Autumn is often referred to as the season of plenty, but with all the fresh vegetables in season from March through June, spring is a contender for that title. It’s a great time to take advantage of all the fresh produce the season has to offer, complete with sunny trips to the farmers’ markets and home-cooked meals enjoyed outdoors among the blooming flowers. Here are eight cookbooks that capture the captivating flavors of spring.
Chez Panisse Vegetables, by Alice Waters
The famous eatery west coast eatery Chez Panisse is cited as one of the 10 Restaurants that Changed America. When it opened in Berkeley in 1971, it was a trailblazer of the now common trend of local and seasonal cooking. Chef Alice Waters’ vegetables at Chez Panisse are a thing of legend, and anyone trying to elevate their veggie game should absolutely pick up this book.
The Working Class Foodies Cookbook: 100 Delicious Seasonal and Organic Recipes for Under $8 per Person, by Rebecca Lando
From Working Class Foodies vlogger Rebecca Lando comes a cookbook by the same name and with the same spunky tone and simple recipes. Written with the efficiency millennials are known for, Lando’s book features recipes that are at once seasonal and accessible, organic yet affordable, healthy but delicious. Flip to the salad section and check out the Thirty-Second Tomato Salad, perfect to make in the merry month of May.
The Beekman 1802 Heirloom Vegetable Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden, by Brent Ridge, Josh Kilmer-Purcell, and Sandy Gluck
City mouse goes full on country mouse in this tale of two men who leave the urban jungle for a rural goat farm. Along with tales of their transition, they share 100 fantastic veggie-based recipes for every season. The spring section includes dishes such as Spring Pea Soup, Deep Fried Baby Artichokes, and Radishes with Sorrel Butter, to name a few.
The Italian Vegetable Cookbook: 200 Favorite Recipes for Anitpasti, Soups, Pasta, Main Dishes, and Desserts, by Michele Scicolone
Italian food isn’t all about pizza, pasta, and pepperoni (though those are all amazing). As evidenced in Michele Scicolone’s cookbook, there are hundreds of appetizing Italian recipes that are very veggie. Start the meal with Stuffed Zucchini Flowers and Truffle Parmesan Puffs, then move on to a main course of Risotto with Pears and Gorgonzola. Finish the meal with fruit-based desserts like Plum Crostata or Rustic Fruit Focaccia.
Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals, by Ali Maffucci
Veggies can be delicious, but when you spiralize them they turn into delightful fun as well. This cookbook is so entertaining, readers will literally spiral out of control trying all the recipes. With spaghetti made with zucchini, shoestring fries with jicama, and pho with daikon, every pages is oodles (and noodles) of fun!
Plenty: Vibrant Recipes from London’s Ottolenghi, by Yotam Ottolenghi
Many vegetable recipes tend to veer toward side dishes, but that is not the case when it comes to the creations of renowned chef and restaurateur Yotam Ottolenghi. Based off his series The New Vegetarian, created for the Guardian’s magazine, this cookbook features delectable recipes that put vegetables front and center. With recipes for Stuffed Portobello with Melting Taleggio and Caramelized Fennel with Goat Cheese, a vegetarian dinner becomes a true feast of plenty.
Spring, by Skye Gyngell and Andy Sewell
Written by British Vogue food writer and Michelin starred chef and restaurateur Skye Gyngell, this cookbook is a beautiful spread of dishes, images, and words. Gyngell wrote it alongside the opening of her London restaurant (also named Spring). An ode to the season, this is a book for the seasoned cook. It features upscale and intricate recipes, like the divine Guinea Fowl with Farro and Poached Radishes.
Six Seasons: A New Way with Vegetables, by Joshua McFadden and Martha Holmberg
While technically there are four seasons, when it comes to seasonal cooking, Joshua McFadden breaks them down into six in his debut cookbook. This book features both stunning illustrations and pictures, and the recipes taste as good as they look. The book kicks off with a spring filled with artichokes, leeks, and lettuce. McFadden’s first novel is so satisfying, readers will be asking for seconds.