Contributing Author:Douglas Donnellan
Every year on April 7, the世界卫生组织(WHO) celebratesWorld Health Dayto mark its founding and to bring attention to global health challenges.According to WHO，，，，unhealthy diets are one of the leading global risks to health, and they can be improved by “always including vegetables in meals.” Having a diet that is more plant forward may also have environmental benefits, according to recent reports byEAT，，，，the Barilla Center for Food & Nutrition Foundation，，，，Oxford University，，，，and many others.
And many world-renowned chefs have taken note of the importance of plants because they add flavor and color to dinner tables. To help celebrate World Health Day, Food Tank is highlighting cookbooks that place plants into center stage.
1。Chez Panisse Vegetables爱丽丝·沃特斯（Alice Waters）（1996）
Chez Panisse成立于1971年，被描述为为加利福尼亚美食提供其身份的餐厅之一。对蔬菜的敬意通过爱丽丝·沃特斯（Alice Waters）的一部分食谱闪耀，部分是如何治疗和选择农产品的一部分。Chez Panisse Vegetablesfocuses more on ingredients than it does on methods, allowing flavors to speak for themselves and only heightening them through simple techniques and combinations. Waters flips the tradition of preparing a shopping list on its back, insisting that first, the cook must seek the very best produce available, and go from there. The style presented in the cookbook replicates the restaurant’s philosophy of fostering an appreciation for ingredients and their producers, which instills a picture-perfect and harmonious food system that has led to its many accolades.
2。Crossroadsby Tal Ronnen (2015)
The plant-based chef to the stars, Tal Ronnen earned his fame while cooking for Oprah Winfrey, Ellen DeGeneres, Arianna Huffington, and for the first ever vegan dinner at the United States Senate.Crossroadsis based on recipes from his Los Angeles restaurant of the same name, which opened in 2013 to showcase high-end vegan dining with Mediterranean flavors. Readers can expect to learn recipes for world-class dishes and simple tricks to elevate their home cooking. A finalist in the 2016 International Association of Culinary Professionals Cookbook Awards,Crossroadsprovides straight-forward instructions that are accessible to cooks of all levels.
3。在香料中做梦哈里·普拉帕卡（Hari Pulapaka）（2018）
哈里·普拉帕卡（Hari Pulapaka）是佛罗里达州德兰（Deland）的著名CRESS餐厅的行政总厨，也是斯泰森大学（Stetson University）的终身教授。普拉帕卡（Pulapaka）的自称美食是“全球启发”和“素食专注”的，旨在展示“滋养身体并释放灵魂的食物”。在香料中做梦combines regional American cuisines with techniques and flavors from all over the world. Pulapaka’s recipes reflect the experience of a four-time James Beard Award semi-finalist and a champion in delivering ethical and sustainable food principles. The cookbook’s recipes also offer a glimpse into the author’s own food journey.
4.Frugal Veganby Katie Koteen and Kate Kasbee (2017)
凯蒂·科蒂（Katie Koteen）和凯特·卡斯比（Kate Kasbee）于2012年开始通过其在线平台Well Vegan制定纯素食计划，此后一直致力于使他们的食谱尽可能平易近地实用。Frugal Vegan对于那些希望在预算紧张的情况下制作基于植物性餐食的人来说，这是一种方便的资源，而无需在厨房里花费数小时。通过避免昂贵，高度易腐和难以发现的成分，Koteen和Kasbee提供了99种食谱，用于几天保持新鲜和美味的食物。许多菜肴也对冰柜友好，可以在减少浪费的同时进行长期餐饮计划。
5.绿色食谱by Deborah Madison (1987)
This contemporary cookbook is the first of eleven written by vegetarian cooking legend Deborah Madison and shows that plant-based cuisine has been thriving for decades.绿色食谱包含由当地农产品，季节性和复杂性驱动的260种基于植物的食谱。这本书和所在的餐厅经受了时间的考验，即使在植物性饮食远非主流的时代，也因其创造力和可及性而广受赞誉。麦迪逊（Madison）是Chez Panisse的校友，借鉴了与当地食品生产商合作的经验，以展示受到谨慎和关注的农产品的潜力。
6.极简主义面包师’s Everyday Cookingby Dana Shultz (2016)
达娜·舒尔茨（Dana Shultz）于2012年创立了美食博客，简约的贝克（Baker），以最简单的方式探索植物前进烹饪。从那时起，舒尔茨已成为素食烹饪中最著名的名字之一。所有食谱均为10或更少的食材，只需要一个碗或锅，或者需要30分钟才能制作。大多数食谱都没有面筋，极简主义面包师provides a safe haven for those with an intolerance. The cookbook begins with a Resources section, which helps readers get acquainted with the basics of vegan cooking, and finishes with a list of nutritional information for each dish.
7.驼鹿食谱莫莉·卡岑（Mollie Katzen）（1977）
驼鹿食谱的第一版在1974年使用手工编写的文字在螺旋式结合的笔记本上自行出版。此后，它赢得了如此广泛的好评，以至于它在詹姆斯·比尔德基金会（James Beard Foundation）的食谱名人堂中赢得了一席之地。根据从那时起穆斯伍德餐厅（Moosewood Restaurant）在纽约使用的食谱，Katzen大胆的基于植物烹饪的方法激发了许多人在桌子中心给予蔬菜的适当荣誉。
8.Six Seasons: A New Way with VegetablesJoshua McFadden与Martha Holmberg（2017）
Winner of the James Beard Award for Best Book in Vegetable-Focused cooking,Six Seasonsgoes in-depth with both cooking techniques and the life stages of plants. By looking into the different flavor profiles of a vegetable as it evolves many times throughout the year, the idea of variety and complexity in ingredients becomes even more endless. McFadden’s expertise in plant forward cooking comes from experiences in top New York restaurants such as Momofuku, Lupa, and Blue Hill, and from managing the sustainability-focused Four Seasons Farm in Maine. This cookbook showcases McFadden’s relentless chase for peak flavor through 225 recipes that pay respect to each ingredient.
9.Vegetables Unleashedby José Andrés (2019)
One of the most anticipated cookbooks of 2019,Vegetables Unleashed(to be released this May) will showcase a culinary giant’s take on the limitless potential of plants. José Andrés is often referred to as the chef that brought the tapas style dining concept to America, and is renowned for founding World Central Kitchen, which provides meals to those affected by natural disasters. With the aim of changing the home cook’s relationship with plants,Vegetables Unleashedwill have recipes that offer a glimpse at classic, culinary tradition while bringing new techniques that test preconceptions of flavor. Andrés is the owner of thirty-one restaurants and recipient of two Michelin stars.
10.What to Eat for How You Feel: The New Ayurvedic Kitchenby Divya Alter (2017)
Divya Alter是纽约市Divya’s Kitchen的主厨兼所有者，纽约观察家描述的是“可能是纽约最健康的餐厅”。Alter与食物的深厚个人关系以及多年的素食烹饪为每个食谱带来了精神成分。通过采用古代阿育吠陀治疗原则并将其应用于现代的口味和生活方式，这本食谱鼓励读者以最美味的方式给予身体和灵魂。
