Cookbook Recommendations

Vegetarian Cooking for Everyone (1997) – by Deborah Madison – Here’s a nice essay about the virtues of this fine cookbook from Bon Appetit online.

The New Vegetarian Cooking for Everyone (2014) – by Deborah Madison – Updated to reflect the changes in cooking culture and how we think about food. Includes new recipes and updated information on vegetarian and vegan ingredients.

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (2007) – by Alice Waters – The foundation for the lessons and recipes in this compact and well-written cookbook is to start with the best tasting ingredients. Ms. Waters also shares some fundamental guidelines for eating and living well.


Food Safety at Home

Food storage and safety guides from UMN Extension and Both of these sites are full of other good resources and information about at-home food safety; explore their pages if there are specific topics you’re interested in learning more about.

Stocking Your Pantry & Kitchen Tools

Cooking for Wellness recommendations for a “whole foods pantry”

Pantry Recommendations

  • Oils and other fat: olive, sunflower, grapeseed, peanut, toasted sesame, coconut, ghee
  • Vinegars: apple cider, rice, red or white wine, balsamic
  • Dry-bin produce: onions, shallots, potatoes (variety), garlic
  • Whole grains: brown rice, millet, quinoa, oats, barley, polenta, bulgur, farro
  • Legumes: lentils (variety), chickpeas, kidney, pinto, black, white beans
  • Nuts and seeds: Unroasted nuts and seeds: walnuts, almonds, cashews, sunflower, flax and sesame seeds; nut butters
  • Condiments: mustard, mayonnaise, ketchup, soy sauce
  • Sweeteners: honey, maple syrup, cane sugar, molasses, dates
  • Flours: whole wheat, pastry, rye, cornmeal
  • Gluten-free flours: brown rice, arrowroot, amaranth, millet, corn
  • Baking: baking soda, baking powder, pure vanilla extract, unsweetened cocoa powder, cornstarch, cream of tartar
  • Fresh and/or dried herbs: parsley, rosemary, thyme, oregano, basil, tarragon, dill, cilantro (underlined herbs are best fresh)
  • Spices: cumin, coriander & mustard seeds & powder, chili powder, dry mustard, turmeric, paprika, salt, pepper, cloves, ginger, cinnamon, nutmeg
  • Pasta: assorted whole-wheat pasta, whole-wheat couscous, brown rice pasta
  • Canned items: whole & diced tomatoes, tomato paste, tuna, chipotles in adobo

Refrigerator Items

  • Fresh produce: seasonal vegetables (especially bright colors), lemons or limes, fresh ginger & garlic bulbs
  • Dairy: butter, whole milk yogurt, full-fat sour cream, eggs, hard cheese (Parmesan or cheddar)
  • Plant-based protein: soy or rice milk, tofu, tempeh, miso
  • Animal protein: fish, free-range/organic poultry, seafood, grass-fed beef


Kitchen equipment basics

Knives & Knife Skills

A few links for basic information on different types of knives, their uses, and cutting techniques.

Knife guide:

Knife skills video:

Chopping techniques with videos:

Chef Bill’s knife demo video:

Chef Bill’s grater, peeler, paring knife demo: