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Bitten Back: Readers' Thoughts on the Best Cookbooks

April 11, 2008 | Veganism / Vegetarianism &Veganism

The New York Times By Mark Bittman When I asked readers to tell me what cookbooks deserved to be included on an updated "50 Cookbooks I Can't Live Without" list, I anticipated a lot of input, and I got it. (And fortunately a former intern, Suzanne Lenzer, helped me sift through the comments.) Click here to see them, and the original post, too. The commenters gave me insight into how people are cooking, and what kind of books they are using for guidance, and enjoyment.

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It would appear that the most prominent - and, to me, the most encouraging - trend is the role vegetarian cookbooks have assumed in today's kitchen, even for people who aren't vegetarians. Deborah Madison and Mollie Katzen both were mentioned time and time again, each for multiple books; while two vegan books, "Veganomicon" and "Dining With Friends: The Art of North American Vegan Cuisine" were also brought up frequently. read full article
 

Comments

what opinion do you have on idaho fish and game stating, a wounded animal like elk should be left, and can not be shot by another party with you or you would be considered an illeagal hunter, lost of license for three years, due to the fact i would not let a hurt animal go off into the woods,little town called council idaho keep flat landers out is there motto, but fish and game even worse, leave the animal hurt or pay the results which i did, this is wrong.

I wish Mark Bittman would do a favorite recipe blog entry. I'd nomimate the Linguine with Cauliflower and Onions from Dining with Friends. Indeed, that recipe might be the secret to the world becoming vegan: one bite of heaven is all a person needs to know the joy of plant-based cuisine. Dustin

Animal-attuned diners may also enjoy the works of two dynamos in the humane movement, both of whom I've had the privilege to meet at various expos and with whom I was most favorably impressed. Check out Colleen Patrick-Goodreau's "Joy of Vegan Baking" and Matt Amsden's "RAWvolution Gourmet Living Cuisine". Bon appetit!

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