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Product Directory >>
Cookbooks, Recipes, Magazines, and Food Literature >>
Cookbooks by Category
Scroll down to find selections of
Vegetable Cookbooks
including great cookbooks and guides to
identifying, selecting, growing, and preparing, fruits and vegetables,
and at great prices! |
Chef's Salad
by Bill Jones
Paperback, 160 pages
Published April, 2003
From award-winning cookbook author Bill Jones comes a book that proves that salads aren't just a bowl of green lettuce topped with bottled dressings. Innovative recipes such as Baby Greens with a Blackberry and Ginger Vinaigrette, and Crab and Spinach Salad with Warm Red Onion Marmalade show exciting ways to enjoy your daily dose of vegetables.
List $19.95, Our Discount Price $15.96
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Chez Panisse Vegetables
by Alice Waters
Hardcover, 414 pages
Published March, 1996
More than 250 spirited recipes showcasing 40+ vegetables from amaranth to zucchini. For each, there is a short essay describing its cultivation, how it is used in Chez Panisse kitchens, how to shop for it, and how to prepare it for cooking. The ingenious and varied recipes are drawn from all seasons celebrating the glorious tastes, colors and textures of garden vegetables. This remarkable compendium of culinary expertise covers a broad range from unexpected combinations such as Grilled Asparagus with Blood Oranges and Tapenade toast to dishes as radically simple as Spring Onion Sandwiches.
List $35.00, Our Discount Price $21.00
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Colin Spencer's Vegetable Book
by Colin Spencer
Paperback, 288 pages
Published September, 2000
No simple cookbook could give you all this! Detailed entries arranged by horticultural family present over 100 vegetables, with more than 300 recipes from comfortingly familiar favorites to intriguingly new combinations.
List $24.95, Our Discount Price $19.96
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Edamame: 60 Tempting Recipes Featuring America's Hottest New Vegetable
by Anne Egan
Paperback, 144 pages
Published June, 2003
The popularity of soy products continues to grow as research extols the health benefits of soy. Edamame, the most exciting soy product to ever hit restaurants and grocery stores is quickly gaining popularity. These fresh, green soybeans look a lot like peas in a pod, but unlike peas, they have a nutty taste and firm texture. These tasty beans a re highlighted in 60 mouth-watering recipes. Whet your taste buds with Grilled Tomatoes with Edamame and Goat Cheese, Flank Steak with Jeweled Salsa, Balsamic Glazed Winter Vegetables, or Warm Scallop and Edamame Salad. Not just delicious, these recipes are packed with nutrients.
List $19.95, Our Discount Price $13.96
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Essential Onions
by Brian Glover
Paperback, 128 pages
Published March, 2003
This fabulous recipe collection features dishes with onions, shallots, spring onions, leeks, and chives. Recipes from around the world demonstrate just how delicious cooking with the onion family can be. The informative and invaluable introduction offers full guidance to preparation and cooking techniques. This wonderful book is a source of inspiration with one of the world's best-loved and most widely-used cooking ingredients.
List $15.99, Our Discount Price $12.79
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Farmer's Market Cookbook
by Nina Planck
Paperback, 224 pages
Published January, 2003
Farmers’ markets are springing up everywhere. The basic idea--of local farmers selling their own produce--has been enthusiastically embraced by shoppers who value fresh, local produce at a reasonable price. For those of us numbed by supermarket shopping, The Farmers’ Market Cookbook is a guide to the fruits and vegetables that are available each season. As informative as it is beautiful, the book is packed with simple, delicious recipes: Rainbow Trout with Asian Greens, Roasted Sweet Peppers, Sea Bass Baked in Fennel and Pernod, Butternut Squash Risotto, Broccoli with Chick Peas and Sage, and Blackberry Pie.
List $24.95, Our Discount Price $17.46
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Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
by Aliza Aliza
Paperback, 384 pages
Not yet released by the publisher.
Anticipated Release Date: March, 2004.
You may pre-order this title.
Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs--plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating. Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market--from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping - and dinner - will never be the same again!
List $14.95, Our Discount Price $11.96
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Fresh
by Michele Cranston
Paperback, 224 pages
Published January, 2003
With easy recipes that suit the modern lifestyle, Fresh explores the food of the four seasons, encouraging cooks to make the most of fresh produce in its prime. Indulge in summer stone fruits and crisp spring greens. Relish the earthy flavors of autumn vegetables and the comforting warmth of slow-cooked winter produce. Create food infused with the rich and varied flavors that reflect the changing moods of the year, from sweet coconut prawns in the spring to a rich onion soup on a chilly winter's evening. Michele Cranston presents recipes that celebrate freshness, flavor, and simplicity. The photography by Petrina Tinslay is, as always, original and evocative.
List $24.95, Our Discount Price $19.96
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From the Cook's Garden: Recipes for Cooks Who Like to Garden, Gardeners Who Like to Cook, and Everyone Who Wishes They Had a Garden to Cook From
by Ellen Ecker Ogden
Hardcover, 256 pages
Published March, 2003
As co-owner of The Cook's Garden, America's premier organic mail-order seed company, no one knows how to use fresh-from-the-garden produce better than Ellen Ecker Ogden. In this, her first cookbook, she shares 150 simple recipes and cooking tips that have been inspired by her family's own seasonal gardening. Here are breads, sops, side dishes, desserts, and more. Whether cooking from a kitchen garden or from produce purchased at a farmer's market, cooking doesn't get any better than when it's fresh from the garden.
List $29.95, Our Discount Price $20.96
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Fruit and Vegetable Stand: The Complete Guide to the Selection, Preparation and Nutrition of Fresh Produce, Revised Edition
by Barry Ballister
Paperback, 454 pages
Published June, 2002
Barry Ballister, premier greengrocer, presents one of the most complete guides to the bounty of nature. This classic primer on vegetables and fruits is now updated to include the latest on organic produce; how to find summer fruit year-round; how best to shop in your local supermarket; ripening fruit at home, and more. Covering the cornucopia from apples to zucchini, Ballister provides descriptions, fascinating anecdotes for 175 varieties of fresh produce, including 20 varieties of lettuce and greens and 13 of tomatoes as well as herbs, wild mushrooms, tropical fruits-nearly every variety of produce under the sun. In addition, there are more than 300 fruit, vegetable, and juice recipes for every occasion from main course to dessert-truly the most complete and entertaining book on the subject.
List $19.95, Our Discount Price $13.96
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Great Greens: Fresh, Flavorful, and Innovative Recipes
by Georgeanne Brennan
Paperback, 144 pages
Published April, 2003
Great Greens is an inspirational guide to selecting and cooking with fresh greens. Including plenty of delicious salads but traveling far beyond, it's packed with recipes for using these vitamin-packed and versatile veggies in soups, starters, sides, and main dishes. Temptations like Escarole and Lemon Risotto, and Beet and Mesclun Salad with Blood Oranges and Goat Cheese share the stage with updated classics like Shepherd's Pie with Three Greens and Iceberg Wedges with Blue Cheese Dressing. Great Greens lets cooks showcase the best produce available each season.
List $19.95, Our Discount Price $13.96
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Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with more than 200 Authentic Recipes for the Home Cook
by Clifford A. Wright
Hardcover, 388 pages
Published September, 2001
Each entry describes a vegetable; explains its origins, its culinary history, how to grow it, and where to get it: and provides recipes. Never before has one book collected such a wealth of information on this topic. The vegetables include those used by home cooks every day, as well as those that are readily available but cooks often aren't sure how to prepare.
List $29.95, Closeout Price, Now $14.98
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One Potato, Two Potato: 300 Recipes from Simple to Elegant
by Roy Finamore and Molly Stevens
Hardcover, 588 pages
Published September, 2001
A comprehensive cookbook starring the world's favorite food, with hundreds of recipes, from humble dishes to haute cuisine. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over.
List $35.00, Our Discount Price $24.50
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Perfect Vegetables: A Best Recipe Classic
by The Editors of Cook's Illustrated
Hardcover, 384 pages
Published August, 2003
Inside Perfect Vegetables you'll learn how to prepare and cook the wide array of vegetables now available in markets--everything form artichokes and asparagus to winter squash and zucchini. Included are 300 recipes (all are new to The Best Recipe Series) for favorite versions of all-American classics such as twice-baked potatoes and glazed carrots, as well as more unusual recipes such as stir-fried green beans and roasted beets. You’ll find more than 200 hand-drawn illustrations demonstrating cooking techniques in step-by-step detail, dozens of equipment testings and blind tastings of supermarket ingredients, and 16 pages of full-color photographs.
List $29.95, Our Discount Price $17.97
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Vegetables from Amaranth to Zucchini: The Essential Reference, 500 Recipes and 275 Photographs
by Elizabeth Schneider
Hardcover, 777 pages
Published December, 2001
2003 IACP Award Winner! Cookbook of the Year (Food Reference and Technical Category)
America's most esteemed produce expert offers an indispensable encyclopedia and cookbook. Elizabeth Schneider returns with an all-new guide that chronicles America's emerging multinational vegetable vocabulary. With the scholarship for which she is famous, Schneider has produced an encyclopedia, market guide, and recipe resource without equal. Describing some 300-plus vegetables, exotic to everyday, she makes unfamiliar amaranth greens as easy to use as common zucchini--and make zucchini more interesting than anyone ever knew it could be. Every entry provides a full-color identification photo of each vegetable, its market names in the United States, and richly readable historical information. Here, too, are practical sections on availability, selection, storage, preparation, basic use, cooking methods, and best of all, reliable recipes.
List $60.00, Our Discount Price $42.00
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Potato Salad: Fifty Favorite Recipes
by Barbara Lauterbach
Paperback, 108 pages
Published April, 2002
No picnic, barbecue, or lazy-day potluck is complete without it--potato salad is the ultimate crowd-pleaser. There are more ways to dress up the homely spud than ever before, and all the best are here--from the tried-and-true classic made with hard-boiled eggs, sweet pickle, and creamy homemade mayonnaise to creative new versions using pesto or smoked turkey. Curious cooks will find valuable tater tips, including a discussion of the best types of potatoes to use for salads and master recipes for boiling and steaming super spuds.
List $18.95, Our Discount Price $13.26
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Potatoes: From Mash to Fries
by Annie Nichols
Hardcover, 144 pages
Published November, 2002
Potatoes are wonderfully adaptable and feature in almost every cuisine around the world as an inexpensive staple source of energy and nutrients. Potatoes showcases 50 international recipes, with dishes such as Tortitas de Papa with Chorizo from Mexico, Cajun Potato Wedges with Spicy Lemon and Onions, Indian Potato Curry with Yellow Lentils, and many more. Former chef Annie Nichols takes you on this culinary journey around the world, using every color and style of fresh potato, as well as potato products like flour and spirits.
List $19.95, Our Discount Price $15.96
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Tasty Tomato Cookbook
by Christine France
Paperback, 160 pages
Published June, 2003
Tomatoes are endlessly versatile, as is amply illustrated by the tempting recipes in this delightful book. They feature in starters, snacks and main courses. The easy-to-follow instructions and sensational photography will ensure your success in the kitchen and at the dinner table. Tasty Tomato Cookbook will inspire and assist you to get the most out of one of the most colorful ingredients available.
List $19.99, Our Discount Price $15.99
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The Bean Book
by Roy Guste, Jr.
Hardcover, 362 pages
Published December, 2000
Delicious recipes for the world's most healthful food with nutrition analyses and alternate light versions. The recipes in this book are as varied as the people who created them, and they suggest a culinary trip around the world. The names are a giveaway - Red Bean, Crab, and Leek Soup; Bourbon and Black Bean Pie; Turkish White Haricot Salad; Lebanese Fava Bean and Chickpea Croquettes; Syrian Lentil-Stuffed Cabbage Rolls; and more.
List $30.00, Our Discount Price $24.00
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The Pepper Trail: History & Recipes from Around the World
by Jean Andres
Hardcover, 256 pages
Published September, 1999
Winner of the 2001 IACP's Jane Grigson Award
Veteran aficionados and newcomers on the pepper trail will enjoy this stunning addition to Jean Andrew's classic work on peppers. Andrews, who has been called "the first lady of chili peppers, "the godmother of the chili world," as well as her own registered trademark "The Pepper Lady," follows the spice trade and early movements of capsicums along the spice roads, through much of Turkey and the Middle East, Africa and Monsoon Asia (India, Nepal, Bhutan, Sri Lanka, Thailand, and Indonesia) plus the Szechuan and Hunan provinces in China and the Silk Route. Includes detailed directions on working with fresh and dried peppers, including how to choose and use them and how to care for them.
List $50.00, Our Discount Price $35.00
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Vegetable Bible
by Christian Teubner
Easel, 254 pages
Published November, 1998
The definitive sourcebook with over 1,000 illustrations.
List $32.95, Our Discount Price $26.36
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Pleasures Of Cooking Fruits & Vegetables
by Carl Sontheimer
Hardcover, 299 pages
Published March, 1998
Over 250 recipes by outstanding cooks & authors, from archives of famed Pleasures of Cooking magazine.
List $25.00, Our Discount Price $20.00
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Vegetables from the Sea: Everyday Cooking With Sea Greens
by Jill Gusman
Hardcover, 144 pages
Published March, 2003
Learn to identify, buy, and prepare sea greens with this innovative cookbook filled with delicious recipes for healthy meals.Sea vegetables have been used for centuries in Asian, Irish, English and other cuisines to provide nutrition and flavor. Now they can be found in menus everywhere. From well-known dishes such as Miso Soup and Soba Salad with Arame to new classics such as Sea Palm Chicken Salad and Garlic Dulse Mashed Potatoes, here are 150 delicious meals including Nori on Pasta, Corn Soup with Kombu, and Hiziki in a Blood Orange/Walnut/Dill Salad. Includes color photo reference guide that shows all of the major sea greens available, and explains everything about each including how to buy, store, rehydrate, cook, and enjoy them anytime.
List $27.95, Our Discount Price $16.77
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Vegetables In The French Style
by Roger Verge
Hardcover, 256 pages
Published September, 1994
The proprietor of the world famous Moulin de Mougins in the south of France near Cannes presents a tribute to his love affair with vegetables. More than 150 recipes for sauces, soups, salads, gratins, terrines and other methods to bring out the natural goodness of high-quality produce are beautifully garnished with 100 color photographs. Roger Verge opened Moulin de Mougins in 1969. His cooking and hospitality have received the highest awards in gastronomical guides. He operates a cooking school at Mougins.
List $37.50, Our Discount Price $28.00
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Verdura: Vegetables Italian-Style
by Viana LaPlace
Hardcover, 400 pages
Published March, 2000
In these pages, the Italian love of fresh produce is translated into a style of cooking where verdura (vegetables) are the featured attraction. There is a dazzling assortment of antipasti, endlessly creative main dishes and tantalizing desserts. A special detailed alphabetical guide to vegetables and herbs shows you how to select the best produce, how to prepare it and how to store it. Dozens of inspired menus show you how to put it all together for a fresh, lively way to eat Italian-style.
List $30.00, Our Discount Price $21.00
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A Passion for Vegetables - Simple and Inspired Recipes from Around the Globe
by Paul Gayler
Hardcover, 176 Pages
Published September, 2000
Imaginatively deploying more than sixty different vegetables from across the globe (from Swiss chard to choi sum, Jerusalem artichokes to kohlrabi), the author covers every single course, including appetizers and side dishes, including unusual jams and even some vegetable-inspired desserts. The intricacies of vegetable selection, storage,preparation and nutritional value are also discussed in detail and presented alongside over 150 original, inventive recipes. An informative glossary of terms and thorough index is also included to aid the reader.
List $35.00, Our Discount Price $24.50
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The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads
by Andrea Chesman
Paperback, 224 Pages
Published January, 2002
In The Roasted Vegetable Andrea Chesman has created 150 meat-free dishes to show off the delicious flavors revealed by roasting. Roasting vegetables concentrates their sugars and brings out complex, caramelized flavors that render them irresistible. Chesman gives detailed instructions on how to roast to perfection every vegetable, and then assembles a mouthwatering collection of recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Lemon Risotto with Roasted Summer Vegetables. There are also sensational sandwiches, soups and starters, entrées ranging from homey to elegant, and much more.
List $14.95, Our Discount Price $10.46
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Bean Book: Over 70 Incredible Recipes
Hardcover, 144 pages
Published April, 2002
Versatile, nutritious, yet so simple, beans are the ideal ingredients for any meal. Along with numerous storing and preparation tips, this volume features a wide range of international dishes that brings out the incredible variety of styles and tastes that beans can deliver. Beginning with mouthwatering soups like minestrone and black bean soup with soba noodles and savory starters like garlic, herb, and bean pate and the classic refried beans, this book goes on to provide dozens of hearth main course dishes ranging from the vegetarian bean tagine to such classic meat and bean dishes as cassoulet, Chinese chicken with black beans, and chili con carne.
List $22.95, Our Discount Price $18.36
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Beyond Bok Choy
by Lo San Ross
Hardcover, 144 Pages
Published May, 1996
Comprehensive guide to identifying & cooking Asian vegetables. 70 recipes, many fusion combos. Gorgeous color photos.
List $25.00, Our Discount Price $25.00
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Charlie Trotter's Vegetables
by Charlie Trotter
Hardcover, 240 Pages
Published July, 1996
145 spectacular recipes organized by flavor peak, from Chicago restaurant famed for its vegetable tasting menus. Large Format.
List $50.00, Our Discount Price $35.00
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Cooking with Exotic Fruits & Vegetables
by Jane Grigson and Watercolors by Charlotte Knox
Hardcover, 128 Pages
Published, September, 1988
Jane Grigson accompanies Charlotte Knox's gorgeous watercolors with fascinating historical background & delightful recipes. A treasure.
List $24.95, Our Discount Price$19.96
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Onions, Onions, Onions
by Rosemary Moon
Paperback, 144 Pages
Published April, 2000
Offers an exciting and eclectic mix of traditional and contemporary, subtle and spicy recipes for the humble and glorious onion. Rosemary Moon's recipes maximize this economical ingredient that is always on hand, whether plain white cooking onions or the more exotic varieties now available. Includes more than 125 recipes, from appetizers to main courses to breads, and information on how to grow, store, and dry onions.
List $19.95, Our Discount Price $15.96
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Mollie Katzen's Vegetable Heaven
by Mollie Katzen
Hardcover, 223 Pages
Published October, 1997
200+ simple yet sophisticated vegetarian recipes for uncommon soups, tasty bites, side dishes and delirious desserts.
List $27.50, Our Discount Price $22.00
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Garlic: Recipes from Leading Chefs from Around the World
Hardcover, 120 Pages
Published February, 2001
A celebration of the world's most indispensable ingredient. With 60 mouth-watering recipes from 20 leading restaurant chefs, Garlic is sure to please the pallet of seasoned chefs and garlic lovers alike. Combining the tastes of cuisines from a variety of cultures, this contemporary collection of tantalizing recipes is both easy-to-use and practical. Beautifully photographed and adapted for the home, Garlic is a truly essential addition to any cook's kitchen.
List $24.95, Our Discount Price $17.46
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