The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, $19.99
Lynn Alley offers up more than fifty dishes, each one vegetarian, some of them vegan, and all of them delicious. The recipes are drawn from the world’s great cuisines and include breakfasts, soups, main courses, sides, and desserts. Dishes, such as Spiced Basmati Rice Breakfast Cereal, Smoky Potage Saint-Germain, Polenta Lasagna with Tomato-Mushroom Sauce, Soy-Braised Potatoes, and Mexican Chocolate Pudding Cake, are each paired with a beverage that is meant to complement the meal.
Whether you are a vegetarian hard-pressed to find enticing recipes for your slow cooker, an omnivore looking to expand your repertoire, or a follower of a vegetable-focused diet, “The Gourmet Vegetarian Slow Cooker” will help you put many delightful meat-free dinners on the table with convenience and ease.
Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen edited by Ruth Reichl, $40.00
In no other period of our country’s history has the food scene changed so rapidly. Exciting new ingredients are available everywhere, expanding our culinary horizons. Even casual meals have globe-trotting flavors. We want memorable dishes, and we want them to be healthy for our families and our planet. And with our busy schedules, we want them on the table faster than ever.
A new culinary world calls for a new cookbook. Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers’ market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market.
Simply in Season (Expanded) ( World Community Cookbook ) by Mary Beth Lind, $24.99
This new, expanded edition of Simply in Season features new recipes that use locally grown and fairly traded seasonal foods. Its stories and simple whole foods recipes explore how the food we buy and eat also affects our local and global neighbors.
