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Displaying 1 to 10 of 5594

Eating the alphabet : fruits and vegetables from A to Z

by:Ehlert, Lois

Overview: While teaching upper- and lowercase letters to preschoolers, Ehlert introduces fruits and vegetables from around the world. A glossary at the end provides interesting facts about each food. An alphabetical tour of the world of fruits and vegetables, from apricot and artichoke to yam and zucchini.

Editions:75  Date:1989 - 2011  Type:Juvenile  Genre(s):Juvenile works, Picture books, Picture books, Board books, Juvenile Literature


Forks over knives : the plant-based way to health

by:Stone, Gene, 1951-

What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers?and now, their life-changing research is making headlines in the hit documentary Forks Over Knives . Their answer? Eat a whole-foods, plant-based diet?it could save your life. It may overturn most of the diet advice you've heard?but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm?and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include: Insights from the luminaries behind the film?Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating?like San'Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet?for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining?from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp?delicious, healthy, and for every meal, every day.

Editions:21  Date:2011 - 2014  Genre(s):Cookbooks, Cookbooks


Complete book of home preserving : 400 delicious and creative recipes for today

by:Kingry, Judi

Features four hundred recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, including instructions for beginners and tips for experienced cooks.

Editions:13  Date:2006 - 2015  Genre(s):Cookbooks, Cookbooks


Rah, rah, radishes! : a vegetable chant

by:Sayre, April Pulley

Photographs of vegetables and rhyming text celebrate vegetables in all their colorful and tasty variety.

Editions:11  Date:2011 - 2014  Type:Juvenile  Genre(s):Juvenile works, Stories in rhyme, Stories in rhyme, Board books, Literature


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:34  Date:2014 - 2018  Genre(s):Cookbooks, Cookbooks


Thug Kitchen : eat like you give a f*ck

by:Thug Kitchen LLC

"Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell--and most people can't afford the hype. Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own. This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real."-- Provided by publisher.

Editions:13  Date:2014 - 2015  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, Literature


Recipes from and for the garden : how to use and enjoy your bountiful harvest

by:Barrett, Judy, 1945-

A collection of recipes and tips for making the most of a vegetable garden.

Editions:6  Date:2012 - 2013


Root cellaring : the simple no-processing way to store fruits and vegetables

by:Bubel, Mike

The simple no-processing way to store fruits and vegetables with clear drawings for plant protection tents, hay bale fortresses, basement root cellars and other food storage methods. Each vegetble is discussed as to the best planting times, and preparation for successful storage. There are about two dozen recipes for "sturdy keeper" vegetables: Pumpkin Meatloaf, Salsify Patties, Winter radish relish.

Editions:9  Date:1979 - 1991



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:16  Date:1998 - 2012  Genre(s):Cookbooks, Cookbooks


Displaying 1 to 10 of 5594