This one was passed down to me by my grandmother and it’s proved to be a very useful tool for both cooking and gardening. There are non-vegetarian recipies but overall it’s a great book, and these days it’s not too hard to find a suitable meat alternative.
How to Cook Everything Vegetarian by Mark Bittman and The New Moosewood Cookbook by Molly Katzen are two I like. Most recently I’ve been using The Blue Zones Kitchen by Dan Buettner. The whole concept of his books (blue zones) is interesting to me, and the recipes are all focused on eating whole foods and a plant based diet.
I recently got Six Seasons as a gift and really like it. It focuses on hyper-seasonality (three of the six are summer). So it’s really about eating what’s best when it is. It’s also a gorgeous book.
A Mountain Harvest Cookbook by Roberta Sickler
The Enchanted Broccolli Forest by Molly Katzen
The Book of Tofu by William Shurtleff and Akiko Aoyagi
Enjoy
