Best New Vegetable Cookbooks

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

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

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

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

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

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

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

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

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

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

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

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