Veg World's Recommended Vegetarian and Vegan Cookbooks
These books are the top recommendations by our editors and contributors.
1,000 Vegan Recipes
Fabulous recipes for breakfast, lunch, dinner and everything between, including many that can be prepared in less than half an hour. It also includes many healthy "kid-friendly" recipes.
The New Becoming Vegetarian
Packed with essential information about nutrition and cooking techniques, this is an excellent reference for existing vegetarians and those making the transition. It also has around 50 superb recipes.
The Complete Italian Vegetarian Cookbook
A wonderful collection of authentic Italian recipes, mostly using fresh, healthy ingredients (not meat substitutes).
Rose Elliot's New Complete Vegetarian
The latest title from Britain's leading vegetarian cookery writer, this huge collection offers over a thousand superb recipes, ranging from simple mid-week suppers to impressive dinner-party dishes, all clearly presented, with plenty of practical information and advice. Highly recommended.
The 30-Minute Vegan
The perfect cookbook for vegetarians and vegans who don't have time to cook. The 175 recipes include familiar dishes and some that are more exotic - but all easy to prepare when you're in a hurry. There's also lots of useful reference information, charts and menu planners.
Vegan Cupcakes Take Over the World
75 amazing recipes for irresistible cupcakes using familiar ingredients, all with easy-to-follow instructions and beautiful photos.
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Available in the UK:
Tea with Mrs Simkins
From afternoon tea to high tea, this book has all the recipes you need: scones, cakes, fruit breads, and many other tea-time treats, plus notes on how to prepare and serve the tea in the traditional British way (but note that a few of the recipes are not vegetarian).
Artisan Bread in Five Minutes a Day
Highly recommended for bread-lovers and home-bakers everywhere, this best-selling book describes simple techniques for bread baking that require no kneading or yeast activation. It also has recipes based on the technique, from France, Scandinavia, North Africa and elsewhere, as well as more conventional loaves, rolls, bagels and the like.