Vegetarian Recipes for The Endurance
Having a vegetarian recipe book in hand when it becomes a necessity to eat in a vegetarian manner will be of great benefit. Below are some of the best resources available. I have also included some foraging guides--plants that are available to you in the _store_ outside your door.
Hannah Jordan's Vegetarian Recipes. This off-site link is by the author of our nutritional information and includes crowd-sized portions and recipes.
I highly recommend http://bookfinder.com to search out these books at the best price. Search by author, title or ISBN.
I start off with Crescent Dragonwagon's books because her Soup and Bread book was my first experience to vegetarian cooking. To be honest, I purchased the book because I was looking for an idea of which bread to serve with which soup--I actually didn't realize the book was vegetarian in premise until I had made twenty or so of her combinations. I always make a new recipe exactly as written the first time and make changes, if necessary, the next time. Her soups were so full of flavor I made no changes and I didn't even realize there was no meat until one day I went looking in the index for a beef stew recipe and could find no listing for any type of beef. You cannot go wrong with any of her books.
Passionate Vegetarian, Crescent Dragonwagon. Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy.
Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try Ri-sort-ofs, in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as Quick Fixes like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.)
Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant.
Paperback: 1120 pages
Publisher: Workman Publishing Company (October 14, 2002)
Language: English
ISBN-10: 1563057115
ISBN-13: 978-1563057113
Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans Crescent Dragonwagon. Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there's nothing a bean can't do--and nothing that Crescent Dragonwagon can't do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It's a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.
Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi's Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent's Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there's Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans--from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya's Magic Black Beans with Eggplant & Royal Rice. Or shell beans--Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on--from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.
Paperback: 400 pages
Publisher: Workman Publishing Company; 16323rd edition (January 15, 2012)
Language: English
ISBN-10: 0761132414
ISBN-13: 978-0761132417
The Cornbread Gospels, Crescent Dragonwagon. "Cornbread? I LOVE cornbread" For six years, that's the response Crescent Dragonwagon got when people asked her what she was writing about. Over time, she came to understand: Not only is hot, just baked cornbread delicious, it evokes--powerfully--the heart, soul, and taste of home. There is an abundance of satisfying cornbreads, as Crescent discovered when she followed the cornbread trail from the Appalachians to the Rockies to the Green Mountains. Traveling to family reunions, potlucks, tortilleras, stone-grinding mills, and the National Cornbread Festival in South Pittsburgh, Tennessee, she heard the stories, tasted the breads, learned the secrets. Join her in this overflowing cornucopia: over 200 irresistible recipes for cornbreads, muffins, fritters, pancakes, and go-withs. Cornbreads from below the Mason-Dixon line (Skillet-Sizzled Buttermilk Cornbread, Truman Capote's Family's Alabama Cornbread) meet those from above (Durgin-Park Boston Cornbread, Vermont Maple-Sweetened Cornbread). Southwestern offerings--Chou-Chou's Dallas Hot Stuff Cornbread, delectable homemade tamales, and tortillas from scratch--meet internationals like India's Makki Ki Roti. A Thanksgiving with Crescent's Sweet-Savory Cornbread Dressing is rapturous. Desserts like Very Lemony Gorgeous Cornmeal Pound Cake make any meal exceptional. Along with this, Crescent gives us the greens, the beans, the salads, stews, and soups that accompany cornbread to perfection. And she tells us the stories, too. Enthusiastic and heartfelt, this thoughtful, exuberant love song to America's favorite breadstuff and all that goes with it will embrace readers and cooks everywhere.
Paperback: 392 pages
Publisher: Workman Publishing Company (November 22, 2007)
Language: English
ISBN-10: 0761119167
ISBN-13: 978-0761119166
Dairy Hollow House Soup & Bread Cookbook, Crescent Dragonwagon. In every traveler's mind exists the perfect little out-of-the-way inn where the bread is always fresh-baked and the beds are downright heavenly. And where the soup is gratifying, gutsy, and downright gratifying.
Since 1981, Crescent Dragonwagon-noted children's book author, cookbook writer, and innkeeper-has owned that perfect little inn: Dairy Hollow House in Eureka Springs, Arkansas.
Distilling all her soup-making, bread-baking and salad-mixing wisdom into one book, Crescent Dragonwagon presents 200 of the recipes that have made her inn a many-time winner of the Uncle Ben's Best Inn of the Year Award. Here are the pedigreed soups: Winter Borscht . la Vielle Russe, Cuban Black Bean Soup. Soups with a twist: Fishysoisse, Gazpacho Rosa, New World Corn Chowder. Soups to warm you up: Deep December Cream of Root Soup. And soups to cool you down: Chilled Avocado Soup, Mexique Bay, Orange Blossom Special. Plus dozens of fabulous breads, from Slightly Fanatic Whole-Grain Dream Bread to Rosemary Foccacia Dairy Hollow, and salads, including Beet and Apple Salad on Mixed Greens. Selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service. Over 267,000 copies in print.
Paperback: 416 pages
Publisher: Workman Publishing Company (January 5, 1992)
Language: English
ISBN-10: 089480751X
ISBN-13: 978-0894807510
The Dairy Hollow House Cookbook: Over 400 Recipes From America's Famed Country Inn, Crescent Dragonwagon. This book is filled with simple, proven and easy to prepare recipes which are out of this world. Each recipe is preceded by an anecdote of how the dish was invented and each dish comes with many suggestions for modification. Modifications are based on what is fresh and available during different times of the year. Incredibly easy to follow, these recipes are rich and varied. The Salad recipe is one of the best salads you will ever eat and takes 5 minutes to prepare and will turn out the same everytime if you just follow the simple directions. One of my favorite things about this book are the stories which precede each recipe and the fact that the recipes always, always turn out just as delicious as she describes
Paperback: 400 pages
Publisher: Cato & Martin (December 1992)
Language: English
ISBN-10: 0963256904
ISBN-13: 978-0963256904
The Commune Cookbook, Crescent Dragonwagon. The author is the owner and chef of the renowned Dairy Hollow House in the Ozarks. This was her first cookbook, written when a hippie teenager in NYC (e.g., it relates experiences jumping turnstiles and shoplifting). But, even then, she was an extraordinary cook, and the recipes I've tried have been unfailingly delicious. The stories and anecdotes are also fascinating; this is a book to sit back and read, as well as to cook from. (Incidentally, the commune was a brownstone in Brooklyn, New York.)
Hardcover: 192 pages
Publisher: Simon & Schuster; First Printing edition (May 24, 1972)
Language: English
ISBN-10: 0671211528
ISBN-13: 978-0671211523
The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes, America's Test Kitchen. Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.
More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.
Paperback: 472 pages
Publisher: America's Test Kitchen; Gift edition (March 1, 2015)
Language: English
ISBN-10: 1936493969
ISBN-13: 978-1936493968
Vegetarian Cooking for Everyone, Deborah Madision. What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime. But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today.
Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. Becoming a Cook teaches cooking basics, from holding a knife to planning a menu, and Foundations of Flavor discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.
Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. And Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.
Hardcover: 752 pages
Publisher: Broadway; 1 edition (October 1, 1997)
Language: English
ISBN-10: 0767900146
ISBN-13: 978-0767900140
Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year, Del Sroufe. 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. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you're among them--or you'd like to be--you need this cookbook.
Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can't eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes--classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:
Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant "Steaks"
Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
The Amazing Bean: White Beans and Escarole with Parsnips
Great Grains: Polenta Pizza with Tomatoes and Basil
Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more
Simple, affordable, and delicious, the recipes in Forks Over Knives--The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today--it could save your life
Series: Forks Over Knives
Paperback: 368 pages
Publisher: The Experiment; 1 edition (August 14, 2012)
Language: English
ISBN-10: 1615190619
ISBN-13: 978-1615190614
The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet, Alona Pulde M.D. From the creators of the groundbreaking documentary comes the New York Times bestselling diet plan Sanjay Gupta called "the prescription you need to live a long, healthy life"--a plan to transition to a delicious whole-foods, plant-based diet in just twenty-eight days.
The trailblazing film Forks Over Knives helped spark a medical and nutritional revolution. Backed by scientific research, the film's doctors and expert researchers made a radical but convincing case that modern diseases can be prevented and often reversed by leaving meat, dairy, and highly refined foods off the plate and adopting a whole-food, plant-based diet instead.
Now, The Forks Over Knives Plan shows you how to put this life-saving, delicious diet into practice in your own life. This easy-to-follow, meal-by-meal makeover is the approach Doctors Alona Pulde and Matthew Lederman (featured in the documentary) use every day in their nutritional health practice--a simple plan that focuses on hearty comfort foods and does not involve portion control or worrying about obtaining single nutrients like protein and calcium.
In just four short weeks you'll learn how to stock your refrigerator, plan meals, combat cravings, and discover all the tips and tricks you'll need to eat on the go and snack healthily. You'll also get 100 simple, tasty recipes to keep you on the right track, beautiful photographs, a 28-day eating guide, and advice throughout the book from people just like you.
Whether you're already a convert and just want a dietary reboot, or you're trying a plant-based diet for the first time, The Forks Over Knives Plan makes it easier than ever to transition to this healthiest way of eating…and to maintain it for life.
Series: Forks Over Knives
Paperback: 352 pages
Publisher: Touchstone; Reprint edition (January 17, 2017)
Language: English
ISBN-10: 147675330X
ISBN-13: 978-1476753300
Forks Over Knives: The Plant-Based Way to Health, Gene Stone. For decades, that question has fascinated a small circle of impassioned doctors and researchers--and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet--it could save your life.
It may overturn most of the diet advice you've heard--but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm--and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet.
Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:
Insights from the luminaries behind the film--Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
Success stories from converts to plant-based eating--like San'Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great
The many benefits of a whole-foods, plant-based diet--for you, for animals and the environment, and for our future
A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools
125 recipes from 25 champions of plant-based dining--from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp--delicious, healthy, and for every meal, every day.
Series: Forks Over Knives
Paperback: 224 pages
Publisher: The Experiment; 1 edition (June 28, 2011)
Language: English
ISBN-10: 1615190457
ISBN-13: 978-1615190454
A fabulous series of vegetarian recipe books by country--every single book is a winner--my favorites are the North Africa and India volumes.
Vegetarian Table: Italy, Julia Della Croce. An exciting new perspective on a cherished cuisine (The San Francisco Chronicle), the Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. Lavishly illustrated with stunning full-color photography and text by some of the finest food writers in the industry, this popular Chronicle Books series is now available in paperback. Featuring distinctive vegetarian recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads, and desserts, the cuisines are as delicious as they are exotic. The Vegetarian Table series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian table--wherever it may be.
Series: The Vegetarian Table Series
Paperback: 168 pages
Publisher: Chronicle Books (July 31, 2000)
Language: English
ISBN-10: 0811830349
ASIN: B0007NLURM
The Vegetarian Table: North Africa, Kitty Morse. Redolent of saffron, ginger, and cinnamon, and vivid with the sun-drenched flavors of fresh fruits, grains, and vegetables, the cuisines of Morocco, Algeria, and Tunisia are as delicious as they are exotic. More than 80 distinctive vegetarian recipes, a special section on entertaining, and tempting, full-color photographs fill this exciting fourth volume in the popular Vegetarian Table series --a splendid introduction to the sumptuous foods and flavors of North Africa right here at home. This latest volume in the Vegetarian Table series features delectable fare from one of the world's most popular cuisines.
Series: Vegetarian Table Series , Vol 4
Hardcover: 168 pages
Publisher: Chronicle Books (May 1, 1996)
Language: English
ISBN-10: 0811806944
ISBN-13: 978-0811806947
The Vegetarian Table: India, Yamuna Dev. Best-selling author Yamuna Devi serves up a fabulous array of delicious dishes in this latest title in the popular Vegetarian Table series. The Indian vegetarian tradition is the oldest and most varied in the world, embracing the choicest produce, wholesome grains and legumes, and fragrant seasonings. The Vegetarian Table: India features more than eighty spice-laden dishes and includes tips for stocking an Indian pantry and serving meals in traditional style. Complete with elegant full-color photos, this book will be a welcome addition to any cook's library.
Hardcover: 156 pages
Publisher: Chronicle Books; 1st edition (April 1, 1997)
Language: English
ISBN-10: 0811811441
ISBN-13: 978-0811811446
The Vegetarian Table: France, Georgeanne Brennan. An exciting new perspective on a cherished cuisine (The San Francisco Chronicle), the Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. Lavishly illustrated with stunning full-color photography and text by some of the finest food writers in the industry, this popular Chronicle Books series is now available in paperback. Featuring distinctive vegetarian recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads, and desserts, the cuisines are as delicious as they are exotic. The Vegetarian Table series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian tablewherever it may be.
Paperback: 144 pages
Publisher: Chronicle Books (August 2000)
Language: English
ISBN-10: 0811830322
ISBN-13: 978-0811830324
The Vegetarian Table: Mexico, Victoria Wise. Inspired by the increasing popularity of vegetarian fare and the vibrant taste sensations of Mexican cuisine, this second volume in The Vegetarian Table series offers a full range of tempting vegetarian appetizers, entrées, and desserts with a piquant flair. A delectable mosaic of culinary traditions joining the Old World and the Americas, the book's 80 recipes -- from a spicy Jicama and Watermelon Salsa to classic Chiles con queso, savory Red Enchiladas, and tasty Dessert Empanadas with Apple and Pecan Filling -- provide the perfect opportunity to indulge the vegetarian palate. With over 30 gorgeous, full-color photographs and a glossary of special ingredients, this unique and accessible cookbook makes it easier than ever to add a Mexican accent to any table.
Series: Vegetarian Table
Hardcover: 156 pages
Publisher: Chronicle Books; Fifth or Later Edition edition (March 1, 1995)
Language: English
ISBN-10: 0811804755
ISBN-13: 978-0811804752
The Vegetarian Table: Thailand, Jacki Passmore. Illustrated with gorgeous photographs, this is the first book to treat vegetarian Thai cuisine in elegant hardcover style -- and at a pleasantly affordable price. Jacki Passmore is respected in culinary circles around the globe for her knowledge of Asian food. Here she presents an unbeatable collection of vegetarian Thai recipes, skillfully sidestepping meat without missing any favorites. Based on succulent noodles and rice, tangy sauces, crisp vegetables, and pungent herbs and spices, Thai cooking is ideal for today's health-conscious cooks, and these carefully crafted recipes make Thai flavor marvelously easy to achieve at home. From essentials like Cucumber Salad with Roast Peanut Dressing to zesty curries, soups, stir-fries, and more, The Vegetarian Table: Thailand deserves a central place in any kitchen where spice, adventure, and delicious vegetarian foods are welcome.
Series: Vegetarian Table
Hardcover: 160 pages
Publisher: Chronicle Books; 1st edition (September 1, 1997)
Language: English
ISBN-10: 0811812146
ISBN-13: 978-0811812146
The Vegetarian Table: Japan, Victoria Wise The gifted author-photographer duo who created The Vegetarian Table: Mexico are back with their rendition of Japanese vegetarian cuisine. The Land of the Rising Sun has a long-standing tradition of wholesome vegetarian eating, and the recipes presented here are extremely healthful -- many include soy, and many are entirely nonfat. The dishes sing with flavorful ginger, green onion, sesame, wasabi mustard, rice vinegar, roasted nori, and other savory ingredients. Written in a clear and simple style and illustrated with elegant photography, The Vegetarian Table: Japan makes this venerable and delicious cuisine manageable for even a novice.
Series: Vegetarian Table
Hardcover: 132 pages
Publisher: Chronicle Books; illustrated edition edition (May 1, 1998)
Language: English
ISBN-10: 081181565X
ISBN-13: 978-0811815659
The Vegetarian Table: America, Deborah Madison. Deborah Madison is an accomplished food writer with several other vegetarian cookbooks to her credit. This one focuses on traditional American foods and ingredients. I made several recipes out of this book over the holidays-Corn Pudding and Hominy Grits Casserole are two that were especially popular. The book is visually pleasing, and the recipes turn out like the photographs. Madison is a lucid, non-preachy writer and the recipes are easy to follow. She does not insult the reader with hard-to-find ingredients or complicated procedures. While American culinary traditions are thought of as meat-oriented, she has done a fine job of reminding us that our heritage includes worthy vegetables, fruits, grains and dairy products. Although not for vegans, this collection works well for ovo-lactos as well as carnivores who are seeking ways to complement or de-emphasize meat in their diets.
Series: Vegetarian Table
Hardcover: 144 pages
Publisher: Chronicle Books; First Edition edition (September 1, 1996)
Language: English
ISBN-10: 0811808882
ISBN-13: 978-0811808880
A series of books on regional foraging
Southwest Foraging: 117 Wild and Flavorful Edibles from Barrel Cactus to Wild Oregano, John Slattery. Southwest Foraging helps new and experienced foragers find the most flavorful wild plants the region has to offer, including barrel cactus, chickweed, Indian tea, and saguaro. This savvy, accessible, full-color guide shows you what to look for, when and where to look, and how to gather in a responsible way. It profiles 117 plants, with detailed information for safe identification, advice on sustainable harvesting, and tips on preparation and use.
Series: Regional Foraging Series
Paperback: 320 pages
Publisher: Timber Press (August 10, 2016)
Language: English
ISBN-10: 1604696508
ISBN-13: 978-1604696509
Mountain States Foraging: 115 Wild and Flavorful Edibles from Alpine Sorrel to Wild Hops, Briana Wiles. From alpine meadows to high deserts and lush forests, the mountain states are rich with wild edibles. Forager and herbalist Briana Wiles helps you find delicious plants for the picking--treats like spicy wild onion flowers, tender spring asparagus, and sweet late-summer blueberries. Back in the kitchen, infuse vinegars with spruce tips or make stinging nettle pesto with freshly foraged piñon nuts.
Series: Regional Foraging Series
Paperback: 338 pages
Publisher: Timber Press (June 15, 2016)
Language: English
ISBN-10: 1604696788
ISBN-13: 978-1604696783
Foraging the Rocky Mountains: Finding, Identifying, And Preparing Edible Wild Foods In The Rockies, First Edition, LIZBETH MORGAN. The Rocky Mountain region's diverse geography overflows with edible plant species. From salsify to pearly everlasting, currants to pine nuts, Foraging the Rocky Mountains guides you to 85 edible wild foods and healthful herbs of the region. This valuable reference guide will help you identify and appreciate the wild bounty of the Rocky Mountain states. This guide also includes:
detailed descriptions of edible plants and animals
tips on finding, preparing, and using foraged foods
recipes suitable for the trail and at home
detailed, full-color photos
a glossary of botanical terms
Series: Foraging Series
Paperback: 272 pages
Publisher: Falcon Guides; 1 edition (June 4, 2013)
Language: English
ISBN-10: 0762782609
ISBN-13: 978-0762782604
Southeast Foraging: 120 Wild and Flavorful Edibles from Angelica to Wild Plums, Chris Bennett. Forager, farmer, teacher, and chef Chris Bennett helps you find the most delicious plants--from delectable wild greens, like the often-overlooked sweet, fan-shaped leaves of common mallow to wild hazelnuts, hickory nuts, and fruity black walnuts. Try making syrup from summer's honeysuckle blooms, simmer a rosehip jam, or pickle some blackberries in vinegar to spark up a savory dish. Whether you venture out on the water for cattail corndogs and wild rice or stay close to home for the candy-crunch of hackberry fruits, this book will help you find an abundance of wild plants right outside your door.
Series: Regional Foraging Series
Paperback: 296 pages
Publisher: Timber Press (April 22, 2015)
Language: English
ISBN-10: 1604694998
ISBN-13: 978-1604694994
California Foraging: 120 Wild and Flavorful Edibles from Evergreen Huckleberries to Wild Ginger , Judith Lowry. The Golden State is home to an abundance of delicious wild edible plants. From woodlands to wetlands, grasslands to mountains, and coast to desert, delectable and unique wild foods beckon the curious forager. Consider the delights of blending wild borage leaves into a pungent pesto and decorating a salad with the blue, star-shaped flowers. If you're in the desert, sample the sweet-tasting blooms and pea-like seeds of blue palo verde. In wetlands gather cattail pollen for golden pancakes. Plan a foraged feast.
Series: Regional Foraging Series
Paperback: 344 pages
Publisher: Timber Press (July 29, 2014)
Language: English
ISBN-10: 1604694203
ISBN-13: 978-1604694208
Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries, Leda Meredith. The Northeast offers a veritable feast for foragers. The woods, meadows, seashore, and even city neighborhoods are home to an abundance of delicious wild edible plants. Learn how to find spicy peppergrass seedpods in a sunny meadow to replace store-bought peppercorns. You can gather delicious cattail shoots for a spring salad and even tame some weedy, pungent garlic mustard in your next stir-fry.
Series: Regional Foraging Series
Paperback: 308 pages
Publisher: Timber Press (April 8, 2014)
Language: English
ISBN-10: 1604694173
ISBN-13: 978-1604694178
Pacific Northwest Foraging: 120 Wild and Flavorful Edibles from Alaska Blueberries to Wild Hazelnuts, Douglas Deur. The Pacific Northwest offers a veritable feast for foragers. The forests, meadows, streambanks, and even the weedy margins of neighborhoods are home to an abundance of delicious wild edible plants. Discover wild lilies with their peppery flowers, buds, and seeds and use them in your spring salads. Select sweet, succulent thistles or the shoots of invasive Himalayan blackberries and Japanese knotweed to add wonderful flavor to hearty soups.
Series: Regional Foraging Series
Paperback: 290 pages
Publisher: Timber Press (June 3, 2014)
Language: English
ISBN-10: 1604693525
ISBN-13: 978-1604693522
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Tribulation & Endurance - What Do You Mean?
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"Scripture quotations are from The Holy Bible, English Standard Version, copyright © 2001 by Crossway Bibles, a division of Good News Publishers. Used by permission. All rights reserved."
--Fortitudine Vincimus—by endurance we conquer, Sir Ernest Shackleton's family motto--