Vegetarian Cookery and vegetarianism Books

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Book SynopsisThis is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives.Trade Review"Many vegan products, she observes, are expensive, highly processed, and full of preservatives. To remedy this, [Robertson] offers easy-to-make, inexpensive vegan alternatives that remain true to the original tastes and textures... Dishes such as bacon-topped 'mac un-cheese,' fish-free tacos, and cheesy steak-out sandwiches are appetizing options that readers will relish. Staple recipes go beyond dairy products to include meats, charcuterie, seafood, condiments and sauces, and desserts... This appealing collectionprovides vegan cooks with the tools they need to create homemade ingredients and enjoy the flavors of classic dishes while still following a plant-based diet." — Publishers Weekly “ With an eye toward economy, vegan cooking authority Robertson demonstrates how many products – including tofu, ricotta, mushroom, bacon, whipped coconut cream, and more – can be easily made at home… smart and flavorful… Robertson’s vegan alternatives to popular foods will draw even nonvegans.” —Library Journal (starred) “[Robertson’s] care in protecting animals of all kinds is evident in this cookbook, which highlights alternative proteins from seitan and tempeh to tofu-based “fish” sticks to a No-Meat Loaf of mushrooms, lentils, and grains… Robertson makes good use of creative cooking techniques and flavor enhancers …a good choice for new vegetarians or vegans, who might miss the satisfaction of traditional meats. It’s also a solid bet for meat-eaters looking to expand their repertoire of veg-friendly dishes.” —Booklist —

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Book SynopsisThe founder and head chef of Field Roast, the nation's premier grain meat company, share 100 recipes for making whole food, plant-based meats, as well as an array of recipes using those basics.

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Book SynopsisLove the Foods That Love the Planet features tantalizing low carbon dishes to help meet the urgent climate challenge. What we eat and how we produce it matters. We know our world is careening toward warming tipping points beyond which recovery may not be possible. Shifting the food supply away from animals to plants as much as possible can drastically lower greenhouse gases and buy us the time we need to prevent irreversible harm and devastating outcomes. A plant-based diet also prolongs life, vitality, strengthens immunity, and gains protection from chronic illness and infectious disease. A healthy body and a healthy planet are linked. We all have more agency than we think when it comes to climate change. Our food choices influence our social and family circles, which in turn collectively drive consumer demand and market response. For those who are concerned with the pressing climate crisis and who want to mitigate the growing threats of extreme weather, wildfires, loss of biodiversity, and food insecurity, Cathy Katin-Grazzini has carefully created and compiled a delicious medley of powerful plant-based recipes that help revitalize the health of our environment and our bodies. Love the Foods That Love the Planet is loaded with recipes that are packed with climate challenge insights, featuring both creative and traditional cuisine from around the world, and accompanied by eye popping photography by Giordano Katin-Grazzini. These recipes range from simple and quick for weekday suppers to special and celebratory for weekends and entertaining and all of them help save the planet. For all who are environmentally conscious and want to bring a mindful approach to their diet but don?t want to skimp on taste, Love the Foods That Love the Planet provides an active solution for home cooks?from the newbie to the most experienced chef. Help is here, in this climate friendly cookbook.

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Book SynopsisWinner, IACP Cookbook Awards for Single Subject and People's Choice. The craft of butchery meets the pleasure of garden-fresh vegetables in this A-to-Z veggie primer packed with how-to prep info (with step-by-step photos) and more than 150 modern, exciting recipes featuring vegetables at the center of the plate.Trade Review“The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets.” —Publishers Weekly “For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs…Blending practical aspects found in such manuals as Jacque Pepin’s New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony’s V Is for Vegetables, Mangini’s debut will augment most vegetable cooking collections.” —Library Journal “People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.” —Amanda Cohen, chef and owner of Dirt Candy “With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!” —Sara Moulton, TV host and author of Home Cooking 101 “When things are done properly, they get easier. In The Vegetable Butcher, Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper…way to slice, dice, and julienne it.” —Epicurious “Chef Cara Mangini’s forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. It’s packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.” —Dr. Oz THE GOOD LIFE “For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings.” —Fine Cooking “While most Americans view preparing produce as a tedious chores—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.” —TIME magazine “If you love vegetables, this book is a must-have!” —Dorie Greenspan “An encyclopedic guide to vegetables … full of revelations.” —The Washington Post “It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.” —The Chicago Tribune“The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets.” —Publishers Weekly “For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs…Blending practical aspects found in such manuals as Jacque Pepin’s New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony’s V Is for Vegetables, Mangini’s debut will augment most vegetable cooking collections.” —Library Journal “People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.” —Amanda Cohen, chef and owner of Dirt Candy “With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!” —Sara Moulton, TV host and author of Home Cooking 101 “When things are done properly, they get easier. In The Vegetable Butcher, Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper…way to slice, dice, and julienne it.” —Epicurious “Chef Cara Mangini’s forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. It’s packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.” —Dr. Oz THE GOOD LIFE “For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings.” —Fine Cooking “While most Americans view preparing produce as a tedious chores—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.” —TIME magazine “If you love vegetables, this book is a must-have!” —Dorie Greenspan “An encyclopedic guide to vegetables … full of revelations.” —The Washington Post “It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.” —The Chicago Tribune

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Book SynopsisKatie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (I love the recipes!) and Bobby Flay (Perfect . . . to help moms everywhere get delicious meals on the table.). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious Fork in the Road recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eatersand then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ishand feeds vegetarians, too, by offering a fork where cauliflower is usTrade Review?"Quite frankly, the most helpful and inspiring family-friendly cookbook on shelves today.” —Tasting Table "I am a big fan of Katie Workman, and as the mother of four, a big fan of delicious dinner recipes. So Katie writing a cookbook about dinner? A perfect combination and then some!” —Ree Drummond, The Pioneer Woman Cooks “Katie has written a stunningly good book for busy parents. Not only are the recipes smart and delicious, but they also include a lot of ways to personalize them to make everyone in your family happy!” —Ina Garten "What parent couldn't use a collection of great-tasting recipes that will make everyone at the table happy—even the picky eaters? Thanks, Katie!" —Giada De Laurentiis “The average American eats 60 pounds of chicken a year. That’s a lot of dinners to keep fresh. Mom of two Katie Workman comes to the rescue with recipes from her new cookbook, Dinner Solved!” —Parent’s Magazine "Meet your weeknight dinner fairy godmother. This new cookbook is packed with fast, appealing recipes—and candid advice—that will make even the pickiest eaters ask for seconds." —RealSimple.com "Wry and reassuring (Katie Workman) writes candidly from the family dinner trenches, and she's an ally to the beginners and experienced cooks alike." —Cooking Light "Katie Workman's Dinner Solved! will make the end of your day a little easier. Her books are great guides for busy parents." —The Splendid Table, Weeknight Kitchen​"Quite frankly, the most helpful and inspiring family-friendly cookbook on shelves today.” —Tasting Table "I am a big fan of Katie Workman, and as the mother of four, a big fan of delicious dinner recipes. So Katie writing a cookbook about dinner? A perfect combination and then some!” —Ree Drummond, The Pioneer Woman Cooks “Katie has written a stunningly good book for busy parents. Not only are the recipes smart and delicious, but they also include a lot of ways to personalize them to make everyone in your family happy!” —Ina Garten "What parent couldn't use a collection of great-tasting recipes that will make everyone at the table happy—even the picky eaters? Thanks, Katie!" —Giada De Laurentiis “The average American eats 60 pounds of chicken a year. That’s a lot of dinners to keep fresh. Mom of two Katie Workman comes to the rescue with recipes from her new cookbook, Dinner Solved!” —Parent’s Magazine "Meet your weeknight dinner fairy godmother. This new cookbook is packed with fast, appealing recipes—and candid advice—that will make even the pickiest eaters ask for seconds." —RealSimple.com "Wry and reassuring (Katie Workman) writes candidly from the family dinner trenches, and she's an ally to the beginners and experienced cooks alike." —Cooking Light "Katie Workman's Dinner Solved! will make the end of your day a little easier. Her books are great guides for busy parents." —The Splendid Table, Weeknight Kitchen

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Book Synopsis Say YES to the SHEET PAN! Vegetable-forward cooking never tasted so good!YES, it's easy: It's the one-pot meal, reinvented. Along with a sharp knife, a wooden spoon, and a reliable oven, the sheet pan is all you need to get a great dinner (or lunch, breakfast, or dessert) on the table. YES, it's delicious: The sheet pan uses three techniques - roasting, baking, and broiling - that intensify flavors. It's pure satisfaction, without the eat. YES! Soup in a sheet pan! And yes, Sheet Pan Chili, No-Boil Mac and Cheese, Spicy Thai Green Curry Potpie, not to mention grian bowls and bahn mi, risotto, tacos, chilaquiles and savory slab pies, breakfast streusel and a Rustic Pear Galette. It's pure creativity on a sheet pan. Trade Review“This book, a true love letter to the indispensable sheet pan, is right up my alley. Raquel Pelzel is a fountain of creative, easy, healthy ideas and I love all of these recipes so much. The icing on the cake? There's only one pan to clean up.” —Julia Turshen, author of Small Victories “Whether chewy, crispy or crunchy, [these] unassuming recipes appeal.” —New York Times Book Review “[Gives] a newfound appreciation for what this simplest, cheapest of tools can accomplish.” —Food52.com “Delicious dinners, fewer dishes: what’s not to love?” —Real Simple.com “Decadent and full of surprises… With recipes perfect for entertaining or even just cooking for one, there is no end to what Pelzel, this cookbook, and a sheet pan can do.” —Publishers Weekly “One hundred truly inspiring, no-fuss ways to make vegetable-focused meals—I can’t think of a better tool for eating well! These recipes may be easily made on a sheet pan, but they are worthy of a silver platter!” —Ellie Krieger, RD nutritionist, award-winning cookbook author, and TV host of Ellie’s Real Good Food “Raquel Pelzel is that practical, talented friend we all want with us in the kitchen, the one who knows how to get fun, great-tasting food on the table without fuss, frustration, or a pile-up of pots. Sheet Pan Suppers Meatless is the next best thing to having Raquel at our side.” —Dorie Greenspan, award-winning author of Dorie’s Cookies“This book, a true love letter to the indispensable sheet pan, is right up my alley. Raquel Pelzel is a fountain of creative, easy, healthy ideas and I love all of these recipes so much. The icing on the cake? There's only one pan to clean up.” —Julia Turshen, author of Small Victories “Whether chewy, crispy or crunchy, [these] unassuming recipes appeal.” —New York Times Book Review “[Gives] a newfound appreciation for what this simplest, cheapest of tools can accomplish.” —Food52.com “Delicious dinners, fewer dishes: what’s not to love?” —Real Simple.com “Decadent and full of surprises… With recipes perfect for entertaining or even just cooking for one, there is no end to what Pelzel, this cookbook, and a sheet pan can do.” —Publishers Weekly “One hundred truly inspiring, no-fuss ways to make vegetable-focused meals—I can’t think of a better tool for eating well! These recipes may be easily made on a sheet pan, but they are worthy of a silver platter!” —Ellie Krieger, RD nutritionist, award-winning cookbook author, and TV host of Ellie’s Real Good Food “Raquel Pelzel is that practical, talented friend we all want with us in the kitchen, the one who knows how to get fun, great-tasting food on the table without fuss, frustration, or a pile-up of pots. Sheet Pan Suppers Meatless is the next best thing to having Raquel at our side.” —Dorie Greenspan, award-winning author of Dorie’s Cookies

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Book SynopsisThe key to making any lifestyle a success is making sure it''s sustainable. That doesn''t just mean affordable; it also means enjoyable. Cutting corners on the bill is not synonymous with cutting tastiness, quality, or healthfulness. With recipes, sidebars, and extensive tips on how to stock a pantry and use ingredients creatively, Annie and Dan Shannon, the authors of Betty Goes Vegan, show readers how to approach their kitchens anew. Most recipes result in leftover ingredients and servings and the Shannon''s have figured out how to get the most out of what you''ve already invested so that they can spend less and get more. With recipes like Korean Kimchi BBQ Burgers, Vegan BLT Mac and Cheez, Sesame and Soy Marinated Mushroom Steaks, and Savannah Pecan Pies, MASTERING THE ART OF VEGAN COOKING offers a way to making eating vegan both affordable and delicious!

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Book SynopsisThe IACP Award–winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation. The Vegetable Butcher is back! With simple lessons and recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation. IACP Award winner and James Beard Award finalist Cara Mangini (The Vegetable Butcher) presents a foundational education in vegetable cooking in an eminently approachable framework—through uncomplicated lessons with seasonal riffs (think a Vegetable Grain Bowl, Hearty Entrée Salad, or Frittata, each with variations for spring, summer, and fall). 35 essential dishes. 3 seasonal variations. More than 100 simple, nourishing, vegetable-forward recipes to put on repeat.

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Book SynopsisNew healthful and tasty recipies for the body and soul.

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Book SynopsisSelf-taught chef Merida Anderson lifts the lid on her world famous vegan secret suppers, being held across America and Canada for the past five years.

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Book SynopsisThe very best in vegan cookery, covering the everyday basics to exotic, exquisite dishes that will impress the most discerning of food lovers.

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Book SynopsisA collection of vegan recipes so simple to make that even a stoner could prepare them, this highly illustrated cookbook from the creators of The Vegan Stoner food blog proves that going vegan can be fun, cheap, and easy.Cooking vegan doesn''t have to be hard! This irreverent take on veganism proves that beginners and slackers alike can whip together yummy, filling meals with just a few ingredients and minimal time and effort. Foolproof recipes for breakfast, lunch, dinner, and muchies include Mean Green Smoothies, Aspara-Guy Sushi, Bahnwiches, Animal Cookies, Churro Chips, and more.

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Book SynopsisA collection of healthy Italian vegan recipes, arranged alphabetically and accompanied by awesome tattoo art illustrations, from tattoo artist Cecilia Granata. Includes recipes for liqueurs and aphrodisiacs!

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Book SynopsisThis comprehensive cookbook stars tofu and presents the limitless, multi-cuisine possibilities of this versatile, nourishing ingredient in a wide range of delectable dishes.  Featuring a robust collection of 170 recipes from all over the world, Tofu makes the case for the ingredient as a culinary “blank page” much like white rice or pasta—and a boon for flavor and culinary techniques of all types. Using spices, condiments, sauces, and herbs, tofu serves as an inexhaustible source of culinary diversity. Spanning Japanese-style Grilled Tofu with Miso to Lemongrass Tofu from Vietnam, Tofu a la Bolognese from Italy to Spicy Tofu with Peanuts from China, this comprehensive and informative guide to the bean-based ingredient serves as a multicultural road map to creating plant-based meals. Along with the enticing array of recipes, this collection features 100 full-color photographs, prep and cook time tips, diet designations, and handy reference to the different types and uses of tofu—making it a definitive title for all skill levels.  

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Book SynopsisHealthy non meat meze style recipes from all over the world.

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Book SynopsisThis book is about vegetables: the known, the little known and the few still largely unknown. It is vegetarian because vegetables are at their best when treated as they are without the addition of meat, fish or poultry. What is collected here is a rich, wholesome repertoire of fascinating recipes reflecting mans tireless drive to create food that flatters his palate, fills his stomach and satisfies his bodily needs.

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Book SynopsisRadiating bohemian summer glamour, Veggie Very Much is the culmination of Mirjam Leslie-Pringle's mission to bring easy vegetarian cooking to a time-poor (and possibly sunlight deprived) urban population. Shot entirely on location at the Mirjiam's home in Ibiza, she has created nearly 100 beautiful recipes using the island's luscious fruit and vegetables. Ideas for healthy and filling dishes move through the day, from nectarines with Greek yoghurt for breakfast to delicious homemade pizzas for supper, with plenty of family and friends to enjoy them.Table of ContentsIntroduction / In the morning / In the afternoon / Water / Soup / Vinaigrettes / Dips / In the evening / Sweet stuff / Acknowledgements / Index

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Book SynopsisAre you under the impression that vegetarians cant have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes from Manchego quesadillas and TexMex burgers to tomato-cinnamon fries and No Tuna Sandwich. This is the book of vegetarian food for those in a hurry, and the handy vegan traffic light indicators red for vegetarian; yellow for vegan adaptation and green for vegan make it easy to find vegan options just as quickly.

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Book SynopsisThough the word vegetarianism was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agnostics, philosophers, founders of religion and even an Emperor. Not surprisingly vegetarians have often been discriminated against sometimes tortured, even killed for their beliefs. So the history of vegetarianism is also a history of dissidence and revolt. Colin Spencers comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. The result is a thorough work of scholarship, entertaining in places, horrifying in others. The breadth of Spencers research is quite outstanding and makes for a truly erudite read. He begins in pre-history and ends in the present day. Colin Spencer is one of the countrys leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, has had six plays produced, as well as writing for television and film and was food columnist for The Guardian for thirteen years. He has also written two other Grub Street titles: British Food (9781908117038) and From Microliths to Microwaves (9781908117007).Trade Review'A history of religion and diet...totally absorbing and fascinating.' Telegraph

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Book SynopsisSample amazing vegan dishes from around the world-right in your own kitchen. HappyCow.com helps millions of people everywhere find delicious vegan and vegetarian cuisine across the globe through the site's extensive database of restaurants and reviews. Now, Eric Brent, creator of HappyCow, and Glen Merzer, coauthor of Better Than Vegan and Food Over Medicine, bring the HappyCow concept home with a collection of nutritious and delicious dishes from top-rated vegan restaurants around the world. Featuring recipes from many of the world's finest and most popular vegan restaurants, The HappyCow Cookbook shares the history and evolution of each restaurant, provides Q&As with the owners, and teaches you how to make some of their mouthwatering dishes. With entrees like Blackbird Pizzeria's Nacho Pizza, desserts such as Sublime Restaurant's Apple Crumble Pie a la Mode, and drinks such as El Piano's Granada Chai tea, HappyCow fans and newcomers alike will enjoy a selection of international gourmet vegan fare from the comfort of their own kitchens. The HappyCow Cookbook is a must-have guide for vegetarians, vegans, and those who simply want to experience some of the most delicious and healthy food on the planet.Trade Review"For so many years, HappyCow has given vegans the ability to access vegan food anywhere we go, which is crucial to the vegan lifestyle and sense of belonging. This book takes that mission to the next level, bringing the fantastic food we seek out into our homes and kitchens. What a brilliant addition to any chef's library!" --Mayim Bialik, actress on The Big Bang Theory and author of Mayim's Vegan Table "These chefs are the go-to connoisseurs of great vegan food, and now they're making it possible for us to eat at home what we would have had to travel the globe to find! These dishes are going to make you so happy!" --Kathy Freston, New York Times bestselling author of Veganist, The Lean, and Quantum Wellness "HappyCow, the amazing website and indispensable app, has directed me towards delicious vegan cuisine in my travels and even at home for years. I highly recommend this gorgeous, inspiring collection for anyone who appreciates the art of cooking and/or just enjoys eating delicious, health-promoting food." --Julieanna Hever, MS, RD, CPT, author of The Complete Idiot's Guide to Plant-Based Nutrition and host of Veria's wellness talk show, What Would Julieanna Do? "The Happycow Cookbook is the next best thing to sitting at the table of the best chefs in the world." --Howard F. Lyman, author of Mad Cowboy "Well done, HappyCow! Here's your chance to enjoy delectable, health-promoting, plant-based cuisine from some of the finest restaurants in the world--without leaving home." --J. Morris Hicks, author of Healthy Eating, Healthy World and international blogger at hpjmh.com

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Book SynopsisFollowing her bestselling The China Study Cookbook, LeAnne Campbell brings together top names in the plant-based community to share their favorite and most delicious recipes in The China Study All-Star Collection. Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook; Laura Theodore, host of PBS' Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study. Even better, with delectable dishes such as Dreena Burton's Sneaky Chickpea Burgers, Heather Crosby's Peppermint Chocolate Chunk Ice Cream, Christy Morgan's Fiesta Quinoa Salad and Christina Ross's Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving. With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.

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Book SynopsisGet your whole family excited about eating healthy! Veteran cookbook author Dreena Burton shows a whole foods, plant-based diet can be easy, delicious, and healthy for your entire family. In Plant-Powered Families, Burton shares over 100 whole-food, vegan recipes--tested and approved by her own three children. Your family will love the variety of breakfasts, lunches, dinners, desserts, and snacks, including: Pumpkin Pie Smoothie Vanilla Bean Chocolate Chip Cookies Cinnamon French Toast No-Bake Granola Bars Creamy Fettuccine Sneaky Chickpea Burgers Apple Pie Chia Pudding Plus salad dressings, sauces, and sprinkles that will dress up any dish! With tips for handling challenges that come with every age and stage--from toddler to teen years --Plant-Powered Families is a perfect reference for parents raising "weegans" or families looking to transition to a vegan diet. Burton shares advice and solutions from her own experience for everything from pleasing picky eaters and stocking a vegan pantry to packing school lunches and dealing with challenging social situations. Plant-Powered Families also includes nutritionist-approved references for dietary concerns that will ensure a smooth and successful transition for your own plant-powered family!Trade Review"Dreena Burton's recipes and ingredients simply make good common sense. Plant-Powered Families is a great addition to any cookbook collection." --T. Colin Campbell, coauthor of The China Study and the New York Times bestselling Whole "If you've ever struggled with finding healthy, plant-based recipes that excite the entire family, look no further. Dreena's recipes are a triple threat: kid-approved, wholesome, and irresistible!" --Angela Liddon, author of the New York Times bestseller The Oh She Glows Cookbook and creator of OhSheGlows.com "Dreena Burton delivers with sage advice and recipes that will properly nourish, satisfy, and delight the taste buds of your entire family." --Brian Wendel, President and founder of Forks Over Knives "Dreena Burton's Plant-Powered Families is the resource we have all been waiting for. It is truly a delectable, detailed, and satisfying guide to cooking and eating nutritiously that is perfect for the entire family... I highly recommend this book as a staple in all health-conscious, food-loving, compassionate-minded households." --Julieanna Hever, MS, RD, CPT, author of The Vegiterranean Diet and The Complete Idiot's Guide to Plant-Based Nutrition and host of Z Living's What Would Julieanna Do? "When it comes to raising healthy plant-powered kids, there's no better guide than Dreena Burton. Plant-Powered Families offers a wealth of ways to transform nutrient-dense foods into flavorful, family-friendly meals." --Nava Atlas, author of Plant Power and Wild About Greens "Plant-Powered Families will revolutionize how you cook. Dreena's recipes are brilliant, combining nutrient-dense foods in imaginative ways to produce the most delicious, family-friendly dishes." --Gene Baur, president and cofounder of Farm Sanctuary and author of Farm Sanctuary: Changing Hearts and Minds about Animals and Food "Dreena has jam-packed this book with tummy-satisfying, kid-tested recipes the whole family will gobble up... It's an essential guide for families who want to turn over a new leaf without all the kicking and screaming." --Whitney Lauritsen, author of Healthy, Organic Vegan on a Budget "Plant-Powered Families is an exceptional cookbook that should be a household staple. Dreena Burton has once again provided excellent plant-based whole foods recipes, that my whole family enjoys!" --Aaron Simpson, Head MMA Coach "Finally, a collection of whole-food vegan recipes that our kids will actually eat! Not only are Dreena's recipes exciting, healthy, and kid-friendly, but her realistic meal plans, clear nutrition guidelines, and down-to-earth advice help give plant-based parents the confidence that they're doing this right. Mealtime in my house just got a lot more fun!" --Matt Frazier, vegan ultramarathoner, author of No Meat Athlete, and father of two young kids "Dreena Burton is a kitchen magician who will have your whole family eating healthy and loving it! Plant-Powered Families is packed with delicious, whole foods recipes even the pickiest eater won't be able to resist." --Susan Voisin, FatFree Vegan Kitchen "Plant-Powered Families is a masterpiece! Dreena Burton is one of a select few recipe creators with a true commitment to whole foods, plant-based, healthy eating." --Bryant McGill, bestselling author, speaker, and activist

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Book SynopsisIt's been proven that a plant-based diet is good for your weight, health, budget, and the environment, but the proof hasn't come with a game plan--until now. If you've ever wanted to make the plant-based switch but felt overwhelmed about where to start, we have good news: you don't have to do it alone. The Plant-Based Journey provides the support you need every step of the way to make your transition into eating plant-based a fun and (ful)filling experience! Award-winning teacher, transition strategist, fitness expert and dietary coach Lani Muelrath has been on her own plant-based journey for more than 40 years and has helped thousands of clients lose weight and live more healthy and plant-filled lives. Here, she brings that experience to you, backed by scientific evidence. In this comprehensive, foolproof, and accessible five-step guide, Muelrath will empower you as you make your own dietary transition: Step 1: Awakening: Discover your "why" for eating plant-based Step 2: Scout: Assemble what you need for plant-based eating basics Step 3: Rookie: Increase the presence of plant foods on your plate with specific strategies and systems Step 4: Rockstar: Take your newfound plant-based eating success on the road and to social and family situations Step 5: Champion: Sharpen your skills for long-term plant-based living success In addition, in The Plant-Based Journey, Muelrath explains how exercise and your mindset support dietary change, and she also shares more than 20 recipes along with meal plan templates and ready-in-minutes meals that will have you pulling together delicious and satisfying meals with ease. Whether you're a plant-based newbie looking to shed pounds or a seasoned vegan in search of fresh inspiration and navigational skills, The Plant-Based Journey is your essential, definitive guide--for a healthier, trimmer you.Trade Review"Lani has created a great 'HOW TO' book for every stage of your plant-based journey. We're also thrilled to see her emphasize how our food choices affect not just our own health but the health of our living planet as well." --Suzy Amis Cameron and James Cameron "Lani covers the plant based journey thoroughly, creatively, and with the exceptional knowledge gained from her years of teaching. When you finish The Plant-Based Journey not only will you be inspired to eat plant-based, but you will have the wisdom how to cook the food you enjoy." --Caldwell B. Esselstyn, Jr., MD, author of Prevent and Reverse Heart Disease "This easy-to-follow guide will have everyone enjoying the health benefits from following a whole-foods/plant-based diet." --Rip Esselstyn, author of The Engine 2 Diet "You now have in your hands a trustworthy guide for how to take the journey, step to step, to a more fabulous you. You'll feel better, you'll look better, and you'll enjoy life more. If you accept Lani Muelrath's invitation, your body will thank you for the rest of your life. Highly recommended." --John Robbins, cofounder and president of The Food Revolution Network and author of Diet For A New America "Let Lani open your eyes with The Plant-Based Journey. She deserves your attention." --John and Mary McDougall, founders of the McDougall Program and authors of The Starch Solution "The journey to evolution and compassion starts with what we eat every day. Read this book and step through the gateway to a new dimension, a whole new world of guilt-free eating and joyous living." --Jane Velez-Mitchell, editor of JaneUnChained.com and bestselling author "Micro changes, restaurant tips, plantify your pantry...and so much more. We want the vitality, weight control, and energy that plant based nutrition offers but don't always know how to implement the plan. Lani scores a bullseye in The Plant-Based Journey by making the process so clear cut and reachable. This is a must read manual for life. --Joel Kahn, MD, Professor of Medicine at Wayne State University School of Medicine and author of The Whole Heart Solution "A fresh, clear, and imminently doable approach to a food-choice upgrade that you can start right now and be in love with by tomorrow. If you're even a bit curious about life on the veg side, Lani Muelrath is the perfect guide for your plant-based journey." --Victoria Moran, director of Main Street Vegan Academy and author of The Good Karma Diet "Lani makes leaning into your healthy transformation so doable. She takes you by the hand, and guides you every step of the (wonderful) way with her clear-headed and science-based rationale! Take this journey with her. You will be profoundly changed for the better." --Kathy Freston, New York Times bestselling author of Veganist and The Lean "The Plant-Based Journey is a flawless, comprehensive, easy-to-follow template for implementation and maintenance of the plant-based lifestyle...Lani provides the perfect balance of information, validation, and motivational gems." --Richard Oppenlander, director of Inspire Awareness Now and author of Food Choice and Sustainability and Comfortably Unaware "The Plant-Based Journey is the most productive trip you can ever make." --Howard F. Lyman, author of Mad Cowboy "A fantastically thorough, thoughtful, and inspiring guide for creating the healthy and compassionate life you desire." --Colleen Patrick-Goudreau, author of The 30-Day Vegan Challenge "Lani makes research-based information about plant-based living inspiring--not boring! She is a walking testament to health, and I am grateful to have access to her wisdom!" --Susan Levin, MS, RD, CSSD, Director of Nutrition Education for the Physicians Committee for Responsible Medicine and Board Certified Sports Dietitian "Lani Muelrath's manifesto on healthy living should be a must-read for anyone wanting to get healthy, reach their ideal weight, and stop dieting forever...I frequently meet people who want to ditch the meat and take charge of their health, and The Plant-Based Journey is the book I will tell them to read." --Colleen Holland, cofounder of VegNews "In The Plant-Based Journey, Lani Muelrath delivers sound, practical, and essential advice for improving our lives--and the lives of everyone around us. Please get this book and enjoy the adventure of enlivening and awakening your best self." --Gene Baur, cofounder and president of Farm Sanctuary and bestselling author

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