Now that Meatless Mondays are a "thing" and many of us have accepted the fact that tasty vegetables can and should be the star of the show for most meals, we're seeing a great new selection of vegetable books coming down the line. Martha Stewart is the latest author to embrace vegetarian cooking, with her new book, Meatless. This book is very similar in format to the Everyday Food series, also from the kitchen of Martha Stewart Living, which means it's great for putting excellent home-made meals on the table every night of the week.
The Sprouted Kitchen
Sara Forte's hugely popular blog, The Sprouted Kitchen is almost a cookbook in itself because of its focus on wholesome eating and excellent photography. It's no wonder it's now a cookbook, and such a pretty one at that. These are healthy recipes, there's no hiding it, though you and your family aren't likely to mind as the focus on flavour and combination of ingredients ranges from really quite pleasant to downright delicious.
The Sorted Crew, with recipes by Ben Ebbrell
The Sorted Crew started out as a group of friends sitting around the table at their local pub, encouraging their friends to cook for themselves more - nothing fancy, just good food for family and friends. Their book is completely interactive, supported by YouTube videos, Facebook, Twitter, and their website www.sortedfood.com. With straightforward recipes for food that looks anything but ordinary, no doubt the college students and starter cooks in your life will love this book.
The Art of Pasta
Lucio Galletto & David Dale
The Art of Pasta is a gorgeous book with artful illustrations mixed with jaw-dropping photography. It's hard to not flip through the pages without getting hungry! The recipes are largely traditional and authentic, making use of almost every pasta shape imaginable. It's clear Galleto has a passion for pasta and Italian cuisine as he takes great care to describe each recipe's significance in his life and the Italian culinary repetoir. Hardcover, 283 pp. $40.00.
Gü Chocolate Cookbook
The Gü Team
Since its opening in 2003, Gu has been providing Londoners with a very serious chocolate fix. These recipes are decadent, giving full respect to chocolate - providing deep, dark, chocolate flavour. The sweets are to die for but just as good are the savory recipes. With dishes like Dark Chocolate Venison Raviole, Pork Mole, and Whole Chicken in a Cocoa Crust, you can't go wrong in preparing an entire feast of chocolate indulgence.
Shelley Lindgren, Matthew Accarrino & Kate Leahy
Shelley Lindgren and Kate Leahy both have ties to the very popular A16 in San Francisco. Lindgren is the wine director for both A16 and SPQR and Leahy is the co-author of the accalimed A16 cookbook. SPQR captures Italy's regional differences by discussing its wine varieties and the ways in which ingredients are used or not used differently throughout the country. The recipes are absolutely delectable and the pictures and write-ups on wine will have you packing your bags for your next trip! Hardcover, 295 pp. $41.00.
Cinnamon Kitchen offers recipes from the London restaurant of the same name - an offshoot of The Cinnamon Club. Chef Vivek Singh makes use of less traditional meat for his dishes such as Vindaloo of Ox Cheek and Lobster Soup from Kerala. The photography is stunning and each recipe is wildly tempting to try. This isn't traditional Indian cooking but certainly roots itself in the familiar flavours of India.
The Smitten Kitchen Cookbook
Deb Perelman is a self-taught home cook and photographer, and the creator of SmittenKitchen.com, an award winning blog with a focus on stepped-up home cooking through unfussy ingredients - all cooked in a modest kitchen. This book is filled with practical cooking tips, gorgeous photography, confident, amusing writing and well-tested wonderfully curated recipes. You'll be smitten, indeed! Hardcover, $35.00.
Madhur Jaffrey's Curry Nation
The beloved author of many books on Indian cooking, Madhur Jaffrey presents Britain's favourite curries from many South Asian communities. Chosen from restaurants and home cooks, the recipes rang from tapioca pearl fritters to hot and sour aubergine, and semolina halva. Colour photos. Hardcover, 224 pp. $39.95.
Oma & Bella: The Cookbook
In this charming, bilingual (German/English) cookbook, Alexa Karolinski not only preserves the recipes of her grandmother and her companion, Bella, but their story as Holocaust survivors. from Poland and Lithuania. This is definitely retro, and ribsticking food; jellied calves' feet, borscht, bean soup, goulash...Whimsical drawings and colour photos. Hardcover, 113 pp. $34.95.
Thomas Keller, author of 4 other cookbooks, 6 restaurants and the only American-born chef to receive multiple three-star ratings by the Michelin Guide, has been a recipient of numerous awards and honors for his contribution to the culinary arts and for his cookbooks. Bouchon Bakery is an astonishing collection of dazzling photographs and perfectly written recipes that you can make at home. Every recipe teaches, expanding one's knowledge, enriching one's experience, and refining one's technique ranging from the very simple, to complex... with the brilliant guidance of three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald. Hardcover, $58.95.
Simply Ming in Your Kitchen
Ming Tsai & Arthur Boehm
The thrill of technology! A special QR code with each recipe allows the user, with the help of a smart device, to summon Ming Tsai right into the kitchen. The dishes are his usual simple dishes turned up a notch with Asian flavouring. The new elements this time are a selection of drinks and sweets. Colour photos. Hardcover, 191 pp. $38.00.
Nick Malgieri's Bread
With its many shot-from-above instructional photos, Nick Malgieri's Bread is an excellent choice for the beginning bread baker. It also offers a range of recipes on which to practice from simple white bread to rye bread to pretzels.. Even better, Malgieri provides imaginative recipes for using bread. Like James Peterson, Dorie Greenspan, and the late Richard Sax, Nick Malgieri's writing always makes you fell as though you have a friend right there in the kitchen with you. Colour photos. Hardcover, 239 pp. $29.95.
The Essential James Beard Cookbook
James Beard, Edited by Rick Rodgers
"If I can cook it, you can too" was his message that helped inspire generations of people to cook.In this book, the first new cookbook authorized by his estate, editor Rick Rodgers pulls together 450 of what he considers Beard's most essential recipes.Though James Beard was well ahead of his time, the edior has added notes and variations to accompany many of the recipes, in order to provide minor updates to help today's cook. This is the perfect book to introduce the next wave of cooks to the kitchen of James Beard. Hardcover, $40.00.
The Mini Minimalist
Four mini books comprise this boxed colldction from Mark Bittman's popular New York TImes The Minimalist column. The topics are: Meat, Fish & Poultry; Vegetgables; Pizza, Pasta, & Grains; Small Plates & Soups.. No photos--just simple recipes you will use every day. Hardcover, 496 pp. $23.95.
With the romance of Italian cuisine focusing mostly on popular locales like Tuscany, Sicily, Rome and Florence, Venetian cuisine seems to have somehow fallen below the radar. Unfortunate, given that the food of this canal-riddled city has quite a history to it. Chef Russell Norman shares popular recipes from his Venetian restaurant that are sure to open your eyes to a new side of Italian gastronomy. Hardcover, 319 pp. $52.95.
The Country Cooking of Greece
Another addition to the Country Cooking series has once again wowed cooks and chefs alike. This new book has shed light on an overlooked cuisine full of colour, culture and history. This beautifully photographed book is a wonderful companion for any cook and is quite the visual learning experience, sure to tantalize your tastebuds. Hardcover, 384 pp. $58.00.
Matt Lewis & Renato Poliafito
Matt Lewis and Renato Poliafito's beloved bakery and sweets - sold in stores across the country - have garnered major critical acclaim. This book includes the best of the best: seventy-five new recipes built around Lewis and Poliafito's ten favourite ingredients. Peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate and banana. Hardcover, 223 pp. $37.50.
A collection of simple, laidback recipes inspired by favourite everyday ingredients. From making a meal around one fabulous piece of cheese to working wonders with a tin of beans, Bill offers 100 fantastic mid-week-achievable meals and desserts. Hardcover, 255 pp. $42.95.
Grandma's German Cookbook
Traditional German cuisine is rich, enticing, delicious, and easy to make with the help of grandmas. This book includes 85 classic recipes - from soups to Sunday roasts, to desserts and holiday favorites. And then take Grandma's advice on creative uses for leftovers, the best ways to store vegetables, and how to rescue sauces and soups that have taken a turn for the worse. Enjoy the best traditional treats day after day - made in your very own kitchen! Hardcover, 195 pp. $24.00.
The Art of the Restaurateur
Nicholas Lander, acclaimed restaurant critic, reveals everything you ever wanted to know about the highs and lows of the restaurant business, presenting the untold stories of the world's best restaurateurs, from luxurious Michelin-starred restaurants to bustling neighbourhood bistros, to stylish fast-food cafes. Every story is fascinating, entertaining, and has something to tell about the creation of a successful restaurant. Hardcover, 351pp. $39.95.
Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring. In brilliant graphic novel form, she shares the secrets to making the flavorful dishes that have made Dirt Candy one of New York City's toughest reservations. This cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking. Softcover, 224 pp. $23.99.
The Seasonal Baker
A veteran of Martha Stewart Omnimedia and the kitchens of restaurants such as Le Bernardin and the Four Seasons, John Barricelli previously wrote The SoNo Baking Company Cookbook. As the title suggests, The Seasonal Baker's recipes, both sweet and savory, rely on fruits and vegetables at their best and fresheset. Color photos, Hardcover, 288 pp. $41.00.
Andoni Luis Aduriz
In explaining his vision, Andoni Luis Aduriz is as committed as his fellow top chefs to the manipulative properties of molecular gastronomy. However, the recipes which follow are remarkably simple with the molecular gastronomy elements acting more like garnish than the main event on the plate. Many of the dishes are not beyond all home cooks. The stunning photography is also notable in that the images are life size--what you see is what you would get if dining at Mugaritz. It is the first time we remember a chef citing his parking lot as part of the restaurant experience. Hardcover, 253 pp. $49.95.
In the Letter from the Editor, Fool introduces itself as "different from other 'food magazines', taking inspiration from fashion, design and culture". Throughout this, its first issue, the magazine stays true to form. The cover features Swedish chef Magnus Nilsson (in a fur coat as opposed to chef whites), articles from time spent at Mugaritz and Noma, and "An Incomplete Family Tree of Natural Chefs". Fool is sure to be a new favourite in the international gastronomic community. $22.50.
The Truck Food Cookbook
John T. Edge
Kimchi quesadillas, spicy chicken buradi rolls, and tuna onigiri are a sampling of the recipes found in John Edge’s latest book, in which he seeks best food to come from kitchens on wheels. Food trucks are no doubt a phenomenon, and they never cease to amaze their patrons with the creative, indulgent, and of course tasty, dishes that they produce. The Truck Food Cookbook allows the home cook to recreate these dishes without the pressure of customers lined up around the block. $22.95.
Jordi & Carrell Horowitz
Ever wanted to explore the land of ice pops? Now is your chance! Summer is around the corner along with a plethora of fresh ingredients and a big, beautiful sun. Seize the day and try out some boozy Pears with Cognac pops or something a bit more subtle like the Roasted Yellow Peach pops. Hardcover, 120 pp. $19.99.
Martha's American Food
In this wide spanning book, Martha Stewart celebrates the rich culinary tradition of a bountiful land. Here, she takes us across America, from plains, to mountains, to desert, showing us both how to cook America's most treasured dishes and giving us their backstory. With gorgeous photography and tight recipes, Martha takes us from sea to shining culinary sea. Hardcover, 431 pp. $46.00.
A dash of culinary history, a little geography, and an intro to the Moroccan pantry help the cook understand the context from which the recipes have arisen. There are couscous, tagines, and fabulous spicy salads. One of the most interesting recipes is. a seafood variation of the b'stilla, a new but popular development. Beautiful photos. Hardcover, 223 pp. $34.95.
Food in Jars
Preserving doe not have to be a summer-only activity. Food blogger Marisa McClellan offers a wide range of foods in jars from fruit curds to tangy salsas -- even granola to store in jars! Better yet, these preserves are for small quantities --four jars rather than 20. This well-illustrated book has some general information for equipping the kitchen, processing, and storing. Hardcover, 237 pp. $26.50.
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