herbivoraciousbookcoverMichael Natkin, The Harvard Common Press

Michael Natkin’s Herbivoracious, and its 150 vibrant and original recipes, herald a new generation in meatless cooking and vegetarian cookbooks. This is grown-up vegetarian food, visually stunning on the plate (as seen in more than 80 color photographs), and recipes are intensely flavored in a way that will appeal to readers with a sophisticated and adventurous global palate. The book is health-conscious in a natural but not preachy manner, and above all, reflects the author’s own prodigious originality and creativity in the kitchen—exactly the traits that have made his blog the go-to destination for new and tasty ideas in vegetarian eating.

Feeding the soul of this book is the author’s understanding that vegetarian meals are good for you, tread more lightly on the planet’s resources, and are kinder to animals. Natkin, a vegetarian himself, provides lots of advice on how to craft vegetarian meals that amply deliver nutrients, and the imaginative menus he presents deliver balanced and complementary flavors. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.

To date, Herbivoracious is included in Amazon's Top 10 Cookbooks of the Year.

Michael Natkin is the author of the immensely popular and award-winning vegetarian blog www.Herbivoracious.com. For several years, as the author of the bi-weekly column “Serious Meatless” on the Serious Eats website, he was known among foodies, vegetarians, and fellow-bloggers for a cutting-edge, light and healthy, beautiful-on-the—plate style of vegetarian cooking. He is one of only nine members on the “Chefs and Experts” panel of AOL’s Kitchen Daily and is a charter member of the “Gourmet Live Socialvores.” His blog and his recipes have been mentioned nearly a dozen times in the New York Times Diner’s Journal and they has been listed for four consecutive years on Saveur’s “Sites We Love.” He’s known in the blogging community as a crack photographer, and his photos are regularly featured on TasteSpotting, FoodGawker, and other sites. He lives in Seattle with his wife and two daughters.

Win the Book ...We thank The Harvard Common Press for sponsoring this week’s Cookbook of the Week and the FREE Giveaway! To enter, please use the email form below. Just enter the name of the cookbook in the message box and submit. So easy! Giveaway ends midnight, July 8th, 2012.

Congratulations to the Winner – Anna Rietsch

Buy the BookHerbivoracious for your cookbook library, or as a gift!

KosherEye Cookbook Notes:
You do not have to be a vegetarian or on a special diet to enjoy, and use, this cookbook. The recipes are healthy, easily read, and contain uncomplicated directions and ingredients. The photos accompanying the recipes were taken by Natkin and give you an idea of how the  finished dish appears – without props or food styling. We were enticed by the many wonderful recipes in this book to include them in our daily menu − and judging by the bookmarked pages, it should take us awhile! Herbivoracious is a welcome addition to our permanent cookbook library and raises the bar for vegetarian style cookbooks.

Enjoy these sample recipes from Herbivoracious: Linguine with Mushrooms, Chickpea Fritters with Tomato Jam, and Caramel-Cooked Tofu.

As you enjoy reading about these fabulous cookbooks, some featured cookbooks have recipes, or indeed chapters with recipes that have non−kosher ingredients. No worries! KosherEye and our team of knowledgeable cookbook authors, chefs and foodies will help you find, convert and substitute ingredients to create kosher recipes. To get you started, we are providing an initial, basic list of kosher substitutions. As is the case with many outstanding cookbooks, this is a worthwhile exercise, which enables the  kosher cook to have access to some of the world’s greatest, classical and most contemporary recipes, created by experts in their field.

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