Books like The feast nearby by Robin Mather

Heidi Swanson’s follow‑up cookbook offers 100 vegetarian, nutrient‑rich recipes that fit any busy day—quick breakfasts, hearty lunches, or elegant dinners—blending natural ingredients with fresh, simple flavors.

A practical resource on quick and easy cooking, detailing the caloric content of foods.

"Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia,"--Amazon.com

"Now more than ever Americans want to know where their food comes from, and, foraging--once relegated to natural foods extremists--has moved into the mainstream. From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical, delicious, back-to-the land trend, a natural extension of the locavore movement. FORAGED FLAVOR is the perfect guide for any dedicated or would-be forager, with plenty of tips for finding 100 edibles and 75 recipes for enjoying them. Tama Matsuoka Wong and Eddy Leroux are the dream team of wild food experts. Tama is the forager for Daniel and Eddy its chef de cuisine. They combine their expertise in FORAGED FLAVOR, a seasonally organized field guide and cookbook. Tama walks readers through common wild foods, describing the hidden pockets where anise hyssop grows or the best time of year to search for wild garlic. Eddy gives simple recipes for every find, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef with Onions and Dandelion; and Violets, Strawberries, and Creme Fraiche. With 25 botanical illustrations, 50 color photographs of foraged ingredients, and tons of field-tested know-how, FORAGED FLAVOR will be an indespensable guide for cooking enthusiasts"--

A practical, richly illustrated guide offering over a hundred seasonal recipes for preserves, pickles, condiments, and cocktails, paired with a primer on canning techniques and historical insights into American preserving traditions.