And I might have more at a later time. However, a comment from friend Eve in my post yesterday regarding some recommendations for a seasonally-based cookbook made me realize a general post might not go awry. So here’s a short-list of what I’ve been using a lot lately and/or have a particular faith in, with reference to trying to eat vegetarian:
- Mark Bittman’s How to Cook Everything Vegetarian, as discussed yesterday, so I won’t dwell on it here again. Suffice to say, though, that this one I’m recommending while not having read a word of it — I just know it’ll be that excellent. Get it, thank me later.
- John Peterson’s Farmer John’s Cookbook: The Real Dirt on Vegetables — this one is already achieving a certain legendary status among folks as being a key text for anyone interested in CSA programs as well as organic cooking and vegetarian approaches. It’s actually probably the one cookbook I refer to the most, in part because of its excellent organization, broken into three main sections covering early, mid and late growing season fruits and vegetables. Combined with a chatty, easygoing series of pieces and some gentle reflection on the nature of organic farmwork, it’s a treat all around.
- Laurel Robertson’s The New Laurel’s Kitchen, an older book that was among the first high profile vegetarian cookbooks when it was first published in the 1970s, then republished in the mid-eighties, but one which has still provided me with a slew of ideas over time. Friend Stripey lent it to me some time back and I’ve used it off and on over the moons when otherwise unsure of what to try. You can find a copy for pretty cheap through that Amazon link, worth having around!
Meantime, I’ve also checked out a book I noticed randomly at the library today: Larousse Gastronomique: Vegetables and Salads, a selection from the classic text’s latest revision focusing on said two fields. This is by no means a vegetarian cookbook — many of the preparations contain meat of some sort — but as a crash course in French cooking and recipes with a focus on vegetables in general, it already looks promising.
There are many more books I could suggest, of course, and this is only meant to be an initial starting point — and I use random internet scrounges all the time for recipes (just plug in the random ingredients you have around the house and see what’s up!). Post any further recommendations here if you’ve got ‘em…