Vegetarian Star

Amanda Cohen has a brand new cookbook out with more than just recipes. There are also illustrations, comics and musings about the restaurant industry.

According to the owner and chef at NYC’s vegetable restaurant Dirt Candy, such a diverse selection of material is needed to make a cookbook more valuable these days as the Internet has given them some competition.

“For me, the internet has changed the whole recipe delivery system,” Cohen told Blisstree. “When I’m looking for versions of a recipe I go online first, not to my bookshelf. A cookbook can’t just list a bunch of recipes and have that be enough anymore. Maybe as an artifact, but it’s not a useful book.”

“A cookbook has to entertain, it has to present a point-of-view, and it has to stand out in the landslide of books that pour onto the shelves every season. Cookbooks are good at delivering an entire system of thought. If I want to learn the basics of Thai food, there are great books that give me a comprehensive grounding in its foundations in a way the internet doesn’t. I think giving someone a new way of thinking about vegetables from start to finish is something a cookbook can do better than a website.”

There is certainly a plethora of websites to snag great vegetarian and vegan recipes from. Those that cater specifically to vegetarians include vegweb.com and vegetariantimes.com. But many mainstream food sites are starting to devote pages to meatless entrees too. Allrecipes.com and Epicurious.com are two expansive sites to start with.

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