Cafe Flora Cookbook
by Catherine Geier and Carol Brown

For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. From brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. The book includes serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice.

Farmer John's Cookbook
by John Peterson

This is the companion book to the critically acclaimed documentary The Real Dirt on Farmer John (directed by Taggart Siegel), which has won awards at major film festivals worldwide. This companion volume features exciting recipes grouped by season and by vegetable, provides cooking tips, serving suggestions, and evocative descriptions of each dish, and teaches readers new ways to use a surplus of basil, cabbage, tomatoes, or whatever veggie is plentiful.

From Asparagus to Zucchini
by Madison Area Community Supported Agriculture Coalition

This informative and easy-to-use cookbook celebrates sustainable farming with a wide array of scrumptious recipes for seasonal, farm-fresh produce. From peas, peppers and potatoes to basil, bok choy, and burdock root, From Asparagus to Zucchini highlights the best of seasonal cuisine from around the country. Revised and updated third edition features: 420 recipes, 80% new, 100% are originalRecipes and information for more than 50 vegetables and herbsDishes from growers, farm members, and home cooks who love vegetablesSpecial sections on community supported agriculture, the benefits of eating locally, seasonal cooking, recipes for kids, and much, much more!

The Herbal Kitchen:
Cooking with Fragrance and Flavor
by Jerry Traunfeld

After a brief introduction to herb basics, Traunfeld moves on to appetizers and drinks (the Rosemary Gin and Tonic sounds intriguing). Chapters that follow cover soups, salads, fast suppers, meals for a crowd, intimate feasts, vegetable dishes, breads, and desserts.

These are precise, carefully thought-out and executed recipes, and they are all built around the masterful use of fresh herbs. You will want to attend to your gardening as much as your cooking with this book as inspiration.

The Herbfarm Cookbook
by Jerry Traunfeld

After enticing you with the story of his signature dish, a green salad made with up to 30 ingredients, each literally harvested and assembled on the plate one leaf and blossom at a time, Traunfeld shows how, using more typical resources, you can construct a salad friends will declare a delicious work of art. To make it really simple, he provides a chart listing 50 possible choices that helps you balance the flavors, including hot, sweet, bitter, and aromatic, and the colors and textures that make a salad more than a plate of lovely greens.

Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty
by Joanne Lamb Hayes

This cookbook gathers the most exciting, original, and authentic recipes—using the freshest ingredients from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), and Kevin von Klause (White Dog Café).

Simply in Season (World Community Cookbook)
by Mary Beth Lind

Not so long ago, within the memory of many of our parents and grandparents, most fruits and vegetables on North American tables came from our own gardens or from gardens close by. Eggs, milk, and meat also came from local sources. Today, the average item of food travels over a thousand miles before it lands on our tables. It is a remarkable technological accomplishment, but it has not proven to be healthy for our communities, our land or us. Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food — and fairly traded food — and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit.

Tom Douglas' Seattle Kitchen
by Tom Douglas

Like a walk through the fish and vegetable stalls at Pike Place Market, Tom Douglas' Seattle Kitchen is fresh, inspiring, and filled with aromatic ideas. His prose is relaxed, colloquial, and encouraging--cook, eat, and enjoy are his basic tenets--and the book is filled with photos of Seattle life and institutions. Whether you live in the Emerald City or the Windy City, Tom Douglas' Seattle Kitchen will spark your imagination and enliven your palate.

Vegetarian Cooking for Everyone
by Deborah Madison

The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables.

Washington Local and Seasonal Cookbook
by Becky Selengut

This book provides:
  * 90 tasty recipes featuring seasonally available ingredients
  * local & regional history and folklore
  * regional food trivia, tips and variations
  * appetizers, soups, salads, mains, sides, brunches, desserts & drinks

West Coast Cooking
by Greg Atkinson

In his fun and user-friendly new cookbook West Coast Cooking, Seattle chef and food writer Greg Atkinson starts out by asking if there even is such a thing -- and if so, what defines it.

And then, in 421 pages of recipes, he nails it. These are the foods and flavors we, on the West Coast, like to eat: Lots of fish and fruits and vegetables, strong Asian and Mexican influences, all built around a backbone of good old American dishes, often tweaked with the West Coast's legendary love of the new, bold or just plain weird.

Check out our other recommended books as well!   Just click here.