Best New Vegetable Cookbooks

By Food & Wine
Updated June 15, 2016
Photo © Ben Alsop
The best new vegetable cookbooks focus on whole grains, homey vegetarian recipes and feature parts of vegetables that would usually be thrown away.—Kristin Donnelly
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Vegetable Literacy

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In this gorgeous reference book, Deborah Madison groups recipes by plant family. $40; amazon.com.

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Vegetarian Everyday

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The Sweden-based bloggers behind Green Kitchen Stories focus on whole grains and healthy dishes like beet bourguignon. $35; amazon.com.

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Food

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Photographer Mary McCartney (daughter of Paul) shares her homey vegetarian recipes, like corn fritters. $29.95; amazon.com.

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The Glorious Vegetables of Italy

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Domenica Marchetti mixes classic dishes (Tuscan kale frittata) with modern updates (green minestrone). $30; amazon.com.

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Mr. Wilkinson's Vegetables

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Australia-based chef Matt Wilkinson includes meat in his vegetable-focused recipes. $27.95; amazon.com.

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The French Market Cookbook

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Clotilde Dusoulier shares appealing recipes like a vegetable bouillabaisse. $22.50; amazon.com.

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7 of 12

Vedge

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Philadelphia chefs Richard Landau and Kate Jacoby simplify the stunning dishes at their restaurant. $24.95; amazon.com.

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Eat Your Vegetables

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Washington Post writer Joe Yonan applies his cooking-for-one approach to vegetarian food. $24.99; amazon.com.

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Root-to-Stalk Cooking

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San Francisco Chronicle journalist Tara Duggan uses parts of vegetables other cooks might throw away, like corn husks. $22; amazon.com.

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Plum

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Makini Howell shares recipes from Seattle’s Plum Bistro, like chimichurri seitan steaks and kale-pesto pizza. $29.95; amazon.com.

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River Cottage Veg

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British superstar chef Hugh Fearnley-Whittingstall, a notorious carnivore, makes a surprising case for vegetables. $35; amazon.com.

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The Heart of the Plate

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Mollie Katzen’s new recipes are lighter than those in her seminal ’70s Moosewood Cookbook. $34.99; amazon.com.

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