Vegetarian Recipes - This collection showcases the variety of cookbooks currently on the market. You’ll find books by local and national celebrity chefs, trusted and unbiased culinary professionals, and celebrities seeking to raise funds for charity. And the subjects encompass a wide range — light and healthy eating, Amish baking, meals for vegetarian and omnivore alike, and delicious soups and desserts.
I hope add some of them to your culinary library.
Vegetarian Eating healthy and monitoring calories has never been easier or more delicious. “The 300 Calorie Cookbook: 300 Tasty Meals for Eating Healthy Every Day” (John Wiley & Sons, Inc., 2009; $19.95) is a tempting collection of recipes from Betty Crocker. Filled with family-pleasing favorites, this cookbook takes the guesswork and effort out of calorie counting at mealtime by providing full nutrition information, calorie charts for common ingredients, comparisons for food swaps, and clear calorie counts. Offerings include burgers, sandwiches, stews, salads, and casseroles.
For the Amish community, baking is a necessity and part of the enjoyment of everyday life. “The Amish Cook’s Baking Book” (Andrews McMeel, 2009; $29.99) by Lovina Eicher with Kevin Williams offers a slow-paced journey through the delicious world of an Amish kitchen. Cakes, cookies, pies, breads, brownies, and bars are featured here and use recipes that have been passed down through generations. There are also photographs and interesting insights into the Amish way of life — in and out of the kitchen.
Whenever it’s eaten, soup delivers rich flavor and simple satisfaction. In “The Best Soups in the World” (John Wiley & Sons, Inc., 2010; $22.95), Clifford A. Wright showcases 247 of the best classical, famous, and not-so-famous recipes from around the world. Wright, a food scholar, also shares the history and cultural background of his soups, making this book as interesting read as well as a valuable cookbook. His selections include California Chilled Peach Soup, Cream of Carrot with Ginger Soup, and Frisian Mustard Soup.
“Double Take: One Fabulous Recipe, Two Finished Dishes, Feeding Vegetarians and Omnivores Together” (Harvard Common Press, 2010; $16.95) addresses the increasingly common dilemma of cooking for meat eaters and vegetarians at the same time. In this unique cookbook, A. J. Rathbun (vegetarian) and Jeremy Holt (omnivore) combine their culinary talents and their experiences with sharing meals to create dishes that work for everyone. Each recipe begins with a common base. One half is finished with meat; the other, with vegetarian flair.
“Everyday Food: Fresh Flavor Fast” (Clarkson Potter, 2010; $24.99) is the follow-up to the bestselling “Everyday Food: Great Food Fast.” Organized by meal and category, there is something for everyone and for every time of day. The 250 easy and delicious recipes include pasta with peas and ricotta, grilled fish kebabs, and flourless chocolate cake. The book also offers nutritional information and ways to stretch one meal into another. The program Everyday Food airs on PBS stations nationwide.
“Good Eats: The Early Years” (Stewart, Tabori & Chang, 2009; $37.50) is the first companion book to Alton Brown’s prime-time Food Network hit show “Good Eats” and a commemoration of the show’s 10th anniversary. Chronicling the first years of Brown’s award-winning program, this book is an entertaining collection of 140 recipes, stories, and over 1,000 photographs and illustrations. (A second book will be published later this year.) Brown is the culinary commentator on Iron Chef America, also on the Food Network.
Just in time for Easter comes “Ham: An Obsession with the Hindquarter” (Stewart, Tabori & Chang, 2010; $29.95) by Bruce Weinstein and Mark Scarbrough. The authors feature ham recipes from the Philippines, Spain, the Caribbean, the American South, and rural Connecticut where the authors reside, and four ways of preparation (fresh, dry-cured in the Old World, dry-cured in the New World, and wet-cured). The 100 recipes include Ham and Potato Savory Pancakes, Indonesian Chile Ham Sauté, Ham-and-Shrimp Potstickers, and Sweet Potato Hash with Ham, Pecans, and Cranberries.
Dick Clark, Stephanie Powers, Dennis Weaver, and Victoria Principal are among the celebrities and dignitaries who contributed their favorite recipes to “Legends in the Kitchen: Celebrity Recipes for a Cause” (Five Star Publications, 2010; $17.95). Proceeds benefit the nonprofit Motion Picture & Television Fund, which has served the entertainment industry with a variety of services since 1921. Judy Keel, wife of the late actor Howard Keel, and Linda Radke, president of Five Star Publications, compiled this charming, humorous, and often heartfelt cookbook.
Most light recipes are quick to sacrifice flavor for the sake of nutrition numbers. At America’s Test Kitchen, flavor always comes first. “Light & Healthy 2010” (America’s Test Kitchen, 2010; $35) contains nearly 200 recipes that don’t taste “light.” Using kitchen science, creativity, and years of experience and solid technique, the test cooks at America’s Test Kitchen lowered fat and calories in everything from soups to entrees to desserts. Recipes include Broccoli-Cheddar Soup, Philly Cheesesteaks, Spinach Lasagna, Scalloped Potatoes, and Maple Cheesecakes.
An enduring romantic symbol of the tropics, the coconut palm is the basis for some truly killer desserts. In “Luscious Coconut Desserts” (Chronicle Books, 2010; $19.95), Lori Longbotham brings her enthusiasm for the versatile coconut to a collection of cakes, tarts, cookies, custards, sauces and candies. From traditional sweet treats such as Big Coconut Macaroons to more esoteric fare like Coconut and Lemongrass Crème Caramel, this dessert book gives home cooks everything they need to know to get the best from the coconut.
“More Best Recipes” (America’s Test Kitchen, 2009; $39.95) presents new and sometimes better ways to make everyone’s favorite foods and international recipes once considered out of reach. This book also features fully illustrated pages on important topics — storing produce, selecting the best kitchen tools, and knowing when meat and poultry are done. More Best Recipes gives home cooks the best that America’s Test Kitchen has to offer: more than 600 recipes that work and honest, useful solutions to common cooking problems.
“Potluck Survival Guide: Care & Feeding of the Athletic Supporter” (Five Star Publications, $24.95) is a collection of recipes for young and old alike. Perfect for tailgates, scout events, church dinners, school celebrations, and family gatherings, this recipe collection can be prepared in a number of ways to please a variety of palates. Author Cherie Kimmons goes beyond recipes. She includes tips for feeding younger children and nutritional considerations for student athletes. There are also entertaining suggestions and sources for hard-to-find ingredients.
Food Network host Ellie Krieger is known for creating light and healthy dishes that taste great and are easy enough for the busiest people to prepare. “So Easy: Luscious, Healthy Recipes for Every Meal of the Week” (John Wiley & Sons, Inc., 2009; $29.95) is a collection of meal solutions for any busy person. Her 150 recipes tackle every possible mealtime situation and include grab-and-go breakfasts, road-tested lunches, decadent desserts, and a month’s worth of rush-hour dinners that can be ready within 30 minutes.
“The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion” (Clarkson Potter, 2010; $35) is a comprehensive and inviting cookbook that home bakers will want to use again and again. A graduate of the Culinary Institute of America, author John Barricelli owns SoNo Baking Company & Café in South Norwalk, CT, and hosts Everyday Food on PBS. His recipes include Corn, Crab and Chive Tart, Kitchen Sink Cookies, Individual Boston Cream Pies, and White Chocolate Mousse and Raspberry Parfait.
“The Spice Kitchen: Everyday Cooking with Organic Spices” (Andrews McMeel, 2009; $29.99) and its more than 100 recipes reveal the pleasures that arise when you eat locally but season globally. Spices from around the world make it easier and a lot more fun to turn out delicious and healthy food. Dishes include Coconut Curry Shrimp, Tandoori Chicken Skewers with Curry Butter Sauce, and Bittersweet Chocolate Chip-Ginger Cookies. Authors Sara Engram and Katie Luber offer just the right touch of herbs and spices.
Martha Stewart’s “Dinner at Home: 52 Quick Meals to Cook for Family & Friends” (Clarkson Potter, 2009; $35) presents 52 menus, each prepared in just one hour and arranged by season to take advantage of the freshest ingredients. Full-color photographs accompany each recipe, along with notes, presentation tips, and sidebars on ingredients that are available at local supermarkets. A winter dinner menu includes roasted chicken breasts in creamy tarragon sauce, warm lentils with spinach, caramelized endive, and poached pears with chocolate sauce.
“Stir: Mixing It Up in the Italian Tradition” (Houghton Mifflin Harcourt, 2009; $35) is the first cookbook by local restaurateur Barbara Lynch, who grew up in South Boston. You’ll find plenty of food that you will love to make and eat. The 150 recipes combine practical simplicity with charming sophistication. Food critics consider Lynch’s food as some of the best in the country. Her recipes will show you why. They include Spicy Clam Stew, Cheese Risotto, and Yogurt Panna Cotta.
I hope add some of them to your culinary library.
Vegetarian Eating healthy and monitoring calories has never been easier or more delicious. “The 300 Calorie Cookbook: 300 Tasty Meals for Eating Healthy Every Day” (John Wiley & Sons, Inc., 2009; $19.95) is a tempting collection of recipes from Betty Crocker. Filled with family-pleasing favorites, this cookbook takes the guesswork and effort out of calorie counting at mealtime by providing full nutrition information, calorie charts for common ingredients, comparisons for food swaps, and clear calorie counts. Offerings include burgers, sandwiches, stews, salads, and casseroles.
For the Amish community, baking is a necessity and part of the enjoyment of everyday life. “The Amish Cook’s Baking Book” (Andrews McMeel, 2009; $29.99) by Lovina Eicher with Kevin Williams offers a slow-paced journey through the delicious world of an Amish kitchen. Cakes, cookies, pies, breads, brownies, and bars are featured here and use recipes that have been passed down through generations. There are also photographs and interesting insights into the Amish way of life — in and out of the kitchen.
Whenever it’s eaten, soup delivers rich flavor and simple satisfaction. In “The Best Soups in the World” (John Wiley & Sons, Inc., 2010; $22.95), Clifford A. Wright showcases 247 of the best classical, famous, and not-so-famous recipes from around the world. Wright, a food scholar, also shares the history and cultural background of his soups, making this book as interesting read as well as a valuable cookbook. His selections include California Chilled Peach Soup, Cream of Carrot with Ginger Soup, and Frisian Mustard Soup.
“Double Take: One Fabulous Recipe, Two Finished Dishes, Feeding Vegetarians and Omnivores Together” (Harvard Common Press, 2010; $16.95) addresses the increasingly common dilemma of cooking for meat eaters and vegetarians at the same time. In this unique cookbook, A. J. Rathbun (vegetarian) and Jeremy Holt (omnivore) combine their culinary talents and their experiences with sharing meals to create dishes that work for everyone. Each recipe begins with a common base. One half is finished with meat; the other, with vegetarian flair.
“Everyday Food: Fresh Flavor Fast” (Clarkson Potter, 2010; $24.99) is the follow-up to the bestselling “Everyday Food: Great Food Fast.” Organized by meal and category, there is something for everyone and for every time of day. The 250 easy and delicious recipes include pasta with peas and ricotta, grilled fish kebabs, and flourless chocolate cake. The book also offers nutritional information and ways to stretch one meal into another. The program Everyday Food airs on PBS stations nationwide.
“Good Eats: The Early Years” (Stewart, Tabori & Chang, 2009; $37.50) is the first companion book to Alton Brown’s prime-time Food Network hit show “Good Eats” and a commemoration of the show’s 10th anniversary. Chronicling the first years of Brown’s award-winning program, this book is an entertaining collection of 140 recipes, stories, and over 1,000 photographs and illustrations. (A second book will be published later this year.) Brown is the culinary commentator on Iron Chef America, also on the Food Network.
Just in time for Easter comes “Ham: An Obsession with the Hindquarter” (Stewart, Tabori & Chang, 2010; $29.95) by Bruce Weinstein and Mark Scarbrough. The authors feature ham recipes from the Philippines, Spain, the Caribbean, the American South, and rural Connecticut where the authors reside, and four ways of preparation (fresh, dry-cured in the Old World, dry-cured in the New World, and wet-cured). The 100 recipes include Ham and Potato Savory Pancakes, Indonesian Chile Ham Sauté, Ham-and-Shrimp Potstickers, and Sweet Potato Hash with Ham, Pecans, and Cranberries.
Dick Clark, Stephanie Powers, Dennis Weaver, and Victoria Principal are among the celebrities and dignitaries who contributed their favorite recipes to “Legends in the Kitchen: Celebrity Recipes for a Cause” (Five Star Publications, 2010; $17.95). Proceeds benefit the nonprofit Motion Picture & Television Fund, which has served the entertainment industry with a variety of services since 1921. Judy Keel, wife of the late actor Howard Keel, and Linda Radke, president of Five Star Publications, compiled this charming, humorous, and often heartfelt cookbook.
Most light recipes are quick to sacrifice flavor for the sake of nutrition numbers. At America’s Test Kitchen, flavor always comes first. “Light & Healthy 2010” (America’s Test Kitchen, 2010; $35) contains nearly 200 recipes that don’t taste “light.” Using kitchen science, creativity, and years of experience and solid technique, the test cooks at America’s Test Kitchen lowered fat and calories in everything from soups to entrees to desserts. Recipes include Broccoli-Cheddar Soup, Philly Cheesesteaks, Spinach Lasagna, Scalloped Potatoes, and Maple Cheesecakes.
An enduring romantic symbol of the tropics, the coconut palm is the basis for some truly killer desserts. In “Luscious Coconut Desserts” (Chronicle Books, 2010; $19.95), Lori Longbotham brings her enthusiasm for the versatile coconut to a collection of cakes, tarts, cookies, custards, sauces and candies. From traditional sweet treats such as Big Coconut Macaroons to more esoteric fare like Coconut and Lemongrass Crème Caramel, this dessert book gives home cooks everything they need to know to get the best from the coconut.
“More Best Recipes” (America’s Test Kitchen, 2009; $39.95) presents new and sometimes better ways to make everyone’s favorite foods and international recipes once considered out of reach. This book also features fully illustrated pages on important topics — storing produce, selecting the best kitchen tools, and knowing when meat and poultry are done. More Best Recipes gives home cooks the best that America’s Test Kitchen has to offer: more than 600 recipes that work and honest, useful solutions to common cooking problems.
“Potluck Survival Guide: Care & Feeding of the Athletic Supporter” (Five Star Publications, $24.95) is a collection of recipes for young and old alike. Perfect for tailgates, scout events, church dinners, school celebrations, and family gatherings, this recipe collection can be prepared in a number of ways to please a variety of palates. Author Cherie Kimmons goes beyond recipes. She includes tips for feeding younger children and nutritional considerations for student athletes. There are also entertaining suggestions and sources for hard-to-find ingredients.
Food Network host Ellie Krieger is known for creating light and healthy dishes that taste great and are easy enough for the busiest people to prepare. “So Easy: Luscious, Healthy Recipes for Every Meal of the Week” (John Wiley & Sons, Inc., 2009; $29.95) is a collection of meal solutions for any busy person. Her 150 recipes tackle every possible mealtime situation and include grab-and-go breakfasts, road-tested lunches, decadent desserts, and a month’s worth of rush-hour dinners that can be ready within 30 minutes.
“The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion” (Clarkson Potter, 2010; $35) is a comprehensive and inviting cookbook that home bakers will want to use again and again. A graduate of the Culinary Institute of America, author John Barricelli owns SoNo Baking Company & Café in South Norwalk, CT, and hosts Everyday Food on PBS. His recipes include Corn, Crab and Chive Tart, Kitchen Sink Cookies, Individual Boston Cream Pies, and White Chocolate Mousse and Raspberry Parfait.
“The Spice Kitchen: Everyday Cooking with Organic Spices” (Andrews McMeel, 2009; $29.99) and its more than 100 recipes reveal the pleasures that arise when you eat locally but season globally. Spices from around the world make it easier and a lot more fun to turn out delicious and healthy food. Dishes include Coconut Curry Shrimp, Tandoori Chicken Skewers with Curry Butter Sauce, and Bittersweet Chocolate Chip-Ginger Cookies. Authors Sara Engram and Katie Luber offer just the right touch of herbs and spices.
Martha Stewart’s “Dinner at Home: 52 Quick Meals to Cook for Family & Friends” (Clarkson Potter, 2009; $35) presents 52 menus, each prepared in just one hour and arranged by season to take advantage of the freshest ingredients. Full-color photographs accompany each recipe, along with notes, presentation tips, and sidebars on ingredients that are available at local supermarkets. A winter dinner menu includes roasted chicken breasts in creamy tarragon sauce, warm lentils with spinach, caramelized endive, and poached pears with chocolate sauce.
“Stir: Mixing It Up in the Italian Tradition” (Houghton Mifflin Harcourt, 2009; $35) is the first cookbook by local restaurateur Barbara Lynch, who grew up in South Boston. You’ll find plenty of food that you will love to make and eat. The 150 recipes combine practical simplicity with charming sophistication. Food critics consider Lynch’s food as some of the best in the country. Her recipes will show you why. They include Spicy Clam Stew, Cheese Risotto, and Yogurt Panna Cotta.
Vegetarian Recipes Fresh, Healthy, Light and Delicious
![Vegetarian Recipes Fresh, Healthy, Light and Delicious ]()
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