As you know, our love for food and cooking runs deep. And while the Internet and Pinterest supply what feels like endless search results for any given ingredient, cookbooks offer a different kind of convenience. We are still building our collections, so this is a partial list of the books that we return to and others that we want to have in our kitchens. Bon appetit!
Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking — Nisha Vora
Recommended by: Amandine
Why you’ll want to read it: My husband Benoit has followed Nisha Vora on YouTube for a few years. On her channel, Nisha, an ex-Harvard lawyer turned vegan cook and author, shares her recipes and some fantastic cooking techniques with plant-based ingredients that Benoit has dutifully learned and applied to his cooking. We particularly enjoyed some of the best tofu meals and learned tons of tips along the way! Now Vora has published her second book, Big Vegan Flavor, which we got, and so I know this new book is worth adding to your cookbook’s shelf. For the home cooks that wish to lift up their vegan cuisine game and improve their cooking technique skills.
What stuck with me: A third of the book are “building block” recipes, for example, a specific ingredient method prep, like cooking your grain, making some crispy tofu, etc… so you can then build your own recipes or use hers. A very organic way to learn cooking.
Available from:
— Online
Natural Diet for Folks Who Eat: Cookin' With Mother Nature — Dick Gregory
Recommended by: Amandine
Why you’ll want to read it: There was "Diet for a Small Planet" and "Natural Diet for Folks Who Eat". As I was reading Alicia Kennedy's first book, No Meat Required, I learned more about the history of the vegetarian and vegan diet in the United States. She mentioned civil rights and animal rights activist Dick Gregory's groundbreaking work in his book Natural Diet For Folks Who Eat: Cookin' With Mother Nature, at a time when veg diet in the US was not a thing. A non-white perspective on vegetarianism and veganism, intrinsically linked to natural foods and good health, Natural Diet for Folks Who Eat is, according to readers, a life-changing book—a must-have. For those who want to dive into a classic of vegan and vegetarian literature.
What stuck with me: The different perspective on how health is intrinsically linked to food.
Available from:
— Online
Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients — Andrea Gentl
Recommended by: Amandine
Why you’ll want to read it: I follow photographer Andrea, who is one half of Gentl and Hyers, and a few years back, she released a cookbook—Cooking with Mushrooms. Including recipes for butters, powders, broths and more complex dishes, this book is an ode to the magic of mushrooms and all the wonderful ways they can be prepared. VOGUE has published the Enoki Alfredo recipe, which can be made vegan! For the mushroom enthusiasts, obviously, and those who would like to cook with other mushrooms than button mushrooms.
What stuck with me: Mushroom’s tastes and textures are so much deeper and complex than we could think.
Available from:
— Online
The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables — David Zilber and René Redzepi
Recommended by: Amandine
Why you’ll want to read it: The Noma is not your typical cookbook. Written by award-winning chefs René Redzepi and David Zilber, this title tells the story of their acclaimed fermentation lab. An insight into a high-end professional cuisine, the lab is where they created the incredible flavours that brought Noma to fame—four times Best Restaurant in the world. And here they share their home cooks recipes, 100 step-by-step guides to successfully produce delicious all-types fermentation recipes, levelling up your game to prepare more than kimchi or sauerkraut. Fascinating, and your health will be grateful. For those pursuing fermentation requiring solid foundations or those seeking to deepen their knowledge.
What stuck with me: The zip lock water bag tip for making sauerkraut and kimchi!
Available from:
— Online
Chez Panisse Vegetables — Alice Water
Recommended by: Tracey
Why you’ll want to read it: Having led the farm to table movement eating since the 70's, when eating hummus was revolutionary, Chez Panisse Vegetables is Alice Water’s guide to plants. The recipes range from simple to not so much. It is a guide to cooking vegetables perfectly from the queen of California cooking. I found some copies on eBay. For those committed to the ideal of serving the finest, freshest whole foods with simplicity and style
What stuck with me: This is not a mere cookbook, but a valuable resource for selecting and serving fine produce.
Available from:
— Online
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