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More Daily Veg: No fuss or frills, just great vegetarian food by Joe Woodhouse

In his dazzling new collection of recipes–a companion to the highly acclaimed Your Daily Veg–Joe Woodhouse takes his inspiration from countries as varied as Vietnam, Spain, Morocco and Greece, offering modern updates of traditional vegetarian dishes so they are healthier and more modern in their approach, as well as recipes with easy ways to approach sometimes less familiar but still straightforward dishes that always deliver on flavour and satisfaction.

Grouped together by ingredient, the recipes follow a simple format of short ingredients lists and easy-to-follow instructions for making the most delicious food that just happens to have no meat or fish in it.

About the Author

Joe Woodhouse has been vegetarian since the age of 10, teaching himself how to cook. He later trained as a chef and spent years working in kitchens such as Vanilla Black and the Towpath Café, as well as contributing to events with restaurants such as the Quality Chop house. Alongside being a chef, he is also a photographer, shooting with clients such as Soho Farmhouse, Belazu, Marmite, Asda, Hakkasan, and Coleman’s. He is lauded amongst colleagues–including Anna Jones and Nigella Lawson–for being the best vegetarian chef in the business. His work has featured in publications such as The New Yorker, Bon Appétit, Guardian, Observer, Metro, Evening Standard and Life & Thyme. (more…)

Stuffed Cabbage Rolls in Tomato Sauce
Stuffed Cabbage Rolls in Tomato Sauce

Stuffed Cabbage Rolls in Tomato Sauce excerpted from Veg-Table: Recipes, Techniques + Plant Science for Big Flavored, Vegetable-Focused Meals by Nik Sharma. © 2023. Published by Chronicle Books. Photographs © Nik Sharma.

Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma

Nik Sharma, blogger at A Brown Table, Serious Eats columnist, and author of the bestselling cookbooks The Flavor Equation and Season, brings us his most cookable collection of recipes yet in Veg-Table.

Vegetable-focused recipes are organized into chapter by plant family, with storage, buying, and cooking methods for all. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics and resulting in a recipe collection of flavours and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens.

Veg-Table includes Sharma’s first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn’t mean strictly vegetarian; bring plants and meat together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection. (more…)

Tomato panzanella with corn, cucumbers, and herb salad

Tomato PanzanellaPhotography by EE Berger

Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cookbook of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavours, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.

Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. Over 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.

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Cookbook Review: How to Cook Everything Vegetarian

Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet—health, sustainability, and ethics—continue to resonate with more and more people, whether or not they’re fully vegetarian.

This new edition has been completely reviewed and revised to stay relevant to today’s cooks. New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated.

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