The Runner’s World Vegetarian Cookbook, by Heather Mayer Irvine. Rodale, 2018.
The third title in the Runner’s World Cookbook series, this compilation, by former Food and Nutrition Editor Heather Mayer Irvine, is as readily recognizable as its popular cousins, Meals on the Run and Runner’s World Cookbook. Large format, stunning photographs, and an extensive recipe key—with the standard vegan, gluten-free, allergen-free, low-calorie indicators as well as the more unusual pre-run, recovery and fast symbols at the bottom of each offering. The last label gave me a double-take. I am not that fast. Does that mean those recipes are off limits? Or does partaking promise a faster leg turnover? But no, what it simply indicates is that preparation requires thirty minutes or less, leaving open the intriguing possibility of a cooking/healthy eating PR.
Another unique feature is a nutrition/serving breakdown for each offering, allowing you to conveniently dispense with supermarket labels and speed your grocery shopping. But most of all, these recipes are just delicious and many can be made with whatever veggies you have on hand. Moreover, they represent an eclectic variety of tastes and food philosophies as Irvine combed not only the Rodale kitchen repertoire but favorite standbys of elite runners, chefs and dietitians. With selections like butternut squash quinoa bowl, Thai carrot soup and desserts prominently featuring chocolate, who can resist?
Reviewed by laura clark