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Cookbooks

Regional
Devi, Yamuna. (1991). The Best of Lord Krishna's Cuisine: Favorite Recipes from The Art of Indian Vegetarian Cooking. New York: Penguin Books. (Personal cook to his divine grace A.C. Bhaktivedanta swami prabhupada, Ms. Devi (formerly known as Joan Campanella) gives an excellent wide variety of Indian vegetarian dishes with her own signature variations. Try the Hari Mirch Bhaji (Deep fried stuffed hot green chillies).) *Vegetarian

Jaffrey, Madhur. (1990). Eastern Vegetarian Cooking. London: Random House. (Madhur usually concentrates on Indian cooking on her popular BBC television series, but this book also includes recipes from Armenia, Turkey, the Middle East, Japan, China, Korea, Indonesia, Singapore, Thailand, Hong Kong, the Philippines etc. etc.etc. etc. A great starter book for eastern cooking.) *Vegetarian

McDermott, Nancie. (1997). Real Vegetarian Thai. San Francisco: Chronicle Books. (Former Aid worker in Thailand who took a love of Thai cooking and removed the shrimp and fish sauce. Really delicious recipes with a great section on desserts (try the Wild (kaffir) Lime leaf sorbet with lemongrass and ginger. Makes great ice-cubes in a glass of vodka!).) *Vegetarian

Owen, Sri. (1994). Indonesian Regional Cooking. New York: St. Martin's Press. (Indonesians don't usually sing the praises of their own cuisine, but we owe a lot to them. Ketchup (Ketjap), satay sauce, tempeh and cloves are all natives. There's a lot of meat in this book, but making the necessary substitutions creates wonderful meals. Divided into regions of this diverse country.) *Not vegetarian

Sahni, Julie. (1980). Classic Indian Cooking. New York: William Morrow and Company, Inc. (The authoritative work on Indian-Moghul style cooking. Loved her so much, we're naming our first-born daughter Sahni!! A fair amount of meat in this book, but more than enough veggie dishes to make it a worthwhile investment.) *Not vegetarian

Sahni, Julie. (1985). Classic Indian Vegetarian & Grain Cooking. New York: William Morrow and Company, Inc. (Loved her so much, we're naming all of our kids after her! She follows on from her original blockbuster with this lacto-vegetarian bible of vegetarian cooking. Great chutneys, main courses, and appetizers with in-depth explanations of their origins. Don't be alarmed by a 3 page recipe. This book has more south-Indian recipes than the typical Indian cookbook which relies more heavily on the moghul-oriented meat dishes of the north-west.) *Lacto-vegetarian

Salloum, Mary. (1993). A Taste of the Mediterranean: Vegetarian Style. Calgary: A Taste of Lebanon Enterprises. (From Spain to Egypt with Morocco thrown in for good measure. Varied fare with some outstanding recipes. Good salad section and eggplant coming out the wazoo! Good vegetable side dishes (try the Jazar mah Assal - Honey glazed carrots with Brown rice syrup substituting for the honey).) *Vegetarian

Santa Maria, Jack. (1993). Indian Vegetarian Cookery. Sydney: Random House Australia (Pty) Ltd. (Mr. SM has done a series of regional veggie books on Greek, Mexican, French, Italian, Oriental and this book of excellent recipes. Not as in-depth as some of the other Indian books, but great results nonetheless with easy to prepare recipes. We recommend the entire curry section, especially the Cauliflower curry with it's tangy, bright red/orange sauce.) *Vegetarian

Specific Topic/Ingredients
Cost, Bruce. (1984). Ginger: East to West. Berkeley: Aris Books editorial offices and Test Kitchen. (Everything you ever wanted to know about ginger (zingiber officinale) and it's many cousins (galangal, turmeric, krachai, cardamom) from around the world, with lots of tasty recipes.) *Not vegetarian

Bates, Dorothy R., & Wingate, Colby. (1993). Cooking with Gluten and Seitan. Tennessee: The Book Publishing Company. (Gluten is the adhesive (glue) found in wheat and other grains. Seitan (pronounced say-tan) is gluten simmered in a broth. Known in China as "wheat-meat" due to it's meat-like texture. Excellent recipes unless you have a gluten allergy.) *Vegetarian

Shurtleff, William, & Aoyagi, Akiko. (1976). The Book of Miso. USA: Autumn Press, Inc. (Miso is soybeans fermented in different ways anywhere from a few weeks to a few decades. Used as a seasoning in many Japanese preparations, and very versatile. You will never find a more comprehensive work on the history, techniques, or uses of miso. Cute sketches illustrate everything.) *Mostly vegetarian

Shurtleff, William, & Aoyagi, Akiko. (1983). The Book of Tofu: Protein source of the Future...Now!. Berkeley: Ten Speed Press. (Read what the local peasant tofu-maker prefers as footwear. Again, the most exhaustively researched book on yet another soy product. Excellent reference, with hundreds of simple, easy to prepare recipes.) *Mostly vegetarian

Stepaniak, Joanne. (1994). The Uncheese Cookbook. Tennessee: The Book Publishing Company. (Fool family and friends with these "tastes like, smells like, looks like" cheezy recipes. Interesting ingredient combinations create "authentic" substitutes. Definitely try the 3 cheeze, no-cheese lasagna.) *Vegan

Stepaniak, Joanne. (1997). The Nutritional Yeast Cookbook. Tennessee: The Book Publishing Company. (Focusing on Red Star brand nutritional yeast which has cheesy flavour and smell as well as being an excellent source of vitamin B12. Traditional recipes turned on their head.) *Vegan

Miscellaneous/General
Elliot, Rose. (1988). The Complete Vegetarian Cuisine. New York: Pantheon Books. (A standard for any vegetarian cookbook shelf. Great photos, simple but tasty recipes and lots and lots of information. A lot of traditional recipes converted to vegetarian.) *Vegetarian with vegan substitutes.

Geiskopf-Hadler, Susann, & Toomay, Mindy. (1995). The Vegan Gourmet. California: Prima Publishing. (The most aesthetically pleasing recipes we've seen in a long time. Vegetarian fusion that will impress any eater. How does "Sweet red pepper strips with artichoke and caper filling" sound to you?) *Vegan (if you hadn't figured it out)

Hippycore Krew, Eds. (1996). Soy, Not "Oi!". Minneapolis: Profane Existence. ("Over 100 recipes designed to destroy the government". If not for the recipes, this book/pamphlet will provide you with hours of amusing anarchist reading. Titles include "Build biscuits not bombs" and "Fabulous f...... french toast for freaks". Don't bother to look for it at Chapter's.) *Vegetarian

Katzen, Mollie. (1982). The Enchanted Broccoli Forest. Berkeley: Ten Speed Press. (Standard vegetarian fare from the author of the Moosewood cookbook. Normal stuff but especially good for children. A little heavy on the milk & eggs.) *Vegetarian

Moll, Lucy & Vegetarian Times, Eds. (1995). Vegetarian Times Complete Cookbook. New York: Simon & Schuster Macmillan Company. (Publishers of the Vegetarian Times magazine put it all together in hardcover. Terrific salad dressings and marinades (definitely try the mustard marinade with fried tofu).) *Vegetarian

Robertson, Laurel, Flinders, Carol, & Ruppenthal, Brian. (1993). Laurel's Kitchen Recipes. Berkeley: Ten Speed Press. (One of the few books with a good breakfast section as well as offering pretty simple meals with not a lot of fuss. Good salad dressings and soups (especially the South Indian Rasam if you have a cold).) *Vegetarian

The Moosewood Collective. (1994). Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Anyday. New York: Simon & Schuster/Fireside. (Along the same lines as the broccoli forest and Laurel's kitchen. Good for making dinner during the week.) *Vegetarian

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