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Iconic Vegetarian Cookbook Reprinted

Iconic Vegetarian Cookbook Reprinted

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This important vegetarian cookbook is now available again from Vintage Books

40 years after its original publication, this classic cookbook is available to a new audience of vegetarian home chefs.

When volume one of The Vegetarian Epicure cookbook was first published in 1974, it became an instant classic in a growing sub-genre of cookbooks.The first volume offered practical, plain-spoken instruction on converting a broad range of cuisines into palatable and vegetarian options.

Volume one features 262 recipes that broadened the scope of vegetarian cooking available to the general public at the time of its original publication, by adding both simple and gourmet vegetarian recipes into the daily meals of a growing percentage of the population.

Four years later, Thomas published a second volume of The Vegetarian Epicure, with another 325 vegetarian recipes and expanded coverage of international recipes inspired by Italian, Spanish, Mexican, and Indian culinary traditions.

Now 40 years after its publication, The Vegetarian Epicure has been re-issued by Vintage Books, retaining the classic look and feel of the original, with all the same recipes. Simple yet gourmet vegetarian interpretations of classic dishes are the hallmark of this cookbook, such as this Vegetarian Lasagne Recipe, This Potato Soufflé Recipe, this Pea Soup with Butter Dumplings Recipe, this Baked Eggs in Zucchini Recipe, or this Whole Grain Bread Recipe.

Jonathan Hirsch is the Cook Editor for The Daily Meal. Follow him on Twitter @jonathanihirsch

The 17 Best Vegetarian Cookbooks To Add To Your Collection

Veggie enthusiasts and staunch carnivores alike will love these.

Veggies get a bad rap&mdashand these veggie-lovers are out to change that. Every one of these cookbooks features inventive, plant-based recipes that'll make you rethink the way you eat.

If you think eating plant-based sounds less-than, think again. It's clear from this cover&mdashwhich features a beet juice-splattered apron and a meat cleaver&mdashthat the brothers who penned this cookbook are out to prove otherwise. They scored Woody Harrelson to introduce the book, which has veggie-forward twists on comfort food, like cauliflower ribs and mushroom steaks.

If you think vegans can't enjoy southern food like crispy fried "chicken," smoky gumbo, and spicy hush puppies, you're wrong! Author Jenné Claiborne took the meals of her childhood growing up in Atlanta and has given them a vegan twist in this cookbook.

Angela Liddon, the brains behind the Oh She Glows blog, came out with her first cookbook in 2014. Nearly five years later, it's still a major hit. The recipes are vegan, and many are allergy-friendly. You can also take the word of the more than 1,500 Amazon reviewers who've given the book five stars.

Mark Bittman&mdasha former NYT food columnist&mdashhas written six versions of his How To Cook Everything cookbook. They're all great, but this circa-2007 vegetarian one is crediting with making plant-based eating accessible to the masses. The updated 2017 version (seen here) has new charts, larger pictures, and a new section on smoothies.

You could eat every meal for days with the delicious recipes in this cookbook. The food takes its inspiration from the far of places like Barbados, Saint Lucia, and Trinidad, so you can find Caribbean sushi, cassava pancakes, cocktails, teas, and more. Barbadian chef Taymer Mason has outfitted this book with more than 200 recipes so you'll never have a boring meal again.

Every recipe the Minimalist Baker, aka Dana Shultz, makes must fit three requirements: It must require 10 ingredients or less, use just one bowl or pot, and take less than 30 minutes to prepare. What we're getting at is, this is a great, easy cookbook for newbie vegetarians.

The Nobu restaurant empire is famous for doling out creative, elegant, expertly-crafted dishes&mdashand that's exactly the sort of food you'll find in chef Nobu Matsuhisa's first vegetarian cookbook. You'll find vegetables (especially Japanese ones) prepared every which way&mdashpickled, steamed, roasted, boiled, fried. There are recipes for savory dishes, of course, but also for veggie desserts and cocktails.

After attending culinary school, Laura Wright worked in strictly vegan restaurants. In 2017, she finally dropped her first cookbook to the delight of her blog followers. The vegetarian recipes for every meal of the day take into consideration the different vegetables that come into season throughout the year.

These are the eggplants seen 'round the world. When chef Yotam Ottolenghi came out with Plenty in 2011, you couldn't escape the cover&mdashit was everywhere. And for good reason: Each of the 120-plus recipes is better than the next, and they're all organized by ingredient.

Satisfy your monster-sized hunger with two exclusive recipes from the official Dungeons & Dragons cookbook

Meat's back on the menu! Choosing your next meal shouldn't have to be a roll of the many-sided die. With Heroes' Feast: The Official D&D Cookbook, you can finally settle that Tarrasque-like rumbling in your belly. On sale next week from Ten Speed Press, the delicious tome features 80 mouthwatering recipes from the world of everyone's favorite tabletop RPG. The book was written by Art & Arcana veterans Michael Witwer, Jon Peterson, and Kyle Newman, all of whom teamed up with a chef from America's Test Kitchen to translate the fantasy foods of D&D into our reality.

"[We wanted] to do something that’s germane to Dungeons & Dragons, which is you sit at a table and invariably eat food over the course of five to six hours," Newman tells SYFY WIRE. "Why don’t we add a dimension to the game, which people sometimes do that can elevate or enhance the story or the experience or just give it a fun, conversational piece? I think at first we were like, ‘Hmmm, I don’t know.’ We put our heads together and I think we saw an opportunity here, especially if we could go back and look at Dungeons & Dragons history and put our skill sets to use."

"We looked a lot to particular campaign worlds and settings from the history of D&D," adds Peterson. "[Kyle] mentioned Krynn. We go through the Forgotten Realms, we go through Eberron, and even way back into this thing called Greyhawk from the original D&D campaigns that Gary Gygax himself ran. We looked at those worlds, too, and their broader context as a way to help understand where recipes fit, and a lot of people play Forgotten Realms these days."

Like a good grandmother, Ted Speed Press couldn't let us go without some tasty treats, and SYFY WIRE is exclusively revealing two recipes from the cookbook: the Sembian Honey–Glazed Rothé Ribs and Chultan Zombie. If you can't find fresh Rothé this time of year, regular ol' beef or pork ribs will do the trick.

"There’s an example of a creature that is specific to the D&D universe, specifically to Forgotten Realms. Rothé is almost like a buffalo. It’s almost like a bantha from Star Wars and so, of course, they raise and eat these things," explains Witwer, who has made almost every recipe from the book. "Rothé ribs have a honey, tangy glaze. Super messy, super delicious."

Reprinted from HEROES’ FEAST: THE OFFICIAL DUNGEONS & DRAGONS COOKBOOK. Copyright © 2020 by Kyle Newman, Jon Peterson, and Michael Witwer. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

Reprinted from HEROES’ FEAST: THE OFFICIAL DUNGEONS & DRAGONS COOKBOOK. Copyright © 2020 by Kyle Newman, Jon Peterson, and Michael Witwer. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

"It’s kind of a play on a real-world sentiment applied over to the fantasy side," Witwer continues. "That was the idea with it. But one thing that’s important to think about in terms of how we approached the development, is simply that when we got the project, we basically said, ‘Well, why don’t we just approach this as a D&D sourcebook? But instead of having tables of weapons and character descriptions and spell descriptions, the contents will just be about food. And everything that you could think about regarding food and cuisine in the D&D multiverse.’"

You can wash those meaty ribs down with a nice Chultan Zombie. "It’s a Level 2 drink. If you’re a Level 1 chef, this is gonna take a little doing," Witwer warns. "There’s a few different elements in it, but it is a really robust, rum-based, fruity drink. Basically, it’s got pineapple juice and some other things in it and so, it will get you to where you’re going pretty quickly, let me put it that way. It is a robust mixed cocktail drink that’s pretty damn good."

Reprinted from HEROES’ FEAST: THE OFFICIAL DUNGEONS & DRAGONS COOKBOOK. Copyright © 2020 by Kyle Newman, Jon Peterson, and Michael Witwer. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

Reprinted from HEROES’ FEAST: THE OFFICIAL DUNGEONS & DRAGONS COOKBOOK. Copyright © 2020 by Kyle Newman, Jon Peterson, and Michael Witwer. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

The cookbook also features a chili recipe from D&D super-fan, Joe Manganiello. "We had to get him involved somewhere," Newman says. "He was such a great supporter of our last book and wrote the foreword. He’s just a friend of the family, so we wanted to get him in here somehow.'"

For the Chultan photo shoot, concept artist Justin Goby Fields created a custom artifact: the Talisman of Ultimate Evil. "So much of D&D and the experience [of it] is artistic interpretation, whether it be rudimentary black-and-white drawings or lush paintings. It’s always interpretive and this is the first time we’re really putting it down in a photographic medium. We wanted to make sure the frame was imbued with the right textures, that there was production design in the right way," Newman says.

He continues: "We also felt it would be good to anchor these with artifacts, coins, curios from within the world. Things that would be applicable to that world. We spoke with Justin about creating four unique objects that we could put just left of center in the frame to help bring you into the world and if you know, you know that, ‘Oh my god, that’s the Talisman of Ultimate Evil sitting right there.’ In the case of the Chultan Zombie, we do have Sirac’s famous talisman, so there are some cool little Easter eggs like that in there. I think they’re more than Easter eggs, the way they’re positioned on the page, but we just wanted to anchor it with some very familiar, iconic, legendary items from the world of Dungeons & Dragons."

In terms of different chapters, the book is broken up by the various cultures found throughout the game's mythos: humans, dwarves, elves, halflings, etc. "We had a lot of discretion and a lot of trust from Wizards to help develop from the various fantasy cultures, the elves, the dwarves, the halflings, and so on," Peterson says. "What really could we extrapolate from what was there and say, ‘Is there taste? Is Elven cuisine more like Japanese food? Is it more like Nordic cuisine?’ That process of sussing all that out was a lot of fun."

Reprinted from HEROES’ FEAST: THE OFFICIAL DUNGEONS & DRAGONS COOKBOOK. Copyright © 2020 by Kyle Newman, Jon Peterson, and Michael Witwer. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

"As a fan, this is just something I’m glad exists and it fills that void because it is a very big void — a glaring void and I’m glad it’s there," Newman concludes. "I’m thankful that I got to be a part of bringing it to life, especially with our team here and we’re up to a few other things, too, which is also exciting. I think we’re gonna keep a good thing going with some other books in the D&D space very soon."

Heroes' Feast goes on sale Oct. 27. You can pre-order a copy on Amazon for $25.16.

Iconic Vegetarian Cookbook Reprinted - Recipes

NYC Vegan brings New York’s fabulous foods to the plant-based table. From the diners and delis of Brooklyn to the traditions of Little Italy and Chinatown, the foods of New York are the foods of the world.

  • Old New York: Manhattan clam chowder, Waldorf salad, eggs Benedict, New York-style pizza, and New York-style cheesecake.
  • Street foods and festivals: Soft pretzels, churros, falafel, Italian ice, caramel corn, and zeppole.
  • Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams.
  • Bakeries: Knishes, cinnamon rolls, black-and-white cookies, and Irish soda bread.
  • Jewish specialties: Blintzes, brisket, mandelbroit, and "chicken" soup.
  • Neighborhoods: Polish pierogis, Italian lasagna, Dominican arroz con maíz, Greek avgolemono soup, and Puerto Rican mofongo.

These recipes are simple and delicious and bring the city vibe to your own kitchen. As self-trained cooks, Michael and Ethan are food lovers who show how vegan food can taste just as good as non-vegan dishes and how eliminating animal products from your diet does not mean you can't enjoy New York City's iconic foods. This book includes full-color photography by Jackie Sobon and a list of current New York City vegan restaurants.

3 /3 Daan Taat (Egg Tarts)

Egg tarts are a western-influenced Cantonese dessert, which was first introduced into Hong Kong in the 1940s by chefs from Guangzhou in southern China. Unlike the English or Portuguese custard tarts, this Cantonese pastry is traditionally made with lard rather than butter. The tart is filled with a soft, rich egg custard and can be made with two types of crust: a flaky puff pastry crust or shortcrust pastry. The shortcrust is a little easier to make, so that&rsquos what I&rsquove done here, but each version has its own group of fans.


75g (2 3/4 oz) caster (superfine) sugar

250ml (8 1/2 fl oz/1 cup) hot water

3 large eggs (and by this I mean 70g / 2 1/2 oz eggs), at room temperature

125ml (4 fl oz/1/2 cup) evaporated milk

1/2 teaspoon vanilla extract

60g (2 oz) icing (confectioners&rsquo) sugar

135g (5 oz) unsalted butter, at room temperature

200g (7 oz/1 1/3 cups) plain (all-purpose) flour

2 1/2 tablespoons milk powder

1. Preheat the oven to 200°C (400°F). Lightly grease 16 5 cm (2 in) round tart tins.

2. To make the pastry, place the icing sugar and butter in a mixing bowl. Using your fingertips, rub the sugar into the butter. Work in the egg, followed by the flour and milk powder until the mixture is just combined (try not to overwork the dough). Wrap in plastic wrap and rest for 5 minutes in the fridge.

3. Roll out the dough into a cylinder shape on a lightly floured surface. Divide the dough into 16 pieces (about 25 g/1 oz per piece), roll each piece into a ball and gently press out into 7 cm (2¾ in) rounds. Press the rounds into the prepared tins, pushing the dough slightly higher than the top edge. Place the tins on a tray, cover with plastic wrap and refrigerate for 30 minutes.

4. Place the sugar in a heatproof bowl, add the hot water and stir until the sugar has dissolved. Set aside to cool completely. In a separate bowl, lightly whisk the eggs, evaporated milk and vanilla&mdashyou just want to loosen the egg here so don&rsquot whisk too vigorously. Pour in the cooled sugar mixture and stir to combine, then gently strain through a fine sieve to get rid of any air bubbles.

5. Pour the custard into the tart shells until they are four-fifths full. Immediately place the tarts in the lower part of the oven (to help the pastry and custard cook at the same time) and bake for 15 minutes. Reduce the temperature to 180°C (350°F) and cook for another 5&ndash10 minutes until the filling is just set. Serve warm. The tarts are best eaten on the day they&rsquore made, but can be stored in an airtight container and eaten the next day.

Recipes reprinted with permission from Hong Kong Local: Cult Recipes From The Streets That Make The City by ArChan Chan, which features more than 70 recipes accompanied by photos by Alana Dimou and is being published by Smith Street Books on September 1. It will be available online and in all good bookshops.

Want to see more from Tatler Hong Kong? You can now download and read our full August issue for free. Simply click here to redeem your free issue. Please note, the free download is available from 4 August, 2020 and is valid until 31 August, 2020.

The Cook’s Companion by Stephanie Alexander

Why I love it: If you ever find yourself holding an ingredient in your hand wondering what on earth to do with it, turn to the Cook’s Companion. Cooking doyenne Stephanie Alexander’s 1192-page tome is usefully organised A-Z by ingredient. Each ingredient has a description and preparation notes, followed by a series of practical, interesting and delicious recipes incorporating that ingredient. So comprehensive and practical is this book, if I had to think of one tactic to guarantee a win on Masterchef, I’d memorise the Cook’s Companion …. all, um, 1192 pages?

Where to buy: AU | UK | US

The Essential Guide to the Best Cookbooks

The best cookbooks stand the test of time. Every year brings along a new food trend, and with it, new popular recipes appear and disappear. But the best recipes last beyond a few months in the spotlight. They’re tried and tested in thousands of kitchens and enjoyed by many. The best cookbooks we include in this article have worked hard to earn their spot in your kitchen. We’ll be exploring the best cookbooks for every type of cooking experience, interest and specialty. Some of these cookbooks will teach you the basics, while others will help challenge and expand your taste and skill. Whether you’re a confident chef looking for a new adventure, a mature adult looking for great recipes that suit your limitations, or a total cooking beginner ready to learn the basics of cooking, try these cookbooks and explore a new world of possibilities from your very own kitchen.

Prashad at Home: Everyday Indian Cooking From Our Vegetarian Kitchen (2015) | Kaushy Patel

A beautiful book both to look at and to cook from, Prashad at Home: Everyday Indian Cooking From Our Vegetarian Kitchen is a coffee-table staple that you’ll be cooking from forever. The second book from Kaushy Patel, she has her grandmother to thank for her deep-rooted love of cooking. Having grown up on her grandmother’s farm in India, good food was at the heart of everything she knew from as far back as she can remember. Her grandmother’s passion for creating delicious, wholesome dishes that the entire family loved has been instilled in Patel. Since she was featured on British TV show Ramsay’s Best Restaurant in 2010, Patel’s delicious Indian recipes have become increasingly famous. This second book concentrates on quick and speedy meals—perfect for spicing up midweek suppers.

Plant the seeds of a lifestyle change with these vegan recipes

Concerns about health, the environment and animal welfare are driving more and more people toward the plant-based lifestyle, even if it’s only baby steps.

That means more vegan food businesses, more vegan-friendly grocery store aisles and restaurant menu items, and an explosion of vegan blog sites and cookbooks.

One recent milestone was the 2017 publication of “Vegan: The Cookbook” (Phaidon, $49.95), a 478-page globe-hopping, plant-based opus by chef Jean-Christian Jury, who writes that the book was meant to “surprise non-vegans with delicious vegan recipes, to show that meat wasn’t necessary for a delicious and satisfying meal.”

But breezier expressions of vegan cooking are regularly popping up, too.

Recently, the provocatively named plant-based burger concept, the Slutty Vegan, became the hottest food truck in Atlanta. And its young founder, Pinky Cole, soon added a brick-and-mortar storefront that has fans lined up for hours to try suggestive concoctions like the Ménage à Trois, loaded with vegan bacon, shrimp, lettuce, tomato and special sauce.

Like those takes on fast food, cookbooks such as “Alternative Vegan: Healthy Plant-Based Recipes That Break the Rules” by Marie Reginato (Page Street Publishing, $21.99) and “Great Vegan Meals for the Carnivorous Family” by Amanda Logan (Page Street, $21.99) push the boundaries of plant-based, and sometime stir complaints from strict vegans.

Just-released “30-Minute Vegan Dinners” by Megan Sadd (Page Street, $21.99) promises “75 fast plant-based meals you’re going to crave.”

But Sadd, who worked the front of the house at the popular Fox Bros. Bar-B-Q in Atlanta before she moved to Los Angeles and started the plant-based blog and Facebook video channel “Carrots & Flowers,” still has fond memories of those meatier times.

“That was a big part of my life in Atlanta,” she said during a phone call. “I’m still very fond of the Fox brothers. I worked there for years, and I worked at their Big Tex restaurant, too. But I did go vegetarian while working there.

“I’ve always wanted to go vegan, I just never knew how. I never knew what to eat, and it was really confusing. It seemed like it was all about deprivation and everything you couldn’t have. One of the reasons I started my blog was because I wanted to figure out how to eat plant-based. After a few months, I figured it out, and I decided to go fully vegan.”

With fans like musician and activist Moby, Sadd’s blog took off, and she steered her recipes toward familiar dishes that could be made in as little time as possible.

“People like my recipes because they’re very simple and fast to make,” she said. “And I tend to focus on plant-based versions of people’s favorite comfort foods. People want to eat plant-based. They just want it to be easier, and they want more options. And I think people are starting to discover that vegan food can taste just as good. That’s really the selling point.”

Asked where to find the ingredients to cook vegan, Sadd said it was becoming easier than ever.

“Trader Joe’s has really, really upped their vegan game,” she said. “Aside from some spices, they have almost everything you would need to make every recipe in the book. But one other ingredient, tapioca flour, which is used to to make vegan cheez stretchy and melty, you can find at Whole Foods. Even Kroger is upping their plant-based offerings. And you can order on Amazon, too.”

Asked if she wanted to become the Rachael Ray of vegan cooking, Sadd said she was flattered.

“I love that comparison, for sure,” she enthused. “These 30-minute recipes include the prep time. The way I set the recipes up, while you’re starting to cook, you’re still prepping the rest of the things that will join the pan. I wanted to make all the foods people are used to eating, just plant-based and faster.”

These plant-based recipes from four recent vegan cookbooks promise healthy dishes that are easy to make and taste good, too.

Deborah Madison did what was always though to be impossible.

She turned vegetarian food from something considered niche and slightly freaky into a massive mainstream hit.

She knows her food and celebrates the joy of the vegetable on the plate.

There’s no need for meat when the food’s this good is her basic argument and we’re sold.

We’re not giving up meat totally but we do eat less of it thanks to Deborah.

Must-Have Cookbooks for the Global Cook

Just in time for the Olympics, we're sharing 20 cookbooks, hundreds of recipes, and an infinite amount of ways to experience the tasted the world, all within the comfort of your kitchen.

David's modern twists on classic French dishes from Coq au vin to Croque-Monsieur make what's old new again. Cook these recipes, open a bottle of Pouilly - Fumé, and play tunes by Bridgette Bardot, and your dinner guests will think you packed up Paris and brought it home.

This book by Florentine food expert, Emiko Davies, is a love letter to Florence in culinary form. From market-inspired recipes to essential eats like Torta della Nonna and must-have dishes like Tagliata, this book is full of iconic Florentine dishes from one of our favorite Italian cities.

You know you need to book a trip to Rome when you are dreaming about Cacio e Pepe on the regular. In this tome, culinary and history experts, Katie and Kristina, walk through generations of Roman cuisine in both stories and recipes.

When it comes to food cities, San Sebastián is at the top of our list. The capital of Basque country has such a wide range of food from tapas bars to Michelin-starred fine dining that it's hard to have a bad meal. Jose Pizarro's latest book showcases the range of flavors but one of our favorites is this simple twist on Tomato Soup.

Copenhagen, Denmark: NOMA: Time and Place in Nordic Cuisine by René Redzepi

When it comes to hot culinary destinations, Copenhagen has topped the charts as of late with its creative New Nordic cuisine. And at the heart of that movement is chef René Redzepi's award-winning restaurant, Noma. This cookbook gives you a taste of those recipes that put this Scandinavian city on the culinary map.

Middle East: Arabesque: Modern Middle Eastern Food by Greg Malouf and Lucy Malouf

Hidden treasures from Malouf's Middle Eastern roots and his extensive travels around the world make this cookbook a unique culmination of home-cooked favorites to jet-setting trends.

Maureen's take on classic Lebanese dishes are so fresh and inspiring that you'll want to cook from it everyday. The whole book is a winner but we're partial to the tomato galette and her technique for hummus, which makes for the smoothest we've ever made.

Middle East: Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Both Ottolenghi and Tamiimi are culinary pioneers in their own right. Both are inspiring cooks. And both were born in Jerusalem in the same year, but Tamimi was born on the Arab east side and Ottolenghi on the Jewish west side. These friends came together for a book about the Holy City that's just as complex and nuanced as the city itself.

Tokyo, Japan: Tokyo Cult Recipes by Maori Murota

Want to turn your kitchen into a Teppanyaki restaurant? Or an omakase sushi bar? Swap out your suitcase for soba, sushi, and sake, and explore the flavors of Tokyo.

Traveling to Thailand to see the Emerald Buddha may not be in your near future, so cook from this book to travel through the country one dish at a time. In this book, Andy Ricker (of Portland's PokPok) shares classics like Pad Thai, papaya salad, and larb as well as some of the restaurant's cult favorites like their Fish Sauce Chicken wings.

Pack your bags because we are heading to the colorful and vibrant Mexico City. Food writer and Mexico City food tour operator, Lesley Tellez, loves Mexico City and it comes through in her cookbook that highlights the flavors of the Mexican capital.

French Caribbean : Creole by Babette de Rozières

French celebrity chef Babette de Rozières celebrates Creole food in this book that has long been a favorite here at Salt & Wind. We love this book for its mix of classic and contemporary, chic and comfort. The seafood recipes are amazing from the stuffed clams and blaffs to the Conch ravioli. The desserts are also super interesting from the Mango Fricasse Parcels to the Caribbean take on Banans Foster.

Peru: Peru: The Cookbook by Gastón Acurio

Yes, it's true: we're dying to get to Peru and taste all that makes Lima's food scene so unique. Until then, we'll be diving into this book to bring Peruvian flavors to our cocina with the likes of ceviche and aguadito.

There's something about Southern food that we've always loved and it's book like this one that stoke that passion. Bring the flavors of fried green tomatoes and lemon chess pie to your home with these 120 classic Southern recipes by the talented celebrity chef, Hugh Acheson.

New York, New York: I Love New York: Ingredients and Recipes by Daniel Humm and Will Guidara

If there's any duo that knows New York through and through it's chef Daniel Humm and Will Guidara who co-own celebrated restaurants Eleven Madison Park and Nomad. This love letter to New York City's highlights the Big Apples best dishes and how to recreate them in your own kitchen.

San Francisco, California: Bar Tartine: Techniques & Recipes by Cortney Burns and Nicolaus Balla

San Francisco is too many up hills away, so instead we are taking a culinary journey without the hike. And if there's one restaurant that celebrates San Francisco's culinary creativity, it's Bar Tartine.

Venice Beach, California: Gjelina: Cooking from Venice, California by Travis Lett

The weather forecast for Venice Beach, California is 70 and sunny, which has us craving the beach and farmers markets. We are seduced by the simple flavors that make this restaurant's cuisine a weekly part of locals' routine that's so popular it may just beat out green juices and yoga.

Across The Globe:Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl

The Vindahls are a family with an appetite to travel, and hunger to find the best vegetarian, vegan, and gluten-free dishes. With all the gorgeous photography and inspireing recipes that made their site, Green Kitchen Stories, so popuar, this cookbook incorporates a meaningful flavor memory the family picked up at each stop.

As global cooks, we seek inspiration from every corner of the earth, so we adore this book by Heidi Swanson (the brains behind the celebrated 101 Cookbooks). Find the best vegetarian recipes to bring to your kitchen from farm to table, without having to travel from coast to coast.

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Remi Zimmerman

Remi Zimmerman is a graduate of the School of Hotel Administration at Cornell University. She has honed her hospitality leadership skills through working on Food Network's Giada at Home, the Peninsula Hotel in Beverly Hills, Windsor Capital Group, and at the Montage Resort in Laguna Beach. After studying in Florence, Italy, she continues to feed her passion for food and travel working for Salt & Wind.