Chris and Carolyn Caldicott are the godparents of global vegetarian cuisine in the UK. For twenty years their World Food Cafe in London's Covent Garden was the hub of new flavors, colors and combinations in vegetarian cooking. Learn More
Venturesome Vegan Cooking breaks the vegan mold, focusing on great flavor and innovative recipes from around the globe. The more than 100 recipes have a strong international pedigree, including recipes drawn from the authors' travels in Europe and Africa. Learn More
With recent nationwide health initiatives, we all know that vegetables need to be the main focus of our diet. The number of vegetarians and vegans in the United States is growing every year, and, even for the omnivorous, cooking and eating more vegetables is the new normal.
Who knew vegetables could taste so good?
Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. Learn More
Since its original publication in 2005, Vegan with a Vengeance—the first book from “the grande dame of vegancookbooks”(VegNews)—has become a classic that helped launch an industry and a culture that just continues to grow. Learn More
A collection of vegan recipes so simple to make that even a stoner could prepare them, this highly illustrated cookbook from the creators of The Vegan Stoner food blog proves that going vegan can be fun, cheap, and easy.
The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.
It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.
When it comes to traditional comfort food, most of the key ingredients are off-limits to health-conscious vegans. But giving up shepherd's pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved, but without the cheese, eggs, butter, and cholesterol. Learn More
Vegan Baking Classics is a one-stop guide to delicious, everyday baked goods free of any animal ingredients. It offers timeless, foolproof recipes that are as delicious as they are easy to prepare, even for kitchen novices. Whether you are new to the world of veganism or vegan baking, or have been baking this way for years, this book is an invaluable resource for home bakers (and their families) who loves sweets and treats. Learn More
The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike.
Once the lonely, unattractive kin of sexier, more popular produce, root vegetables (along with tubers and rhizomes) finally get the love and attention they deserve in this inventive and far-reaching vegan cookbook. Learn More