How to Cook Everything Vegetarian by Mark Bittman and The New Moosewood Cookbook by Molly Katzen are two I like. Most recently I’ve been using The Blue Zones Kitchen by Dan Buettner. The whole concept of his books (blue zones) is interesting to me, and the recipes are all focused on eating whole foods and a plant based diet.

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I recently got Six Seasons as a gift and really like it. It focuses on hyper-seasonality (three of the six are summer). So it's really about eating what's best when it is. It's also a gorgeous book.

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A Mountain Harvest Cookbook by Roberta Sickler

The Enchanted Broccolli Forest by Molly Katzen

The Book of Tofu by William Shurtleff and Akiko Aoyagi


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