recipes that both Sheryl – and her two sons, Wyatt and Levi – would enjoy. Healthy, delicious, and sometimes eclectic (like Chuck’s decadent Chocolate Mousse made with avocado), their resulting cookbook is truly original.
is a vegetarian book of Italian food, written in 1930 and now available in English. I learned to love vegetables in Italy where they are never, ever served plain. They are always "dressed" and I find this makes all the difference. Even a little drizzle of olive oil and lemon juice make a dish of vegetables more appealing.
Making Thanksgiving dinner is hard enough for most people. For those who have guests with food allergies, it can be grueling. Mom can't eat the creamy mashed potatoes because she's lactose-intolerant. Aunt Amy skips the bread stuffing because she's gluten-intolerant. Uncle Henry is allergic to nuts, so he can't eat half the dishes on the table. Just order him a pizza.
(Sterling, November 2011). It's gluten-free, soy-free, and nut-free, so everyone will be able to enjoy it. And you won't have to make a pie crust.
So many wonderful vegetable and vegetarian cookbooks have come out recently, it’s hard to keep track of all of them. Here are some more perfect for starting the new year. Note: a couple of these are not strictly vegetarian, but have so many great vegetable recipes I included them anyway.
River Cottage Veg: 200 Inspired Vegetable Recipes
is the latest in a series of River Cottage cookbooks on single subjects, everything from fish to preserves to bread. The book has some classics like Eggplant Parmigiana and Poached Egg on Toast, but also very fresh vegetarian recipes, like Warm Salad of Mushrooms and Roasted Squash, Beet and Walnut Hummus, Tahini-dressed Zucchini and Green Bean Salad, Green Onion Galette and Kohlrahbi “carpaccio.” It’s simple but very appealing and approachable vegetarian food for vegetarians and non-vegetarians alike.
Le Pain Quotidien
is a cookbook that seems to have remained under the radar. I didn’t see it on one “best of” list this year. But with 200 bakery/cafe locations around the world, you know they are doing something right. And they are. Le Pain Quotidien makes delicious, mostly organic, and often healthy food including lots of open face “tartine” sandwiches, soups and salads, breads and more. The cookbook is an extension of the brand, in the best possible way. There are some very unexpected but enticing recipes like Mocha & Caper Butter with Crostini, Pea, Pancetta & Radish Tartine, Soba, Cauliflower & Blood Orange Salad and Pearl Barley Paella. The photography is beautiful and the recipes are all really straight forward and easy to do. You can create lovely little picture perfect snacks with this book.