Food - Vegetables
Wine Diva cookbooks

Books – Food – Vegetables

Books 1 to 20 of 59 – Vegetables

Veg Patch  by Mark Diacono
Drawing directly from his experience as an acclaimed climate-change gardener, and of setting up a kitchen garden from scratch for River Cottage, Mark explains the practical aspects of organic growing, introduces us to a whole world of vegetables we may not have previously considered, and does away with alienating gardening jargon once and for all. Mark begins with a catalogue of vegetables that will grow in this country, explaining for each their benefits, what varieties to go for, dos and don’ts, and popular culinary uses. He then invites us to create a wish list of foods, and shows us his own list from his early gardening days. Next, he explains how to turn this wish list into a coherent kitchen garden plan appropriate for our space, whet

,  272 pp,  $35.00. Buy now

Good Fare  by Telegraph Home Cook editors
Originally published in 1941, this delightful little book is in fact the precursor to ‘Good Eating’, published in 1944 and recently reissued by Macmillan to great acclaim. Packed with practical, nutritious and frequently delicious recipes by the “Daily Telegraph’s Home Cook”, this is both a charming piece of nostalgia and a riveting insight into how Britain really ate in wartime. More than that, though, it is almost a kitchen manifesto for the 21st century, with its emphasis on cooking without wasting food, fuel or time. The recipes are specifically geared to making the most of home-grown fruit and vegetables, of making a little meat go a long way, or of making unfamiliar cuts and methods fresh and appealing.

Hardback,  128 pp,  $22.95. Buy now

Great Big Veg Challenge  by Charlotte Hume
‘Take one seven-year-old boy named Freddie and his mother as they face the challenge of turning him from a vegetable-phobic into a boy who will eat and even enjoy some of life’s leafier pleasures. Join us as we work through the A to Z of vegetables’ are the opening words of a blog started by Charlotte Hume after another dinner table drama involving her seven year old son and peas. She called it the Great Big Vegetable Challenge and opened it to ‘all of you parents out there who have tried and succeeded to introduce your offspring to the joys of carrots, peas, lettuce, spinach, asparagus, beetroot, green beans – in fact any vegetable. Any idea gratefully received.’ The strategy of the challenge was simple.As Freddie systematically refused ne

Paperback,  320 pp,  $55.00. Buy now

Jamie at Home  by Jamie Oliver
This book is very close to my heart. It’s about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn’t really know what recipes I would come up with, but something began to inspire me very quickly…my vegetable patch! I came to realise last year that it’s not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside, you’ll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!

,  408 pp,  $65.00. Buy now

Mushrooms  by John Wright
In the first of an exciting new River Cottage Handbook series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain’s forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names – edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel.The handbook is completed by more than 30 simple and delicious mushroom recipes from the River C

,  256 pp,  $35.00. Buy now

Digby Law’s Vegetable Cookbook  by Digby Law
When this book was first published in 1978 it became an instant classic it has been reprinted over 16 times and is still recognised as one of the best vegetable recipe collections available. It provides over 400 superb recipes that make the most of the combinations, flavours and textures of delicious fresh New Zealand produce. Recipes include side dishes, salads, mains, desserts, dressings and sauces. Digby Law’s Vegetable Cookbook has clear and simple instructions, an emphasis on using only the very best ingredients, and the imagination and flair that the author brings to all his cooking. Now back in print for the first time in almost 10 years, this classic deserves a place in every New Zealand kitchen.

Paperback,  304 pp,  $35.00. Buy now

The Farmer’s Market Cookbook  by Richard Ruben
The key to successful cooking is having a keen eye, a sensitive nose – and the freshest ingredients available. The Farmer’s Market Cookbook is replete with 100 recipes – for cooks of all skill levels – that feature only the freshest and most delicious produce. Using produce from your local markets means being able to cook fresh, delicious, and consequently, healthy meals all year round. This sumptuous volume also serves as practical guide to finding the very best ingredients in any store, be it your local farmer’s market, fruit and veg stall, or even the supermarket’s grocery aisle.

Paperback,  208 pp,  $20.95. Buy now

River Cafe Pocket Books  by Rose Gray and Ruth Rogers
A collection of salad and vegetable recipes from the world famous River Cafe

Paperback,  192 pp,  $27.95. Buy now

Mushrooms 
Drawing inspiration from both the East and the West, Mushrooms in 60 Ways features a variety of recipes suitable for everyday cooking as well as special occasions. Udon with Assorted Mushrooms and Beef Stroganoff are easy-to-prepare weekday meals, while Shiitake Mushroom Dumplings make an elegant dinner party appetizer.

Paperback,  144 pp,  $18.95. Buy now

How to Dry Foods  by Deanna DeLong
A kitchen favorite for more than two decades-revised and expanded. Includes more than 100 irresistible recipes. When you dry food, you’re saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to master this age-old culinary tradition, How to Dry Foods includes: – Step-by-step instructions on how to dry a wide variety of foods – Updated information about equipment and drying techniques – More than 100 delicious recipes, from main courses to desserts and more – Helpful charts and tables for at-a-glance reference – Food s

Paperback,  208 pp,  $25.95. Buy now

Making The Most Of Onions: Over 50 Delicious Recipes For Onions, Garlics, Shallots, Scallions And Chives   by Brian Glover
Here are over 50 delicious and easy-to-follow recipes written by an award-winning food writer, including all-time favourites as well as contemporary classics from around the world. Try Tomato, Mozzarella and Red Onion Salad with Basil and Caper Dressing, Deep-Fried Onion Rings, Leek Roulade with Cheese, or Walnut and Sweet Pepper Filling.

Paperback,  96 pp,  $9.95. Buy now

Heirloom Tomatoes  by Mimi Luebberman
Features 40 to 50 recipes compiled from notable chefs, food artisans, and culinary sponsors of the Kendall-Jackson Wine Estates annual heirloom tomato festival. These recipes are accompanied by recipe photography as well as location photos of the festival event itself, all taken by Robert Holmes and Dan Mills

Paperback,  132 pp,  $23.95. Buy now

Peas, Beans, Greens 
A cook’s book of green vegetables and classic ways in which to prepare them. It contains recipes from around the world for green vegetable based sauces, starters and soups, salads and sides. It contains recipes such as: pea soup, bean salad, cabbage rolls, coleslaw, spinach and fetta tarts, celeriac remoulade, and salsa verde

Hardback,  224 pp,  $32.95. Buy now

Garlic in the Kitchen  by Beverley Jollands
Garlic has a variety of uses: it can add pungency in its raw state, but also a wonderful, creamy, gentle flavour if it is baked, used in casseroles or roasted. Garlic even has therapeutic properties. This fabulous book features plenty of suggestions for making the most of this key ingredient. There are also lively appetisers and side dishes, from Florentine Garlic Artichokes to Cauliflower with Garlic Crumbs.

Paperback,  64 pp,  $12.95. Buy now

Verdura  by Viana La Place
Features 300 recipes that represent the Italian approach to vegetable preparation. This work presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and more. Desserts are also included. This work features a vegetable and herb guide and an ingredient glossary

Hardback,  400 pp,  $55.95. Buy now

Easy Juicing  by Nicola Graimes
Featuring 100 sensational recipes for both the juice enthusiast and the absolute beginner, here you’ll find classic juice blends rubbing shoulders with more exotic concoctions. Armed with just a blender or food processor (or ideally a juice extractor) this book will help you produce a dazzling array of juice-based drinks in a flash! A helpful guide to the basics (Let’s Get Juicing) is followed by a recipe collection organized into the following sections: Juices and Crushes, Smoothies and Blends Coolers and Quenchers Pick-me-ups and Revivers and Tipples (juices with a little extra something…) Whether you’re in need of breakfast bevy with a nutritional punch, a speedy lunch in a glass, a mid-afternoon battery re-charge or even a naughty-but

Paperback,  256 pp,  $16.95. Buy now

The Complete Juice Book  by Suzannah Olivier
A surprisingly wide range of fruits, vegetables, herbs and flavourings can be juiced or used in blended drinks and you will find all the information you need on their health and nutritional benefits. Tempt your taste buds with unusual and fun juices such as Watermelon and Star Anise Fizz and Thyme-Scented Plum Lush; get an instant detox with the Clean Sweep, or revitalise your energy levels with the Veggie Boost. For special occasions, you can kick off a party with a deliciously boozy juice blend such as a Grand Marnier, Papaya and Passionfruit Punch or a Raspberry Rendezvous.

Paperback,  128 pp,  $24.95. Buy now

Ultimate Produce Guide and Cookbook  by Cathy Thomas

Hardback,  256 pp,  $37.95. Buy now

Pumpkin, a Super Food for All 12 Months of the Year  by Dee Dee Stovel
Contains 125 recipes that celebrate the varied ways that pumpkin can enhance a range of dishes, from beverages, starters, and snacks to soups, salads, main courses, and, of course, pies, cookies, breads, and cakes. The book’s special features include menus, decorating and entertaining ideas for harvest celebrations and Halloween parties, and more

Paperback,  224 pp,  $18.95. Buy now

Vegetable Love: A Book For Cooks   by Barbara Kafka
With her usual originality and passion for great cooking, Barbara Kafka has created the cook’s ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthemum, from potatoes and mushrooms to avocados. Her love of vegetables shows in every dish. Includes dozens of essays, with personal reflections on the garden and migrations in the vegetable world – all are erudite and unfailingly entertaining. Kafka’s book within a book – a Cook’s Guide – offers practical, encyclopedic information on how to buy, measure, substitute, and prepare almost every food that ever called itself a vegetable.

Hardback,  720 pp,  $48.95. Buy now