 Greens
Cookbook : Extraordinary Vegetarian Cuisine from the Celebrated Restaurant.
This fabulous cookbook let's you sample the famous cuisine of the legendary
Green's restaurant in San Francisco. Unusual, creative dishes are
a welcome relief from ordinary vegetarian cooking. If you ever get
to San Francisco visit the Green's. Until then you let these tempting
recipes whet your appetite! |
 Moosewood
Cookbook - by Mollie Katzen Gourmet
vegetarian recipes that started a culinary trend. Revised edition
with healthier (less fat) recipes.
 The
Enchanted Broccoli Forest by Mollie Katzen Another classic
vegetarian cookbook from Katzen! |
Still Life With Menu Cookbook by Mollie Katzen Mollie does it
again this time with whole menus emphasizing freshness and variety. |
 Book
of Tofu by Willam Shurtleff. This is the bible of making
tofu at home or in a small shop. Shurtleff has thoroughly researched
tofu making in Japan and walks you through the process. This healthy,
tasty food along with it's wonderful by products, okara and whey should
be on every vegetarian's menu. By making it fresh at home you achieve
the finest quality and taste. |
 Tassajara
Bread Book |
 The
Laurel's Kitchen Bread Book : A Guide to Whole-Grain Breadmaking |
Vegetarian Times Complete Cookbook by Editors of Vegetarian Times Editor),
Lucy Moll (Contributor) Over 600 recipes make this a new standard
for vegetarian cooking. |
Vegetarian Cooking for Everyone by Deborah Madison Over 800 excellent
recipes covering every style of vegetarian cooking. A new classic. |
 The
Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired
Everyday Eating by Jack Bishop |
30-Minute Vegetarian Thai Cookbook by Sarah Beattie If you love
Thai food, here's how to make it quick and easy, and vegetarian at home! |
Book
and Music Store
Survival
Into the 21st Century - Victoras Kulvinskas. Now in its 34th
printing, this amazing book is like the bible for raw food fadists.
Kulvinskas was a computer programmer who healed himself with a raw food
diet. It offers a range of information about the nutritional value
of raw foods and supports the notion that there is something essential
lacking in the typical American diet of cooked and processed food.
This revolutionary book will totally change the way you think about what you eat.