[Round-up of New Baking Books]
[Round-up of New Ethnic/International Books]
[Round-up of New Food Issues Books]
[Round-up of Memoirs and Essay Collections]
[Round-up of Chef's/U.S. Regional Cookbooks]
[Round-up of New Cooking Reference Books]
[Round-up of Family and Children's Cookbooks]
[Round-up of Alcohol and Drinks Books]

With more than 200 fresh, seasonal, and tempting vegan recipes, this book will help everyone eat the way they want: close to the source, using eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. The author emphasizes tastes as much as ingredients in recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds. Recipes include Crispy Chickpea Fritters, Spicy Thai Tempeh with Cashews, and a luscious vegan and sugar-free Chocolate Lover’s Tart. Recipes are arranged from spring to winter with an additional chapter for “anytime at all.”

New Vegetarian is full of modern, flavorful food for the 30 million Americans (and growing) who are vegetarians. More than 75 delicious and simple dishes span a wide range of cuisines and cultures – from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula. All of the recipes in the dessert chapter are vegan. Beautiful photos scattered throughout.

How you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your “cookprint.”

The book contains more than 150 triple-tested recipes emphasizing whole, unprocessed foods. Bake appetizing muffins, pizza, pies, cakes, cookies, custards, breads, crackers (and more) that rival those made with traditional ingredients. Most recipes are completed in five easy steps. Most recipes do not contain soy, yeast, cholesterol, refined sugar, egg yolks, dyes, artificial ingredients, artificial flavors, or artificial sweetener. The recipes provide substitutions for common allergens, and alternative ingredient comparisons are featured throughout. A few color photographs.

These gluten-free recipes are as nutritious and tasty as their traditional counterparts. Popular food blogger Elana Amsterdam offers ninety-nine family-friendly classics – from Pancakes to Eggplant Parmesan to Chocolate Cake – that feature her gluten-free ingredient of choice, almond flour. Because these recipes are low glycemic, low in cholesterol and dairy, and high in protein and fiber, they are also ideal for people with diabetes, obesity, and high cholesterol.

Related Recipes:
Gluten-Free Holiday Cookies

This quick and easy cookbook will allow those with gluten intolerance to partake in everything from baked goods to soups and salads to main dishes. The book includes a kitchen-tested, measure-for-measure, gluten-free flour substitute and an essential pantry list of items to have on hand in a gluten-free kitchen. The author has devoted years to the development and testing of gluten-free recipes. Full of color photos.

Delicious recipes for vegetarian soups from the author of the Vegetarian Epicure cookbooks. “From my kitchen to yours,” Anna Thomas says, “here are the best soups I’ve ever made.” Her wonderfully creative recipes make use of fresh, seasonal produce – try Black Bean and Squash Soup in the fall, Smoky Eggplant Soup with Mint and Pine Nuts in midsummer, or a seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder – each recipe has room for variation, and nearly all are vegan-friendly. The book also provides recipes for breads, hummus, pesto, salads, and homey desserts – and simple menus that put soup at the heart of the meal.

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