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Your food... cookbooks

What's a food section without cookbooks? Here are a few of my favorites. They tend to have lots of colorful pictures, simple directions, and easy ways to reduce fat or sugar if I'm trying to lighten the calorie load.

Want to add to the list? Share your suggestion at the Woman-to-Woman Forum Cookbooks Discussion.



The Greens Cookbook
by Deborah Madison and Edward Espe Brown

The Greens Cookbook "caters to everyone who seeks delight in cooking and eating." Working with a broad range of fresh ingredients, the 260+ recipes for all seasons include simple salads as well as more elegant fare. It also includes a guide to selecting wines that best suit vegetable dishes.


Local Flavors: Cooking and Eating from America's Farmers' Markets
by Deborah Madison

This time, Madison focuses on the seasonal bounty available in farmers markets. Her 350 recipes, while not all vegetarian, are unusual. I'd never have thought up "sautéed artichokes with potatoes and garlic chives" on my own, but I sure do like it. If you're like me, and you read cookbooks for fun, you'll enjoy this book.


The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods
by Shannon Hayes

I don't cook a lot of meat, but when I do, I use this book as a guide. Hayes offers simple suggestions for finding, preparing, and cooking pasture-based foods, as well as techniques for getting the most out of the meats I buy. I also like the way she compares the value of grass-fed foods to the realities and potential dangers of factory-raised animals and the industrial agricultural system they represent.


Fresh: A GreenMarket Cookbook
by Carol E. Schneider

I've been using this book since 1989, and I never get tired of it. The seasonal recipes always help me find something to make with whatever I've brought home from the market, and the photography is so beautiful I could look at the pictures all day. Plus, it's got a spiral binding on it, so it's incredibly easy to keep propped open to the recipe page I'm working from. Why in the world don't more cookbooks work that way?!!


The Great Green Cookbook: More than 200 Irresistible Vegetarian Recipes from Around the World
by Rosamond Richardson

Here's another lovely cookbook that includes reference to vegetables through the seasons. It's perfect if you're buying locally grown produce and want simple recipes to help you keep in step with what's available in the market.


The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes
by Corby Kummer

Take your time. Relax. Enjoy food the way it was meant to be enjoyed. Remember that cooking is an art designed to bring friends and family together to savor each other, life, and the delicious flavors that make sitting down at the table worthwhile. Yes, this is a cookbook.


A Year in a Vegetarian Kitchen
by Jack Bishop

OK, I have to confess. I haven't tried these recipes yet. But I want to. Pan-glazed Tofu with Thai Red Curry Sauce? That's right up my alley. Spinach Salad with Japanese Flavors? I'm putting that one on the list, too. And since the 248 recipes are offered by season, I'll know what to try when.


Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
by Peter Berley

Here's another cookbook divided by season, with 12 menus offered for each. I like the author's reminder that buying vegetables in season saves money and ensures the best quality. And given the variety of cuisines included, like Asian, Caribbean, Italian and Mexican, boredom with this book seems a long way off.


Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic
by David Joachim and Rochelle Davis

The title says it all. The book includes flavorful recipes plus lists for buying seasonal produce, a resource section, and information to help cooks purchase safe meats, poultry, seafood, and dairy products.


Your Organic Kitchen
by Jesse Ziff Cool

Before the author launches into her 160 recipes, she makes a good argument for choosing organic ingredients. Her tips on cooking organically are right on the money, too. And unlike other cooks with a seasonal focus, her recipes are divided into eight seasons instead of four. Enjoy!



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