Top 12 healthy cookbooks of 2010

1. Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming (Whitecap). This book is a treasure, and incredibly timely because the “supergrain” quinoa (it’s actually a seed) is finally enjoying a well-deserved spotlight. This gluten-free, complete-protein, ancient grain is fantastically versatile, and the creative sister-authors leave no idea unexplored for using quinoa every single day. Ideas range from nutritious first foods for babies (Super Quinoa Fruit Puree) to family-friendly entrees (Mango Chicken Quinoa; Tomato and Basil Crustless Quiche; Beef Vegetable Quinoa Soup) and desserts using quinoa flour (Toffee Mocha Squares; Chocolate Cake). Also includes beautiful, full-page photography and simple icons noting recipes that are kid-friendly, gluten free, and/or vegetarian.

2. The Gourmet Vegetarian Slow Cooker by Lynn Alley (Ten Speed). I adore my slow cooker, which takes a collection of ingredients and magically transforms them into dinner while I’m at work. There are lots of slow-cooker cookbooks out there, but this vegetarian and vegan collection stands out for its international flair and lovely photos. Recipes are divided up by the great cuisines of the world, including India (Minted Potato and Chickpea Curry), Mexico (Stacked Cauliflower Enchilada with Green Chile Sauce; Mexican Chocolate Pudding Cake), Asia (Japanese-Style Braised Tofu), Italy (Polenta Lasagna with Tomato-Mushroom Sauce), Greece (Moussaka with Artichokes, Tomatoes, and Potatoes), and more. With all that flavor, even a die-hard, must-have-meat eater will love these dishes.

3. Seasonal Fruit Desserts by Deborah Madison (Broadway). The fabulous, local-food expert and prolific cookbook writer Deb Madison, who authored our "Vegetable Inspiration" story in September 2010, knocks another one out of the park with this seasonally inspired dessert cookbook. As someone who doesn’t particularly like baking but who loves good desserts, I appreciate that these recipes are easy -- you don’t have to be a pastry chef to turn out a gorgeous sweet like Berry and Peach Corn Flour Cobbler or Walnut Pecan Maple Tart. Madison also includes essence-of-simplicity fruit desserts that put the focus on simple, perfectly ripe fruit: Muskmelon with Sea Salt and Toasted Peppercorns, or A Ripe Pear with Toasted Five-Spice Pecans. Her friendly, conversational tone makes you feel as if you're borrowing a great recipe from your neighbor.

4. Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang). This healthy baking cookbook is first and foremost about taste, whether you care about whole grains or not. Boyce, a former pastry chef at trendy Spago and Campanile, has created a wonderful resource for those of us who don’t know how to use whole grains in a way that makes the results sing (rather than get thrown out). I like that this book is divided by type of grain or flour -- whole wheat, amaranth, barley, buckwheat, corn, kamut, multigrain, oat, quinoa, rye, spelt, and teff -- with accompanying delectable recipes that she developed for her own family, so you know they're good. I’m going to try the Honey Amaranth Waffles, Ginger Peach Muffins, and the Seeded Granola, which has a hit of cayenne!

5. Blackbird Bakery Gluten-Free by Karen Morgan (Chronicle). As blogger and founder of the online gluten-free Blackbird Bakery in Austin, Texas, Morgan (who has celiac disease) says, “I set out to reclaim the birthright [of pleasurable eating] … you will find that life without gluten can be just as good, if not better, than what came before.” Amen! Aside from the fact that these gluten-free goodies sound incredible (on my list to make: Savory Crepes, Cranberry Pear Scones, and Tiramisu), this cookbook grabbed my attention because of the spectacularly creative photography that appears on almost every single page--making it a particularly good gift book.

6. Ani’s Raw Food Essentials by Ani Phyo (Da Capo). I love working with Ani on Delicious Living stories because her raw foods recipes absolutely rock with flavor, plus contain ridiculous amounts of nutrients. (You should see her in person: She’s a walking advertisement for the glowing, vibrant health obtainable from eating raw.) In this, her latest and most comprehensive book, she shares more of her great, simple recipes for eating live and earth-friendly foods, from drinks and snacks to entrees and sandwiches … and even a few for the family dog. Whether you want to go completely raw or just want a few lighter dishes for cleansing your systems, this is the book for you. Some to try: Pad Thai with Kelp Noodles; Garlic Margherita Pizza; Strawberry Kream Pie.

7. Speed Vegan by Alan Roettinger (Book Publishing). Another DL contributor, Alan always wows our team with his delicious recipes. This is his second cookbook (his first, Omega-3 Cuisine, is another winner) and, while utilitarian in looks, I can guarantee that the recipes will thrill you -- and, an important element for busy cooks, they're quick and easy to make. This guy loves food, so there's no hint of deprivation or grimness in his cooking; it's all about joy and loving life. Try the Green Bean and Garbanzo Salad, Red Quinoa with Zucchini and Corn, Tuscan Kale and Coconut Soup with Tofu … it’s all yummy, and you won’t even know you’re dispensing with all animal-based foods.

8. The Essential Diabetes Cookbook by Antony Worrall Thompson (Kyle) I’m sensing a theme of international flavors among 2010 cookbooks … and cooking for those with diabetes is a perfect target. The diabetes epidemic continues to grow, but we continually need to get the word out that having diabetes doesn’t mean giving up delicious foods; in fact, just the opposite. In his latest cookbook for people with diabetes, UK celebrity chef Thompson creates easy-to-make, original dishes, including desserts, with mouthwatering international ingredients, such as Lemongrass Chicken and Peanut Salad, Spicy Lamb Tagine, Sweet and Sour Shrimp, Smashed Butternut Squash Salad with White Beans and Pine Nuts, Mango Lassi, and much more. Each recipes is accompanied by clear nutrition information, key for effective diabetes management.

9. The Ultimate Student Cookbook: From Chicken to Chili by Tiffany Goodall (Firefly). At first glance, you might not think that this belongs in a “healthy cookbook” roundup, but consider the choices too often favored by time- and money-stretched college kids (McDonalds, anyone?). These recipes use real-food, economical ingredients that any college student could find and afford, making it easy to cook at home. I really love the layout of this book: It’s got tons of super-simple how-to photos and dialogue “balloons” for every dish so even the most novice cook can follow along and not be intimidated. When students learn how easy and cheap it is to cook good food at home, that translates into better health for them and less money for fast-food joints. Divided into catchy categories like “Real Food Fast,” “House Parties,” “Food on the Move,” and “Wasted Weekends,” it even includes info on how to use up leftovers. I know what I’m giving my grad-school son!

10. Canning for a New Generation by Liana Krissoff (Stewart, Tabori & Chang). The DIY movement continues to gain steam, what with the sluggish economic recovery and a nostalgic return to simple, homemade food. Canning still scares a lot of people, though, so the timing is ideal for a book of this kind, designed to demystify canning and preserving one’s own food (or foods picked up in season at the local farmer’s market). Arranged by season and full of tempting photos, Krissof gives clear, detailed instructions and recipes for canning, pickling, drying, and freezing foods, plus recipes for using them. A cool bonus feature: 36 detachable canning labels, making this a terrific gift book for any would-be or experienced canner.

11. Good Meat by Deborah Krasner (Stewart, Tabori & Chang). I think anything that encourages shoppers to think about where their food comes from is an important step in the right direction, and this book does that for carnivores, with tons of current information on how to source and enjoy sustainable and humanely raised meat. It’s got more than 200 recipes, but even better, James Beard award winner Krasner provides useful tips for raising sustainable meat and buying from local farmers, including a breakdown of what labels like “grass fed” and “free range” really mean.

12. Clean Start by Terry Walters (Sterling). The follow-up to her hugely successful first book, Clean Food, this beautifully designed volume arranges “clean eating” by season, inspiring readers to enjoy healthy, local, delicious food every day of the year. Check out Walters’ Asparagus with Miso Lemon Dressing and Marcona Almonds (spring); Chopped Salad with Blackberry Shallot Vinaigrette (summer); Spaghetti Squash with Capers, Tomatoes, and Watercress (fall); and French Lentils with Roasted Roots, Caramelized Onions, and Thyme (winter). What I love best is her philosophy of what it means to eat well for yourself and for the Earth. “It’s about having a relationship with food that’s not based on living up to somebody else’s ideal, or following a strict regimen,” she says. “It’s simply about making healthy choices, one at a time, and doing the best that you can do.”