Vegetarian and vegan cookbooks – [ESSEN UND TRINKEN]

A book full of Italian classics, another filled with hearty vegetarian dishes for braising, baking or grilling and one that combines the best vegetarian recipes from the Swiss restaurants “tibits” and “Hiltl”: three wonderful cookbooks that celebrate the diversity of vegetarian cuisine – delicious!

Twice a week Eschi invites Fiege to her apartment on Vienna’s Naschmarkt for lunch. A vegetarian 3-course menu is served that is second to none! In her cookbook she collects recipes for the best time out of the day: lunch.

Nicole Just has already proven with her cookbook “La Veganista” that vegan cuisine is more than just plain vegetables. Martin Kintrup also demonstrated the versatility of vegan nutrition with “Cooking Vegan”. With Vegan at its best The two now present 100 clever recipes for guests and special occasions.

Green asparagus, crunchy okra, plump beetroot or fresh beans: vegetarian cuisine is a feast for all the senses. The opulent reference work “Teubner Vegetarian” shows the diversity that a vegetarian diet has to offer, which, in addition to an outstanding product information section, skilfully presents 180 vegetarian dishes.

In his second cookbook, Surdham Göb shows one thing first and foremost: incredibly delicious dishes that readers would like to try straight away – whether they are vegan or not. The enjoyment of food and Göb’s passion for cooking are at the forefront of the recipes, whose ingredients – superfoods – are bursting with healthy nutrients.

In her cookbook “Tofu Kisses Steak,” Iris Lange collects great basic recipes that can be supplemented with vegetarian or meat-based recipes, depending on your preference. Vegetarians and meat fans alike get their money’s worth with the duo recipes.

“On the plants, get set, go!” Nicole Just has collected her vegan recipe treasures in her cookbook “La Veganista” and whets the appetite for purely plant-based creations. As the granddaughter of a butcher, meat was an integral part of her diet for a long time. The Berliner has been eating vegan for several years and is always trying out new recipes. We would like to take a closer look at them!

Hokkaido crackers, sour kiwi ribbons or beetroot chips: Linda Louis presents raw food in a special form with “Dried Delicacies”. Vegetables dried in the sun or fruit dried in the oven: your recipe ideas make you want to make your own and try them out.

Cookbook author Sally Butcher loves vegetables and Middle Eastern cuisine. In her cookbook “Veggiestan – The Magic of Oriental Vegetable Cooking”, she shows that these two components complement each other perfectly.

Björn Moschinski is one of the most famous vegan chefs in Germany. With his book “Vegan cooking for everyone” he wants to appeal to all people who are passionate about food, whether vegan or not.

Vegan cuisine and enjoyment are no longer a contradiction. Jean-Christian Jury, founder of the vegan gourmet restaurant “La Mano Verde” in Berlin, proves in his cookbook “Vegan for connoisseurs. Fine and lightly served” that avoiding dairy products, eggs, meat and fish can be associated with sophisticated enjoyment. .

Grape almond soup, vegetable fritto misto, red tofu curry or polenta cookies with tomato sauce are just a small selection of the 400 vegetarian recipes that can be found in GU’s Golden Recipe Book, including helpful tips and tricks – not just for kitchen beginners.

In Udo Einenkel’s “Vegetarian Seductions” we find colorful, inspired recipes for enjoyable moments like those in his Berlin restaurant “Abendmahl”.

For many, vegetarianism simply means giving up meat. Christel Kurz shows us in her “Vegetarian Cooking School” that this diet cannot be understood as a sacrifice, but simply as a meat-free enjoyment.

Vegan, wholesome and enjoyment in one title? The authors have planned something! Our conclusion: This is how it works.