Global selections
As more and more people have cut back on eating meat -- Canadian consumption of red meat declined 8 per cent from 2000 to 2004, according to Statistics Canada -- the selection of vegetarian cookbooks has increased. The choices can be overwhelming, so to narrow things down, here are five favourites, ranging from down-home cooking to gourmet cuisine. Whether you're entertaining vegetarian friends, switching to a vegetarian diet or just cutting back on your meat intake, these cookbooks show that vegetarianism does not equal deprivation.
(Clarkson Potter, 2002)
If there's ever been an ingredient you wanted to try but didn't know how to cook -- or if you've got some kale in the fridge you need to use up -- this is the cookbook for you. Recipes are organized not by meal type but alphabetically by ingredient, and each section contains a description of the ingredient and information on how to buy, store and prepare it, as well as several recipes from across the globe. Jaffrey's inspiration comes from her Indian background, her travels around the world and her family's roots in -- and connections to -- such locales as France, Ireland, China and the southern United States. This global perspective combined with her fascination with ingredients has inspired her to offer diverse ways to cook everything from corn to kohlrabi.
Recipes to try: Israeli Couscous with Asparagus and Fresh Mushrooms, Homemade Indian Cheese with Spinach (Saag Paneer), Okra with Potatoes
2. Pure Vegetarian: Modern and Stylish Vegetarian Cooking by Paul Gayler
(Kyle Cathie, 2006)
If you've ever worried that vegetarian cooking can't be gourmet, this offering by Paul Gayler, executive chef at London's Lanesborough Hotel, will dispel your doubts. This is not the book for throwing together a quick dinner after work. Rather, it's what you turn to when you want to put in some effort -- including seeking out a few hard-to-find ingredients -- and achieve spectacular results. The book includes full-page photos of many recipes to get your taste buds tingling, and an inspiring introduction by the author where he expresses his wish that "vegetarian cuisine will one day be on an equal footing with meat and fish cookery."
Recipes to try: Vegetables à la Grecque with Avocado Cheese and Herb-Scented Juices, Beetroot Gazpacho with Apple and Frozen Avocado Cream, Lavender Yogurt Cheesecake with Kaffir Lime-Flavoured Strawberries
3. New Moosewood Cookbook by Molly Katzen
(Ten Speed Press, 2000)
This updated version of the 1977 classic by one of the founders of the famous Moosewood Restaurant in Ithaca, N.Y., -- included on a 1996 New York Times list of the 10 bestselling cookbooks of all time -- offers lighter and lower-fat options along with some new recipes. The book has a homemade feel -- text looks hand-printed and Katzen's drawings accompany the recipes -- and the food follows that trend, with vegetarian versions of such homey foods as borscht, moussaka and chili. This book is the perfect option for comfort food that will warm you on a rainy Sunday afternoon.
Recipes to try: Eggplant-Almond Enchiladas, Lasagne, Stovetop Rice Pudding
Click to continue...
Page 1 of 2
(Kyle Cathie, 2006)
If you've ever worried that vegetarian cooking can't be gourmet, this offering by Paul Gayler, executive chef at London's Lanesborough Hotel, will dispel your doubts. This is not the book for throwing together a quick dinner after work. Rather, it's what you turn to when you want to put in some effort -- including seeking out a few hard-to-find ingredients -- and achieve spectacular results. The book includes full-page photos of many recipes to get your taste buds tingling, and an inspiring introduction by the author where he expresses his wish that "vegetarian cuisine will one day be on an equal footing with meat and fish cookery."
Recipes to try: Vegetables à la Grecque with Avocado Cheese and Herb-Scented Juices, Beetroot Gazpacho with Apple and Frozen Avocado Cream, Lavender Yogurt Cheesecake with Kaffir Lime-Flavoured Strawberries
3. New Moosewood Cookbook by Molly Katzen
(Ten Speed Press, 2000)
This updated version of the 1977 classic by one of the founders of the famous Moosewood Restaurant in Ithaca, N.Y., -- included on a 1996 New York Times list of the 10 bestselling cookbooks of all time -- offers lighter and lower-fat options along with some new recipes. The book has a homemade feel -- text looks hand-printed and Katzen's drawings accompany the recipes -- and the food follows that trend, with vegetarian versions of such homey foods as borscht, moussaka and chili. This book is the perfect option for comfort food that will warm you on a rainy Sunday afternoon.
Recipes to try: Eggplant-Almond Enchiladas, Lasagne, Stovetop Rice Pudding
Click to continue...
Page 1 of 2
