• 15-Minute Vegetarian
• Cafe Flora Cookbook
• The Chicago Diner Cookbook
• The Complete Italian Vegetarian Cookbook
   
• Giant Book of Tofu Cooking
• Low-Carb Vegetarian
• The Meat Lover's Meatless Cookbook
• Mediterranean Harvest
   
• The Modern Vegetarian
• The New Moosewood Cookbook
• Not Just for Vegetarians
• Tassajara Dinners & Desserts
   
• Totally Vegetarian
• Vegetarian Cooking for Every Day
• Vegetarian Dishes from Across the Middle East
   
  

The New Vegetarian Epicure
by Anna Thomas

This is one of my favorite cookbooks for the simple fact that it does not completely avoid sugar and cholesterol. While I am a fairly health-conscious vegetarian, I enjoy splurging with some cream or a rich dessert once in a while, and this book is perfect for that. If this sounds like you, the first recipe you should try from this book is the Berry Cobbler, but instead of the recommended ice cream on top, try whipped cream or crème fraîche. You can use any kind of berry, and I've also made it with apricots and a peach-blueberry mix. Bliss! Other favorites of mine are Tomato Garlic Sauce and Pasta with Cream Cheese and Pistachio Nuts.

Another cookbook by this author: The Vegetarian Epicure

Deborah Madison was the founding chef of Greens, a famous vegetarian restaurant in San Francisco. Her book includes 1,400 vegetarian recipes, many of which can also be enjoyed by vegans. There is also a long and thorough introduction to vegetarianism and cooking, including such topics as the making of a vegetarian menu, wine with vegetarian food, necessary tools, and seasoning. Some of my favorite recipes from this cookbook are Grilled Tomato Sauce, Eggplant Rollatini with Fresh Mozzarella and Goat Cheese, Herb Salad, Goat Cheese Sauce, Provençal Tomatoes, and Potato Soup.

Other cookbooks by this author:

• Greens Cookbook
• The Savory Way
• This Can't Be Tofu: 75 Recipes to cook things you never thought you would - and love every bite

Vegetarian Planet
by Didi Emmons

Subtitled "350 big-flavor recipes for out-of-this-world food every day," this cookbook is packed with innovative recipes, including a large percentage of international dishes, notably Asian (Thai, Chinese, Korean) and Mexican. The numerous sidebars throughout the book are both interesting and helpful. The recipes tend to require some effort, so I don't recommend this book for newcomers (to cooking or to vegetarianism). Seasoned vegetarian cooks, though, will enjoy every bite! I love the Sweet Potato Muffins, Vegetarian Jambalaya, Zucchini Risotto Cakes with Provençal Sauce, White Bean Salad, and Minty Lemonade.

This is not one of the best vegetarian cookbooks available, but it is an interesting look at famous vegetarians throughout history, as well as a great conversation piece. More than 30 famous faces and biographies are featured, from Plato to Paul McCartney, along with 80 recipes you might not find anywhere else.