Vegetables and Grains

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.

For a food writer and editor to go vegetarian, means some really serious work had to happen, adapting and creating new bold recipes. That’s exactly what Joe Yonan has done in his latest book, Eat Your Vegetables. It’s the second in a series for the single cook/diner. But if you are not single, don’t let that deter you. First of all there are times when all of us are dining alone, and most of the recipes are easy to multiply or adapt for larger groups. This is vegetarian food for someone who knows how meat tastes, if that makes any sense. Curried Mushroom Bean Burgers, Pomegranate-Glazed Eggplant, Spaghetti with Root-to-Leaf Radish. Good stuff!

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.

Is this the year of the vegetable? It sure seems like it! Vegetable centric cookbook are in the spotlight, and it's not one size fits all. There are cookbooks about foraging, using roots, healthy eating and more. Here's a round up of some interesting ones I've come across lately.

The Duke's Table 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.

This book has a staggering number of recipes, over 1000 and everything from pasta dishes to souffles, egg dishes, soups, ice creams and even some raw dishes (those are a little out there!). Some of the recipes are healthy, some are not, but all are interesting and offer a peek into a fascinating diet of a man of means at the turn of the century (the duke lived from 1879 till 1946). Some of the recipes are fancy, but many are regional dishes like Bucellati, a sweet bread or Torta Napoletana. The vegetarian meatballs and meatloaves are inventive mixtures of mushrooms and walnuts.

My verdict? A fascinating book for Italian food lovers.

There are people out there who don't want you to enjoy eating. You know who they are – the carb-averse, all fat-fearing folks consumed with diets and detox. Maria Speck, author of the beautiful new cookbook, Ancient Grains for Modern Meals, is not of them.

In her introduction, Speck, in her refreshingly direct tone says, "Almost every conversation about my passion for whole grains evoked this well-meaning remark: 'Your diet must be very healthy.' This comment always leaves me speechless, because health is the last thing on my mind when I eat."

What is on her mind is cooking with unprocessed, real foods – fruits, vegetables, meats, and whole grains -- that are full of flavor and which happen to be healthy. Speck began eating whole grains while growing up in Greece and Germany. As a kid, she noshed on oats, wheat berries, and bulgur and as an adult has committed herself to exploring their delicious potential.

In the first section of Ancient Grains for Modern Meals, Speck describes a wide variety of whole grains from prosaic grits and rice to more exotic kamut and farro. She tells you how to buy, store, and cook with whole grains, and even provides a helpful table with measurements and cooking times.