Amanda Hesser is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
A cookbook or cookery book is a kitchen reference containing recipes.
Moosewood Restaurant is an American natural foods restaurant in Ithaca, New York. While both the restaurant included pescetarian dishes among its otherwise vegetarian and vegan offerings in the past, it does not currently serve seafood. In 1978, the original founders sold the restaurant to the staff, who became "The Moosewood Collective." In addition to producing a number of cookbooks, The Moosewood Restaurant won the America's Classics award from the James Beard Foundation in 2000, which recognized it as "one of the most popular regional destinations."
Mollie Katzen is an American cookbook author and artist. The author of twelve cookbooks, she is best known for the hand-lettered, illustrated Moosewood Cookbook (1977) and The Enchanted Broccoli Forest (1982). She has written and illustrated three children's cookbooks, Pretend Soup (1994), Honest Pretzels (1999), and Salad People (2005). In 2007 the Moosewood Cookbook was inducted into the James Beard Cookbook Hall of Fame. In 2017, her papers were collected by the National Museum of American History at the Smithsonian Institution. This includes all the hand-lettered originals, plus illustrations, from the Moosewood Cookbook and The Enchanted Broccoli Forest, and is now part of their permanent collection.
A vegetarian hot dog is a hot dog produced completely from non-meat products. Unlike traditional home-made meat sausages, the casing is not made of intestine, but of cellulose or other plant-based ingredients. The filling is usually based on some sort of soy protein, wheat gluten, or pea protein. Some may contain egg whites, which would make them unsuitable for a lacto-vegetarian or vegan diet.
Cranks was a chain of English wholefood vegetarian restaurants. It was founded and owned by David and Kay Canter and Daphne Swann, and its flagship restaurant was at Marshall Street in the West End of London.
Blossoming Lotus is a counter-service vegan restaurant in Portland, Oregon, U.S. It was founded in Kapa'a, Hawaii, in 2002. At its peak the company had three restaurants, but now only operates in Portland.
Greens Restaurant is a landmark vegetarian restaurant in the Fort Mason Center in the Marina District, San Francisco, California, overlooking the Golden Gate Bridge.
Laurel's Kitchen is a vegetarian cookbook by Laurel Robertson, Carol Flinders, and Bronwen Godfrey. It contributed to the rise of the vegetarian movement of the 1970s.
Vegetarian Times is an American publication focused on food, culture, health and lifestyle for vegetarians, vegans, and all people interested in plant-based eating. Vegetarian Times promotes an eco-friendly lifestyle with recipes, and healthy food wellness information, cooking techniques, and information on "green" products. Vegetarian Times ceased publishing a print magazine in 2016, and transitioned to a web-only publication by 2017. In 2020, Vegetarian Times was acquired by Pocket Outdoor Media, now known as Outside, Inc.
Candle Cafe, Candle West and Candle 79 were fine-dining vegan restaurants in Manhattan, in New York City.
Rynn Berry was an American author and scholar on vegetarianism and veganism, as well as a pioneer in the animal rights and vegan movements.
HappyCow is an online service that lists sources of vegan, vegetarian and healthy food.
Asenath Hatch Nicholson was an American vegan, social observer and philanthropist. She wrote at first hand about the Great Hunger in Ireland in the 1840s. She wrote about the life of Ireland both before and during the crop failures that caused famin as she walked the country distributing copies of the Bible, food and clothing.
Bloodroot is a feminist vegetarian restaurant and feminist bookstore in Bridgeport, Connecticut. It was established in 1977 by the Bloodroot Collective with radical and lesbian feminist principles. It was one of hundreds of feminist restaurants that existed in the United States in the 1970s and 1980s.
Ten Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.
The Farm Vegetarian Cookbook is a vegan cookbook by Louise Hagler, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
Vegetable Cookery: With an Introduction, Recommending Abstinence from Animal Food and Intoxicating Liquors is the first vegetarian cookbook, authored anonymously by Martha Brotherton (1783–1861) of Salford. It was first published as A New System of Vegetable Cookery in periodical form in 1812. A second book edition appeared in 1821 and a third was published by Horatio Phillips of London in 1829 under its best known title Vegetable Cookery.
Vegetable Kingdom: The Abundant World of Vegan Recipes, often shortened to Vegetable Kingdom, is a 2020 cookbook by Bryant Terry. It received positive reviews and won an NAACP Image Award. Recipes are based on the cuisines of the African diaspora. The book provides a song pairing for each dish.
