This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of cooks who want to get more veggies into their daily diet--and want to feed their families deliciously. Susie Middleton shares her love of great-tasting veggies with a guide to stocking up the pantry, shopping for vegetables, and cooking those veggies in 9 different ways. Fast, Fresh&Green is uniquely organized by technique so that cooks can add new ways to cook veggies to their weeknight repertoires. More than 100 recipes for side dishes--many that can double as starters or main dishes, and many that are vegan--include Spinach with Shallots and Parmigiano, Sweet Potato Mini Fries with Limey Dipping Sauce, Roasted Broccoli with Two Dipping Sauces, Braised Fingerlings with Rosemary and Mellow Garlic, and Summer Vegetable Ragout. Fast, Fresh&Green is an excellent resource for vegetarians and omnivores alike.

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, mom, photographer, and celebrated food blogger.Deb Perelman loves to cook. It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs. The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

This collection of 169 vegetarian recipes from best-selling author Shelley Lynne is packed with meals that are not only nutritious, but also delicious! Whether you are fixing breakfast for your family, taking a brown bag lunch to work, hosting guests at your home or preparing an appetizer for your next get together, you'll find recipes in this cookbook to put to use right away. What You'll Get... 27 Delicious and Nutritious Vegetarian Breakfast Recipes23 Delicious and Nutritious Vegetarian Lunch Recipes25 Delicious and Nutritious Vegetarian Soup, Stew and Chili 31 Delicious and Nutritious Vegetarian Appetizer Recipes 30 Delicious and Nutritious Vegetarian Salad Recipes 33 Delicious and Nutritious Vegetarian Main Entree Recipes Plus These Helpful Lists:11 Quick and Easy Vegetarian Breakfasts In Under 10 Minutes12 Vegetarian Brown Bag Recipes7 Vegetarian Soups That Freeze Well20 Quick and Easy Vegetarian Appetizers In Under 15 Minutes11 Vegetarian Entrees in 30 Minutes or LessEating Lite: Recipes Under 300 Calories10 Vegetarian Breakfast Recipes Under 300 Calories8 Vegetarian Lunch Recipes Under 300 Calories10 Vegetarian Soup, Stew and Chili Recipes Under 300 Calories24 Vegetarian Appetizer Recipes Under 300 Calories15 Vegetarian Salad Recipes Under 300 Calories10 Vegetarian Entrees Under 300 CaloriesHere's to wishing you many great vegetarian meals ahead!

Who doesn't want to save time and money, right? Getting a healthy vegetarian meal on the table can take both time and money.  And best-selling author, Shelley Lynne, doesn't want anything to stand in the way of you cooking a healthy meal for yourself and your family. And that's why Shelley has written this book...to help you get vegetarian meals on the table quicker...without breaking the bank!She covers 21 different ways to save either time or money...everything from why you should consider using a slow cooker or pressure cooker to shopping tips that will help you save money on groceries. What You Will Learn:1) How to Cook Your Own Beans2) Using a Crockpot Saves Time3)  Freezing Meals and Essentials to Save Time4) Organizing Your Kitchen to  Save Time5) Planning Your Meals in Advance  When Possible6) Using Kitchen Tools to Save Time7) Cooking with Fruits and Vegetables That are in Season to Save Money8) Purchasing Fresh Produce at Your Local Farmer's Market to  Save Money9) Using a Rice Cooker  to Save Time10) Growing Your Own Fresh Herbs and Sprouts to Save Money11) Eating More Raw Foods and Salads to Save Time12) Preparing Your Food Ahead of Time13) Using a Pressure Cooker to  Save Time14) Using Coupons to Save Money15) Grocery Shopping Tips16) Stocking Up on Items When On Sale17) Checking Unit Prices on Items  at the Grocery18) Chopping Your Vegetables Up  Ahead of Time19) Growing Your Own Vegetables to Save Money20) Make sure to use a Sharp Knife21) Making the Most of Your Leftovers to Save Time and MoneyIf you are a cook (vegetarian or not) looking for ways to get your meals on the table faster and save money doing it, you have come to the right place. So, grab yourself a cup of coffee and enjoy everything Shelley has put together for you!

Sporting a gorgeous new cover, Fresh From the Farmers' Market just got a little fresher. With more home cooks falling in love with the unbeatable flavor of farm-fresh fruits and vegetables, there has never been a better time to serve fruits and vegetables at mealtime. This wonderfully useful cookbook is a celebration of market bounty with luscious color photographs and more than 75 mouthwatering recipes. Each delicious soup, salad, entre, and dessert makes the most of the season's best. Janet Fletcher guides shoppers through the market, sharing tips on selection and storage as well as advice from the farmers themselves, so readers can turn peak-season produce into delicious eating, year-round.

"Wild spinach about 7 feet tall and fully mature. Well-fed wild spinach is well-branched and produces a huge quantity of seeds when mature. The leaves are still edible at this stage but are reduced in quality, taking on a somewhat off-flavor. According to research on other mature plants, the leaves on these older plants retain most of their nutrients and phytochemicals as long as they are still green." (Left: The author stands in for perspective, 2006.) Imagine what you could do with eighteen delicious new greens in your dining arsenal including purslane, chickweed, curly dock, wild spinach, sorrel, and wild mustard. John Kallas makes it fun and easy to learn about foods you've unknowingly passed by all your life. Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild plants. Edible Wild Plants divides plants into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads. This field guide is essential for anyone wanting to incorporate more natural and whole foods into their diet. First ever nutrient tables that directly compare wild foods to domesticated greens are included. Whether looking to enhance a diet or identify which plants can be eaten for survival, the extensive information on wild foods will help readers determine the appropriate stage of growth and how to properly prepare these highly nutritious greens. John Kallas is one of the foremost authorities on North American edible wild plants and other foragables. He's learned about wild foods through formal academic training and over 35 years of hands-on field research. John has a doctorate in nutrition, a master's in education, and degrees in biology and zoology. He's a trained botanist, nature photgrapher, writer, researched, and teacher. In 1993 he founded the Institute for the Study of Edible Wild Plants and Other Foragables along with its educational branch, Wild Food Adventures. John's company is based in Portland, Oregon, where he offers regional workshops, and multi-day intensives on wild foods. For more information, see www.wildfoodadventures.com

Vegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child for an animal-free diet. It has evolved into a creative, sophisticated cuisine touted by the likes of Food&Wine magazine. Long at the fore of vegan blogging and cooking, Dreena Burton has been known for making healthy taste delicious. Let Them Eat Vegan! distills more than fifteen years of recipe development that emphasize unrefined, less-processed ingredients--no white flour or white sugar, but instead whole-grain flours, natural sweeteners, raw foods, and plenty of beans ’n greens. There’s no relying on meat analogues here, either--just hearty, healthy food that looks and tastes great. As the mother of three young girls, Burton always keeps their nutrition--and taste buds--in mind. From the simplest comfort foods like Warm “Vegveeta” Cheese Sauce to the more sophisticated Anise-and Coriander-Infused Orange Lentil Soup, these recipes will delight and inspire even the pickiest eaters and provide lifelong vegans with the innovative, wholesome recipes they’ve always wanted. 

The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Vegetarian Cooking for Everyone teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians—it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.