I’ve always wanted to post this list. Even though its a moving target. Like any “list,” this will invariably leave out many definitive ones. To wit, I did not include anything from the legendary Moosewood Collective nor any from Mark Bittman. These series are my ever reliable go-tos. I can ALWAYS find something in these cookbooks and my copies are well-loved.
The eight following cookbooks are the ones that are beside me right now or by my side table or by the sofa. I’m always flipping through their pages for inspiration and ideas. These books are not necessarily vegetarian or vegan (or paleo or any dietary dogma, for that matter). What they all have in common is that they brilliantly showcase vegetables in all their glory.
These are the perfect present for yourself or anyone who loves food.
Here they are, in no particular order:
Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
This is the cookbook from the famed Philadelphia restaurant. You know how you buy a cookbook and you’re happy if you love a few recipes from it? I’ve tried a number of recipes in this book and I’ve loved all of them. Zucchini with Pesto Trapanese (a pesto with almonds and tomatoes) was a classic in our house this past summer. Grilled broccolini with pistachio, olive and preserved lemon was nothing short of to die for. And for those of you who know my obsession with sauerkraut — the spiced carrots with chickpea and sauerkraut puree is just heavenly. And for dessert, how can you beat BBQ cherries with cornbread?
Roots: The Definitive Compendium with more than 225 Recipes
While roasting root vegetables is almost always a win, this cookbook shows you how to go beyond that. It also shows you that there is a world beyond radishes, beets and carrots. The colors of the rainbow do not fade in the winter months. PLUS — the parsnip cake in this cookbook, by itself, is worth the price of it. Its revelatory. Especially for someone not especially fond of parsnips. I could not get enough of this cake. Buy this cookbook now, you will not regret it.
Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant
From the eponymous New York City restaurant that is SO freakin good. A vegetable cookbook with a page that screams “why is salad so boring?!?” is a cookbook after my own heart. With this cookbook, you will learn how to transform vegetables to the point where it starts messing with your head. Smoked cauliflower and waffles. Butternut squash paper. Tomato pearls. Pear and beet leather. See? I told you. You may not use this cookbook everyday but I assure you, you will always find a magical showstopper recipe that will leave everyone astounded. And did I forget to mention that its done comic-book style? Double awesome.
The Art of Cooking with Vegetables
Let’s get this out of the way. This book was written by a French chef. And the headers are written like love letters. Take those two together and you have the Barbara Cartland of vegetable cookbooks. This cookbook is a personal romance, shared with the rest of the world. The recipes are simple but truly breathtaking. Take the common mesclun salad. But dressed with orange confits and soy sauce. Sounds unlikely. But oh so delicious. Other recipes like haricots verts with white peach and almonds, red peppers and tomatoes with cilantro, turnips and black tomatoes cooked in Beaujolais, pumpkin soup with basil and a capuccino topping. Yes, you get the idea. Simple romantic classics.
Everyday Harumi
The recipes in this book are also simple but with a totally different flavor profile. This cookbook is not vegetarian but has a significant number of vegetable dishes. Harumi is one of Japan’s most famous TV chefs but in a much more understated way than Martha is here. This cookbook will teach you basic Japanese flavor combinations and techniques. My favorite recipes here include the green beans with sesame paste (that I’ve shared on this site) or pumpkin with sweet sesame glaze (mmmm dessert), lightly cooked spinach with soy sauce, eggplant in spicy sauce, quick pickled cucumbers…mmmm I’m hungry.
Eat Your Vegetables: Bold Recipes for the Single Cook
The title should already give you a clue why I like this cookbook. But more importantly, I guess I like this vegetable cookbook because it was written by an omnivore. Joe Yonan’s column in The Washington Post has evolved over time to focus more and more on vegetables, much like Mark Bittman has, while remaining omnivorous. I like this book because it does not preach to the converted but speaks to people who may still be looking at veggies as 1/4 of their plate. This puts them front and center with recipes like eggplant with pomegranate glaze, bean and poblano soup with cinnamon croutons, chickpea pancake with broccoli and eggplant puree, spaghetti with root to leaf radish and of course, chicken fried cauliflower with miso onion gravy. Huzzah!
Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
Vegan and Southern food sounds like an unlikely pairing because it is. But this cookbook was one of the books that converted me to vegetables. Bryant Terry did the impossible. And so I keep on going back to this classic whenever I need something that sticks to my ribs. Gumbo z’herbes, black eyed pea fritters wit hot pepper sauce, crispy okra strips with lime thyme vinaigrette, garlic broth braised Brussels sprouts, chocolate orange pudding–these are just the tip of the iceberg. And with a soundtrack that goes with each recipe? Just so cool.
Momofuku
I’m not ashamed to say I’m one of the minion of fans of David Chang. Maybe because I like how he writes almost as much as I like his food. Momofuku food is bold and shameless — from the apps to the desserts. It is all heart. There is no tiptoeing around flavors, you must not be faint of heart. I’m not saying its spicy, in the hot sense. Its assertive and memorable. The way you like a good date, right? The entire book is amazing. I don’t really read the extra text around all the recipes in cookbooks, I read this one like a novel. BUY IT.