My husband tells me that Mark Bittman has too much influence over my life. And it’s true. I own most of his cookbooks. I read his blog and his articles in the New York Times. I bake the “No Knead Bread” that he made popular. I have never met the man, I am just an all-out fan of Mr. Bittman.
The Food Matters Cookbook is a follow up to his book Food Matters. The cookbook gives you most of the information you will find in Food Matters, but it also gives great recipes, ideas and suggestions for turning towards a more plant-based diet. This book isn’t just about food. It is about compassion. It’s about the environment. And it is about your good health. It’s a powerhouse and I highly recommend it.
Vegetable Soups from Deborah Madison’s Kitchen by Deborah Madison
I probably pull this cookbook off the shelf two or three times each week. Deborah Madison is a wonderful cookbook author. She has a way of making it all seem simple and do-able and the outcome is predictably delicious. Over half of the book is devoted to soups that center on beans, lentils, peas and grains. The book is a joy to look at with it’s many color photos. I consider this a must-have in my cookbook collection.
Plenty: Vibrant Recipes from London’s Ottolenghi By Yotam Ottolenghi
Husband gave me this book for Christmas and I cannot set it down. It is so beautiful. The photos alone are worth the price. But the recipes are astounding. Some of them are super simple and some a bit more complicated. This is a vegetarian cookbook written by a non-vegetarian. I can’t recommend it enough.
How to Cook Everything Vegetarian by Mark Bittman
Well, what can I say, the man is a genius. Mr. Bittman’s recipes are more like roadmaps than recipes. He gives you a simple idea and then a whole lot of variations on that idea. The book has whole chapters devoted to beans and grains. And then you will find more bean and grain recipes scattered throughout. This could be your one source bean and grain cookbook. I feel confident you could get a lifetime of recipes here.
Flatbreads & Flavors: A Baker’s Atlas by Jeffrey Alford and Naomi Duguid
Flatbreads and Flavors is as much a travelogue as a cookbook. The book is organized by region and it covers an enormous portion of the globe Every chapter has a number of flatbread recipes but also includes recipes of delicious meals and accompaniments. Because the book is about rustic, ethnic foods, it is chock full of recipes for beans and whole grains. Flatbreads and Flavors is a fantastic source of inspiration.
The Whole Foods Market Cookbook by Steve Petusevsky & Whole Foods Market Team Members
If you have ever eaten any of the prepared foods at Whole Foods Market, you know their food is yummy and they really have some clever ideas about flavor pairings. This cookbook is full of recipes for foods you would actually buy at the store. Now you can make them at home. The recipes are pretty simple to execute. And the results are terrific.