the taste space

My Favourite Cookbooks (and How to Slim Down to 10)

Posted in Book Review, Favourites by janet @ the taste space on March 17, 2012

Rob thinks I can trim my traveling bookcase to less than 20 cookbooks.  I can do it. It is only a year, right? Even though my move is not for a while, I am brainstorming how I would select only 10 cookbooks.

I know cookbooks serve many purposes – to educate about ingredients and how to cook, to share tried-and-true recipes or merely an inspiration for which my own recipes can spring to life. For me, the most important part of the cookbook are the recipes. First and foremost, how do they taste? Next, how hard are the recipes? Are there multiple steps and how long will it take to make them? In addition, what kind of ingredients do I need? Surprisingly, I don’t feel the need for multiple photos. I read cookbooks, instead of glossing through them as picture books. I obviously adjust the recipes to suit my own tastes, and share my adapted recipes on this blog.

With that in mind, I thought I would share my favourite cookbooks and the recipes I have really enjoyed from each (no duds listed here!). Any killer recipes I’ve missed? Not that I need more cookbooks, but what are your must-keep cookbooks?

1. Radiant Health, Inner Wealth by Tess Challis {vegan}

My kitchen was revolutionized when I discovered Tess’ cookbooks. Fresh, flavourful food without too much fuss. Here are the recipes I recommend from her 3 cookbooks.

- Chicky Baby Seasoning (this is the best stock substitute and I use it all the time!)
– Oven Roasted Cauliflower with Rosemary and Garlic (recipe elsewhere)
Baked Lemon Cilantro Pakoras
– Creamy Low-Fat Hummus

- Edamame Miso Dip
- Indian-Spiced Superseed Porridge
- Lemon Ginger Miso Soup
- Mango-Cucumber Spring Rolls with Thai sweet chili sauce
- Zucchini Chips to Dry For (recipe elsewhere)
- 15-Minute Zippy Garlic-Basil Marinara with Zucchini Noodles
- Shiitake, Walnut, and Cranberry Salad with Adzuki Beans
- Moroccan Quinoa
Chili Lime Noodles
THE Peanut Sauce (original recipe elsewhere)
Mediterranean Collard Wrap with Hummus, Artichoke Hearts and Sun-Dried Tomatoes (Fresh Greek Delight, original recipe elsewhere)
– Alethea’s Caribbean Black Beans
- Rosemary White Beans with Artichokes and Sun-Dried Tomatoes
Dolmadas
– Fat-Free Red Lentils and Spinach with Tamarind
Zesty Unfried Refried Beans
– Tamarind Chutney
– Easy Indian Mung Beans (recipe elsewhere)
Dillicious Yellow Tofu
– Saag “Paneer”
- Thai Tropical Fruit and Tofu Salad
- Moroccan Barley and Pea Shoot Salad
- Black Bean, Cilantro and Apricot Salad
- Spinach, Orange, and Toasted Almond Salad with a Balsamic Vinaigrette
– Toasted Sesame Orange Teriyaki Vegetable and Quinoa Bowl

- Red Lentil, Spinach and Lemon Soup
- Oven-Baked Sweet Potato Fries
- Raw Mixed Berry Crisp
- Tropical Mango Pie
– Everything Nice Popcorn (recipe elsewhere)

2. The Two Week Wellness Solution by Tess Challis {vegan}

- Apple Pie Amaranth Oatmeal
– Savory Sage and Red Lentil Soup
– Moroccan French Lentils
Warm Mediterranean Chickpea and Spinach Salad
– Almost Raw Asian Kale and Edamame Salad

- Symphonic Mixed Bean Salad
- Lime-Spiked Black Bean and Quinoa Kale Wrap
- Garlicky and Lemony Black-Eyed Pea and Kale Salad
- Sexy Saucy Noodles with Thai Skinny Dipping Sauce
– Shiitake-Basil Spring Rolls
– Raw Cinnamon-Raisin Barley Energy Cookies
Raw Lemon Barley Energy Cookies

3. Radiance 4 Life by Tess Challis  {vegan}

- Maca My Day
- Dark Chocolate Raspberry Shake
– Strawberry Vanilla Milkshake
– Breakfast Quinoa
- Green Velvet Guacamole (aka Edamame Guacamole)
– Supercharged Hummus
Onion Dill Miso Dressing
Miso Healthy Dressing
Lemon Asparagus Quinoa Toss
Asparagus Pecan Quinoa Salad with a Maple-Mustard Dressing
- 15-Minute White Bean and Kale Soup
Holy Shiitake Lentil Soup
Ginger Lime Carrot Soup (with Sweet Potato Hummus)
- Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and  a Mango Salsa
Smoky One Pot Beans and Bulgur with Kale
- Everyday Chicky Gravy (not my favourite)
– Happiness Bowl
– Fast and Forbidden Fried Rice
– Immune Boon Noodles
– Almost Raw Quinoa Toss
Rosemary Mushroom Risotto, aka Rustic Rebel Risotto
– Hungarian Chickpeas (recipe elsewhere)
– Pineapple Tempeh with Red Rice
Sweet and Simple Glazed Tempeh
– Heavenly Raw Chocolate Sauce
- Raw Mango Paradise Bars
- Maca Chip Raw Energy Balls
– Cacao-Cacao Chip Cookies (recipe elsewhere)
Raw Cinnamon Raisin Balls (recipe elsewhere)
– Dark Chocolate Mint Cookies (recipe elsewhere)
– Gingersnap Nuggets

4. Appetite for Reduction by Isa Chandra Moskowitz {vegan}

I go through periods where I love this cookbook and then I set it down for a while. Not all recipes have been winners, but these have been my favourites.

- Cool Slaw (recipe elsewhere)
– Roasted Beet, Orange and Brown Rice Salad with an Orange Sesame Vinaigrette

Sushi Roll Edamame Collard Wrap with Green Onion-Miso Vinaigrette
– Smoky Split Pea Soup (I preferred this soup)
– Hottie Black Eyed Peas and Greens (recipe elsewhere)
- Sauteed Kasha and Mushrooms with Dill
- Chickpea Piccata
- Red Lentil and Root Veggie Dal
- White Bean, Quinoa and Kale Stew with Fennel
- Braised Cabbage with Chorizo Seitan Sausage
- Forty Clove Chickpeas and Broccoli
- Mango BBQ Beans
- Smoky Tempeh and Chard Stew
- Yam and Black Bean Stew with Orange and Cilantro
– Lettuce Wraps with Mustard-Hoisin Tofu Salad (recipe elsewhere, I preferred this tofu recipe)
– Grilled Portobello Burgers (recipe elsewhere, but I preferred this recipe)
– Caribbean Curry Black-Eyed Peas with Plantains (recipe elsewhere)
- Tamarind BBQ Tempeh and Sweet Potatoes

5. Love Soup by Anna Thomas {vegetarian}

It is no secret that I love soup and I love Love Soup by Anna Thomas. All of the soups have been real gems, flavourful and healthy. However, one draw-back is that the recipes are usually pretty long and dirty a lot of dishes.

- Green Soup with Ginger
– Springtime Mushroom Barley Soup (aka Barley, Asparagus, Mushroom and Fennel Soup)
- Pickle Soup
- Finnish Double Pea Stew with Apples
– Caramelized Cabbage Soup (recipe elsewhere)
- Roasted Carrot and Lentil Soup with Harissa and Mint
– Spicy Black Bean Soup with Sweet Red Peppers (recipe elsewhere)
- Spicy Indonesian Yam and Peanut Soup
– Pureed Soup of Carrot and Yam with Citrus and Spices (recipe elsewhere)
Black Bean Soup with Roasted Red Peppers, Lime and Cilantro
- Warm Lentil and Swiss Chard Salad

6. For the Love of Food by Denis Cotter {vegetarian}

I peruse this cookbook more than I cook from it because while all the recipes are mouth-watering, they typically include multiple steps for one dish. When I do bust them out, though, the recipes have been nice.

- Borlotti Bean, Zucchini and Roasted Red Pepper Soup
– Black Bean Soup with Chocolate and Chillies with an Avocado Salsa (recipe elsewhere)
– Wild Rice Bowl with Ginger-Braised Leeks and a Sweet Pepper, Chilli and Caper Sauce (recipe elsewhere)
- Pan-Seared King Oyster Mushrooms and Baby Bok Choy in a Coconut Tamarind Sauce with a Caramelized Leek and Wasabi Millet Mash
- New Potato, Cauliflower, Chickpea and Green Bean Thai Curry with a Cucumber and Coriander Salsa
Roast Pumpkin Soup with Chickpeas, Fennel & Leeks (original recipe elsewhere)

7. Olive Trees and Honey by Gil Marks {vegetarian}

This is a collection of Jewish recipes from around the world. What I love about this vegetarian cookbook is that there are plenty of variations with each recipe. Swapping a single spice will transfer a dish from an Indian version to a Syrian delicacy.

- Middle Eastern Lentils and Rice with Caramelized Onions (Mujaddara, Mengedarrah)
Sephardic Green Beans and Carrots with Tomatoes (Fassoulia)
Ethiopian Split Pea Puree (Yemesir Aleetcha)

8. 660 Curries by Raghavan Iyers {meat dishes included but lots of veg*n}

This is one daunting of a cookbook but when we tackle it, the results have been great. It is also one reason we have a large collection of spices and beans.

- Sambhar Masala
– Bengali Panch Phoran
Sesame-Flavoured Blend with Peanuts and Coconut (Maharashtrian Garam Masala)
– Avocado Chutney
Avocado Chutney
Roulade of Collard Leaves with a Tomato-Mustard Sauce
Cumin-Scented Pigeon Peas with Mango
– Cinnamon-Flavoured Black Eyed Peas (recipe elsewhere)
– Chicken simmered in a pumpkin-lentil sauce with fenugreek (Murghi dhansaak) [made without the chicken] (recipe elsewhere)
- Plantains and Cabbage with Pigeon Peas
- Toasted Split Green Lentils with Spinach
Chickpeas with Mango Powder
– Minty Rice Layered with Chickpeas and Greens (Chickpea and Spinach Biryani)
- Tempeh Tikka Masala
- Mutter Paneer

9. Rebar by Audrey Alsterburg and Wanda Urbanowicz {vegetarian}

This cookbook has phenomenal soups and salads. Every time I pick it up there is another recipe I bookmark. The long ingredient lists can be daunting but definitely worthwhile.

- Bombay Hummus
Greek Red Lentil Soup with Lemon and Rosemary
- Tomato Tarragon Soup
- Smoky Split Pea Soup with Roasted Garlic and Sage
- Christmas Eve Borscht (or Barszcz)
Kasha Salad with Roasted Beets and Green Beans in a Lemon-Dill Vinaigrette
- Lime-Cilantro Quinoa Corn Salad
- Lemon Miso Tofu and Eggplant
- Chocolate Zucchini Cupcakes with Allspice

10. Plenty by Yotam Ottolenghi {vegetarian}

Master of combining new ingredients, this is a great way to try something you have likely never thought of before. A lot of his recipes have been previously published through his column at The Guardian.

- Snowpeas, Snap Peas and Fava Beans in a Tomato-Cardamom Sauce (Mixed Beans with Many Spices and Lovage)
- Pomegranate, Snap Pea and Barley Salad with Dill and Allspice
Quinoa Wraps with Sweet Potato and Dried Iranian Lime and a Sweet Tahini Dipping Sauce (combination of Quinoa Salad with Sweet Potato and Dried Iranian Lime with his Sweet Tahini Sauce)
– Fried Lima Beans with Spinach, Feta and Sumac (recipe elsewhere)
- Roasted Celeriac and Lentils with Hazelnuts and Mint
- Sea Weeds and Greens Salad (aka Kelp Noodles with Wakame and Radish Sprouts)
- Grilled Eggplant and Mango Noodle Salad with a Sweet Chili Dressing
- Cabbage and Kohlrabi Salad
- Ultimate Winter Couscous
- Socca Pissaladière

11. World Vegetarian by Madhur Jaffrey {vegetarian}

While she may be the Queen of Indian cooking, I like this cookbook more for the way it introduces each vegetable rather than the recipes. The lushness from the recipes may be lacking since I typically cut down the oil.

- Chickpeas and Chana dal Cooked Together in a Tamarind-Mint Sauce
- Trinidadian Black-Eyed Pea Stew
– Nigerian Red Kidney Bean Stew with a Peanut Sauce (recipe elsewhere)
Red Lentil Dal with Zucchini

When I originally made my list, I mis-numbered the titles, so I had a bonus cookbook. Oops!  Other cookbooks still in the running:

The Joy of Cooking because I like the intro to all the vegetables. Although I have only made one recipe:

- Spaetzle

Big Vegan because it is a comprehensive cookbook and all the recipes have been nice so far:

- Hazelnut-Sage Pesto
– Creamy Spinach and White Bean Dip
– Sunshine Carrot Tofu Scramble with Spinach
Roasted Vegetable Ribollita
- Rasta Pasta
- Jamaican Tofu Chowder with Collards
Japanese Okonomiyaki Veggie Pancake
– Seitan Burgundy Stew with Parsnips (not my favourite)
– Roasted Tofu and Veggie Curry in Garlicky Coconut Gravy (not my favourite, the sauce disappeared)
Baby Quinoa (Kaniwa) Bowl with Cranberry Jicama Salsa and Sweet Squash Puree (original recipe for quesadillas here)
– Tuscan White Bean and Wheatberry Stew

Vegan Eats World, because most of the recipes have been great and I have made a lot:

- Pressed Baked Tofu
– Five Spice Seitan
– Smoked Hazelnut Spice Dip with Jicama (Dukka)
– Mexican Pumpkin Seed Pate (Sikil Pak)
– Venezuelan-Style Tofu Sofrito Scramble
– Fluffy Scrambled Chickpea “Eggs” with Shallots (Ethiopian But’techa)
– Luscious White Bean and Celery Root Puree
– Ninja Miso Carrot Ginger Dressing
– Sweet Autumn Toasted Pita and Kale Salad
– Smoky Sauerkraut Mushroom Soup (Shchi) (recipe elsewhere)
– Pumpkin Black Bean Posole Stew
– Freekeh and Millet Pilaf
– Sesame Wow Greens, a spin on oshitashi
– Fastlane Kimchi (cut down on the red pepper flakes, please, half is still plenty)
– Breakfast Banh Mi Sandwich with Star Anise Pickled Daikon (recipe elsewhere)
– Double Mushroom Glass Noodles with Baby Bok Choy (Jap Chae)
– Fresh Noodle Soup in Sesame Miso Broth
– Curry Noodle Soup with Oyster Mushrooms (Curry Laksa)
– Rice Paper Rolls with Kale and Pear and Peanut Coconut Sauce
– Coconut Black Eye Bean Curry (Lobia)
– Island Coconut Brown Rice and Peas
– Pumpkin Coconut Curry
– Flying Massaman Curry
– Pineapple Curry
– Kimchi Tofu Eggplant Stew (Jigae)
Lentils in Berbere Sauce (Yemiser W’et)
– The Great Big Vegetable Couscous
– White Bean Farro Soup with Chickpea Parmigiano
– Yellow Split Peas with Chard and Tomatoes
– Eggplant Shakshuka with Tahini Sauce

How to decide what to bring?  What’s more high yield? The cookbooks that I haven’t cooked much out of? I also garner a lot of inspiration from other bloggers, and have a lot of bookmarked recipes. Therefore, even if I leave a few good cookbooks at home, there are still plenty of recipes to keep me inspired. I just can’t curl up with my laptop before bedtime. In any case, I have amalgamated a fabulous table of contents for me to refer to when I crave some tried-and-true recipes from my favourite authors. I probably should make an index for my entire site, too! :)

I am curious, do any of you use e-cookbooks?

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