Stocking the Shelves - Book

Whether you're a recent convert or lifelong vegetarian you're on the lookout for exciting recipes. Here's a mini-roundup of a few recently published cookbooks that piqued our palates.

Simply Natural: All-Time Favorite Recipes from the Kitchens of North America's Best Natural Foods Restaurants (Publishers Group West, 1998) by Lesley Sussman and Sally Bordwell

Been dying to try that hot new bistro in New York City but live in Kansas? Here's your chance. Simply Natural takes you into the kitchens of more than 60 top natural foods restaurants via the chefs' favorite recipes. Even the most novice cook will enjoy the culinary adventure of mixing and matching the (mostly veg) recipes from around the country. Start with the Spicy Sesame Noodles from Bela Vegetarian Restaurant in Northhampton, Mass. Move on to the Southern Fried Tofu from Unicorn Place Fine Vegetarian Cuisine in Atlanta. For an exotic accompaniment, try the Savory Indian Sweet Potatoes from Ithaca, New York's Moosewood Cafe. And cap it all off with the Fruited Couscous Cakes of Manhattan's Sacred Chow.

Wise Concoctions (Chronicle Books, 1998) by Bonnie Trust Dahan

If the thought of wrapping your hands around a mug of something soothing eases your ills, this book's for you. The beautiful photography is calming in itself, but actually whipping up one of these healing beverages will put you on the road to pure bliss. Some of the ingredients are not your average pantry fare (echinacea, elder flowers), so you'll probably need to make a natural food store run. But the trip is well worth it. These comforting concoctions for the body and soul range from the Chinese Winter Pear Elixir (to ease cold, flu and allergy symptoms) to the Blackberry Hot Water Defense (to boost immunity). Ahhh.

Linda McCartney on Tour (Little Brown and Company, 1998) by Linda McCartney

This compilation of international vegetarian cooking showcases the rich flavors and endless variety of Indian, Mexican, Asian, North American and European cuisines. Even the most discerning of palates will be inspired by these favorites, handpicked by McCartney: Black-Eyed Bean Cakes, Chilled Red Pepper and Lime Soup, Sweet and Sour Tofu, Coconut Rice Pudding.

The Vegetarian Compass (Little Brown, 1998) by Karen Hubert Allison

Anyone who says there's only so much you can do with vegetarian cooking needs a copy of this book. But that's not to say it's for the beginner chef. It's not. These recipes get a bit complicated and some of the flavor combinations (fava bean succotash and squash stuffed with corn pudding) may raise an eyebrow or two. But for the most part, these pages contain some of the most surprising and appealing juxtapositions of flavors and textures we've seen in a long time. Try these on for size: rutabaga and carrot mousse; tofu flan with sweet potato and roasted garlic; baked beets stuffed with feta and red onions.

COPYRIGHT 1999 Sabot Publishing
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