Vegetarian Kosher Cookbooks
While many pure vegan cookbooks contain recipes that are easily adapted to kosher ingredients, only those cookbooks that emphasize kosher cuisine are included in this compilation.
- Gil Marks,
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
, John Wiley & Sons, November 2004. 464 pages. Excellent cookbook for vegetarians.
- Roberta Kalechofsky and Rosa Rasiel, The Jewish Vegetarian Year Cookbook, Book Publishing Company, June 1997. Paperback. 216 pages.
- Lorna Sass, New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol, Quirk Books, May 2001. Paperback. 120 pages.
- Roberta Kalechofsky, The Vegetarian Pesach Cookbook: Feasts for Freedom, Micah Publications, February 2002. Paperback. 72 pages.
- Debra Wasserman, The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions from Around the World, Vegetarian Resource Group, July 1995. 224 pages.
- Eileen Goltz, Perfectly Pareve, Feldheim, 2001. Hardcover. 163 pages. 350 recipes, all pareve (no milk or meat).
- Rose Friedman, Jewish Vegetarian Cooking, Thorsons, January 1999. Paperback. 160 pages.
- Rivky Katz, Salad Time Kosher Cookbook, Judaica Press. Hardcover. 122 pages. 260 recipes. Just salads.
- Judith Gethers and Elizabeth Lefft, The World Famous Ratner's Meatless Cookbook, Ballantine Books, January 1983. Paperback. 192 pages.
- Edith Rothschild, Nutrilicious: Food for Thought and Whole Health, Feldheim Publishers, May 2007. Paperback. 260 pages. More than 150 good recipes and cooking tips accompanied by a lot of bad poetry and some mildly entertaining stories. Interesting use of tahini as an egg substitute. Covers soups, salads, sauces, pasta, tofu, fish, eggs, desserts and chocolate creations.
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