Best Vegetable Cooking

In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets.” — Publishers Weekly “For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs…Blending practical aspects found in such manuals as Jacque Pepin’s New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony’s V Is for Vegetables, Mangini’s debut will augment most vegetable cooking collections.” — Library Journal. It’s packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.” — Dr. Oz THE GOOD LIFE. “While most Americans view preparing produce as a tedious chores—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure.
Reviews
Find Best Price at Amazon"Some of the recipes that caught my attention include cardoon and fontina bread pudding; escarole and fuyu persimmon salad; honeyed eggplant and polenta cake; kohlrabi and cheddar strata; parsnip-ginger layer cake; daikon and mushroom miso soup; rutabaga and apple cardamom pie; as well as kabocha squash, adzuki bean and ginger-coconut curry."
"She provides a visual guide to cutting vegetables, showing you how to cut matchsticks from conical vegetables, how to cut oblong slices from cylindrical vegetables, how to use a mandoline, and how to chiffonade leafy greens. She has organized the book alphabetically, starting with artichokes and arugula all the way through turnips and zucchini."
"She includes how to choose them, what to look for, how to store them, and then how to prep and cook, plus she includes really tasty and unique recipes."
"I've always gone past the vegetable isles looking at the veggies wondering, what is that and how would you even cook it?"
"As a vegetarian I am proud to own this book."
"Densily informative, yet organized in a clear and easy to follow format."
"Perfect!"
"Great book."

Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day—including dessert! ” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. ” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine “Charming.”— Washington Post. Beautiful photos illustrate almost every recipe, showing how appetizing these dishes are, and there are plenty of how-to photos.”— Oregonian. “Even to a committed carnivore, Turner’s whimsically seasoned tone is at once inviting and authoritative. If you have a dilemma, Kristy has the answer!”. — Angela Liddon, New York Times —bestselling author of The Oh She Glows Cookbook and creator of OhSheGlows.com. “With warmth, humor, and great recipes, Kristy Turner combats excuses people commonly use to defend their dietary status quo. Those who think they can’t be satisfied without eating beef, for example, will do well to get acquainted with her plant-based fajitas, sloppy Joes, tacos, and more. is guaranteed to change hearts and minds one meal at a time.”. — Gene Baur, president and cofounder of Farm Sanctuary, author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food. If you’re considering switching over to a plant-based diet—or simply eating a few more vegetarian meals—Kristy’s spectacular recipes and practical guidance will give you all of the inspiration you need. Most of all, her gentle and witty voice will guide you through all of the inevitable anxieties, stumbling blocks, and mishaps that accompany a lifestyle change. This book is beautiful, creative, whimsical, and profoundly inspiring.”. — Gena Hamshaw, author of Choosing Raw ; www.choosingraw.com. It’s true, no life is complete without the occasional calzone—but stuff ’em with Kristy’s Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. “Kristy and Chris have taken everything I love about their blog and somehow upgraded it, putting together one helluva cookbook with tons of helpful information and crazy good recipes that are sure to please hard-core vegans, curious newbies, and dabbling omnivores alike.
Reviews
Find Best Price at Amazon"The author, Kristy Turner, has resisted the trappings of recipes calling for manufactured ingredients like vegan cheese (such as Daiya) and fake meats, available in the "health" food stores and has taken a new, tasty, and healthful approach with her recipes…super refreshing in the world of plant based/vegan cookbooks. Her recipes can be served to anyone, omnivore or vegan."
"I have been a vegetarian for over 20 years; live in a house with folks that all eat meat and LOVE all things cheese so never made the transition to Vegan - Friday nights after a long week in work are just too perfect when finished with cheese, wine and olives! Today I made the broccoli chickpea soup as nutritional yeast is always on hand in my pantry, and it was delicious , warm and easy to make; the Creole Corn chowder is next on my list as well as some of the rather delicious looking desserts to serve friends and family over the holidays...only to announce after they were vegan ! Follow up: I seriously doubted I could give up cheese, or that vegan cheese would be that good but just tried making their cashew blue cheese and all I can say is why, I am a convert!"
"I have successfully substituted coconut oil for vegan butter in all of those recipes so far, for anyone who wants to eschew the premade stuff. I've made almost a dozen recipes: the homemade BBQ sauce; green pea guacamole with homemade tortilla chips; baked bean and cornbread casserole; flourless chocolate decadence cake; BBQ jackfruit fajitas; chickpea omelettes; BBQ baked tofu; sweet and sour cauliflower; loaded Mexican baked potatoes; rosemary lemon poundcake; and molasses-hazelnut chocolate mousse tart. Many of the recipes involve a lot of different steps and/or ingredients, especially because some recipe components are actually previous "base" recipes (e.g. the baked beans utilize the homemade BBQ sauce)."
"They want me to make it again ...I love how there is an image for basically every single recipe."

New York Times Bestseller A whole-foods, plant-based diet that has never been easier or tastier —learn to cook the Forks Over Knives way with more than 300 recipes for every day! Forks Over Knives —the book, the film, the movement—is back again in a cookbook. Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And though there are many versions of the original recipe, I prefer this plant-based one, made with rich porcini mushrooms and lots of fresh herbs. 2 large shallots, peeled and minced 4 cloves garlic, peeled and minced 2 teaspoons minced thyme Salt and freshly ground black pepper to taste 1 teaspoon minced rosemary 1 pound portobello mushrooms, stemmed and cut into large pieces 1 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of hot water that has just been boiled ½ cup dry white wine 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm 1 cup Tofu Sour Cream (recipe follows) Chopped parsley. Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff. "The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It's cheaper, better for the environment, and can be a healthier option."
Reviews
Find Best Price at Amazon"So many great recipes!"
"Fantastic book and love the recipes and tips!"
"I think I will enjoy this cookbook for a long time."
"For some reason the author puts sweeteners in just about everything (especially brown rice syrup) which is unnecessary and tastes bizarre most of the time."
"Might as well title this 300 recipes for quinoa."
Best American Soul Food Cooking

Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day—including dessert! ” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. ” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine “Charming.”— Washington Post. Beautiful photos illustrate almost every recipe, showing how appetizing these dishes are, and there are plenty of how-to photos.”— Oregonian. “Even to a committed carnivore, Turner’s whimsically seasoned tone is at once inviting and authoritative. If you have a dilemma, Kristy has the answer!”. — Angela Liddon, New York Times —bestselling author of The Oh She Glows Cookbook and creator of OhSheGlows.com. “With warmth, humor, and great recipes, Kristy Turner combats excuses people commonly use to defend their dietary status quo. Those who think they can’t be satisfied without eating beef, for example, will do well to get acquainted with her plant-based fajitas, sloppy Joes, tacos, and more. is guaranteed to change hearts and minds one meal at a time.”. — Gene Baur, president and cofounder of Farm Sanctuary, author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food. If you’re considering switching over to a plant-based diet—or simply eating a few more vegetarian meals—Kristy’s spectacular recipes and practical guidance will give you all of the inspiration you need. Most of all, her gentle and witty voice will guide you through all of the inevitable anxieties, stumbling blocks, and mishaps that accompany a lifestyle change. This book is beautiful, creative, whimsical, and profoundly inspiring.”. — Gena Hamshaw, author of Choosing Raw ; www.choosingraw.com. It’s true, no life is complete without the occasional calzone—but stuff ’em with Kristy’s Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. “Kristy and Chris have taken everything I love about their blog and somehow upgraded it, putting together one helluva cookbook with tons of helpful information and crazy good recipes that are sure to please hard-core vegans, curious newbies, and dabbling omnivores alike.
Reviews
Find Best Price at Amazon"The author, Kristy Turner, has resisted the trappings of recipes calling for manufactured ingredients like vegan cheese (such as Daiya) and fake meats, available in the "health" food stores and has taken a new, tasty, and healthful approach with her recipes…super refreshing in the world of plant based/vegan cookbooks. Her recipes can be served to anyone, omnivore or vegan."
"I have been a vegetarian for over 20 years; live in a house with folks that all eat meat and LOVE all things cheese so never made the transition to Vegan - Friday nights after a long week in work are just too perfect when finished with cheese, wine and olives! Today I made the broccoli chickpea soup as nutritional yeast is always on hand in my pantry, and it was delicious , warm and easy to make; the Creole Corn chowder is next on my list as well as some of the rather delicious looking desserts to serve friends and family over the holidays...only to announce after they were vegan ! Follow up: I seriously doubted I could give up cheese, or that vegan cheese would be that good but just tried making their cashew blue cheese and all I can say is why, I am a convert!"
"I have successfully substituted coconut oil for vegan butter in all of those recipes so far, for anyone who wants to eschew the premade stuff. I've made almost a dozen recipes: the homemade BBQ sauce; green pea guacamole with homemade tortilla chips; baked bean and cornbread casserole; flourless chocolate decadence cake; BBQ jackfruit fajitas; chickpea omelettes; BBQ baked tofu; sweet and sour cauliflower; loaded Mexican baked potatoes; rosemary lemon poundcake; and molasses-hazelnut chocolate mousse tart. Many of the recipes involve a lot of different steps and/or ingredients, especially because some recipe components are actually previous "base" recipes (e.g. the baked beans utilize the homemade BBQ sauce)."
"They want me to make it again ...I love how there is an image for basically every single recipe."
Best English, Scottish & Welsh Cooking

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. -- Christine Muhlke, food52.com. Ottolenghi's book "Plenty" rose to be a best seller in Britain on its release last year (it appeared here several months ago), and is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food. The recipes not only made vegetarian food sexy (note: Ottolenghi wants you to know he loves meat), they also made Western cooks crave Eastern Mediterranean flavors."
Reviews
Find Best Price at Amazon"I have been eagerly awaiting the US release of this book since its UK release last year. The commentary on each recipe is thoughtful and helpful."
"His gift with produce, herbs and spices, and technique makes this such a joy to work with. The binding and paper quality is top notch. My youngest, who detests goat cheese, gobbled hers up and proclaimed it to be the only recipe where goat cheese was fine. 2) The Leek Fritters with their yogurty, garlicky, parsley, cilantro sauce were divine. 3) The Soba Noodles with Eggplant and Mango were so flavorful, fabulously fragrant, and pretty."
"I’m in a smaller town in California; some of the ingredients are difficult to find & for a new(ish) cook, the directions can be confusing at times."
"The author is not a vegetarian, but has written a wonderful Middle-Eastern influenced cookbook that both carnivores and herbivores would love!"
"I Have a kindle version and bought a hard copy for my friend."
"I have reviewed this remarkable cookbook that is done for vegetarians, but fit my style in that the formulae can be included with any meat, poultry or fish entree and create a gourmet meal filled with exotic flavors and creations."
"I have Ottolenghi's next book, due out in September, ready and waiting on my Wish List."
"love these recipes, everything is delicious just not easy to make."
Best Salad Cooking

Using my specially formulated recipes, you’re able to: Achieve optimum health Have boundless energy & vitality Achieve & maintain you ideal weight Look radiant Live a long healthy life. After many years as a Diabetes Specialist Nurse prescribing & practicing a healthy lifestyle, I’m well aware that you will want recipes that: Are affordable & easy to make Are tasty & delicious Give fast results Fit in with a busy lifestyle. Radiant Skin – with radiant skin you will ooze health & confidence attracting attention from both the opposite sex and in your work life. Here’s a small selection to tempt you further: Chia Seed Rainforest Smoothie Berry Breakfast Smoothie Flat Belly Smoothie Smoothie for Radiant Skin Shamrock Smoothie Antioxidant Anti-Aging Smoothie Raw Mint Chocolate Smoothie Bananarama Smoothie. "Stop thinking and start whizzing." Tons of feel great recipes, but TWO of them are particularly outstanding! While juices did their job of providing me with good nutrients that are essential for the body, and while juices are good for easy absorption of the nutrients, they do not contain the fiber from the fruit or the vegetable, and I found that I wanted something more substantial and nutritious, but also easy and rapid to prepare.
Reviews
Find Best Price at Amazon""Very imaginative and useful.""
"Gave as Birthday gift with Nutribullet."
"As described, arrived quickly."
"GOOD BOOKI haven't had time to use it much yet."
"LOVE MY NEW BULLET RECIPES."