I think this one, The Complete Encyclopedia of Vegetables and Vegetarian Cooking, is the biggest cookbook in my collection. It was given to me as a Christmas present by my cousin about 10 years ago.
The first 139 pages make up the encyclopedia portion, and cover onions and leeks, shoots and stems, roots, greens, beans, peas & seeds, squashes, fruit, salad vegetables, and mushrooms. There are tons of pictures, tips for buying & storing, prepping and cooking, some nutritional information is given and even a brief history of the plant. (P.S. Did you know tomato leaves are toxic? I just read that right now!)
This was the first recipe I ever used from this cookbook, Oven-Crisp Asparagus Rolls, and it quickly became a family favorite. It’s very simple, you’re basically just rolling asparagus in a piece of bread that’s covered in a seasoned buttery spread. Then you bake it. Of course I only used the actual recipe once, and now I make it my own way.
Another thing I liked about this book, at least when I pulled it off the shelf for this post…
There aren’t a ton of vegan recipes in this cookbook, but most of them could easily be adapted. I like that there’s a variety of recipes from very healthy to pretty fattening, and, much like a food blog, most of the recipes have little pictures showing various steps in preparation. The pictures aren’t helpful at all, but they look nice. There is also a “Virtually Vegetarian” chapter that includes fish. A little something for everyone.
This is one of the few Christmas gifts I still use after 10 years, so of course I recommend it for your personal cookbook library!