Cookbooks

The cookbooks I own and the recipes I’ve made from them.

1,000 Vegan Recipes by Robin Robertson

  • Farro and White Bean Soup with Italian Parsley (page 156)
  • Barley Risotto with Asparagus and Mushrooms (page 275)
  • Quinoa and Chickpea Pilaf with Orange and Pistachios (page 279)
  • Stir-Fried Sesame Asparagus (page 356)
  • Granola (page 521)

Appetite for Reduction by Isa Chandra Moskowitz

  • Everyday Chickpea-Quinoa Salad (page 16)
  • Balsamic Vinaigrette (page 17)
  • Spicy Blue Potato & Corn Salad (page 18)
  • Sushi Edamame Salad (page 20)
  • Green Onion-Miso Vinaigrette (page 21)
  • Big Fat Taco Salad (page 22)
  • Fresh Tomato Salsa Dressing (page 23)
  • Guacamame (page 23)
  • Goddess Nicoise (page 25)
  • Green Goddess Garlic Dressing (page 26)

The Art and Soul of Baking by Sur La Table and Cindy Mushet

  • Recipes = 0


The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters

  • Polenta (page 94)
  • Cheese and Pasta Gratin (page 272)
  • Buttermilk Pancakes (page 276)
  • Whole-Grain Waffles (page 276)
  • Moroccan Sweet Potato Salad (page 320)
  • Sweet Potatoes with Lime (page 320)

Baked Explorations: Classic American Desserts Reinvented by Matt Lewis, Renato Poliafito, and Tina Rupp

Baked: New Frontiers in Baking by Matt Lewis, Renato Poliafito, and Tina Rupp

  • Sour Lemon Scones(page 27)
  • Maple Walnut Scones (page 29)
  • Orange Almond Blueberry Muffins (page 31)
  • Banana Espresso Chocolate Chip Muffins (page 32)
  • Chipotle Cheddar Biscuits (page 35)
  • Marble Bundt Cake (page 36)
  • Sour Cream Coffee Cake with Chocolate Cinnamon Swirl (page 38)
  • Lemon Lemon Loaf (page 41)
  • Pumpkin Chocolate Chip Loaf (page 43)
  • Easy Homemade Granola (page 47)
  • Lemon-Lime Bars (page 119)
  • Black Forest Chocolate Cookies (page 142)
  • Monster Cookies (page 145)
  • Oatmeal Cherry Nut Cookies (page 146)
  • Pistachio Cherry Biscotti (page 147)

Baking for All Occasions by Flo Braker

  • Chocolate Chip Cookie Cake (page 64)
  • Classic Butter Cake Cupcakes (pag3 92)
  • Peanut Butter Crunch Cake, Squared (page 128)
  • Peppermint Candy Ice Cream Cake Roll (page 151)
  • Mexican Wedding Cookies (page 302)
  • Thumbprints (page 303)
  • Favorite Buttermilk Cake (page 344)
  • Chocolate Genoise Sheet Cake (page 352)

Baking…From My Home to Yours by Dorie Greenspan

Baking with Julia:Savor the Joys of Baking with America’s Best Bakers  by Dorie Greenspan

Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again by Ina Garten

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart and Ron Manville


The Cake Book by Tish Boyle and John Uher

Chewy Gooey Crispy Crunchy Melt-in-Your Mouth Cookies by Alice Medrich

  • Sesame Sticks (page 30)
  • Hazelnut Sticks (page 34)
  • Café de Olla Sticks (page 36)
  • Vanilla Sugar Cookies (page 38)
  • Goldies (page 48)
  • Ultrathin Chocolate Chunk Cookies ( page 51)
  • Macadamia and White Chocolate Chunk Cookies (page 138)
  • Pebbly Beach Fruit Squares (page 148)
  • Oatmeal Cookies (page 150)
  • Fruit and Nut Bars (page 170)
  • Blondies (page 174)
Color Me Vegan by Colleen Patrick-Goudreau
  • Recipes = 0

Cook 1.0: A Fresh Approach to the Vegetarian Kitchen by Heidi Swanson

  • Recipes = 0

Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever by Sherry Yard and Wolfgang Puck

  • Homemade Twix (page 96)
  • Campton Place Muffins (page 121)
  • Campton Place Pancakes (page 122)
  • Calvados Ice Cream (page 148)
  • President Clinton’s Oatmeal Cookies (page 250)
  • The Quintessential Chocolate Chip Cookie (page 255)
  • Out-of-this-World Brownies (page 262)
  • Fat Raisins (page 364)

Ebelskivers: Danish-Style Filled Pancakes And Other Sweet And Savory Treats by Kevin Crafts

  • Classic Ebelskivers (page 23)
  • Crunchy Cinnamon Ebelskivers (page 24)
  • Basic Batter (page 98)

The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients by Carole Bloom

The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert by Marie Simmons

  • French-Style Scrambled Eggs (page 7)
  • Eggs Scrambled with Parmesan and Rosemary (page 8)
  • Creamy Scrambled Eggs with Curry and Cardamom (page 13)
  • Pain Perdu (page 127)

The Great Book of Chocolate by David Lebovitz and Christopher Hirsheimer

  • Double Chocolate Espresso and Cashew Cookies (page 108)
  • Congo Bars (page 110)

How to Cook Everything: Simple Recipes for Great Food by Mark Bittman and Alan Witschonke

  • Roasted Buttered Nuts (page 16)
  • Stuffed Mushrooms (page 31)
  • Corn, Tomato, and Zucchini Soup with Basil (page 57)
  • Simple Potato Soup with Carrots (page 58)
  • Cream of Broccoli (or Any Vegetable) Soup (page 62)
  • Herb Croutons (page 82)
  • Basic Tomato Sauce (page 130)
  • Pasta with Butter, Sage, and Parmesan (page 140)
  • Stir-Fried Chinese Noodles with Vegetables (page 171)
  • Fried Rice with Egg (page 212)
  • Yogurt or Buttermilk Biscuits (page 251)
  • Cream Scones (page 252)
  • Basic Pizza Dough (page 258)
  • Baked Pizza with Tomato Sauce and Mozzarella (page 261)
  • Grilled Cheese, Simple and Complex (page 268)
  • Simple Roast Chicken (page 358)
  • Roasted Chicken with Roasted New Potatoes (page 359)
  • Black Beans with Cumin (page 512)
  • Lentils and Rice with Caramelized Onions (516)
  • Basic Steamed Artichokes (page 535)
  • Quick-Braised Carrots with Butter (page 553)
  • Sautéed Summer Squash or Zucchini (page 606)
  • Blueberry Cobbler (page 630)
  • Strawberries with Balsamic Vinegar (page 647)
  • Vanilla Pudding (page 658)
  • Whipped Cream (page 671)
  • Pound Cake (page 723)
  • Hard-Boiled Egg (page 733)
  • Poached Eggs (page 734)
  • Weekday Morning Scrambled Eggs (page 735)
  • Best Scrambled Eggs (page 736)
  • Basic Omelet (page 738)
  • Baked  Sweet Omelet (page 739)
  • Quick and Easy Waffles (page 746)
  • Rich Buttermilk Waffles (page 746)
  • Basic Pancakes (page 747)
  • Crepes (page 750)
  • Basic Pesto (page 766)
  • Fragrant Curry Powder (page 778)
  • Basic Brown Sauce (page 786)


How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman and Alan Witschonke

  • Simple Green Salad (page 38)
  • Chopped Salad (page 38)
  • Greens with Fruit, Cheese, and Nuts (page 40)
  • Spinach Salad with Warm Dressing and Tofu Croutons (page 40)
  • Spinach Salad with Feta and Nutmeg (page 41)
  • Balsamic Strawberries with Arugula (page 42)
  • Parsley and Herb Salad (page 42)
  • Tabbouleh (page 43)
  • Green Salad with Caramelized Onion-Thyme Dressing (page 43)
  • Lettuce and Chive Salad, Korean Style (page 44)
  • Endive and Roquefort Salad (page 44)
  • Carrot or Celery Salad (page 45)
  • Carrot Salad with Cumin (page 45)
  • Chinese Marinated Celery (page 46)
  • Celery Rémoulade (page 47)
  • Waldorf Salad (page 47)
  • Cucumber Salad with Sour Cream or Yogurt (page 48)
  • Cucumber Salad with Soy and Ginger (page 48)
  • Spicy No-Mayo Coleslaw (page 49)
  • Raw Beet Salad (page 49)
  • Jícama Salad with Pineapple and Mint (page 50)
  • Avocado Salad with Ginger and Peanuts (page 51)
  • The World of Rice Salads (page 79)
  • Sweet Potato and Quinoa Salad (page 84)
  • Roasted Vegetable Stock (page 102)
  • Potato and Leek Soup (page 106)
  • Hard-Cooked (Hard-Boiled) Egg (page 166)
  • Everyday Scrambled Eggs (page 166)
  • The Best Scrambled Eggs (page 167)
  • Fried Eggs, Sunny-Side Up or Over Easy (page 168)
  • Baked (“Shirred”) Eggs (page 169)
  • Poached Eggs (page 169)
  • Simplest Omelet (page 171)
  • Folded Omelet (page 173)
  • Breakfast Burritos (page 174)
  • Chilaquiles (page 176)
  • French Toast (page 177)
  • Baked Sweet Omelet (page 179)
  • Flat Omelet with Cauliflower or Broccoli (page 183)
  • Cheese Soufflé (page 185)
  • Everyday Pancakes (page 200)
  • Light and Fluffy Pancakes (page 201)
  • Everyday Buttermilk Waffles (page 203)
  • Overnight Waffles (page 204)
  • Pumpkin Waffles with Maple Cream Cheese (page 205)
  • Curried Fresh Cheese (page 217)
  • Boiled or Steamed Greens (page 239)
  • Stir-Fried Vegetables (page 242)
  • Panfried Eggplant (or Any Other Vegetable) (page 244)
  • Roasted or Grilled Asparagus (page 261)
  • Crunchy Corn Guacamole (page 263)
  • Steamed Corn on the Cob (page 288)
  • Buttered Popcorn (page 292)
  • My Mom’s Pan-Cooked Peppers and Onions (page 334)
  • Boiled Potatoes (page 340)
  • Crisp Panfried Potatoes (Home Fries) (page 343)
  • Sautéed Zucchini or Chayote (page 362)
  • Summer Squash and Herbs in Parchment (page 362)
  • Sweet Potatoes, Simply Cooked (page 371)
  • Baked Mixed Vegetables with Olive Oil (page 380)
  • Grilled Watermelon Steak (page 430)
  • Fast Tomato Sauce (page 445)
  • Pasta with Butter and Parmesan (page 447)
  • Orzo, Risotto Style (page 451)
  • Baked Macaroni and Cheese (page 460)
  • White Rice (page 505)
  • Brown Rice (page 506)
  • Coconut Rice (page 507)
  • Biryani (page 512)
  • Simpler-Than-Pilaf Baked Rice (page 515)
  • Fried Rice, with or without Egg (page 520)
  • Cooking Grains, The Easy Way (page 537)
  • Crunchy Granola (page 573)
  • Cooking Beans, the Quick-Soak Way (page 581)
  • Cooking Beans, the No-Soak Way (page 581)
  • Twice-Cooked (Refried) Beans (page 592)
  • Simplest Dal (page 600)
  • Mung Beans and Rice with Dried Apricots (page 611)
  • Hummus (page 614)
  • Baked Chickpeas with Fresh Cheese (page 622)
  • Crispy Panfried Tofu (page 642)
  • Braised Tofu and Peas in Curried Coconut Milk (page 648)
  • Scrambled Tofu with Mushrooms (page 655)
  • Tofu Croutons (page 656)
  • The Simplest Bean Burgers (page 660)
  • Fresh Spring Vegetable Burger (page 664)
  • Corn Bread (page 687)
  • Quick Whole Wheat and Molasses Bread (page 689)
  • Banana Bread (page 691)
  • Muffins, Infinite Ways (page 692)
  • Scones (page 695)
  • The Simplest Indian-Style Flatbread (page 698)
  • Flaky Indian-Style Flatbread (page 699)
  • Fast French Bread or Rolls (page 707)
  • Pita (page 719)
  • Pizza Dough (page 724)
  • Focaccia (page 728)
  • Bruschetta (page 735)
  • Baked Lentil Samosas (page 745)
  • Vinaigrette (page 762)
  • Traditional Pesto (page 768)
  • Homemade Mayonnaise (page 771)
  • Real Ranch Dressing (page 772)
  • The Simplest Yogurt Sauce (page 774)
  • Pineapple Chutney (page 785)
  • Spicy Indian Tomato Sauce (page 793)
  • Béchamel Sauce, 11 Ways (page 803)
  • Chili Powder (page 814)
  • Chaat Masala (page 814)
  • Garam Masala (page 815)
  • Oatmeal Apple Cookies (page 839)
  • Brown Sugar Cookies with Sea Salt (page 840)
  • Maple Snaps (page 841)
  • Saffron Olive Oil Cookies (page 842)
  • Blondies (page 844)
  • Double Chocolate Bars (page 847)
  • Vanilla-Berry Sauce (page 861)
  • Sweet Piecrust (page 866)
  • Sweet Crumble Topping (page 870)
  • Apple Cobbler (page 877)
  • Cherry Crisp (page 878)
  • Vanilla Pudding (page 883)
  • Frozen Honey Mousse (page 900)
  • Pistachio Meringue (page 902)
  • Caramels (page 907)

Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer

  • Ugandan Vanilla Bean Ice Cream (page 148)
  • Lemon Cream Ice Cream (page 176)

The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook by King Arthur Flour

  • The Simple But Perfect Pancake (page 3)
  • Zephyr Pancakes (page 4)
  • Vermont Oatmeal Maple-Honey Bread (page 203)
  • Hot Buttered Pretzels (page 229)
  • Crusty Hard Rolls (page 230)
  • Date Squares (page 336)

King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur Flour

  • Maple Granola (page 25)
  • Cinnamon-Nut Granola (page 27)
  • Whole Wheat Zucchini Bread (page 53)
  • Overnight Crust (page 129)
  • 100% Whole Wheat Sandwich Bread (page 182)
  • Walnut Whole Wheat Bread (page 188)
  • Granola Bread (page 199)
  • Chewy Chocolate Chip Cookies (page 304)
  • Salted Cashew Crunch Cookies (page 307)
  • Nutty for Oats Cookies (page 318)

Knives Cooks Love by Sur La Table and Sarah Jay

  • Recipes: 0

Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat by Martha Stewart Living Magazine

  • Chocolate Chip Cupcakes (page 22)
  • Dark Chocolate Frosting (page 302)

The Modern Ayurvedic Cookbook: Healthful, Healing Recipes for Life by Amrita Sondhi

  • How to Start Your Day Lemon Drink (page 287)


The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick Malgieri

  • Fennel, Fig and Almond Bread (page 42)
  • Chocolate Spice Bread (page 45)
  • Whole Wheat Currant Bread (page 46)
  • Date Walnut Bread (page 47)
  • Whole Grain Apple Raisin Bread (page 48)
  • Cappuccino Thumbprint Cookies (page 290)
  • Biscotti Regina (page 298)
  • Sicilian Fig Bars (page 301)
  • Tart Lime Wafers (page 304)

My Sweet Vegan: Passionate about Baking by Hannah Kaminsky

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz and Lara Hata

Pure Dessert by Alice Medrich

  • Vanilla Bean Ice Cream (page 55)
  • Salted Peanut Butter Toffee Cookies (page 79)
  • Very Tangy Lime or Lemon Bars (page 117)
  • My Gingersnaps (page 210)
  • Golden Vanilla Bean Caramels (page 226)

Ready for Dessert: My Best Recipes by David Lebovitz

The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm by Amelia Saltsman

  • Recipes = 0

The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper

Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber

  • Recipes = 0

Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson


The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone’s Favorite Treats by Melissa Murphy


Tartine by Elisabeth Prueitt, Chad Robertson, Alice Waters, and France Ruffenach

  • Croissants (page 21)
  • Brioche (page 28)
  • Bostock (page 31)
  • Brioche Bread Pudding (page 33)
  • Pastry Cream (page 207)
  • Frangipane Cream (page 210)


Things Cooks Love: Implements, Ingredients, Recipes by Sur La Table and Marie Simmons

  • Recipes = 0

Unforgettable Desserts by Dede Wilson

  • Cacao Nib and Caramelized Almond Biscotti (page 64)

Vegan Brunch: Homestyle Recipes Worth Waking Up For–From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz, Terry Hope Romero, and Sara Quin

  • Recipes = 0

Vegan Lunchbox by Jennifer McCann

  • Recipes = 0

Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero

Vegan with a Vengeance by Isa Chandra Moskowitz

Vegan YumYum by Lauren Ulm
  • Recipes = 0

Vegetarian Cooking for Everyone by Deborah Madison

  • Pesto (page 57)
  • Basic Mayonnaise (page 58)
  • Apple-Pear Chutney (page 81)
  • Tomatillo Salsa (page 103)
  • Basic Lentils (page 300)
  • Refried Beans (page 320)
  • Golden Pan-Fried Potatoes (page 412)
  • Baked Winter Squash (page 438)
  • Fettuccine with Parmigiano-Reggiano (page 460)
  • Quinoa (page 533)
  • Banana Smoothie (page 615)
  • Bircher Muesli (page 623)
  • Granola (page 623)
  • Hash Brown Potatoes (page 628)
  • Buttermilk Pancakes (page 629)
  • French Toast (page 634)
  • Sweet Potato Muffins with Candied Ginger (page 644)
  • Flour Tortillas (page 653)

Vegetarian Times Complete Cookbook by Vegetarian Times Magazine

  • Recipes = 0

Veggie Burgers Every Which Way by Lukas Volger

  • Recipes = 0

World Vegetarian: More than 650 Meatless Recipes from Around the Worldby Madhur Jaffrey

  • Recipes = 0

The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant by Judy Rodgers

  • Recipes = 0

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