by Edward Hirst Rowan Public Library
With the change of seasons from winter to spring
the fruits and vegetables at the local markets seem to undergo a change as well
with brighter colors and a wider variety available. Now is a great time to
explore a variety of cookbooks from Rowan Public Library.
“How to Cook Everything Vegetarian” by New York
Times columnist Mark Bittman is a well
written, great introduction to cooking vegetarian meals. Each recipe starts
with a description followed by a list of ingredients and directions. It is a
large book at nearly one thousand pages and covers a wide variety of meals,
from soups and salads to bread, pizzas, and desserts.
“The Modern Vegetarian” by Maria Elia is
beautifully illustrated with over 120 vegetarian recipes. Some of the
ingredients listed are little on the exotic side and may not be available
locally although we are given suggestions for substitutions.
In “Sacred Feasts from a Monastery Kitchen,” author
Brother Victor-Antoine d’Avila-Latourrette has organized the recipes by month
and holidays. More then just a cookbook the Brother Victor-Antoine shares his
reflections and wisdom on life in a New England monastery.
If you want to cook great food that is fun and easy
to make, then “Mediterranean Harvest” by Martha Rose Shulman will not disappoint.
This cookbook explores the healthy cuisine of the Mediterranean region. Take a
culinary journey around the Mediterranean from France to North Africa with
stops in Italy, Greece, Turkey and more.
The book “In the Green Kitchen” by Alice Waters not
only has many enjoyable recipes exploring local foods; it is also illustrated with techniques to
learn how to prepare the recipes that are shared.
You can find these and other titles to get started
cooking at Rowan Public Library.