New at Peter White Public Library

Food connects people and communities. World Vegetarian Day is observed annually around the world on Oct. 1. If you are looking for ways to learn and consume a healthier eating plan these books are for you.

Robertson, Robin. “The Vegetarian Meat & Potatoes Cookbook.” 2002. 641.5636 Ro ANF. Robertson is out to seduce unrepentant carnivores with vegetarian dishes that satisfy those essential animal-fat qualities: intense flavor, luxurious texture and the comforting sensation of a full stomach. Robertson tries to keep things simple with instructions and ingredients which can be found in any grocery store.

Kremezi, Aglaia. “Mediterranean Vegetarian Feasts.” 2014. 641.5636 Kr. The book, is a collection of simple fresh vegetarian dishes which were created in Kremezi’s own kitchen on the Greek island of Kea. Kremezi provides detailed ingredient descriptions and preparation techniques that will make the most of your garden or farmers’ market fare so there will be as little waste as possible. She also provides wonderful head notes with stories about each recipe and alternative variations for several. There are even menus to help you plan seasonal dishes.

Ryland Peters & Small. “Easy Vegetarian. Simple recipes for Brunch, Lunch & Dinner.” 641.5636 EA. Whether you are a dedicated vegetarian or just love your greens, Easy Vegetarian will surprise you with its simple recipes that are packed with flavor. Scrumptious appetizers and snacks include pesto-stuffed portobello mushrooms and toasted Turkish bread. A host of simple soups will have you reaching for the blender, while the cheese and eggs chapter offers fabulous fondue ideas and delicious egg dishes. All types of salads appear in Salads and Sides as well as pizza, savory tarts, and breads.

Spieler, Marlena. “The Vegetarian Bistro.” 2010. 641.5636 Sp. The Vegetarian Bistro reveals a wonderfully healthful and decidedly delicious new side of traditional French bistro cookery. Bistro cooking captures the gastronomic esprit of France, conjuring memories of the perfect lunch or cozy dinner in a charming little restaurant in Paris, or perhaps Provence or Normandy. But true bistro cooking can be a bit tricky for a vegetarian. Marlena Spieler has traveled across France collecting favorite recipes from street cafe and corner restaurants and developing her own adaptations of beloved bistro fare. She brings fresh flavor and zest to the best-selling tradition of bistro cookbooks, presenting an enticing array of authentic dishes without meat.

By Diana Menhennick

Reference Department Staff