If you move the decimal over. This is about 1,000 in books...

(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)


Medical:

Where there is no doctor

Where there is no dentist

Emergency War Surgery

The survival medicine handbook

Auerbach’s Wilderness Medicine

Special Operations Medical Handbook

Food Production

Mini Farming

encyclopedia of country living

square foot gardening

Seed Saving

Storey’s Raising Rabbits

Meat Rabbits

Aquaponics Gardening: Step By Step

Storey’s Chicken Book

Storey Dairy Goat

Storey Meat Goat

Storey Ducks

Storey’s Bees

Beekeepers Bible

bio-integrated farm

soil and water engineering

Organic Mushroom Farming and Mycoremediation

Food Preservation and Cooking

Steve Rinella’s Large Game Processing

Steve Rinella’s Small Game

Ball Home Preservation

Charcuterie

Root Cellaring

Art of Natural Cheesemaking

Mastering Artesian Cheese Making

American Farmstead Cheesemaking

Joe Beef: Surviving Apocalypse

Wild Fermentation

Art of Fermentation

Nose to Tail

Artisan Sourdough

Designing Great Beers

The Joy of Home Distilling

Foraging

Southeast Foraging

Boletes

Mushrooms of Carolinas

Mushrooms of Southeastern United States

Mushrooms of the Gulf Coast


Tech

farm and workshop Welding

ultimate guide: plumbing

ultimate guide: wiring

ultimate guide: home repair

off grid solar

Woodworking

Timberframe Construction

Basic Lathework

How to Run A Lathe

Backyard Foundry

Sand Casting

Practical Casting

The Complete Metalsmith

Gears and Cutting Gears

Hardening Tempering and Heat Treatment

Machinery’s Handbook

How to Diagnose and Fix Everything Electronic

Electronics For Inventors

Basic Science


Chemistry

Organic Chem

Understanding Basic Chemistry Through Problem Solving

Ham Radio

AARL Antenna Book

General Class Manual

Tech Class Manual


MISC

Ray Mears Essential Bushcraft

Contact!

Nuclear War Survival Skills

The Knowledge: How to rebuild civilization in the aftermath of a cataclysm

Powders like this are beneficial when you a parent dealing with a feeding disorder -or even picky eating and they literally gag/vomit if fed anything they don't want to eat like veggies. I run a nonprofit for special needs children and even though my boys were not like this there are many that are. There are also many ways to make food with veggies hidden in them some of the SLPs have shared and this is also shared in a book called The Sneaky Chef which has a number of recipes.

I don't believe the answer would automatically be yes or no. The other variable would be ingredients, purity of them, nutrient content, and where they are produced. While food is the best source of nutrients we aren't in the same world today we were decades ago. There is a rise in heavy metals and other contaminants in the soil, even in organic food. I eat a lot of veggies but supplement that with IQed a nutritional composition which is made from food ingredients so contains full meal and vitamin replacement if needed because in addition to contamination our soils today are depleted of nutrients in comparison to decades ago So the answer depends on what powder you are using and why.

If anyone is interested in reading a history of New York City through its maritime oyster trade, I'd strongly recommend Kurlansky's The Big Oyster: History on the Half Shell. Putting the pun aside, it really is a fascinating portrait of oyster fishing, gustatory proclivities, and new yorker history.

Hooray! I love cookbooks!

• Forest Feast is great for those veggies & entertaining
  
  
• A subscription to Cook's Illustrated
  
  
• A solid cookbook - Smitten Kitchen
  
  
• Anything by Yotam Ottolenghi but I particularly LOVE Plenty.
  
  
• The god of pastry Thomas Keller's Bouchon Bakery
  
  
• David Chang's momofuku, his pastry chef Christina Tosi's milk bar,or a subscription to his magazine Lucky Peach
  
  I don't know if they're into making ice cream, but it's really easy and fun:
  Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.

This. https://www.amazon.com/gp/aw/d/0345476395/ Fantastic book on the subject. Oyster bars in NYC were political hangouts, business meeting places, sometime brothels. All while waiting for your ferry which you sometimes missed because you were having too much fun.

Cheese really is the hardest thing - you might be interested in Dr. Neal Barnard's latest book "The Cheese Trap". Maybe someone will invent a casomorphin patch!

My favorite right now is Moosewood Restaurant Cooks at Home. It's my go-to for most of my meals.

It's a vegetarian cookbook (mostly - it has a small section on seafood). The recipes are simple too, I can't think of any recipe that requires much skill beyond being handy with a knife.

I'd just start with Scott Jurek's book and figure it out from there http://www.amazon.com/Eat-Run-Unlikely-Ultramarathon-Greatness/dp/0547569653/

I am basically the opposite foodwise, but if it works for you it works for you.

• How Not To Die Cookbook is a phenomenal cookbook that accompanies the How Not To Die book (a recommended read, IMO).
  
• Forks Over Knives cookbook is also a good one, as is their website
  
• Engine 2 Cookbook is the last cookbook I'll recommend.
  
• If you're on Facebook, check out the groups Whole Foods Plant Based No Oil Recipes & Tips, Dr. Michael Greger fans - How Not To Die, and Whole-Food-Plant-Based-Diet.com
  
• Happy Healthy Vegan has a nice and entertaining selection of videos on YouTube. They're primarily WFPB, but not exclusively. Also very informative videos on why and such.
  
• Simnett Nutrition has quite a few What I Eat videos where he shows you what he makes and eats throughout the day. He is fitness oriented, so eats a lot, and you'll see workout montages and such, as well as quite a bit of rambling, but his rambling is either relevant and helpful info, or just entertaining and silly at times.
  
• NutritionFacts.org YouTube is all of the science and studies broken down and analyzed to get you a good grasp of what and why WFPB is the way to go.

Something that's really helped me level up my cooking is the vegetarian flavor bible (the omnivore version is just called the flavor bible). It's basically a reference book for complementary ingredients/spices and it's definitely helped me get more comfortable with putting new things together. (mobile link: http://www.amazon.com/gp/aw/d/031624418X/ref=redir_mdp_mobile/180-0379455-6377468)

If you find this cool you should read this book...
https://www.amazon.com/Big-Oyster-History-Half-Shell/dp/0345476395

I used an adapted version of David Lebovitz's recipe, which I found on Kitchen Confit. Basically it uses 4 oz of goat cheese instead of 8 oz. I think 4 oz is plenty goat cheese-y.

It's worth noting that the first time I made this, I overcooked the egg mixture and ended up with some sort of scrambled egg concoction. I was able to rescue it with an immersion blender.

Edit: The topping is something I made up. It's mostly honey, with a bit of butter and a tiny splash of vanilla. Unfortunately I don't have a recipe for it because I just played around with it on the stove until I liked what I saw/tasted/smelled.

If you're into making stuff, I've heard this cheese is nuts is pretty good. It's all about how to make vegan cheese from nuts. My favorite store bought is Field Roast Chao. And I hear Miyoko's is good.

I'm not a chef, but if you're willing to listen to some friendly advice from a non-professional, I have one thing I'd recommend vis-a-vis the spices and herbs question: Smell your spices. Most spices and herbs smell a lot like they taste, so if you can imagine that taste in your dish, go for it! Of course, some spices and herbs are more aromatic than others, so this is only a starting point. For more, I've heard this book is pretty good.

I use The Flavor Bible by Dornenberg and Page.

They also have a vegetarian version, but I haven't looked through it.

I have probably way too many but if I was forced to take one from a burning building..
http://www.amazon.com/Nom-Paleo-Food-Humans/dp/1449450334

This is really your call. I believe in the idea that reducing your intake of poor-quality foods is better than not reducing that intake at all.

Personally, it took a while to get the cheese-monkey off my back, and there have been periods of time where I went back to eating it. I'm not going to say I'll never eat it again, but the more I stay away from it, the more I realize that I don't feel good when I do eat it. And if it doesn't make my body feel good after I eat it, why do I do it?

You should look into The Cheese Trap, which goes into detail about why dairy is so delicious, and what are some of the common reasons we are attracted to it, even if it's not a good choice for us.

That said, you've been at this for 2 weeks-- try doing it for another 2 weeks without dairy and see how you feel! It may take some time for you to adjust.

• Le Creuset. Just one example - they have lots of nice gifts.
  
  
  
• Ice cream maker with recipe book and two stoneware bowls.
  
  
  
• Maybe they have a dark sky and enjoy stargazing? If so, a telescope
  
  
• In a rural area, they probably don't have access to high end grocery stores. A gourmet gift basket could be nice: Dean and Deluca; Harry & David; Vosges

>excessive pickiness around food can set you up for issues with weight

This feels so familiar.......

> saying "hey, I'm at my goal weight, time for dessert seven days a week!"

A diet should probably include six months to a whole year of weight maintenance so satiety hormones can get back on track.

So maintaining the weight would be part of the diet.

Maybe that works?

My girlfriends mom bought a book called, "Vegan Cooking For Carnivores". It seriously has some of the most amazing recipes for Vegan Chicken Pot Pie, Southern Fried Chicken, and Mac and Cheese. I don't have the book with me so I can't copy the recipes right now, but trust me if you buy it you won't regret it.

We've cooked a lot of the Nom Nom Paleo recipes and have loved every single one of them, so I'd highly suggest her book.

There are many citations on line and in book form ("The Big Oyster") showing how often the Oyster came up as incredibly common place in early American diets and primarily a working class food.

The Perfect Scoop is by far the best ice cream book out there. I've made most recipes from that book and every one is delicious.

As far as ice cream makers go, I have the attachment for my Kitchenaid and it works great.

Artisan Vegan Cheese by Miyoko Schinner

This Cheese is Nuts by Julie Piatt (Rich Roll's wife)

Along this vein of things, OP might also consider The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals - I bought this years ago for a friend with a very picky husband, and she had great success with it.

They make a vegetarian one. It's called, surprisingly, the Vegetarian Flavor Bible

::EDIT::

I see you already know this. It's the same authors and it just contains more focus on veggies, nuts, legumes, etc. If you're mainly cooking veggie stuff then I'd go with that.

Great post and well written. It's wonderful seeing someone really delve into the minutia of something they obviously truly enjoy.

Lately I've been inspired by this book, Flour + Water. If you haven't read it already I think you would enjoy.


http://www.amazon.com/Flour-Water-Pasta-Thomas-McNaughton/dp/1607744708/ref=sr_1_1?ie=UTF8&qid=1421990040&sr=8-1&keywords=flour+water+eggs&pebp=1421990030463&peasin=1607744708

If you like ultra books, you should definitely read Eat and Run by Scott Jurek. He was also extensively mentioned in Born to Run. It's a good book, and if you enjoyed Born to Run, you'll definitely enjoy this. Running on Empty is another good ultra book.

Have you tried skinnytaste.com ? I've been using tons of her recipes.

Also, lots of recipes from the Moosewood cookbook series are good for WW points. This is my favorite of their cookbooks: http://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Adventurous/dp/0671679929

As I make the recipes, I figure out the PP+ values on WW online and then write the points value right in the cookbook.

Have you tried cashew milk? For me that's the most realistic tasting one, especially the chocolate one. I'm not a fan of cheese alternatives either. So I've been making a lot of ethnic food that doesn't require cheese - like Indian, Chinese, Thai w/ coconut milk, Mexican (with guac + chipotle mayo), and Italian with pesto. I find that the biggest thing with vegan cooking is exploring different tastes with spices. It makes you a better cook. Before, when I was omni, I would add cheese to everything because it's the easy way to create taste. But, there are so many other ways to make your dishes feel tasty, rich, and creamy. I just bought the book "The Vegetarian Flavor Bible" and it has so many great tips for making your dishes flavorful without cheese and they have a vegan tip for the cheese ones.

Buy her this book for Christmas.

Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat https://www.amazon.com/dp/1609412427/ref=cm_sw_r_cp_api_R.7DybRWY1B4V

Maybe Forks over Knives: The Cookbook or Appetite for Reduction. They both have an emphasis on healthy vegan cooking.

I find that soft, spreadable and dipping style vegan cheeses are usually excellent.

Also there is a recent book which might help you:

https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687

And here's a brief talk about it: https://www.youtube.com/watch?v=PHyLV3jeifk&t=6s

This book just came out. They are all marathon runners and are promoting the new book, written by the man in the middle, outside of this athletic/running store. The map in the background is of a running coarse, but not a marathon. The man in the middle is on a book tour, and is an ultra-marathon runner. He is doing a signing then is going to probably talk about vegan stuff and run around. This is in either, San Diego, Austin or Denver, but I'm not sure which one yet. I can't find the store on google maps, but eventually I will.

edit: The book is "Eat & Run" by Scott Jurek. Here is a list of the cities he stopped at on the book tour, one of which is where this picture was taken.

Bingo!

http://www.amazon.ca/The-Big-Oyster-History-Shell/dp/0345476395

You might find this book interesting. Basically oysters are a keystone 'poverty food' for coastal cities. Very important to the history of New York for example. In DF, a coastal fort would very likely become an important food exporter to the rest of the Dwarven nation...

Also you can burn the shells to get lime! Shell armor (ala boar tusk helmet of the Mycenaean I guess) and swords (pacific islander/aztec style - ouch! http://www.tikimaster.com/category/05.21/ The shells can be crushed and used as a concrete additive - and although I'm not certain, I believe they could also be used as flux for steel making. In the game we'd run the shells through the millstone (using Masterwork as that's what I play) and we'd basically end up with a renamed bonemeal reaction. With a fishing industry running full bore, running out of flux should be a thing of the past! :D

Vegan Indian Cooking by Anupy Singla. I've been trying the soups which are very good.

I suppose Indian would qualify as "unusual flavor combinations".

I like homemade ones but all the store-bought ones I've tried are kind of nasty anyway. Sorry for the ugly link, but I have this cookbook and it's pretty good!

https://www.amazon.com/Super-Easy-Vegan-Cheese-Cookbook/dp/1641522283/ref=sr_1_2_sspa?keywords=vegan+cheese+cookbook&qid=1563979903&s=gateway&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyUDRTM0YzNTY2VlhNJmVuY3J5cHRlZElkPUEwNTAyNDU5MldPRjlDUFpCODlFMSZlbmNyeXB0ZWRBZElkPUEwMTE5MDE1MUZIWjVZMEs4NDUzTSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

​

Also this one: https://www.amazon.com/This-Cheese-Nuts-Delicious-Vegan/dp/0735213798/ref=sr_1_4?keywords=vegan+cheese+cookbook&qid=1563979944&s=gateway&sr=8-4

Get some nutritional yeast. It's heavy on your 5th taste, umami aka savoryness, and has a somewhat cheesy taste. You can make vegan parmesan with it (and ground up cashews) or ricotta in lasagna (with help of tofu).

Neal Barnard, medical doctor and psychiatrist, has talked about cheese specifically. And here as well.. I know he has a book out, The Cheese Trap, it has good reviews but I never read it. Maybe any suggestions he has is floating around with more googling.

Tuna cakes, kale salad, and maybe mashed potatoes if I am super hungry.

My favorite slow cooker recipe is Kalua Pig, especially now that I've figured out that the pork shoulders I've been buying only need to cook for 12 hours instead of the prescribed 16. I'm headed out the door but I have tons more suggestions and I'll add them here later.

ETA more slow cooker things:

• Haven't tried this chicken tikka masala recipe but I want to go to there asap.
  
• I really like this whole chicken with gravy, but it can only cook for 6 hours on low, so it's usually a weekend project for me since I'm out of my apartment about 10 hours for work. For bonus points, put leftover gravy on biscuits the next day.
  
• Tomato balsamic pot roast is amazeballs. You could probably add carrots if you were so inclined.
  
  If you're in the market for cookbooks, we've had success with Slow Cooker Revolution (make the Moroccan chicken and chickpeas!) and Nom Nom Paleo (make the pho broth overnight, stash it in the fridge during work, defat and reheat for dinner). I'm not sure why so much of my slow cooker recipes are paleo, but whatever, they're awesome.
  

If you're looking for physical paleo cookbooks, I can recommend Sarah Ballantyne's The Paleo Approach Cookbook as well as Michelle Tam's Nom Nom Paleo: Food for Humans and Melissa Joulwan's Well Fed. All of them are excellent books with a huge recipe selection, including tons of sides.

If you'd like to browse a website for recipes, look at The Paleo Mom as well as Mark's Daily Apple. There are others, but those two are great starting points.

As for flavorful sides, one of my go to recipes is roasted veggies. Try some carrots, broccoli, turnips, parsnips roasted in the oven at 350F for about an hour, with lots of healthy fat and some great seasonings, salt, pepper, maybe smoked paprika.

SECTION | CONTENT
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Title | Dairy-Free Diets Are Dangerous
Description | Do we require dairy? This video covers two major archeological and ethnographic facts that answer this question. - Links and Sources - https://www.patreon.com/micthevegan https://www.facebook.com/micthevegan https://www.instagram.com/micthevegan - @micthevegan National Osteoporosis Society Write-up: https://nos.org.uk/news/2017/april/12/three-million-young-adults-putting-their-future-health-in-danger/ Articles About Dairy Free Diets Being Dangerous: http://www.bbc.com/news/health-39557687 htt...
Length | 0:06:17


SECTION | CONTENT
:--|:--
Title | The Science of Cheese Addiction
Description | A sharp look into the research on compounds in cheese and behavioral studies on food addiction. - Links and Sources - https://www.patreon.com/micthevegan https://www.facebook.com/micthevegan https://www.instagram.com/micthevegan - @micthevegan Plantspace reset link: https://plantspace.org/wp-login.php?action=lostpassword Neal Barnard Cheese Trap (No I don't make money from this): https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687 Cheese single highest source of Sat...
Length | 0:12:24






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Vitamix!

The Oh She Glows cookbook is fantastic too.

Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook

Forks Over Knives―The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

If you have one: The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time

I make my own cheese now. I still buy some at the store because it takes time to make it and the convenience is something I like, but it seems like you may need to go the homemade route. Here are two cookbooks that I use for cheeses.

Easier - This Cheese Is Nuts

More Advanced - Miyoko's

youtube is your friend! I like CheapLazyVegan, SweetPotatoSoul, VeggieKins, also do you have a public library ? i get a bunch of vegan cookbooks from there. Personally I like reading things on paper better than youtube recipes, but to each their own.

https://www.amazon.com/Oh-She-Glows-Cookbook-Recipes/dp/1583335277

https://itdoesnttastelikechicken.com/

Nooch (nutritional yeast) gives things a nutty, cheesy flavor. Put that in sauces, tofu stir fry, cashew cream for 'cheese' (you blend cashews - soak them in water overnight first- with plant based milk in a smoothie).

I wish you well on your vegan journey, my friend, I've been vegan for one month and I love it!<3 come over to the compassionate side where we practice loving kindness towards all creatures

​

MAKE SURE YOU GET YOUR B12.

Tastes of Paradise by Wolfgang Schivelbusch is an absolutely amazing book. The author explains that spices were thought to come from an Earthly Paradise mythically tied to the Garden of Eden and the quest to find it was central to Western history. Kurlansky's The Big Oyster, a history of New York City told through its relationship with oysters is wonderful. But I'm an oyster geek.

If she wants health and vegan, go for:

http://www.amazon.com/Forks-Over-KnivesThe-Cookbook-Plant-Based/dp/1615190619/ref=sr_1_1?ie=UTF8&qid=1449959651&sr=8-1&keywords=forks+over+knives+cook+book

This is known as the bible of vegan cooking. It has basics from how to stock your pantry, to cooking rice, etc. Recipes are categorized and they have low cal, I believe:

http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X

This is from one of the original farm-to-table vegan restaurants in NYC. Everything is healthy and they have basics:

http://www.amazon.com/Angelica-Home-Kitchen-Rousings-Restaurant/dp/1580085032/ref=sr_1_1?ie=UTF8&qid=1449959834&sr=8-1&keywords=angelica%27s+kitchen+cookbook

I love everything I've made out of The Perfect Scoop

Any of the Moosewood cookbooks, or the Vegetarian Epicure. I'm not vegetarian in the slightest but some of my most beloved recipes come from those books.

Not scientific journals, and not exactly the same, but I really liked these two books about historic perspectives on our fisheries. Same author.

https://www.amazon.com/Cod-Biography-Fish-Changed-World/dp/0140275010

https://www.amazon.com/Big-Oyster-History-Half-Shell/dp/0345476395

Seconding /u/ManicBrklyDreamGrl on Food52 and Alton Brown's awesomeness. (Good Eats is fantastic. It covers mostly basic stuff and gets super nerdy.) And Ina Garten almost never fails me.

If you're interested in cookbooks as well, My Paris Kitchen is one of my favorites, as is pretty much anything by Yotam Ottolenghi. And if you're building recipes yourself or you like to experiment, I highly recommend both The Flavor Bible and The Vegetarian Flavor Bible.

My first batch is also still in primary, so don't think I am an expert, but here's some opinions, for what they may be worth. If something I say makes no sense, I apologize, and feel free to correct me!

> I plan on cold crashing in my chilly Illinois garage. It’s attached, so it never really drops below 45 or so, but do temperature fluctuations influence the process?

Funny, I posted a cold crashing thread earlier today. That and this cold crashing FAQ have led me to believe that fluctuations after primary fermentation is complete are not a huge deal, as long as they are not extreme. If your garage stays above freezing (especially if it stays above 45), it should be good.

> I see people talk about semi-sweet or sweet ciders. My wife prefers a dry, while I prefer a sweet, so I planned on doing something in between for my first batch. What sort of FG should I be looking at, after I’ve back sweetened?

(All theory, rather than experience) To be honest, I would be more worried about it tasting to my liking than going for a specific FG here. The FG prior to bottling is important for carbonation. Obviously, you need some sugar to produce CO2 in the bottle. According to a book I've been using:

> 3. Bottling. Bottle up the batch, sugaring each bottle with two teaspoons of sugar, or, more efficiently, adding enough sugar to the dry bulk cider to bring the specific gravity up to 1.010, and then bottling. This amount of sugar will add 1 percent of alcohol to the finished batch of cider.

Of course, without pasteurization, the whole sugar will be turned to alcohol and CO2, and you'll still end with a dry cider. If you add potassium metabisulfite and keep it still, then it won't ferment and it will stay sweet. But yeah, if you don't carbonate, don't worry about the FG, let your taste buds be the judge.

> I plan on using natural ingredients (frozen juice, sugar) to sweeten since I’ve never really liked artificial sweeteners like splenda.

Splenda is used as it's non-fermentable. Even without pasteurization / potassium metabisulfite, it won't turn to alcohol/CO2, which is why it's so popular among homebrewers. Natural ingredients are not a problem, just consider the previous point about carbonation. You don't want exploding bottles.

> As a first timer, I’m a little hesitant to do a carbonated batch. Other than the fizziness, will I be missing out on anything with a still batch? Would it be possible to split off a gallon after the secondary fermentation to try carbonating a small batch?

Never had a still cider, so I won't give you advice on the taste, but I can't imagine it being significantly worse. As long as the yeast is healthy (i.e. you didn't kill it with KMS), I don't see why you couldn't carbonate only one gallon. Just separate it, make sure it has an appropriate FG and kill the yeast in the rest.

Good luck!

It is, but they also have cookbooks. I have this one.

Moosewood! I am a Moosewood Cooks at Home fan, myself.

I grew up cooking with River Road Recipes, which really is the best "textbook of Louisiana cooking."

Check out No Meat Athlete, and read Scott Jurek's Eat and Run.

Buy this book: Herbs & Spices, The Cooks Reference.

It has huge pictures of all the herbs and spices you're likely to find in the spice section, a description of their flavors, and foods they can be paired with.

(While you're at it, pick up a used copy of The Professional Chef.
(and a calculator, because all of those recipes will be like "serves 20"))

Read through those, then go to a Penzey's store (if there's one nearby) and snort all their samples. Go hungry. Buy something that your nose says "this would taste good with [whatever]", and then pick up some [whatever] on your way home.

And don't forget that often, salt and/or sugar enhance spice flavors.

This is still the book I refer back to for all things cider: http://www.amazon.com/gp/aw/d/1580175201/ref=pd_aw_sim_14_3?ie=UTF8&dpID=51odcvsVbwL&dpSrc=sims&preST=_AC_UL100_SR100%2C100_&refRID=0X1YNTJ7A7G4W6D4RHEA

Buy yourself a rice cooker ASAP, then Google "rice cooker recipes". You can cook a surprising number of dishes in a rice cooker. You can also consider purchasing a rice cooker cookbook, such as The Ultimate Rice Cooker Cookbook. (Note: this cookbook was written mostly with western ingredients in mind, so you may have to adapt the recipes to fit local ingredients).

• I am obsessed with cooking and baking. Trying new recipes is a weekly, sometimes daily thing. Specifically, I LOVE Deb's recipes!!
  
  
• Deb's Cookbook (Smitten Kitchen) because, then I can cook/bake all of the delicious food!
  
  
• Thank you, so much!

I make my own curry powder seasoning for easy cooking when I'm too lazy, but the majority of Indians don't use "curry powder". Just your usual coriander, cumin seeds, mustard seeds, turmeric, chili powder, salt, asafoetida, and a few others. Plus, it tastes best fresh!

Cashew cream is usually the go-to for vegan creaminess, but you can also forgo that and use blended tomato/onion/garlic/ginger. I find that for certain dishes, it makes a very creamy base without all the added fat. Of course, it would taste best sauteed in oil until it's nice a browned.

You should check out Manjula's Kitchen, Holy Cow Vegan, and look for Anupy Singla's Vegan Indian Cooking.

As for veggies, it entirely depends on what kind of curry I'm making. Mushrooms and peas in a tomato base is very good. Chana masala is usually the first Indian dish people try, because it's fookin delicious. Saag is another great one (it's blended greens with cream and sometimes paneer/tofu). I also really enjoy legumes cooked in coconut milk (I know you're not looking for that, but it's soooo good!) with curry leaves and cumin seeds. Pretty much any vegetable will work though, you'll just adjust your spices accordingly.

I highly recommend that you buy "The Perfect Scoop" by David Lebovitz. (Amazon link here) It has a ton of amazing ice cream recipes, as well as recipes for sorbets, sherberts, frozen yogurts, toppings and mix-ins.

To get you started though, here's an ice-cream roundup from one of my favorite (and most reliably good) food blogs. Several of the recipes are from the book I recommended including the chocolate and vanilla, which are both amazingly good and a great place to start.

Ice-cream making is so much fun, and really easy - it's my favorite treat to make during the summer.

I love Budget Bytes for her affordable, family-sized recipes. Most of her dishes are vegetarian because it's just cheaper than buying meat. Also, investing in a book like The Flavor Bible, Herbs and Spices, The Flavor Thesaurus, or Ratio can really help someone learning.

I'm not a fan of meat substitutes, but that's because I don't like meat... I know Ellen DeGeneres always talks about some brand that is supposed to be good... when I tired to look it up I found this: http://www.amazon.ca/Vegan-Cooking-Carnivores-Recipes-Tasty/dp/1609412427

I'm obsessed with every recipe from The Indian Slow Cooker by Anupy Singla. The recipes are easy, flavorful, healthy, and authentic. A lot are vegan or easily veganizable, as she's also the author of Vegan Indian Cooking, which also has some slow cooker recipes. Both cookbooks are highly recommended!

You might want to look into cuisines that have a more integrated take on dishes than the western style of star ingredient + sides.

For instance, there are a lot of great Indian vegetarian dishes where you'd never feel like you're missing meat, because curries are about a whole integrated dish of ingredients in a delicious spicy gravy.

Personally, I'm a big fan of Levantine (Lebanese, Palestinian, Israeli) cooking, and there are a lot of great vegetarian dishes there. /u/greypillar already recommended Ottolenghi's Plenty and I seconded and added Plenty More, which have clear influences from this region (Ottolenghi is Israeli). There are also a lot of good recipe's in Michael Solomonov's Zahav. I've heard good things about Bethany Kehdy's Pomegranates & Pine Nuts, but I don't own it myself. Check out the recipes on her blog and see if anything piques your interest.

Steamed Chocolate Custards
(From The Ultimate Rice Cooker Cookbook)

A delectable chocolate custard that begs for some whipped cream on top.

MACHINE: Large (10-cup) rice cooker ;
on/off only

CYCLE: Regular

YIELD: Serves 4

• 1½ cups whole milk
  
• ½ cup semisweet chocolate chips
  
• 2 tablespoons Dutch-process unsweetened cocoa powder, such as Droste
  
• ¼ cup firmly packed dark brown sugar
  
• Pinch of salt
  
• 1 large egg
  
• 2 large egg yolks
  
• ½ teaspoon pure vanilla extract
  
  

1. Coat the inside of 4 custard cups or ramekins with butter-flavored nonstick cooking spray.
   
2. In a small saucepan, whisk together the milk, chocolate chips, and cocoa over medium heat just until the chocolate melts, stirring occasionally.
   
3. In a medium-size bowl, combine the brown sugar and salt. Whisk in the whole egg, egg yolks, and vanilla until smooth. Whisk in about a quarter of the chocolate mixture, beating vigorously. Slowly pour in the remaining chocolate mixture in a steady stream, whisking constantly to avoid curdling. Pour the custard into the prepared custard cups. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.
   
4. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 35 to 40 minutes. Unplug the machine to turn it off.
   
5. Remove each custard from the rice cooker with metal tongs. Remove the foil covers. Let cool, then serve at room temperature or refrigerate until ready to serve.
   
   
   ___
   I only had 6oz custard cups, and so I could only steam one at a time. I stored the others in the fridge while I waited. MyFitnessPal says they are 309 calories each based on ingredients, and serving 4.

Grafting and propagation by cuttings goes back pretty far, since there are very early varieties, like the Lady apple , which the Seed Saver's Fruit Inventory says is medieval, that are still around today.

Annie Proulx co-wrote a pretty good book on making hard cider , before she got more acclaim from fiction writing, and mentioned a widespread belief that seedling apples make the best cider. Perhaps this originated with Chapman? It sounds like he was planting and selling seedlings, even though there had long been known propagated varieties ( i.e. from cuttings) that were better for cider, or eating, or storage.

The recipe came out of this book a friend gave me recently. Ive only tried a few recipes but they've all been amazing. https://www.amazon.com/Vegan-Indian-Cooking-Healthy-Recipes/dp/1572841303

DIY

There’s an easy-read Cider making book that might help! Check it out:

Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition https://www.amazon.com/dp/1580175201/ref=cm_sw_r_cp_api_i_2CVDDbMZHRJFW

>staying away from cheese is hard

There's good reason for that. Casomorphin in dairy is a natural opioid, in the same class of drug as morphine. Casomorphins are especially concentrated in cheese because the whey is removed during the curdling process. If you find it hard, you could tell yourself you're eating congealed fat and protein from the fermented milk of another animal. Milk that was intended to grow a baby calf in half the time it takes to wean a human baby. Honestly, I stopped missing cheese after 2 weeks. Thought it would be harder than it was. There are also more vegan cheese products. Try some Miyoko, Treeline, Chao or ask at r/vegan. Search for recipes of your favorite cheesy dishes with the word "vegan" before the dish name. For example here's a mac and cheese recipe https://minimalistbaker.com/best-vegan-gluten-free-mac-n-cheese/ or a cheesecake recipe https://avirtualvegan.com/vegan-new-york-cheesecake/ or a spinach artichoke dip http://www.hotforfoodblog.com/recipes/2015/8/20/vegan-spinach-artichoke-dip

If you want to know more about casomorphin in cheese check out this article https://www.superfoodly.com/casomorphin-cheese-addiction/ There's also the book The Cheese Trap by Dr. Barnard https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687

Both my partner and I are vegetarians and we both like to cook. We often cook enough food to have leftovers, so our go to "quick meal" is often reheating leftovers.

If you like Indian food, this Easy Chana Masala recipe is one of our favorites. You can skip the mango powder if you don't have it/can't find it/don't want to bother getting it.

For making rice, if you don't have a rice cooker, having a gas stove is the best. But if you have electric, the best method uses two burners - 1 on high to bring the rice to a boil and the other on low to cover and simmer on. I usually do a 2 to 1 ratio water to rice and simmer white rice around 15 minutes, brown rice around 45 minutes. I also enjoy a curry rice as a side dish - simmer 1-2 tsp curry powder in butter or oil for 2 mintues; add 1 cup rice, 2 cups vegetable broth, 1 bay leaf, and a pinch of salt and bring to a boil and then simmer 15 minutes for white or 45 minutes for brown rice.

For making beans, canned beans work pretty well when pressed for time, but I recommend using dried beans for better flavor and texture. Soaking your beans overnight really helps to reduce your cooking time on dried beans, but that does mean you have to plan ahead.

I'm not sure if you want cookbook suggestions, but here are a few good ones that I like:

• Veganomicon
  
• The Heart of the Plate
  
• The Smitten Kitchen Cookbook - not exclusively vegetarian, but it has a lot of good vegetarian recipes
  
  If you're looking for recipes, there are a lot of vegetarian/vegan food blogs out there and you can also check out /r/VegRecipes and /r/veganrecipes.

Definitely the Moosewood Cookbook! (https://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Recipes/dp/0671679929/ref=pd_lpo_sbs_14_img_1?_encoding=UTF8&psc=1&refRID=72K88YT6MZNKNAWAEAMQ)

​

I received this cookbook in college, and it expanded my cooking repertoire by lightyears. All of the recipes are simple and taste delicious. Most take around 30 min or less and involve a small number of ingredients. It is vegetarian/pescatarian, but as a hardcore omnivore, I don't miss the red meats at all.

Chiming in to say that I grew up on a grain and sheep farm and went vegan after I moved away for university.

I did not see the animal rights aspects at first. For me, the start was frugality and environmentalism. Lentils were cheaper, and I knew just how much resources it took to grow corn and soybeans, only to feed it to an animal and have them burn away 90% of it.

Health benefits were the kicker. Forks over Knives made a big impact on me since I was training for a marathon. The BIG push was learning that dairy was strongly tied to prostate cancer, which emasculated my grandfather and is giving my dad trouble now (he's due for his first biopsy in a week.)

It was only after hanging around /r/vegan that I picked up the animal rights issues. Works like Earthlings and The Herd (NSFL) got me to see it as totally wrong, and dairy as especially fucked up.

Learning to cook wasn't hard, and restaurants aren't too big of a deal. Most of my recipes are: chop vegetables, saute, add spices, add beans and vegetable broth, and season to taste. There's plenty of cookbooks out there if you want to learn: I recommend The Veganomicon, the Forks over Knives cookbook, and Vegan With a Vengeance.

I'm glad to see that you're considering moving towards less animal cruelty. For me, the change wasn't nearly as hard as I thought it was, and it's getting easier every day.

I'm a vegetarian and I cook a lot. The best books i've used are:

America's Test Kitchen Vegetarian Cookbook (If you get one book, get this one, all the recipes are relatively foolproof)

Lucky Peach Power Vegetables

Yotam Ottolenghi's Plenty and Plenty More

Food 52's Genius recipes (not vegetarian but some really excellent vegetable preparations)

here ya go! :)

I can recommend two cook books.

1. mastering the art of French cooking by Julia Childs
   
   http://www.amazon.com/Mastering-Art-French-Cooking-Volume/dp/0394721780
   
   
2. The Smitten Kitchen Cookbook. A personal favorite.
   
   http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X
   
   

Rather than the Flavor Bible, which imo is very like a textbook, I prefer Herbs and Spices as it's more of a visual reference.

Yotam Ottolenghi came out with a followup on his Plenty cookbook a few months ago, its called Plenty More. Used to see vegetables as only a side dish but he really changed my mind and enabled me to see that they can really be the star of the table. There are many interesting combinations. And as a man who is an omnivore himself, he often makes his dishes hearty enough that many of us wont even miss the meat.

Another book which you should look into is Thug Kitchen. If you haven't seen their blog, you should really check it out.

You should also look into Deborah Madison's books. This one is practically the Bible among vegetarians due to how comprehensive it is. Ironically, she also is an omnivore.

Theres also the Moosewood Cookbook which is great for weeknight meals as many of the recipes are simple and quick.

If you like Indian, I would really recommend 660 Curries which has some of the best Indian food I've ever tasted. I often compare food I get in Indian restaurants to what I've cooked from this book. Yes, its not completely vegetarian but the vast majority of Indian cuisine is vegetarian so it should still be a valuable resource for you.

Speaking of Indian food, Madhur Jaffrey (who is known for her Indian cookbooks) has a great cookbook dedicated to vegetarian cooking.

This cookbook would most likely meet your criteria and the recipes are pretty simple --> http://www.amazon.com/Nom-Paleo-Food-Humans/dp/1449450334/ref=sr_1_1?ie=UTF8&qid=1420247830&sr=8-1&keywords=nomnom+paleo

The Thug Kitchen cookbook is also pretty good.

Sometimes I'm bad - being an Italian giving up cheese has proven to be difficult! But, I've been working on cutting out dairy completely for a few years now and here's my list:

Soy or coconut milk, depending on the use - I find plain soy milk is the easiest replacement for milk in savory recipes.

Veganaise to make my own ranch dressing or vegetable dips.

Avocado for sour cream (lots of burrito bowls in our house!).

Tofutti cream cheese - I actually prefer it to regular. Their sour cream isn't so great though, IMO.

Coconut milk ice cream - and I make my own dairy free ice creams sometimes, but it's been an experiment for the most part.

It's worth looking at some vegan recipes for some of your normal favorites - mac and cheese, enchiladas, lasagna, etc. If you're not much of a cook, some of the recipes can seem a little daunting, but once you're more used to the typical replacements, you can cherry-pick what "normal" ingredients you can leave in.

If your grocery store has a "natural" section, and I imagine most do these days, spend a little time wandering the aisles, especially the refrigerated section - try a few of their dairy free options, figure out what your options are in your area and what actually works for you.

A couple of my favorite cookbooks:

Vegan Cooking for Carnivores

The Cheesy Vegan

Good luck!

(Edited to add a couple points I forgot!)

These are the ones on my wishlist:


The Vegonomicon


Everyday Happy Herbivore


Thug Kitchen


But I could never go vegan!


Oh She Glows Cookbook


I personally own The Vegan Stoner Cookbook and I like it a lot.

Plenty and Plenty More are the absolute best cookbooks I've ever owned of any kind.

She has a cookbook too that is really great. I think most of the recipes might be on her site, but I still recommend picking up the book. Several of our favorite things to make come from there.

http://smile.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X

A good book I read on this is The Cheese Trap

If you like to just wing it, I highly recommend The Vegetarian Flavor Bible. I use it all the time when I want to be creative in the kitchen. They recommend flavors which work well together, broad ways to prepare a dish, a few recommendations from the chefs they worked with to put the flavors together and more.

I hate that there isn't a vegan flavor bible, but the vegetarian is already loads better than the original Flavor Bible (I gave that copy to my omni sister). There's still a lot of eggs, cheeses and dairy products, but at least all the meat is out.

But I also highly recommend you look into a few cusine-specific books. Most cusines have vegan books, or at least vegan bloggers who share a lot of recipes in their own flavor worlds. Try looking up: Greek (thegreekvegan), Indian (Harshdeep on YouTube), Persian / Iranian, Ethiopian, Thai, Mexican, etc.

These are some of my favorite cusines to dive into. Once you understand the spices, how the flavors are built up, and then how they prepar various plants, you can leave the recipes behind and make your own foods. I never look up Thai, Mexican or Indian recipes anymore since I am so confident in how the flavors and textures work together. If you want cookbook recommendations for these cusines let me know.

If you're looking for books, I would really recommend "Mastering Artisan Cheesemaking" (http://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327).

I have this book as well as "Artisan Cheese Making At Home" (http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087).

I must say, I much prefer the former; it contains tons and tons of science that the second one doesn't get into. I don't think its abundance of information is crippling, though - I found it easy enough to skip over the parts that were too technical at first, starting out with some of the easier cheeses; but when I started understanding the basics, there was more in-depth material to look through.

Also, the recipes in the first book are more like general guidelines that help define the style of the cheese while affording you more creative control. The recipes in the second book are much more rigid and, I thought, less intuitively organized. (For example, in the first book, there is a section on white mold-ripened cheeses, which are all pretty similar in fundamental ways. In the second book, the cheeses are lumped into "Easy", "Intermediate", etc, which I don't find as useful an organizing principle.)

Not suggesting that you shouldn't do this. However, for those interested, this book: http://www.amazon.com/Herbs-Spices-Jill-Norman/dp/0789489392/ref=sr_1_1?s=books&ie=UTF8&qid=1382706475&sr=1-1&keywords=spices

Does exactly what you're talking about really, really well.

You might check out some rice cooker cookbooks:

The Ultimate Rice Cooker Cookbook

The Pot and How to Use It: The Mystery and Romance of the Rice Cooker (by Roger Ebert)

I'd recommend reading this: Eat & Run by Scott Jurek. He is a vegetarian ultra-marathoner, one of the best of the very best. You'll definitely find some input there!! Good luck!

Vegan Cooking for Carnivores

Good recipes and a fun, informational read.

You should try the cookbooks Sneaky Chef or Deceptively Delicious.

I think it's true that while more exposure helps, seeing parents eat it helps, avoiding processed food helps, etc., sometimes kids are picky and irrational. And I'd rather be putting some vegetables in them than none at all.

Recipe from http://www.amazon.ca/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=sr_1_3?ie=UTF8&qid=1426111672&sr=8-3&keywords=cheesemaking (not affiliate link)

I think it came out pretty well, not much you can tell from a photo I guess. Tastes good!

This is the only cheese I have made other than feta, I am brand new to this.

Food is a universal motivator. What if you had students research historical cooking? And after a week or two, you have each student bring in a recipe they've prepared from historical period/culture of their choice? And also give a presentation or write a short paper about how the food came about, or how it influence history and culture.

I've recently been trying recipes from this blog about recreating ancient Roman cuisine. Not exactly an academic source, but does cite the passages from Roman writings that inspire his exploits.

The book Salt: A World History would also be a great source, and is very easy-to-read and IMHO quite interesting. Many parts of it would make good excerpts for reading in class and introducing ideas. The same author has similar books on Cod and Oysters.

I'm no expert, I'm just stealing this idea because it's an assignment that I was given in High School, and was one of the most memorable and fun.

If you like Indian food, pick up this book. You will not regret it.

http://www.amazon.com/Vegan-Indian-Cooking-Healthy-Recipes/dp/1572841303/ref=sr_1_1?ie=UTF8&qid=1348860807&sr=8-1&keywords=vegan+indian+cooking

Also you might want to start on a B-12 supplement. Get a sublingual that uses methylcobalamin instead of cyanocobalamin.

It cooks all rice (white, brown, sushi, wild, long grain, etc) perfectly without having to measure everything out correctly. I just fill up the provided cup with rice and water up to the appropriate fill line and hit go. It does everything for me and once it's complete, it sets it to warm. Any rice cooker with Fuzzy Logic will perform the same task.

This rice cooker also does oatmeal/porridge and steams. I bought a rice cooker cookbook and have been experimenting successfully with different recipes.

This rice cooker also has the ability to play different songs when your rice is done cooking! A silly feature but I think it's cute.

A basic rice cooker will suffice but this one yields perfect rice every time with very little effort.

This is my favorite budget veggie cookbook.

Mac n' cheese and spaghettio's are both veg if you're really broke, and beans and rice are also really inexpensive. If you buy a little $20 slow cooker, you can save money by cooking dried beans. Noodles of any kind are cheap, and you can learn to make sauces that are cheaper than the jarred kind. Basic tomato sauce is just garlic and canned whole tomatoes. Stir fry and fried rice tend to be inexpensive. Oh, and polenta! Polenta is cheap and delicious. You can make your own Greek yogurt fairly easily and it's not as expensive as store-bought.

/word vomit

forks over knives


i could eat all the recipes and wouldn't grow fat or have heart problems.

Socks is incredibly nice to get. I also enjoy any running material....if he's newer to running then perhaps the following books (which are super cheap) would interest him:

1. Feet in the Clouds
   
   
2. Eat and Run
   
   
3. Born to Run
   
   There's plenty of others....but a good read is nice after a nice run.

I liked The Art of Natural Cheese Making by David Asher. While the author can be a little political at times, I find his approach closer to making beer than other books. Another good one is Mastering Artisan Cheesemaking by Gianaclis Caldwell.

I should say that I've had mixed luck following Asher's methods. Some of my cheese have been great, but others disasters. I suspect that humidity control is more important and difficult than I thought. Asher lives on an island off of Vancouver, which probably makes humidity and temperature control a simpler prospect. In addition to some technical changes to temp and humidity, I'm going to try a different milk source to see if that was my issue.

Good luck!

The process I used is pretty simple. A primary fermentation with champagne yeast is followed by a long secondary fermentation that yields still cider. To get sparkling cider add 2 teaspoons of sugar per 750 mL of cider, and store it for three weeks.

What I made would definitely not qualify as champagne if I sold it to anyone but my friends and family. In 2006 the US passed a law prohibiting anyone from selling sparkling wine labeled as champagne unless it comes from a very specific part of France, and even then only if it was grown by a very small number of families that have been doing it for centuries. It's still possible to get California champagnes, they're just grandfathered in.

If you want to learn about making cider, this book has been invaluable, and can teach you everything you ever wanted to know.

If you're curious what separates champagne from other sparkling wines, this site is pretty comprehensive.

I've made cheddars, blue cheeses, camembert, asiago, monchego, chèvre, feta, and variety of stinky tommes. Built a cheese press that can push over 400#. Made pounds and pounds of it. I have over 14 county fair ribbons (best in show) and have taught cheesemaking. I started in cheesemaking and moved into brewing. Now, I don't make cheese that often since I got into brewing. Brewing is way quicker to result and less intense to me. Sanitation is all important. There is no 'hot side:cold side". It's all cold side. A pH meter that goes to .01 is key - keep that in mind when getting one for brewing.

Check out: http://cheeseforum.org/forum/ It's the HBT of cheese.

With all the success, I still can't make a successful mozzarella! It's a hard one to get right.

To me, THE book to get is by Gianaclis Caldwell. I've met her and she is a genius at this stuff:

http://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=la_B003FADS9C_1_1?s=books&ie=UTF8&qid=1411727727&sr=1-1

Oh I've just recently started doing Bing Rewards. I hope everything works out with it. :) Anyway I would LOVE this book. If you buy it used it would only cost $4 including shipping. :) Totally rad, man PS Have fun on your camping trip.

It’s not hard to make diary free cheese! Highly suggest checking out this book or this blog.

I eat a lot of real cheese and although you will never get anything better than the real thing (IMO), there are ton of EASY cheese recipes and best of all they don’t include sketchy ingredients you often find with vegan store-bought “cheese”.

Also, if you haven’t heard of nutritional yeast, look into it now. It’s full of protein and a great substitute for parm or a cheddar flavor.

Making Craft Cider - A Ciderist Guide (Simon McKie, 2011)

Craft Cider Making (Andrew Lea, 2008)

Cider - Making, Using and Enjoying Sweet & Hard Cider (Proulx & Nichols, 2003)

I have a few ice cream cookbooks that I love - you can probably find a handful of recipes from them via Google and food blogs.

David Lebovitz's The Perfect Scoop. A lot of his recipes use an egg custard ice cream base - the recipes I've tried were delicious and really rich. He also has a lot of non-egg recipes and sorbets, plus recipes and suggestions for mix-ins. It's a good mix of more traditional flavors and some interesting/gourmet ones.

Jeni's book is another one that I've seen highly recommended. I've had it for awhile but just tried one of the recipes recently, and I loved it. Her recipes uses cornstarch instead of eggs, plus a few other tricks, and the recipe I made was REALLY good - perfect texture for scooping, and really tasty. Her recipes veer a little more towards the unusual, but there are some classics in there also and some sorbets, frozen yogurts, etc.

http://www.amazon.com/The-Oh-She-Glows-Cookbook/dp/1583335277

All these recipes are really good and I'm not even vegetarian, my wife is.... I've cooked half the book with her.

https://www.amazon.com/Gluten-Free-Vegetarian-Soy-Free-Meatless-ebook/dp/B00JDVII60. https://cookieandkate.com/soy-free-vegetarian-recipes/

https://www.amazon.com/Vegetarian-Flavor-Bible-Creativity-Vegetables/dp/031624418X.

1. I read Eating Animals, by Jonathan Saffron Foer and could not find a rational argument against veganism as the ethical choice given my access to alternatives to animal products. I was reading a whole lot of books on all sort of food-related topics, had no intention of going vegan or even vegetarian, but that was that. Went vegan the following day (July 4, 2011)
   
2. My spouse is working on decreasing animal product use. He kind of tapered - he was avoiding red meat, then lacto-ovo-veg, now he's closer to 80% vegan with occasional LOV meals. He also found meat substitutes he likes so he can do burgers, tacos, and other foods that are comfort food to him. I don't really have much practical advice, I guess, except that meat substitutes / analogues are a perfectly reasonable option if those flavors/textures are significant to you.
   
3. I'm boring. On a typical day I have oatmeal and coffee with soy milk for breakfast, some kind of grain plus frozen veggies and either beans of chopped up baked tofu for lunch (I make a big batch, portion it out, and freeze it ahead of time for the week), and tofu and some veggies for dinner. All boring, all easy, all tasty and inexpensive. For good recipes, I recommend checking out the post punk kitchen. Two of my favorite cookbooks are [http://smile.amazon.com/Mediterranean-Vegan-Kitchen-Donna-Klein/dp/1557883599/ref=sr_1_1?ie=UTF8&qid=1415407055&sr=8-1&keywords=mediterranean+vegan](The Mediterranean Vegan Kitchen) and The Oh She Glows Cookbook.

Amazon has a "Look Inside" for this book.

My favorite cookbook (that is accessible to a home cook) is Flour+Water by Thomas McNaughton. It's a great book that not only explains the hows, but also the whys of pasta. I love it.

>Tofu is gross

Yes, it is. It is an acquired taste, and even then you have to do it right. It is still probably my least favorite protein as a vegetarian. What is less gross are the latest fake meats like http://beyondmeat.com/, but if you do eat meat, I'm not sure there is a compelling reason for those. For that reason, I'd suggest going with

http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902/

Everything in that will be good. Add meat to the ones you want to, but they're all pretty good in their original vegan state. It is cheap and healthy, but you must have the "well-stocked pantry". So if you do get the book, pop the bucks for Mirin, peanut oil, olive oil, sesame oil, tamari, etc.

If you have a slow cooker and want to do Indian, http://www.amazon.com/gp/product/1572841303/ has a lot of great recipes too. It also has non slow-cooker recipes, but if I recall correctly they were more often ones involving a slow cooker.

Flour + Water. It's mostly pasta, but it's broken down by season. I'd highly recommend the book, and the restaurant if you're ever in San Francisco.

Rich Roll's wife just wrote a book on making vegan cheese. Rich Roll has a great podcast you would probably enjoy. He is a very positive person in my opinion and he's slowly convincing me to go vegetarian and/or Vegan. I hope you find this information useful for your cheese addiction. Edit: her name is Julie Pratt and the book is called This Cheese is Nuts https://www.amazon.com/This-Cheese-Nuts-Delicious-Vegan/dp/0735213798

It is. My wife and I use a lot of the recipes from Michelle Tam's Nomnom paleo book. Nom Nom Paleo: Food for Humans https://www.amazon.com/dp/1449450334/ref=cm_sw_r_cp_api_OJjCzbQK75TCV

We follow a loose version that allows occasional rice/ potatoes. Plus We fall off the wagon.

But I will say, I desperately miss orange juice but fruit juices give me the exact symptoms your husband describes.

Oh damn. You have a lot of stuff. I would do something akin to a camembert or brie since you have P Candidum for the rind. Or a creamy Bleu with the Roquefort culture.

You can skim some of the cream off the top and make it into creme fraise and then make something called cream fraise brie.

I've got this book: https://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327

and this book: https://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=pd_sbs_14_t_1?_encoding=UTF8&psc=1&refRID=FE9XYH23F30GN46DCRTP

...at home. Do you want me to try to pull some bloomy rind recipes for you? Shoot me a PM. I'll be home later and can look for you. I don't mind doing a bit of transcribing or I can just take a picture of a couple recipes and send em your way.

I love books that read like a dictionary or encyclopedia. Another good one for herbs would be Herbs & Spices.

luckily my mom is a part-time caterer so i'm able to borrow scores of cookbooks from her collection spanning 3 decades of culinary history. The main problem i have with a lot of chef-driven cookbooks is that they suffer from bad editing, inaccurate down-sized proportions, or flavors that sound interesting on paper, but clash on the plate.

Which reminds me that I need to pick up a copy of Ottolenghi's newest cookbook for a stocking stuffer.

Haha. I have a book you might like: https://www.amazon.com/Sneaky-Chef-Strategies-Healthy-Favorite/dp/0762430753/ref=sr_1_1?ie=UTF8&qid=1496043529&sr=8-1&keywords=the+sneaky+chef

I liked the blueberries with my french toast even better. I'm still getting used to not using syrup, but it's still pretty good.

I think that his is a cookbook that everyone should own or at least 499 people should.

Love me some fresh pasta. Maybe make sure you are kneading it enough to make sure that it is thoroughly elastic? The "look inside" feature on Amazon of Flour and Water has some great different recipes. They're a bit yolk heavy, but that just makes it more rich and delicious.

In my opinion it's way easier to make ravioli from the sheets, you can buy him this fancy crinkle cutting wheel and a pasta making book! I recommend Mastering Pasta and Flour + Water Pasta.

I found this instructive and pretty detailed on apple varieties. Perhaps not as comprehensive as Palmer, but good.

just like to say Flour + Water is the quintessential pasta cookbook.

One of the first veg. cookbooks I got when I was just starting out was Linda McCartney's World of Vegetarian Cooking (also known as "On Tour"): https://www.amazon.com/Linda-McCartney-Tour-Meat-Free-Dishes/dp/0821224875/ref=sr_1_5?s=books&ie=UTF8&qid=1482386369&sr=1-5&keywords=linda+mccartney

It has recipes from all over the world, from North Africa to Asia, Europe to North America and everywhere in between. They're great starter recipes in that the ingredients are simple (and easy to substitute if necessary), and the instructions are clear. They're great to build on - I've adapted quite a few recipes to my own tastes over the years.

A much more recent couple of books are Ottolenghi's Plenty and Plenty More:

https://www.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248/ref=sr_1_1?s=books&ie=UTF8&qid=1482386476&sr=1-1&keywords=ottolenghi+plenty

https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/ref=pd_bxgy_14_img_3?_encoding=UTF8&psc=1&refRID=3YR260YE36YRJAQVCP9G

These are books that celebrate plant-based cooking which is of course inspired by many cuisines, but is itself a wholly original cuisine. Many of the recipes are not knock-offs of popular meat dishes (e.g. lentil bolognese) or existing dishes that happen to be vegetarian (caprese salad) but rather truly original compositions. It's really refreshing for simple but beautiful meals made of creative (but not pretentious) dishes.

I bought Martha Stewart's "Meatless" cookbook last year and it has great recipes too. https://www.amazon.com/Meatless-More-Than-Vegetarian-Recipes/dp/0307954560/ref=sr_1_6?s=books&ie=UTF8&qid=1482386647&sr=1-6&keywords=vegetarian+cookbook

It's Martha Stewart, so it's not going to blow your socks off with complex spices and heat, but the recipes are again a wonderful place to start. Well-balanced, visually appealing and reasonably priced to make, you can always jazz them up yourself.

Finally, one of my favourite cookbooks, vegetarian or otherwise, is Anna Thomas' Love Soup: https://www.amazon.com/Love-Soup-All-New-Vegetarian-Recipes/dp/0393332578/ref=sr_1_1?s=books&ie=UTF8&qid=1482386804&sr=1-1&keywords=Love+SOup

The recipes are heavenly (and as they're soup, you can always tweak to your taste - it's the ideas that are important). But what's really special is the narrative. She really engages you with lots of personal anecdotes and context for the ingredients, recipes and meals in general. I sat down and read it like a novel when I was given it for Christmas one year! It's really lovely.

I'm a vegetarian that is always craving variety too! Some of my favorite websites for inspiration are:

https://smittenkitchen.com/ (one of the originals, she is GREAT)

http://www.101cookbooks.com/

http://www.veganricha.com/ (a lot of Indian and international cuisine)

http://www.isachandra.com/recipes/

http://cookieandkate.com/

Finally, I recommend Plenty and Plenty More - two cookbooks celebrating vegetables from the famed Ottolenghi. His cooking is fantastic (ignore the pomegranate seeds on the front cover, I promise it's so much more than that, he just happens to be middle eastern!)

https://smile.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248/ref=pd_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=J1TA1NT14PVDZVX7G173

https://smile.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/ref=pd_sim_14_1?_encoding=UTF8&pd_rd_i=1607746212&pd_rd_r=J63PHF1F8H0ZEMPVJTSR&pd_rd_w=PCmMs&pd_rd_wg=dsz8A&psc=1&refRID=J63PHF1F8H0ZEMPVJTSR

Was browsing for books on spices on Amazon. These two made my short list:

Herbs & Spices: The Cook's Reference

The Flavor Bible

Breakfast for me is a smoothie. I use a NutriBullet and use the following (portions are "about a handful"): spinach, frozen carrots, frozen mango, frozen blueberries, apple, banana, cashews, chia seeds, flax seeds, protein powder.

Lunch I have a great service called Kettlebell Kitchen. Not sure if you have this in your area, but really helps me plan out a week easier when lunches are taken care of. Another option I have is Dig Inn. It's a farm-to-table idea with whole natural ingredients and no additives. Better than the "i'll just have a salad" sadness people get on diets.

Dinner I plan out days in advance. I have a ton of recipes, and I would recommend buying Nom Nom Paleo Cookbook. Try a few dishes from there, or you can also learn some of your classic favorites that are paleo.

Sunday I made Spicy Sloppy Joe's. I made it with the eggplant and also made Garlic Cauliflower.

Tonight i'm making Italian Veal Chops. Using Spaghetti Squash as the "pasta".

I, myself, reward myself one meal a week with cheese. Why don't you do the same? One suggestion is a Cobb Salad. Here's how I make it:
Lettuce, Avocado, Tomato, Cucumbers, Egg, Onion, Bacon, Bleu Cheese, Grilled Chicken.

I make my own dressing, it is Balsamic Vinaigrette. Don't buy cheap olive oil when making this, buy "the good stuff". Same with balsamic.
1/2 cup Olive Oil, 1/4 cup balsamic, 2 Tbs Dijon mustard, salt, pepper, basil, oregano, onion powder, garlic powder. Whisk with a fork in a cup. Pour over salad.

No offense, but your diet sounds boring and sad. You gotta get creative. Even simple stuff like Crispy Chicken is more fun to eat than plain grilled chicken and "some sort of veggies". Why not make bacon and brussels sprouts. I eat this at least once a week.

I eat a combo of vegan/paleo. Why?
Paleo ppl know how to cook their meat in decently low calorie dishes
Vegan - man do they know how to make veggies! You don't really know how to cook veggies until you dig into these recipes.

• 1 Oh She Glows - Food genius! Best I've ever owned!
  

• 2 Against All Grain - Very solid, I love everything including the desserts
  

• 3 Thug Kitchen - Amazing flavor combinations and loved most everything I made, some things were more effort than they were worth. I found myself going to the grocery store a lot when I was cooking through this book. Avoided the desserts because of the use of all purpose flour, sugar etc. The baking seems more traditional.
  

• 4 Everyday Detox - Love the shakes and desserts, the cookie recipes are the best I've made, but the food falls flat. The combos don't knock my socks off.
  

• 5 Paleo Comfort Food - Found a few good things in here but lots of misses. Resorted to writing X's and check marks on the pages of things that were successful and not so successful.
  

  
  

This was on the ellen show, and all of the stuff looked super easy to make It's vegan, but its the same principle

Give this a try!

• 1. semirhage527
     
• 2. 527 (insert surprised face here)
     
• 3. Christmas! I grew up in a Catholic family so it's Christmas all the way. My favourite part is when we were kids on Christmas morning my dad would wake us up by blasting Queen through the house so to me holiday music has never been the hymns such at midnight mass but Freddie Mercury telling us we are the champions. Even now even though I live alone and have to travel to the family festivities I wake up and listen to some Queen on December 25th.
     
• 4. I think a Blumaroo would definitely be Santa. So happy and bouncy and ready to bound up and down chimneys to deliver joy.
     
• 5. Ok to actually do my favourite winter sport is downhill skiing (although I enjoy XC as well) but to watch it's ice hockey. It's just so freeing going down a mountain. My fav team has to be the Blackhawks. I grew up going to Ice Hogs (their AHL affiliate) games (since it was in my hometown and my dad did their marketing for awhile) and it was always a blast. Gotta go with Tazer for my fav (tho freezing the puck is more for Crow's territory and we love him too). I know the cap is obvious but he's just so great! I know they're desert species but I think Rukis would make great hockey players!
     
• 6. I'm all about the cookies for the holidays and my favourite are rugelach. I normally do the raspberry chocolate version she has in her cookbook but that one is also great!
     
• 7. For aps I’m thinking Yooyu Cheese Ball
     and Chokato Dumplings. First course, fruity bread salad
     followed by Maraquan cream broth. For the main let’s go traditional, roast pork, Meridellian Style Mashed Potatoes
     and grilled veggie platter
     for the table. Holiday feasts are always finished off with holiday cookies so candy cane cookies
     and a holiday wocky cake
     for dessert and plenty of drink flowing between courses! Finally we’ll end it all with a nice mug of hot chocolate.
     
• 8. Thad is quiet and thoughtful and loves sitting down and taking in the world so he’d love a pillow cap of convenience
     so he can relax anywhere, a gaming lantern
     so he can see and a new book to take with him. And maybe a new backpack
     for all his stuff!
     While Thad is content to find a nice place and sit Sol is always gogogo. She loves learning new things and exploring everything. She’s been dying to upgrade her telescope and while Captain Tuans Collectors Telescope
     is probably too big for a stocking (unless it’s bigger on the inside!) and not super portable perhaps a smaller quality one
     could be found. She’d also like a copy of Backpacking Across Neopia as that’s the dream!
     Unlike his sibs who love to be outside Alyosha is more content inside with the finer things in life and a robot noil
     to cater to his whims and a new cloak
     would be just the thing.
     
• 9. My wishlist
     
• 10. One of my favourite winter memories was one that got me and my sister into trouble but it was so worth it. When we were kids we were obsessed with Sailor Moon and when ever we played it I was always Mercury and she was always Mars. Living in N. Illinois huge icicles were the norm and having a woods in our backyard meant an endless supply of sword like sticks so one winter we decided to have a battle (psh who cares if they’re on the same side right?) and broke off a huge icicle and grabbed a stick from the dried for the fireplace pile and lit it on fire and had an awesome battle in the backyard until mom saw us oops.
      
• 11. 2016 I’d really like to get back on a regular writing schedule and find a new job. Haven’t really set any longterm neopets goals since right now I’m just enjoying playing again.
      
• 12. 1st) Bouquet of Flowers Parasol, Stormy Ombre Flower Wand, Enchanted Tale Dress, Flowering Vine Garland, Pink Lace Parasol, Tulle Cloud Skirt, Dark Prism Forest Background, Frozen Tree Branch Wings, Fireworks Face Paint, Frightful Doorway Background
      2nd) Bouquet of Flowers Parasol, Pink Lace Parasol, Stormy Ombre Flower Wand, Dark Prism Forest Background, Frightful Doorway Background
      3rd) Bouquet of Flowers Parasol, Dark Prism Forest Background
      
• 13. I just started hanging around here so I don't know many people but /u/TheHeadlessOne was awesome and explained Food Club to me and even busting day one I've still managed to turn a profit by day two so I think this is going to be a great thing long term so thank you!

You might also like this cheese is nuts

Hello! SO I personally am a vegetarian, but my significant other is a vegan and I eat and cook only vegan at the house, alongside that I work at a 4.8 star restaurant in my town and am inches away from getting soux after climbing up the ranks. The official fine dining training helped me exponentially in refining and learning basic and advanced culinary skills that I can implement at home with a plant based diet. As far as references I would consult a large number of gourmet vegan cookbooks and learn the skills at home yourself, after purchasing books like 'Artisinal vegan cheese'
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

and my all time favorite cook book, the vegetarian flavor bible
https://www.amazon.com/Vegetarian-Flavor-Bible-Creativity-Vegetables/dp/031624418X/ref=sr_1_1?s=books&ie=UTF8&qid=1505111621&sr=1-1&keywords=vegetarian+flavor+bible

and learn enough skills in cooking things like seitans and fake cheeses, you can start looking at more contemporary cookbooks about vegetarian cuisine and just sub out the non vegan items with a vegan substitute
I absolutely agree that seeking out a vegan chef and working in their kitchen is the best way to learn good cooking, but in the town I live in, the only vegan restaurant is ran by an asshole so I had to aloft to a omnivorous restaurant, and yes I do have to taste dishes made with meat, but I aspire to veg/vegan place further down the line that could trick any omnivore!

This one?

http://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Recipes/dp/0671679929/ref=sr_1_1?ie=UTF8&s=books&qid=1239803889&sr=1-1

If you're looking for a book with loads of recipes, The Ultimate Rice Cooker Cookbook is a great one. I haven't used this book in a while (got out of the habit of using my rice cooker), but now that I've got space to put my rice cooker I plan on diving into some of the ideas in there for things. (I don't have it handy or I'd post some more suggestions!)

As an aside... Does anyone know if you can cook meat in the rice if you don't have a steamer basket? Mine doesn't have one, so I've been wondering about this for 'one pot' type meals.

I think that if you like to cook, then everyone should have this cookbook on their wishlist. But that is just my opinion. I like to cook because I am not very crafty.

I would be interested in a scarf or bookmark. I don't read but something to hold the place in my recipe book is nice. :)

For Indian, I definitely recommend Anupy Singla's Vegan Indian Cooking. It's accessible and full of great recipes.

I don't have firsthand experience with the other two cuisines you mentioned, but this book looks promising!

Recipe loosely taken from Flour + Water

I'm a beginner, too, so take my opinion with a grain of salt, but I'm going to buy this book.

I have a few I bought this year. I'm not which one got 'em going, but they all certainly helped.
https://amzn.com/1558326677
https://amzn.com/B01AG8ZGRW
https://amzn.com/B0056NU02Y

No worries. The main difference between what you are doing and what I did is brown or black (yes black) rice. Black rice has a nice nutty flavor to it. I usually mix it 50/50 with brown rice. It's very filling, and great for weight loss. Keeps well in the fridge for a few days and can be microwaved warm for a meal. Invest in a really good rice cooker to make it taste even better! If you're in the states, zojirushi make the best rice cookers you can buy. You can also use the rice cooker for a great breakfast of steel cut oatmeal, which usually takes ages to cook, but with the rice cooker, set the timer and it's ready whenever you want. I really do credit my rice cooker with my weight loss, along with vaping, which allowed me to excercise my heart. Here's a book with 250 recipes for stuff you can cook with a rice cooker : http://www.amazon.com/The-Ultimate-Rice-Cooker-Cookbook/dp/1558326677

When you're right, you're right. How about this?

Dear Snookums,

I'm sorry that you don't like your vegetables, but don't feel bad about it. According to http://www.parenting.com/article/picky-eating "Nearly 40 percent of kids under 6 are picky eaters" and there is hope "But picky eating won't last forever - most kids grow out of it by age 8 or 9."

I've pasted below direct links to resources that are focused on getting past food aversions.

http://lifehacker.com/5972108/how-to-learn-to-love-healthy-food-even-if-youre-a-picky-eater (has tips and yummy recipes).

http://www.parents.com/kids/nutrition/picky-eaters/ (which is an excellent resource for parents dealing with picky eaters... some of this may help you as well).

If you think it may be a sensory disorder, this may be a good resource for you:
http://www.foodandnutrition.org/September-October-2014/Picky-Eater-Sensory-Processing-Disorder/ (which talks about a nutritionists approach to picky eaters).

Why, there are even book about this very topic (if you want to spend money)
http://www.amazon.com/s/ref=nb_sb_ss_fb_0_12/188-9140512-6085824?url=search-alias%3Dstripbooks&field-keywords=picky+eaters&sprefix=picky+eaters%2Cfashion%2C134&rh=n%3A283155%2Ck%3Apicky+eaters ....with at least one describing tactics of hiding vegetables in common dishes, if you are so inclined ( http://www.amazon.com/Sneaky-Chef-Strategies-Healthy-Favorite/dp/0762430753/ref=sr_1_10?s=books&ie=UTF8&qid=1427319434&sr=1-10&keywords=picky+eaters ).


And finally, there are abundant resources for adults who suffer from pickiness:

http://www.pickyeatingadults.com/
http://www.thekitchn.com/how-do-you-get-a-fussy-adult-t-59583

Finally, if I may paraphrase the great philosopher, Bubba.

"Anyway, like I was sayin', vegetable is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, vegetable-kabobs, vegetable creole, vegetable gumbo. Pan fried, deep fried, stir-fried. There's pineapple vegetable, lemon vegetable, coconut vegetable, pepper vegetable, vegetable soup, vegetable stew, vegetable salad, vegetable and potatoes, vegetable burger, vegetable sandwich. That- that's about it."

By the way.. all of these links were on the 1st page of Google search results.