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Displaying 1 to 10 of 1821

Plenty more : vibrant vegetable cooking from London's Ottolenghi

by:Ottolenghi, Yotam

The follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.

Editions:31  Date:2014 - 2018  Genre(s):Cookbooks, Cookbooks



by:Peterson, James

Explanations of each vegetable, arranged alphabetically from artichokes to zucchini, are followed by vegetable salads; fried vegetables; vegetable gratins and casseroles; grilled vegetables; pasta, gnocchi, and risotto; pickles and brine; pureed vegetables; roasted vegetables; four flavorful favorites (garlic, dried mushrooms, preserved meats, and anchovies); braising; soups; vegetable stews; tasty starters for parties and meals; and sauces, salsas, pastes, rubs, and flavorful broths.

Editions:15  Date:1998 - 2012  Genre(s):Cookbooks, Cookbooks



by:Nelson, Robin, 1971-

An introduction to different vegetables and the part they play in a healthy diet.

Editions:6  Date:2003 - 2014  Type:Juvenile  Genre(s):Juvenile works


Vegetable literacy : cooking and gardening with twelve families from the edible plant kingdom, with over 300 deliciously simple recipes

by:Madison, Deborah

Shows how vegetables from the same family can be interchanged to complement other flavors and includes over three hundred recipes, including griddled asparagus with tarragon butter, potato cake with red chile molido, and chive and saffron crepes.

Editions:7  Date:2013  Genre(s):Cookbooks, Field guides, Cookbooks, Cookbooks



by:Time-Life Books

Presents vegetables and their culinary preparation, including boiling and steaming, frying, braising and stewing, baking, broiling and grilling, Includes 72 pages of recipes.

Editions:15  Date:1979 - 1996  Genre(s):Recipes


Plenty : vibrant vegetable recipes from London's Ottolenghi

by:Ottolenghi, Yotam

A collection of vegetarian recipes based on freshness and seasonality, and drawn from the diverse food cultures represented in London.

Editions:2  Date:2010 - 2011  Genre(s):Cookbooks, Cookbooks


The vegetable butcher : how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini

by:Mangini, Cara

"Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks. This is a complete vegetable education, from what to look for at the market to how to make vegetables the center of truly distinctive dishes. Over 100 recipes, all vegetarian (and all extraordinarily luscious), celebrate the soul-satisfying flavor of each vegetable-Orange Shallot Fiddlehead Ferns and Ricotta Crostini; a summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; Cauliflower and Caramelized Fennel Soup; a Parsnip-Ginger Layer Cake with Burnt-Buttercream Frosting to sweeten a winter meal. Vegetables are modern, sexy, and outrageously delicious. And now, completely knowable, too"-- Provided by publisher.

Editions:7  Date:2016 - 2018  Genre(s):Cookbooks, Cookbooks


Mollie Katzen's vegetable heaven

by:Katzen, Mollie, 1950-

Offers more than two hundred vegetarian recipes for soups, entrees, pasta dishes, condiments and sauces, and desserts.

Editions:6  Date:1997 - 2003


The roasted vegetable

by:Chesman, Andrea

A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.

Editions:11  Date:2002 - 2017  Genre(s):Cookbooks, Cookbooks


Vegetable love

by:Kafka, Barbara

A collection of more than seven hundred vegetable-based dishes for every course, including soups, entrees, side dishes, and desserts.

Editions:3  Date:2005


Displaying 1 to 10 of 1821