vegetarian/vegan titles spring 2014 · 2014-01-30 ·...

Vegetarian/Vegan TitlesSpring 2014

IPG

9781621066668 Pub Date: 6/1/14 $17.95 Discount Code: LON Paperback / softback / Trade paperback (US)

192 pages Cooking / Vegetarian & Vegan CKB086000 6.000 in W | 9.000 in H 152mm W | 229mm H

Think! Eat! Act! A Sea Shepherd Chef's Vegan Recipes Raffaella Tolicetti

Featuring the wide variety of vegan food prepared on the ships of the Sea Shepherd Conservation Society, this goal-oriented cookbook shows how to make delicious meals while engaged in activism. From Italian and Spanish dishes to French, Asian, and more, the recipes are not only great tasting but also driven and inspired by living compassionately. In addition to the conscientious and scrumptious food, the book also provides information about current vegan activist campaigns going on around the world.

Summary

Raffaella Tolicetti has been chief cook on board three different ships for the Sea Shepherd Conservation Society: the Steve Irwin, the Bob Barker, and now the Sam Simon. She has participated in several antiwhaling campaigns and one bluefin tuna defense campaign.

Author Bio


288 pages Nature / Plants NAT026000 5.500 in W | 8.500 in H 140mm W | 216mm H

Guide to Wild Foods and Useful Plants (2nd Edition) Christopher Nyerges, Ed Begley, Jr.

An array of abundant wild foods is available to hikers, campers, foragers, or anyone interested in living closer to Summary

the earth. Written by a leading expert on wild foods and a well-known teacher of survival skills, Guide to Wild Foods and Useful Plants is more than a listing of plant types-it teaches how to recognize edible plants and where to find them, their medicinal and nutritional properties, and their growing cycles. This new edition features more than 70 plants found all around the United States along with more than 100 full color photos plus handy leaf, fruit, and seed keys to help readers identify the plants. It also includes fascinating folklore about plants, personal anecdotes about trips and meals, and simple and tasty recipes.

Christopher Nyerges is the director of the School of Self-Reliance, where he has taught classes on wild foods Author Bio

and survival skills since 1974. He is an associate editor of Wilderness Way and West Coast editor of Wild Food Forum. He has published hundreds of articles on wild foods, gardening, self-reliance, and survival skills in American Survival Guide, Whole Life Times, Mother Earth News, Herbalist, and many other magazines.

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192 pages Cooking / Regional & Ethnic CKB002060 8.50 W | 8.00 H | 0.48 T 9W | 8H | 0T

The Grit Cookbook World-Wise, Down-Home Recipes Jessica Greene, Ted Hafer

The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please.

Summary

Jessica Greene and Ted Hafer are the owner-operators of the beloved vegetarian restaurant The Grit. Author Bio


224 pages Cooking / Seasonal CKB077000 8.500 in W | 10.500 in H | 1.000 lb Wt 216mm W | 267mm H | 454g Wt

Janella's Wholefood Kitchen Janella Purcell

Make wholefoods the star of the table with 130 tempting recipes from a Gourmand-awarded nutritionist and cook, each clearly marked as vegetarian, vegan, raw, dairy-free, or gluten-free

Janella Purcell is passionate about healthy eating, about eating food that is as close to the way nature created it as possible, and, most importantly, about making wholefoods easy, enticing, and lick-your-fingers delicious. The focus of this book is on seasonal produce, with most recipes suitable for vegetarians and vegans. From soups to main courses, party food to salads and desserts, this cookbook will start cooks on the path to, or help them maintain, a healthy lifestyle. Recipes include Malay Tempeh Noodles, Miso Soup, Guilt-Free Crumbed Fish and Chips, Millet and Tofu Croquettes, Maple Nut "Cheese" Cake, Chocolate and Orange Mousse, and Pistachio and Rosewater Halva.

Summary

Author BioJanella Purcell is a naturopath, nutritionist, herbalist, iridologist, and chef. She is the author of Eating for the Seasons and Janella Purcell's Elixir.


IPG

9781907892028 Pub Date: 7/1/11 $13.95 Discount Code: LON Hardback / Cloth over boards

96 pages Cooking / Specific Ingredients CKB085000 4.50 W | 7.00 H | 0.50 T 5W | 7H | 1T

Kitchen Garden Cookbook: Potatoes Jane McMorland-Hunter

A charming guide to a vegetable patch staple, with recipes for both familiar and unusual dishes to help all gardeners make the most of their crop Everything a gardener and cook needs to know about the humble potato, both in the ground and on the plate, can be found in this resource. It contains a guide to the best varieties to plant-from small, waxy salad potatoes to the floury types that are perfect for roasting-and full and foolproof instructions on when, where, and how to plant them, and when to harvest both early and maincrop potatoes. There is also a wealth of potato recipes, from simple-but-delicious jacket potatoes and the creamiest mashed potatoes to more unfamiliar ones, such as the Dutch dish Hot Lightning and Swedish dish Janssen's Temptation. The book is also packed with fascinating facts and history-who knew that potatoes were the first vegetables to be grown in space? This warm, comforting, and sometimes surprising guide is the ideal book for gardeners of all skill levels who love to cook what they've grown.

Summary

Jane McMorland-Hunter is the author of For the Love of an Orchard, The Tiny Garden, and multiple books in Author Bio

the Teach Yourself series, including Mosaics and Needlecraft.


96 pages Cooking / Specific Ingredients CKB085000 4.50 W | 7.00 H | 0.60 T 5W | 7H | 1T

Kitchen Garden Cookbook: Tomatoes Jane McMorland-Hunter

Whether the harvest comes from a yard or a spot on the windowsill, this grower's companion is full of wonderful tomato recipes, including pickling and drying, to make the most of a tomato glut From garden to plate, this wide-ranging guide covers everything there is to know about tomatoes. It discusses the best varieties to plant, including flavorsome plum tomatoes, tiny and sweet cherry tomatoes, and big traditional beefsteak ones, so gardeners can choose the perfect tomato to grow in a garden patch, a greenhouse, or a window box. Information on harvesting and storing helps with the inevitable annual glut, and the book contains a wealth of delicious recipes from around the world, including drying and chutneys to give a taste of sunshine throughout the winter. This warm, comforting, and sometimes surprising guide is the ideal book for gardeners of all skill levels who love to cook what they've grown.

Summary

Jane McMorland-Hunter is the author of For the Love of an Orchard, The Tiny Garden, and multiple books in Author Bio

the Teach Yourself series, including Mosaics and Needlecraft.


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9780985190804 Pub Date: 7/1/12 $29.95 Discount Code: SPT Paperback / softback / Trade paperback (US)

306 pages Cooking / Specific Ingredients CKB085000 8.500 in W | 10.000 in H 216mm W | 254mm H

The Passionate Vegetable (2nd Edition) Health Inspired Recipes to Revitalize Your Life for Vegetarians or Meat Lovers! Suzanne Landry

More than a cookbook, this revolutionary lifestyle guide reveals the pure simplicity and bountiful flavor of fresh vegetables with recipes that are easy and delicious. In addition to the seasonal and flavorful recipes, it boasts a simple guide to food nutrition, suggestions for healthy vegetarian meals, transition recipes for the die-hard meat lover, pantry makeovers, and 145 tips and time-savers to make cooking fun again. It also outlines nutritional needs for vegetarians to flexitarian meat lovers and features delectable choices for gluten and dairy-free diets. With sections on discovering fresh herbs and spices, navigating the carbohydrate maze, and much more, the book help eaters dramatically improve health and energy to restore youthful vitality, end unnecessary cravings, and feel more satisfied with every bite.

Summary

Suzanne Landry is a celebrity chef, wellness educator, industry consultant, blogger, and certified Macrobiotic Cooking Teacher. Through her cooking school, Nature's Table, she has lectured and taught more than 8,000 students. She has appeared on TV and radio and has published numerous articles. She lives in Ventura, California.

Author Bio


208 pages Cooking / Vegetarian & Vegan CKB086000 Series: My Kitchen Table Sales Restrictions: Canada only 5.500 in W | 7.500 in H 140mm W | 191mm H

100 Vegetarian Feasts Sophie Grigson

Pumpkin, Sweet Corn and Sweet Potato Stew; Green Summer Risotto; Baked Goats' Cheese with Lavender; and more

Sophie Grigson's passion for vegetarian food shines through every recipe in this gorgeous collection. From light, summery salads to root vegetable soups, Mediterranean pastas, and Middle Eastern stews, this book will entice all readers, whether they are vegetarian or not. Includes dual measures.

Summary

Sophie Grigson is a passionate supporter of organic food and the author of more than 21 cookbooks, including Fish, Organic: A New Way of Eating, and Sophie Grigson's Country Kitchen.

Author Bio


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224 pages Cooking / Vegetarian & Vegan CKB086000 Series: Tofu Hound Press 7.00 W | 10.00 H | 1.00 T 7W | 10H | 1T

Alternative Vegan (2nd Edition) International Vegan Fare Straight from the Produce Aisle Dino Sarma Weierman

Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouthwatering dishes include one-pot meals-such as South-Indian Uppama and Chipotle Garlic Risotto-along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes, this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.

Summary

Dino Sarma Weierman is a cook who writes a food-related blog at altveg.blogspot.com and creates food-related podcasts at www.alternativevegan.com. He lives in New York City.

Author Bio


256 pages Cooking / Vegetarian & Vegan CKB086000 Series: Tofu Hound Press 7.000 in W | 10.000 in H 178mm W | 254mm H

Cook, Eat, Thrive Vegan Recipes from Everyday to Exotic Joy Tienzo

Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise. A wider culinary horizon with internationally inspired dishes is offered-ideal for creating cuisine that allows people, animals, and the environment to thrive. With planned menus for all occasions; clear symbols for raw, low-fat, soy-free, and wheat-free recipes; and a section on making basics such as seitan and nondairy milks, this is an essential handbook for those interested in cooking the very best vegan food.

Summary

Joy Tienzo is a cook and baker. She lives in Denver, Colorado. Author Bio


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256 pages Cooking / Vegetarian & Vegan CKB086000 Series: Tofu Hound Press 7.000 in W | 10.000 in H 178mm W | 254mm H

Mango & Mint Arabian, Indian, and North African Inspired Vegan Cuisine Nicky Garratt

Nicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece-historically based around the kill from the hunt or domesticated herd-this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save money and maximize resources as well as a selection of recipes that utilizes often-discarded items as ingredients-such as watermelon rinds and beet tops in addition to the common problem of easily forgotten leftovers. The flavor of Arabic and North African cuisine is seen in the recipes for Baba Ghannouj, Red Pepper Bulgar, Spinach Pies, Harissa, and Donuts in Syrup, while Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chili, and Mango Rice also make an appearance. The recipes range from quick and easily created to relatively complex, all of which require only basic equipment and rudimentary skill. The book contains an index for fresh ingredients that enables one to quickly locate a recipe by provisions already found in the refrigerator.

Summary

Nicky Garratt is an internationally recognized guitar player and vegetarian chef. In 1977 he released his first recording with his punk rock band UK Subs and 30 years later the band won a BBC poll as the world's best punk rock band. Over the past 40 years he has been an outspoken advocate for science and animal rights, and is active on the lecture circuit on science advocacy topics. He divides his time between San Francisco and Quedlinburg, Germany.

Author Bio


240 pages Cooking / Vegetarian & Vegan CKB086000 Series: Tofu Hound Press 7.000 in W | 10.000 in H | 0.980 lb Wt 178mm W | 254mm H | 445g Wt

New American Vegan Vincent J. Guihan

Weaving together personal stories with 120 appetizing recipes, this friendly cookbook delivers authentically American and vegan cuisine that has to be tasted to be believed. Midwestern-inspired recipes range from very basic to the modestly complicated, but always with an eye on creating something beautiful and delicious in its simplicity. Clear text provides step-by-step instructions and helps new cooks find their feet in a vegan kitchen, with a whole chapter devoted to terms, tools, and techniques. With an eye towards improvisation, the cookbook provides a detailed basic recipe that is good as-is, while providing additional notes that explain how to take each recipe further-to increase flavor, to add drama to the presentation, or just to add extra flourish.

Summary

Vincent J. Guihan has been a vegan for more than a decade and has been blogging about vegan cooking and gourmet topics since 2006. He lives in Ottawa, Ontario.

Author Bio


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196 pages Cooking / Vegetarian & Vegan CKB086000 Series: Tofu Hound Press 5.500 in W | 8.500 in H | 0.700 in T 140mm W | 216mm H | 18mm T

Vegan Freak (2nd Edition) Being Vegan in a Non-Vegan World Bob Torres, Jenna Torres

In this informative and practical guide, two seasoned vegans offer tips and advice for thriving without animal by-products. Sometimes funny and irreverent yet always aware of its serious message, this resource for being vegan in a world that doesn't always understand or have sympathy for the lifestyle illustrates how to go vegan in three weeks or less by employing a "cold tofu method;" convince family, friends, and others that there is no such thing as a vegan cult; and survive restaurants, grocery stores, and meals with omnivores. Also offering answers to questions such as "Do you, like, live on apples and twigs?" this reference dispels myths and explains the arguments for ethical, abolitionist veganism, encouraging everyone to embrace their inner vegan.

Summary

Bob Torres is the author of Making a Killing as well as several essays that have appeared in Critical Sociology, International Journal of Occupational and Environmental Health, the Journal of Latinos and Education, and Satya magazine. Jenna Torres is a frequent personality on vegan talk shows who has been on Animal Voices Radio and has been quoted as an expert in Newsweek, Veg News, and Vegetarians and Vegans in the World Today. They cohost Vegan Freak radio show and live in Colton, New York.

Author Bio


160 pages Health & Fitness / Healthy Living HEA010000 Series: Tofu Hound Press 5.50 W | 8.50 H | 0.40 T 6W | 9H | 0T

Generation V The Complete Guide to Going, Being, and Staying Vegan as a Teenager Claire Askew

Covering the ins and outs of becoming a vegan during the teen years, this reference shows young people how to make smart decisions about changing their diet and lifestyle while dealing with varying reactions from family, friends, and people at school. Curious teens will find answers for issues such as buying groceries with their families and sticking with the vegan mentality and diet, as well as important nutrition facts, delicious recipes, and inspirational stories. While some may find the switch to veganism daunting, this delightful handbook makes the transition simple, explaining ethical arguments and encouraging dedication and tolerance.

Summary

Claire Askew has been a vegan since the age of 15; has written for the Kansas City Star, VegNews magazine, and Vegetarian Journal; and is a contributor to the 2009 edition of Fiske Real College Essays That Work. She lives in Portland, Oregon.

Author Bio


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Barefoot and in the Kitchen Vegan Recipes for You Ashley Rowe

Chock full of vegan recipes and featuring comics, drawings, and helpful asides for any vegan needs, this invaluable resource is much more than a standard cookbook. From apple cinnamon beer bread to award-winning mac and cheese, even the most carnivorous palates will be satisfied. With an emphasis on demystifying veganism and taking the intimidation out of cooking, this cookbook's tips, tricks, and glossaries of important ingredients and cooking terms serve to encourage the uninitiated as well as vegan veterans.

Summary

Ashley Rowe makes cupcakes at her store, Fat Bottom Bakery. She lives in Oakland, California. Author Bio


128 pages Cooking / Vegetarian & Vegan CKB086000 Series: Vegan Cooking 5.500 in W | 8.500 in H | 0.300 in T | 0.410 lb Wt 140mm W | 216mm H | 8mm T | 186g Wt

Hot Damn and Hell Yeah/The Dirty South Cookbook (2nd Edition) Vanessa Mazuz, Ryan Splint SummaryTwo great vegan cookbooks have been combined-an anthology of The Dirty South, issues 1-3 and Hot Damn and Hell Yeah-in this incredible compilation. A unique take on southern cooking, vegan style with some tasty delectables, The Dirty South is especially for those not afraid of garlic or baking. Hot Damn and Hell Yeah is a finely illustrated collection of spicy recipes. Sizzling with great cooking ideas, the recipes are incredibly mouthwatering and the perfect addition to any vegan kitchen.

Vanessa Mazuz runs a vegan bakery. She lives in Raleigh, North Carolina. Ryan Splint is the author of the classic vegan cookbook Hot Damn and Hell Yeah: Recipes for Hungry Banditos.

Author Bio


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128 pages Cooking / Vegetarian & Vegan CKB086000 Series: Vegan Cooking 5.500 in W | 7.000 in H | 0.360 lb Wt 140mm W | 178mm H | 163g Wt

In Search of the Lost Taste Joshua Ploeg

Joshua Ploeg was once the singer for such bands as Lords of Lightspeed, Behead the Prophet, and the Mulkiteo Faeries. Limpwrist even wrote a tribute song to him as a gay punk pioneer ("Ode"). Now he is a touring vegan chef employing the same skills and enginuity that he learned from punk. Among the many recipes in his new cookbook you will find: Spicy Strawberry Applesauce in Pastry Cups with Sweet and Salty Candied Hazelnuts, Roasted Garlic and Red Bean Pate with Herb Sauce and Mushroom Crackers, Fried Veggie Cakes with Sambuca Sauce and Fig Relish, Straw Mushroom and Black Sesame Rolls with Spicy Mustard Sauce and Sweet Black Vinegar-Soy Sauce, Curried Veggie "Chkn" Dumplings with Orange-Tomato Chutney and Wasabi Cream Sauce, Deep Fried Breaded Shish Kabobs with Pomegranate Sauce and Creamy Dill-Garlic Dressing, Cherry Wontons with Plum Brandy Sauce and Yam "Ice Cream", and Red Wine Sorbet with Chocolate Crostini, Berries in Liqueur and Chocolate Balsamic Reduction.

Summary

Joshua Ploeg is the author of several vegan cookbooks, including Dutch Much, So Raw It's Downright Filthy, Author Bio

Something Delicious This Way Comes: Spellbinding Vegan Cookery, Twelve Knights in My Kingdom, and A Typografic Meal to Celebrate the 75th Anniversary of Libelle. He lives in Los Angeles.


160 pages Cooking / Vegetarian & Vegan CKB086000 Series: Vegan Cooking 5.500 in W | 8.500 in H | 0.400 in T | 0.520 lb Wt 140mm W | 216mm H | 10mm T | 236g Wt

Please Don't Feed the Bears! (2nd Edition) A Vegan Cookbook Absjorn Intosus

In the vein of the classic Soy Not Oi cookbook, Please Don't Feed The Bears compiles three issues of the previously self-published vegan cook zine with a range of tasty and simple animal-free dishes. The collection finally makes available these long-obscure fanzines originally published in the mid 1990s. Here you'll find incredible recipes for stews, soups, sauces, noodle & bean dishes, baked entrees, deserts and more! There is also a fair smattering of new material bringing this to a whopping 160 pages of deliciousness!In the spirit of Soy Not Oi, these recipes are written to be simple, straightforward, and perfect for the newest convert to the vegan revolution!But far from bring just a vegan cookbook, Please Don't Feed The Bears reads as a look into vegan lifestyle and underground culture. The book is thoroughly illustrated with eye-catching drawings and clearly laid-out graphics. In addition, the book also includes assorted rantings about music and the politics of leading a vegan lifestyle. Together the book provides easy-to-make and delectable recipies while reflecting the DIY punk rock sensibility of zine culture.

Summary

Absjorn Intonsus provides relief work for people living with AIDS. He lives in Milwaukee, Wisconsin. Author Bio


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40 pages Cooking / Vegetarian & Vegan CKB086000 Series: Vegan Cooking 4.000 in W | 7.000 in H | 0.110 lb Wt 102mm W | 178mm H | 50g Wt

So Raw It's Downright Filthy A Raw Vegan Cookbook Joshua Ploeg

Let us not understate the might and magic of Joshua Ploeg's cooking. The dude's meals sparkle in your mouth; they burst and bloom; they explode and breakdance and pirouette! Joshua's the "traveling vegan chef" and he is-as we speak, no less!-touring the world making insane-in-the-membrane multi-course DIY meals at shows and dinner parties. (You can book him right here! http://joshuaploeg.blogspot.com/) A wonderful follow-up to his third cookbook, In Search of the Lost Taste, this brand-new zine is Joshua's take on raw food and it is llllllong awaited. Revel in the majesty of easy and cheap recipes like his Mushroom-Pear Salad with Five Spice. Give yourself a massive high five after fixin' up his pho (which is pho-king great!). Go bananas with his green curry, his incredible Shitakesbury Steak, his OMG-worthy raw Shepherd's Pie! Want some more? There's more, much more: 28 slammin' pages with tips on all-things raw, raw-related articles, and awesome-a-licious recipes like Garlic-Sunflower Pate, Cashew Sour Cream, Melon Gazpacho, and Gumbo! The raw diet does not have to mean a pile of wilted lettuce with lime squeezed over it or a handful of stinkin' peanuts! The raw diet can be a party!

Summary

Joshua Ploeg is the author of several vegan cookbooks, including Dutch Much, In Search of the Lost Taste, Author Bio

Something Delicious This Way Comes: Spellbinding Vegan Cookery, Twelve Knights in My Kingdom, and A Typografic Meal to Celebrate the 75th Anniversary of Libelle. He lives in Los Angeles.


107 pages Cooking / Vegetarian & Vegan CKB086000 Series: Vegan Cookbooks 6.000 in W | 9.000 in H | 0.340 in T | 0.430 lb Wt 152mm W | 229mm H | 9mm T | 195g Wt

A Vegan Taste of East Africa Linda Majzlik

A vast region of climactic and geographic extremes, East Africa is often characterized as a wasteland of the tastebuds, where harsh conditions lead to basic, flavorless food. This vegan cookbook dispells that myth, showcasing East Africa's hearty, healthy, and delectable ingredients-from sweet potatoes and cassava to sorghum, spices, and savory curries. Italian, Indian, and Portuguese influences combine with native African traditions and tastes to create a truly unique regional flavor. The cookbook's adventurous recipes sample the best animal-free ingredients of the region to create easy-to-make and easy-to-enjoy vegan meals.

Summary

Linda Majzlik is Britain's leading writer of vegan cookbooks, with 15 published titles, including Vegan Baking. Author Bio


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A Vegan Taste of France Linda Majzlik

This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate. Classic French dishes are reinterpreted in this collection of recipes for the animal-free diet. This recipe book remains true to authentic French flavors in its meat- and dairy-free renditions of pâté, terrine, cassoulet, ratatouille, spinach pie, celeriac rémoulade, walnut bread, and apricot frangipane.

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A Vegan Taste of Greece Linda Majzlik

This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate. Vegan cooks can reproduce the traditional flavors of Greek cuisine with this book, which includes recipes for walnut-stuffed mushrooms, chickpea soup, gyros, and baklava.

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A Vegan Taste of North Africa Linda Majzlik

This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate. With influences from East and West African culinary traditions, the cuisine of North Africa is presented in this recipe collection, which provides the vegan cook with a perfect opportunity to experiment with a wide range of crosscultural dishes. Included are recipes for spicy vegetable kebabs, Moroccan pizza, Tunisian vegetable stew, Egyptian chocolate cake, and cardamom coffee.

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A Vegan Taste of the Caribbean Linda Majzlik

This cookbook includes recipes for appetizers, soups and stews, curries, main courses, rice, vegetables, salads, chutneys, salsas and sauces, desserts, baking, and drinks. It offers more than 100 original recipes that are all free of animal products, as well as advice on maintaining a Caribbean pantry.

Summary

Author BioLinda Majzlik is the author of a series of vegan and vegetarian cookbooks: Party Food for Vegetarians, Vegan Dinner Parties, and Vegan Barbecues.


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A Vegan Taste of the Middle East Linda Majzlik

This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate. The authentic taste of Middle Eastern food is reproduced in this collection of vegan recipes. Instructions for more than 100 recipes are detailed, including such flavorful dishes as hummus, falafel, pita bread, Persian naan, and orange rice pudding.

Summary



64 pages Cooking / Vegetarian & Vegan CKB086000 Series: DIY 5.500 in W | 7.000 in H | 0.150 lb Wt 140mm W | 178mm H | 68g Wt

Wild Fermentation (2nd Edition) A Do-It-Yourself Guide to Cultural Manipulation Sandor Ellix Katz

A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.

Summary

Sandor Ellix Katz is an herbalist, activist, writer, and the author of The Revolution Will Not Be Microwaved. He lives in Nashville, Tennessee.

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128 pages Gardening / Vegetables GAR025000 Series: DIY 5.500 in W | 7.000 in H | 0.350 lb Wt 140mm W | 178mm H | 159g Wt

Homesweet Homegrown How to Grow, Make and Store Food, No Matter Where You Live Robyn Jasko, Jennifer Biggs

This succinct handbook is packed with practical information that will inspire and enable those who want to grow their own food and venture down the path of food independence. From choosing and starting seeds to preserving the harvest, cost effective and time-saving projects are set forth in detail. Instructions for making DIY planters and irrigation systems, designs for upcycling old furniture into gardening stations, recipes for homemade organic plant sprays, charts listing dollars-and-cents breakdowns of homegrown versus store-bought produce, and growing guides for fruits or vegetables are just a few of the projects that will inspire neophyte and experienced gardeners to dig deep into sustainable living.

Summary

Robyn Jasko is a writer and cofounder of Grow Indie, an organization and website that supports sustainable lifestyles, homesteading, eating well, and living local. Jennifer Biggs is a weaver, fiber artist, and illustrator. They both live in Kutztown, Pennsylvania.

Author Bio


176 pages Cooking / Vegetarian & Vegan CKB086000 5.500 in W | 8.500 in H | 0.380 in T | 0.600 lb Wt 140mm W | 216mm H | 10mm T | 272g Wt

Better Than Peanut Butter & Jelly Quick Vegetarian Meals Your Kids Will Love! Revised Edition Marty Mattare, Wendy Muldawer

This new revised edition of the trusted guide to vegetarian family cooking is better than ever with recipes for quick, healthy, tasty, kid-tested meals-many of them totally new for this edition. The vegan information has been expanded, too, with plenty of helpful tips on incorporating vegan choices into a diet. This is one recipe book that belongs in every earth-friendly kitchen.

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The Busy Mum's Vegetarian Cookbook Mary Gwynn

Mary Gwynn applies her 'Busy Mum's' philosophy to this inspirational collection of failsafe vegetarian recipes, all of which are tried, tested and family-approved. She knows exactly what busy mums need to help them juggle their hectic lives with feeding their families well. At the heart of this is the cleverly stocked store cupboard and fridge, and Mary's shopping tips and short cuts are just what you need to take the stress out of family mealtimes. There are ideas for everyday eating and packed lunches as well as for celebrations and parties, Christmas, and summer barbecues. Creating tasty, healthy dishes that will satisfy veggies and non-veggies alike is easy when you know how. Let Mary be your guide to a new flexible approach to vegetarian eating.

Summary

Mary Gwynn was the founding editor of BBC Vegetarian Good Food and subsequently editor of M&S magazine. She has worked as a consultant editor and trainer for Waitrose for 12 years, and has written three vegetarian cookbooks. She has appeared on the sofa with Richard and Judy, cooked at the NEC with chefs such as Rick Stein, Brian Turner and Gary Rhodes, and is the perfect face for the working mum's model.

Author Bio


256 pages Cooking / Vegetarian & Vegan CKB086000 5.000 in W | 8.000 in H | 0.540 lb Wt 127mm W | 203mm H | 245g Wt

Cranks Recipe Book The Vegetarian Classics David Carter

With helpful notes on techniques, and numerous delicious recipes for soups, starters, salads, dressings, sauces, and savories, not to mention sections devoted to baking, puddings, cereals, preserves, sweetmeats, and drinks, the founders of Cranks have put together a book that stands for all that is best in wholefood cuisine. Their aim is to give people the opportunity to experiment with vegetarian food to experience the benefits of a more balanced diet. Includes dual measures.

Summary

Cranks was the UK's first ever vegetarian restaurant, opening in June 1961. With a commitment to a healthy, soul-satisfying diet, their vegetarian ideals have not changed over the course of publishing six recipe books.

Author Bio


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176 pages Cooking / Vegetarian & Vegan CKB086000 7.500 in W | 9.500 in H | 1.760 lb Wt 191mm W | 241mm H | 798g Wt

Fresh & Green Over 100 Exciting New Vegetarian Recipes Aldo Zilli

A mouthwatering book of Mediterranean-inspired vegetarian recipes for all occasions Italian cuisine is brimming over with sun-kissed vegetables that are so full of flavor and versatility they make a meal on their own. This collection is full of delicious, meat-free Mediterranean dishes to eat all year long. This is the perfect collection for cooks who have a vegetarian coming to dinner, who want to know how to do a meat-free dinner party or celebration meal, or who need to relearn family meal planning when one teenager decides to go veggie. The core of the recipes are inspired by the famously healthy Italian diet with its emphasis on fresh vegetables and fruit, but chef Aldo Zilli has added his unique slant by adapting dishes he has discovered in Asia and South America like toasted tofu, smoky black beans, roasted aubergines, and grilled haloumi. Includes metric and imperial measurements and a conversion chart.

Summary

Aldo Zilli owns several London restaurants and is the author of Fish and Shellfish: The Essential Cookbook and Simple Italian Cookery.

Author Bio


96 pages Cooking / Vegetarian & Vegan CKB086000 Series: PM Press 6.000 in W | 6.000 in H | 0.300 in T 152mm W | 152mm H | 8mm T

Lickin' the Beaters (2nd Edition) Low Fat Vegan Desserts Siue Moffat

Don't pass up dessert! Even if you are vegan or trying to eat healthy there's no reason to deny yourself sweet treats. Lickin' the Beaters brings you over 80 fabulous low fat, dairy free desserts where even the second helping is guilt free. Breads, cakes, donuts, candies, cookies and bars, pies, ice creams, puddings, toppings, fruity stuff, drinks, and a whole lot more. Illustrated with beautiful linocuts and zany cartoons, you'll find the recipes fun, easy to follow and so good you'll eat half the batter. Illustrations by Allyson Mitchell, Daryl Vocat, Missy Kulik, Five Seventeen, Brenda Goldstein, Jonathan Culp, Joe Ollman, and Zoe Dodd.

Summary

Author BioSiue Moffat runs a chocolate truffle business out of her home and is the author of Lickin' the Beaters 2: Vegan Chocolate and Candy. She lives in Toronto.


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176 pages Cooking / Vegetarian & Vegan CKB086000 7.000 in W | 8.500 in H | 0.400 in T 178mm W | 216mm H | 10mm T

Lickin' the Beaters 2 Vegan Chocolate and Candy Siue Moffat, Missy Kulik

Chocolate, candy, and even ice creem-a vegan alternative to ice cream-are featured in this fun vegan dessert cookbook. With quirky illustrations, useful hints, and a handy "Quick Recipe" indicator, vegan renditions of tantalizing delicacies, both traditional and original, are included. Recipes include old favorites, such as carmel corn, saltwater taffy, pralines, cookies, cakes, and fudge, plus some brave, new gluten-free recipes, such as the Fabulous Flourless Chocolate Torte and the Toll-Free Chocolate Chip cookies. These decadent temptations allow treats for dairy-free or wheat-free diets as well as for anyone who loves sweets.

Summary

Author BioSiue Moffat runs a chocolate truffle business out of her home and is the author of Lickin' the Beaters: Low Fat Vegan Desserts. She lives in Toronto. Celso is the comic book artist and writer of Monk in Ogreland and has contributed to such zines as Celso, Clip-Tart, Free, and Hame-Kame-Ha! He lives in Portland, Oregon. Missy Kulik is a product and graphic designer who also draws comics for the free weekly paper Flagpole Magazine. She lives in Athens, Georgia.

9780224095587 Pub Date: 9/2/13 Discount Code: LON Hardback

160 pages Cooking / Methods CKB004000 8.540 in W | 9.530 in H | 0.750 in T | 1.900 lb Wt 217mm W | 242mm H | 19mm T | 862g Wt

Ms. Cupcake The Naughtiest Vegan Cakes in Town! Mellissa Morgan

Scrumptious cakes everyone can eat! Decadent and delicious dairy-free, vegan baking for everyone. Here are some of Ms Cupcake's most indulgent recipes to make at home using ingredients readily available at the supermarket or local shop. What's more, most of the recipes can be made gluten-free with simple substitutions. Whether vegetarian, vegan, or suffering from allergies or intolerances, everyone can treat themselves to cupcakes piled high with dairy-free 'buttercream', fruity muffins, super-easy tray-bakes and no-bakes, gooey cookies, crunchy biscuits and-naughtiest of them all-delicious dipped and fried desserts using store-cupboard basics for something really special at the end of the day. Because everybody deserves great cake! Vegan, dairy-free and eggless recipes, most of which can easily be made gluten- or wheat-free. Ideal recipes for a variety of food allergies and intolerances.

Summary

MS CUPCAKE is a 1950s housewife with a dream of bringing decadent vegan baking to the masses. Originally from Canada, after her vegan cupcake stall in Greenwich market proved a massive success, she opened London's first vegan cake shop in Brixton market in 2011. Since then she has appeared regularly in the press, including appearing on Radio 4's Woman's Hour, talking about how to set up a business, and has appeared at industry festivals across Europe demonstrating her baking techniques. She has been a food consultant for Sainsbury's vegan range and in 2011 won the Rising Star prize at the Baking Industry Awards. This year she will be a star speaker at the Cake and Bake Show. This is her first book.

Author Bio


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128 pages Cooking / Vegetarian & Vegan CKB086000 5.27 W | 8.40 H | 0.44 T 5W | 8H | 0T

Rita Greer's Vegetarian Cookbook Rita Greer

Recipes for those who prefer to eat vegetarian but want to stay on a budget. Summary

9781897766637 Pub Date: 4/1/02 $12.95 Discount Code: SHO Paperback / softback / Trade paperback (US)


Vegan Baking Linda Majzlik

This collection presents more than 100 brand-new recipes for cakes, loaves, biscuits, no-bake cakes, and savory baking-all free of animal products. Enjoy the strawberry and almond sponge or a spiced carrot and nut loaf, a plate of mincemeat muffins or pear and ginger oaties. When something savory is called for, why not go for the olive and oregano bread or the pepper and pesto buns. This is the third in a series of cookbooks for the increasing number of people who follow a meat-free and dairy-free diet.

Summary

Author BioLinda Majzlik is the author of a series of vegan and vegetarian cookbooks: Party Food for Vegetarians, Vegan Dinner Parties, and Vegan Barbecues.


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Vegan Dinner Parties Linda Majzlik, Mark Blanford, Juliet Gellatley



The Vegetarian Low-Carb Diet The Fast, No-Hunger Weightloss Diet for Vegetarians Rose Elliot

Finally, the diet vegetarians have been waiting for, Have you been feeling left out lately? Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There's no doubt about it: a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer to all these questions is a resounding 'yes'. Top vegetarian cookery writer Rose Elliot has devised an easy to follow, meat-free answer to the Atkins diet. Scientifically formulated to make your metabolism stop burning carbs and start burning fat, her diet helps you to lose weight and make carb cravings, mood swings and energy lows a thing of the past. With over 80 delicious, mouth-watering recipes, top tips for losing weight and staying slim, carbohydrate counters, menu plans and an explanation of why the diet works, this is the must-have book for any vegetarian or vegan who wants to lose weight.

Summary


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154 pages Cooking / Vegetarian & Vegan CKB086000 7.000 in W | 8.500 in H | 0.400 in T 178mm W | 216mm H | 10mm T

The Vegetarian Low-Carb Diet Cookbook The Fast, No-Hunger Weightloss Cookbook for Vegetarians Rose Elliot

The ideal accompaniment to the successful Vegetarian Low-Carb Diet-the fast, no-hunger, healthy way to lose weight. One of the joys of the low-carb lifestyle-and one of the reasons why people find that this is a diet they can stick to-is that the food is delicious, and this book is full of tasty ideas for vegetarians who want the slimming benefits of a low-carb diet. With more than 100 fantastic recipes ranging from energizing breakfasts and light lunches to satisfying suppers and even sweet treats and desserts, there's something for everyone-vegetarians or vegans wanting to shed some pounds, successful low-carbers looking for new ideas, or anyone who loves fresh-tasting, quick, and easy recipes. All the dishes are straightforward, high in protein, low in carbs, and packed full of fresh vegetables. Protein and carb counts are provided for each recipe, along with details of which diet phase the recipe is suitable for. There are plenty of vegan recipes and vegan variations are suggested where appropriate. It couldn't be simpler!

Summary

Rose Elliot is the author of The Complete Vegetarian Cuisine, New Vegetarian Cooking, Vegetarian Christmas, Vegetarian Fast Food, and Vegetarian Supercook.

Author Bio


304 pages Cooking / Vegetarian & Vegan CKB086000 8.50 W | 11.00 H | 1.23 T 9W | 11H | 1T

World Vegetarian Classics Over 200 Essential International Recipes for the Modern Kitchen Celia Brooks Brown, Gus Filgate

Organized geographically with every continent represented, this is the definitive collection of vegetarian recipes from around the globe. Dishes presented range from such standards as Boston Baked Beans and Moroccan Mixed Vegetable Couscous to more exotic fare, including Coriander Pea Cakes in Coconut Curry from Mauritius, Son-in-Law Eggs from Thailand, and Ukrainian Borsht. Features include highlights on key foods designed to demystify exotic ingredients and interviews with international experts and chefs. Extensively researched and filled with appetizing illustrations, this sumptuous recipe collection will be an unending source of inspiration for the discerning cook.

Summary

Celia Brooks Brown runs a successful vegetarian catering company is the author of Entertaining Vegetarians, Low-Carb Vegetarian, New Vegetarian, and Party Food for Vegetarians. Gus Filgate is a food photographer.

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272 pages Gardening GAR000000 8.750 in W | 10.000 in H 222mm W | 254mm H

Country Gardens, Country Hospitality A Visit to Australia's Best Holly Kerr Forsyth

A celebration of Australia, the diversity of its landscape, and the generosity and spirit of its people, this exploration features gardens of note throughout the country. From subtropical and temperate regions to alpine and arid, this account shares the stories, distinctive histories, and attributes of both newly established gardens and those that have evolved over generations. The book is also filled with more than 60 delicious recipes and stunning photography, revealing the warmth and conviviality of the diverse, cultivated landscapes of Australia.

Summary

Holly Kerr Forsyth is a writer, a photographer, and the garden editor of the Weekend Australian. She is the Author Bio

author of nine books about gardening, including The Constant Gardener: A Botanical Bible, The Gardener's Book of Days, Gardens of Eden, and the bestseller Remembered Gardens: Eight Women and Their Visions of an Australian Landscape.


272 pages Gardening GAR000000 7.500 in W | 10.000 in H 191mm W | 254mm H

James Wong's Homegrown Revolution James Wong

A revolution in the garden-a completely new range of fruit and vegetables to grow and eat, from the author of Summary

Grow Your Own Drugs

Whether it's a window box of homegrown saffron, your very own kiwi vine, or a mini green tea plantation on your patio, botanist James Wong proves that "growing your own" can be so much more exciting than just spuds and sprouts. He reveals the vast array of 21st-century crops that will flourish outdoors, even in blustery climates, no greenhouse necessary-all tested in his small garden. From goji berries to sweet potatoes, edamame to wasabi, this revolutionary approach to edible gardening will show readers how to grow, cook, and eat all manner of superfood crops that are just as easy (if not easier) and far more exciting to grow than the traditional crops. Inspiring, fun, and full of plant know-how, this book is set to revolutionize the whole concept of "growing your own" for newbie growers to seasoned veterans alike. You'll never look at your garden the same way again. Includes metric measures.

Author BioJames Wong is a Royal Botanical Gardens, Kew-trained botanist, lecturer, and the author of Grow Your Own Drugs. He has appeared on NPR's All Things Considered.


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192 pages Gardening / Herbs GAR009000 8.000 in W | 10.000 in H 203mm W | 254mm H

Kitchen Garden Estate Traditional Country-House Techniques for The Modern Gardener or Smallholder Helene Gammack

Peek behind the garden door at some of Britain's grandest estates to discover the traditional crafts of growing, cooking, and self-sufficiency from past masters From "growing your own" and cooking with herbs to harvesting honey and keeping chickens, Britain's great estates and country house gardens offer a wealth of inspiration to the modern gardener. From traditional walled kitchen gardens and their-sometimes surprising-fruit and vegetables to keeping bees, chickens, or even livestock, traditional methods and crafts have been in use since medieval times and have much to teach anyone who wishes to make their own outdoor space a model of self-sufficiency. Covering fruit and vegetables, herbs, orchards, beekeeping, fish ponds and lakes, dovecotes and poultry, dairy and the farmyard, the deer park and game, and hops and vineyards, there is something in this book for everyone, whether one has acres of land, an allotment, or even simply a windowsill for growing herbs. Includes dual measures.

Summary

Helene Gammack has worked as sole gardener in a renowned plantsmans garden for 10 years and as a research assistant for the National Trust for the last two years.

Author Bio


224 pages Health & Fitness / Diets HEA006000 6.000 in W | 9.000 in H | 0.630 in T | 0.750 lb Wt 152mm W | 229mm H | 16mm T | 340g Wt

Vegan (2nd Edition) The New Ethics of Eating Erik Marcus

In this book, you will find the latest information about how what you eat affects your health, the environment, and the existence of the animals who share this planet, along with in-depth discussions of ground-breaking work by these internationally respected experts: Heart specialist, Dean Ornish, M.D.; Nutrition scientist, T. Colin Campbell, Ph.D.; Weight loss expert, Terry Shintani, M.D.; Farm Sanctuary founders, Gene and Lorri Bauston; Vegetarian nutritionist, Suzanne Havala, R.D.; Population analysis, David Pimentel, Ph.D.; Mad Cow disease expert, Stephen Dealler, M.D.; Rangeland activist, Lynn Jacobs.

Summary

Erik Marcus is a writer and public speaker who is dedicated to the advocacy of vegan and vegetarian diets. He is a graduate of Columbia University, where he earned his master's degree in teaching writing. He lives in Cupertion, California.

Author Bio


vegetarian/vegan titles spring 2014 · 2014-01-30 ·...

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