Best Books For Vegetarian Cooking

"30 Minute Vegan", by Mark Reinfeld and Jennifer Murray. 30 Minute Vegan has lots of tasty, quick, easy recipes, but so do other cookbooks. This one stands out as a teaching cookbook.

"Artisan Bread in Five Minutes A Day" by J. Herzberg and Z. Francois. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired).

"Asian Fusion" by Chat Mingkwan. His recipes are true to the traditional origins of the food, while at the same time they are accessible to Western cooks unfamiliar with Asian style cooking.

"Cabbages and Roses", by Debbie Nothaft. Recipes by a divinely inspired cook, from 12 years of catering for vegetarians and near vegetarians. We often use these recipes for company, or adapt them to vegan, because they are simple, delicious, quick and failproof - and appeal to a wide range of tastes. Includes chicken or turkey recipes, but not fish.

"College Vegetarian Cooking" by Megan and Jill Carle. The Carle sisters (Teens Cook Dessert, College Cooking) present another approachable collection aimed at college kids who are going vegetarian. Emphasizing familiar favorites like cheese enchiladas bolstered with green chiles and corn, the dishes come together without fuss or the need for arcane ingredients.

"Complete Vegetarian Kitchen", by Lorna Sass. All purpose vegan cookbook, bursting with useful information not found elsewhere, such as selection, storage and cooking basics for ingredients from A - Z, plus hundreds of time-saving healthy vegan recipes using pressure cooker, wok and steaming techniques - fully explained, complete with charts.

"Dairy Free Made Easy" by Alisa Fleming. Here's the book I've been missing! Fleming is remarkably balanced and restrained about the subject, which is reassuring to people like me who were wavering but not 100% sold on going completely non-dairy – a strong point in favor of Dairy Free Made Easy.

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"Eat Taste Heal Ayurvedic Guide & Cookbook" by Thomas Yarema - practical, gorgeous Ayurvedic guide and cookbook which shows you how to eat a healthy balanced diet for unique Ayurvedic body types, or doshas. The authors present Ayurveda as a complete system for vibrant holistic health.

"Fresh From The Vegetarian Slow Cooker"by Robin Robertson. The first chapter tells you everything you need to know about slow cookers, and how to use them, before you get to the 200 delicious recipes for everything from appetizers to desserts.

"Gluten Free Recipes for the Conscious Cook" by Leslie Cerier. She has packed a whole lot more than gluten free cooking into 223 pages of easy, quick and simple gluten free recipes, with ingredients that you might not normally use, and awareness of local and seasonal foods, and the environment.

"Heaven's Banquet, Vegetarian Cooking for Lifelong Health the Ayurveda Way", by Miriam Kasin Hospodar. Lacto Veg, easily adapts to vegan. Many vegan recipes & vegan alternatives throughout. Practical, flexible, simple approach to Ayurvedic cooking, integrates International & Western cooking. Great for beginning cooks, with simple but complete directions, and basic cooking methods clearly spelled out in each section.

"How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food"by Mark Bittman. Mark Bittman knows about delicious food and how to cook it. His omnivore perpective makes his cookbook a valuable introduction to cooking and eating veg.

"Lord Krishna's Cuisine - The Art of Indian Vegetarian Cooking", by Yamuna Devi. An exhaustive resource - the Indian vegetarian version of 'The Joy of Cooking'. Detailed descriptions of ingredients, equipment, cooking techniques, menus, and hundreds of delicious recipes. In our opinion, Indian cuisine is the the most complete, delicious, and refined of vegetarian cooking. In our experience, Indian recipes also easily convert to vegan.

"My Bread - The Revolutionary No-Work, No-Knead Method" by Jim Layey and Rick Flaste. The founder of New York's Sullivan Street Bakery, Lahey started a revolution in 2006 with his no-knead dough technique, in which flour, yeast, salt and water are mixed together quickly, left alone for 12 hours, then baked in a Dutch oven.

"Paakam, Everyday Indian For Vegetarian Lifestyle". by Anu J. Canumalla. If you've wondered what Indian people eat at home, and suspected that Indian women must spend the entire day cooking just one meal, here's the cookbook for you. The recipes are simple and straightforward, but subtle and precise.

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"Quick Fix Vegetarian". by Robin Robertson. Healthy meals in 30 minutes or less. Eat quickly without frozen entrees and fast food. Simple cooking techiques, shortcuts, and strategies for novice or seasoned vegetarians or vegans.