PALEO BAKING: Despite being born with severe food allergies, Elizabeth Barbone trained at the Culinary Institute of America so she could then transform almond, coconut and other non-grain flours into gluten-free delights.
NATURALLY SWEET FOOD IN JARS: If your objection to jams, pickles, and other condiments is all that sugar, problem solved. Marisa McClellan’s tempting recipes feature maple, honey, juice and even dried fruits as natural sweeteners instead.
CLEAN SOUPS: Master making a range of broths—delicious “sipping teas” in their own right—and also transform them into health-promoting, delicious soups with food-as-medicine expert Rebecca Katz’s help.
VEGAN VEGETARIAN OMNIVORE: The latest from the genius of Anna Thomas (“Vegetarian Epicure,” “Love Soup”) welcomes all of us to the same table.
I may just spend the remainder of my days cooking my way though this one, from the 7-time James Beard Award-winner Madhur Jaffrey.
A sane approach to cooking from my friend Alana Chernila of EatingFromTheGroundUp dot com.
Another James Beard Award-winning cookbook from Anna Thomas (“The Vegetarian Epicure”) on the best of comfort foods, and perfect accompaniments.
From the U.K.’s Nigel Slater, BBC host, “Observer” columnist and kitchen gardener, a book as delicious to read as to cook from.
A cross-cultural, vegetarian culinary celebration of the city both authors, Yotam Ottolenghi and Sami Tamimi, grew up in. Exciting.
The word “vibrant” in the subtitle of Jerusalem-born, London-based Yotam Ottolenghi’s breakthrough 2011 book says it all.