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.
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.
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.
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.
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?!!
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.
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.
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.
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.
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.
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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