For an artistic guide to vegetarian cooking, look to Food: Vegetarian Home Cooking ($29.94, 256 pp) by home-cook and photographer Mary McCartney. The simple and inventive recipes are beautifully photographed and include dishes that range from familiar Breakfast Pancakes to elegant Leek and Pea Risotto.
For those who follow raw-food diets is the newly published Raw, Quick & Delicious! ($24.95, 248 pp) by Douglas McNish, vegan iron chef winner. The cookbook contains over 175 creative raw recipes made with only 5 ingredients in only 15 minutes. Recipes include Shred-Me-Up Slaw, Mushroom Tart, Avocado Cucumber Hand Rolls and Date Muesli.
Louise S. McCrinkdle, N.D. and Alison Bested, M.D. have written The Complete Fibromyalgia Health, Diet Guide & Cookbook ($24.95, 288 pp), a common-sense guide for fibromyalgia patients on how to improve their quality of life. It includes an overview of fibromyalgia that includes causes and symptoms, as well as lifestyle and diet changes that may help manage those symptoms.
In response to the growing trend of Vegetarianism among young people, Rachel Meltzer Warren, M.S., R.D., has published The Smart Girl’s Guide to Going Vegetarian ($12.99, 240 pp). The easy-to-read book, marketed towards teens and college students, offers common myths and realities about going vegetarian, nutrition basics, how to deal with doubtful family members and over 40 meat-free recipes.
Author and foodie Ellen Brown has published Gluten-Free Bread: More than 100 Artisan Loaves for a Healthier Life ($23.00, 248 pp). The cookbook offers baking methods and recipes for various kinds of homemade breads like brioche, quick breads and rolls, all gluten-free. Artisan recipes include Sesame Scallion Bread and Naan flatbread.
Raw Food for Dummies ($19.99, 366 pp) is a practical guide for how to add more raw foods to one’s diet. Offering more than 100 raw recipes for breakfast, lunch, dinner, appetizers and snacks, authors Cherie Soria and Dan Ladermann cover all the health benefits of raw foods, including healthy detoxification, energy levels, skin, digestion and weight management.
Athlete and fitness blogger Matt Frazier has released No Meat Athlete: Run on Plants and Discover Your Fittest, Fastest, Happiest Self ($19.99, 256 pp). The book explains how to apply a vegetarian lifestyle to fitness training and includes vegetarian menu plans for “high performance, endurance and recovery.” It also has a training manual for runners of all levels.
Author Jillayne Clements has written The Secrets of Gluten-Free Baking: Delicious and Healthy Recipes for Everyday Cooking ($18.99, 192 pp), which will be available this December. The cookbook includes gluten-free, whole foods approaches to traditional recipes such as Buttermilk Biscuits, German Chocolate Cake and Honey Oat Bread.
Save money and reduce kitchen waste with The SoupMaker’s Kitchen ($24.99, 160 pp) by chef Aliza Green. The book, which describes how to organize your kitchen for optimal ingredient use, includes more than 100 soup recipes from all over the world, including Hungarian Mushroom Soup, Vietnamese Pho Soup, Provencal Soup au Pistou and Caribbean Caillou Soup.
New to shelves in December 2013 will be BRAD’S RAW MADE EASY: The Fast, Delicious Way to Lose Weight, Optimize Health, and Live Mostly in the Raw ($25.00, 288 pp), a guidebook to healthy revolutions from Brad Gruno, founder of Brad’s Raw Foods. The guide lays out a 60-day plan to transitioning into a raw food lifestyle and includes 150 easy recipes.