Cookery / food by ingredient / food groups Books

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Book Synopsis"[Mueller reveals] the brazen fraud in the olive oil industry and [teaches] readers how to sniff out the good stuff." —Dwight Garner, New York TimesTrade Review"Tom Mueller is, in turn, chemist, explorer, scholar and bard, infusing the narrative with a sense of wonder." -- Times Literary Supplement"In covering an industry that has its heroes and villains, author Tom Mueller does a splendid job of sorting out the players and demystifying the product." -- Russ Parsons - Los Angeles Times"Extra Virginity may make you reconsider the extra you’re paying for 'extra.'" -- Cynthia Crossen - Wall Street Journal"Passionately written yet clear-headed…Mueller builds a convincing case for olive oil as one of the most miraculous and versatile substances in all of nature." -- Jerry Shriver - USA Today"Mueller does for his subject what Susan Orlean did for orchids." -- Columbus Dispatch"[Extra Virginity] does for olive oil what Eric Schlosser’s Fast Food Nation did for hamburgers. Mueller traces the history of this valuable product from antiquity to the present, but the really disturbing part is his exposé of the inferior quality control and outright fraud among today’s oil producers." -- Andy Lewis - Hollywood Reporter

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Book SynopsisAfter her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common- sense approach to healthy eating and fuss-free recipes. Choosing Raw , the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism makes a plant-based diet with many raw options feel easy instead of intimidating provides a starter kit of delicious recipes and offers a mainstream, scientifically sound perspective on healthy living.With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr, New York Times -bestselling author of Crazy Sexy Diet , Choosing Raw is a primer in veganism, a cookbook, the story of one woman''s journey to health, and a love letter to the lifestyle that tranTrade Review"I've been a fan of Gena since I first started reading her blog in 2009. Her approach is logical, and her recipes are easy to make, functional and delicious. Choosing Raw is an excellent book."--Brendan Brazier, author of Thrive and Thrive Energy Cookbook "A breath of fresh air--and whiff of fresh cuisine--Choosing Raw is a delightful take on food as is should be: colorful, beautiful, delicious. The recipes are a joy (they work!) and the informational portions of the book are Gena Hamshaw at her smart and friendly best, replacing the confusion that so often surrounds nutrition with good sense and great food."--Victoria Moran, author of Main Street Vegan and director, Main Street Vegan Academy "With menus that make meal-planning a breeze and recipes that fit easily into a busy schedule, Choosing Raw is the go-to cookbook and guide for anyone interested in incorporating more raw and vegan meals into their daily routine." --Kathy Patalsky, author of 365 Vegan Smoothies and creator of Lunchboxbunch.com Food52.com, 7/8/14 "Will come in handy on all of those days when you don't want to acknowledge your stove's existence." StyleBistro.com, 7/1/14 "Fantastic for beginners and healthy food veterans alike." Hudson Valley News, 7/30/14 "This book answers the questions, 'Can you get the nutrition you need from a plant-based diet?' and 'can those raw and vegan foods still taste satisfying and delicious?'...And unlike many books of all kinds...this one has an introduction that is truly a joy to read." Library Journal, 9/15/14 "Among vegan cookbooks, this volume will appeal most to those who are interested in better understanding a vegan diet and curious about raw foods." Midwest Book Review, September 2014 "Packed with details on how to embrace raw foods while on a budget, and discusses everything from getting enough nutrition from a plant-based diet to making the most of raw-based meals...The result is a fine survey highly recommended for any interested in the basics of adopting a raw diet plan." T.O.F.U. Magazine, 10/15/14 "As informative as it is delicious." Portland Press Herald, 11/5/14 "Blogger and nutritionist Hamshaw pulls together 125 of her mostly raw but also cooked vegan recipes that will guide raw-interested readers away from the world of detox diets and juice fasts and toward healthy, hearty food. The book is loaded with answers to common questions, myth-busting information about raw foods and details about ingredients and kitchen tools." Spirit and Destiny, August 2014 "Looking for ways to make your diet healthier but feel raw food is a step too far?...A flick through this book could change your mind." CleanPlates.com, 7/22/14 "Raw food blogger and author Gena Hamshaw has us swearing up and down to add more raw foods to our diet after reading her new release, Choosing Raw...Her approach feels easy and refreshing, instead of intimidating." Portland Oregonian, 7/22/14 "Following a raw vegan diet is widely perceived as difficult, intimidating and time-consuming, which is ironic when you think about it, since the idea of uncooked dishes seems like it ought to be easy. But nutritionist Gena Hamshaw shows that it can be uncomplicated and creative, going way beyond basic salads and green smoothies...[she] strives to hit the right balance between cooked and uncooked ingredients, a commonsense approach that's more accessible than the extreme all-raw focus some books advocate." InfoDad, 7/24/14 "Sensible...for people already thinking about eating more raw foods--for whatever reason--Choosing Raw can be a reasonable place to get more information on how, if not why, to move into the raw-food arena." "Gena's inspiring collection of fresh, uncomplicated, and mouth-watering vegan recipes prove that a healthy diet doesn't have to be intimidating or time-consuming."--Angela Liddon, author of the New York Times bestseller, The Oh She Glows Cookbook and creator of OhSheGlows.com "I'm one of those people who will eat healthy as long as it's easy; Gena's book has made that possible! The recipes herein are infinitely do-able, and tasty, and they're wholesome to boot."--Kathy Freston, author of the New York Times bestseller, The Lean "Warmly written and packed with recipes that are both simple and spectacular, Choosing Raw makes healthy eating fun, delicious and completely accessible. Gena's easy-to-digest nutrition information and foolproof food preparation techniques will let you explore the world of vegan and raw foods with complete confidence."--Virginia Messina, MPH, RD, author of Vegan for Herand Never Too Late to Go Vegan "As an integrative gastroenterologist, I can't think of a better resource than Choosing Raw for anyone interested in healing their digestive tract, or improving their overall health."--Dr. Robynne Chutkan, author of Gutbliss: A 10-Day Plan to Ban Bloat, Flush Toxins, and Dump Your Digestive Baggage

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Book SynopsisDo you suffer through the same old salads because you want to eat more veggies? Are you trying to use less processed junk when you cook but find yourself thinking, I don''t have time for that? If you''re hungry for good food and a good time in the kitchen, chef Roberto Martin has the answers -- and he''s here to demonstrate that cooking delicious meals with whole foods doesn''t have to take a whole day. When he was personal chef to Ellen DeGeneres and Portia de Rossi, Roberto created basic meals that turned their favorite meaty dishes into tasty vegan feasts. Roberto''s cooking continues to evolve, using fewer faux meats and more healthful, plant-based ingredients. Not only does he make seriously amazing food for others, he has a hungry family at home -- so whether he''s whipping up a Sunday brunch, after-school snacks, or a cozy dinner for two, the food''s got to be easy, satisfying, and delicious. Based on both Roberto''s Mexican-American family favorites (check out the recipes for albondigas soup and jackfruit tacos) and his classical French culinary training (cassoulet? Every day), these new recipes use simple basics (think beans, beets, and avocado) while also introducing less common but easy-to-use ingredients (celeriac? It has an amazing meaty texture). The result? Finger-licking dishes that''ll please everyone from your fussy kid to your need-to-impress in-laws. With tips for outfitting your kitchen and techniques to save you time, as well as a chapter devoted to homemade staples that will truly make your cooking life easier and tastier, you''ll be able to make fresh, healthy meals in a snap -- big flavors, no fussin''.Trade ReviewPortland Press Herald, 12/9/15 "The author of Vegan Cooking for Carnivores is back with more recipes destined to be well loved by all eaters, not just vegan celebrities (his personal chef client list includes Ellen DeGeneres). Many of the recipes will please kids and families, such as Cassoulet, Minestrone Soup, Classic Potatoes Gratin and Sweet and Spicy Baked Beans."

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Book SynopsisThe past two decades have seen a revival in the popularity and availability of British hand-made cheeses. Sarah Freeman set out in the spirit of discovery to write a companion guide to this unique industry, in the belief that knowing the cheeses and understanding how they are made can only enhance our enjoyment of them.THE REAL CHEESE COMPANION is the result of her extensive research. During her visits to cheesemakers - from Southeast England to the Scottish Highlands - she watched, asked questions, tasted and then went away to develop a unique collection of recipes and serving suggestions. Using an enormously varied selection of cheeses - from goat to cow, soft and creamy to hard and crumbly, white to blue-veined - she presents a mouth-watering selection of dishes such as ''Cerney'' and Haddock Fish Cakes, ''Somerset Brie'' and Garlic Mushrooms, Poached Chicken Breasts with ''Harbourne Blue'' and Brandy Sauce.Trade Review'Now more than ever there's no need to look beyond the British Isles for a world-class cheeseboard' - THE TIMES

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Book SynopsisTrade ReviewThe Huffington Post "Ripetreats produce to the same sense of naughty decadence usually associated with cupcakes and cocktails. Paired with Rule's awesome recipes, bite-sized essays, anecdotes and kitchen tips are Paulette Phlipot's glam photos..." Serious Eats "If Skittles hadn't already trademarked the slogan "taste the rainbow," we would be nominating it for Ripe..." TheKitchn.com "There are over 150 photographs in [Ripe], with about 75 recipes. "Lavishly illustrated" does not even begin to describe it... This is a book to flip through and to savor, season by season, as colorful fruits and vegetables parade into your kitchen. It is a beautiful guide... " Library Journal "A browser's mouthwatering delight, with gentle humor and appeal for cooks looking for specialty recipes with adventurous flavor combinations." Kiwi magazine "Enjoy this color-coded journey through the world of produce, from bananas to pomelos. Explore new twists on fruits and vegetables, and combinations of ingredients to jolt awake your taste buds..." Alice Waters, author of The Art of Simple Food and founder of the Edible Schoolyard. "The most convincing argument for eating fresh, organic, local food is discovering the peak ripeness of a fruit or vegetable at the farmer's market or in your own garden. Ripe teaches you how to choose your ingredients and cook them so their true flavor shines through." Heidi Swanson, author of Super Natural Every Day and 101 Cookbooks.com "Ripe is first-and-foremost a celebration of all the wonderful facets of good produce (by a person who very clearly loves it). Cheryl's flavor combinations impress me--Pomegranate Clove Thumbprint Cookies, Radish Olive Crostini, Persimmon Apple Radicchio Stacks, and Maple Pomelo Parfaits. This is a beautiful cookbook full of wonderful, inspiring ideas that are sure to be warmly welcomed into many kitchens." Tara Mataraza Desmond, co-author of Almost Meatless "Ripe has good looks and a great personality. Paulette's stunning photography seduces your appetite instantly and Cheryl's smart humor makes it feel like you're cooking alongside a comic writer with an amazing grasp of ingredients and mad skills in the kitchen." The Wall Street Journal"entirely welcoming... beautifully illustrated... imaginatively organized." BookPage "Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule, with fabulous color photos by Paulette Phlipot, is organized in a uniquely inviting and liberating way--by color. Cheryl figures that most of us know that we should be eating more fruits and veggies, and most of us understand why. So, her intent is not to preach about a peach, but to use Mother Nature's vivid paint box to spark your imagination. The photos alone will make you reach for that dark red head of radicchio, green-leafed bok choy or orange-hued papaya..." Publishers Weekly "Rule, a noted food writer and blogger, offers a lovely and gorgeous tribute to vegetables and fruits everywhere in this unusual cookbook... Chock-full of delectable photographs that whet the appetite, this collection will tantalize and educate on the many appealing ways vegetables and fruits can nourish and sustain." Idaho Mountain Express "Ripe is the Playboy magazine of fruit-and-vegetable cookbooks. Phlipot's luscious, larger-than-life images of perfect peaches and alluring artichokes will draw you in, and, yes, you will actually stay to read the articles..." Concierge Q / UR Here Travel "Ripe, a kaleidoscope of cultivars, was an idea that originally manifested with Paulette ... and, in an unusual occurrence in the cookbook world, the photographer approached the food writer about coming on board..." San Jose Mercury News "When food blogger Cheryl Sternman Rule cruises the farmers market, produce comes to vividly described life... Now the San Jose-based produce whisperer has teamed up with photographer Paulette Phlipot to create a mash note to farmers market finds in a colorful cookbook..." Clean Eating Magazine "Ripe is sure to engage your senses and teach you a thing or two about your favorite fruits and vegetables -- all the while helping you become a more creative cook!" T. Susan Chang, NPR Summer Top Ten List For 2012 "... treats of both fruits and vegetables. It's arranged, of all things, by color...your visually inclined friends will ooh and aah over its rainbow eye candy. The recipes are well-chosen representatives that make the most of their featured ingredient, and most deliver high flavor with an absolute minimum of stress. It makes a lovely gift for your hosts at lazy summer parties -- one that neither assumes or demands anything."

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Book SynopsisMake Your Desserts Even Sweeter-With Salt! Expert baker and blogger Heather Baird of Sprinklebakes shows novices and experts alike how to source, select and bake-and-sprinkle delicious treats. If you''ve ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you''ve discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you''ve never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts - from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt - to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectablTrade Review[B]aking blogger Baird (Sprinklebakes) provides a guide to salt textures (coarse, fine grain, flake), a glossary, and a list of online suppliers [and] organizes her recipes by amount of salt; bakers who prefer just a pinch can try treats such as butterscotch budino tiramisu and caramel buttermilk tart with cornmeal crust, while serious salt lovers may turn to the more aggressively seasoned smoke and stout chocolate torte and candied Kalamata olives. Bakers who like desserts with a savory twist will enjoy this cookbook, along with Agatha Kulaga and Erin Patinkin's Ovenly. --Library Journal "Illustrated with sumptuous color photography... a treasury of unforgettably tasty delights!" --The Cookbook Shelf, Midwest Book Reviews

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Book SynopsisFrom quinoa to bulgar and millet to kasha, whole grains are an easy and tasty part of every balanced meal! In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will entice the pickiest eater and appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start. Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. But the real meat of the book contains more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet. Baked Pumpkin Spice Scotch Oat Zesty Kale and Tomato Caesar Salad Creamy Millet Corn Chowder with Chipotle Blueberry Blue Corn Upside Down Cake The Whole Grain Promise will tempt your family with food that''s not only healthy, but delicious for everyday meals!Trade Review"The recipes are smart, flavor-forward, reliable and simple, with suggestions for making dishes ahead and using up leftovers. The book delivers in numerous satisfying ways -- and with more than 100 recipes." --Star Tribune

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Book SynopsisCreative recipes for cooking with microgreens—the flavor-packed shoots of young herbs and leafy greens—a popular new ingredient used both by top restaurant chefs and home cooks. This beautifully designed cookbook will appeal to health-conscious home chefs and gardeners and those looking to expand their interest in sustainable consumption, with a collection of mouthwatering recipes for easily incorporating the healthy and nutritious baby greens into everyday meals. The East End’s Good Water Farms teamed up with top food bloggers and chefs to offer creative, microgreens-driven recipes. Traditionally used more for garnish, here microgreens are elevated to key ingredients in unexpected and delicious ways. More than twenty varieties of microgreens are featured. The sixty recipes include roasted figs with lemon balm and fennel microgreens; grilled red cabbage and purple radish daikon noodles with red shiso microgreen dressing; Parmesan and fa

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Book SynopsisEighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes. As a trusted expert in the lore of the garden, you can’t do much better than celebrated author, chef, and custodian of the Roughwood Seed Collection, William Woys Weaver. With recipes that follow the seasons, each chapter guides the reader from the garden to the kitchen to the table, an invaluable and enjoyable resource of growing, harvesting, cooking, and preserving knowledge. Comforting dishes included here range from fresh salads, slaws, and stir-fries to hearty soups and baked goods. Conserves, marmalades, and pickles preserve peak-season produce for yearlong enjoyment.Weaver’s plant-centric recipes include Pennsylvania Dutch favorites as well as inspirations from his global travels. With each bite, these recipes present the delicious biodiversity of local produce and

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Book Synopsis

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Book Synopsis

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Book SynopsisLearn how to make your own pasta. In A Passion for Pasta, everyone can take a delicious trip down Italy, from top to toe, led by ''pasta queen'' Carmela Sereno - your guide to making speciality pasta dishes from each Italian region. With stunning photographs throughout, these recipes include: Mandilli di Seta, handkerchief pasta with creamy pesto, from Liguria and the Italian Riviera. Liguria''s capital, Genoa, is birthplace of the well-known basil pesto. Orecchiete con cime di rape, which combines the speciality pasta of Puglia, orecchiete (translated as ''little ears''), with the humble turnip to produce a dish full of flavour and yet typical of Puglia''s unique style of cooking, cucina povera. Ziti with sardines, chicory and breadcrumbs. Ziti pasta come in many sizes from the length of small maccheroni to that of spaghetti. OriginatTrade ReviewLike all good cooks, Carmela hasn't forgotten her roots. She brings the happiness of her childhood into her kitchen and into her food . . . Always with a generous splash of motherly love, Italian style. -- Marco Pierre WhiteSocial media's queen of pasta . . . takes the reader on a gastronomic journey through the regions of Italy and their pasta dishes with scores of recipes. Carmela's enchanting energy and 'voice' shine through . . . Passione! You just want to eat the pages -- Grazia

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Book SynopsisClassics and curveballs from one of Stockholm''s favourite restaurants.If you''re ever visiting Stockholm, Meatballs for the People is the place you go to fulfil all of your meatball cravings. Packed full of locals and tourists alike, you can lose yourself in their meatball of the day or debate which is the best accompaniment. And if you can''t get there in person, don''t worry the MFTP team have selected their favourite recipes within these pages for you to make at home, bringing the Swedish classic to your kitchen table.From how to make the perfect Swedish meatball to recipes for sweet potato and corn balls or all the sides you need for the authentic Swedish meatball supper (lingonberries, pickles, perfect mashed potato and a creamy sauce just to start with), there''s something for everyone here. Dive into these mouth-watering pages and uncover a whole host of meatball recipes, from pike to pork and from reindeer to shrimp, and with flavours Table of ContentsIntroduction Our best balls Meatballs at home Meatballs around the world Dinner for friends Family lunch Our best sides Index About the author

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Book SynopsisLess sugar in every meal. Would you feed your child a candy bar for breakfast? Of course not. And yet today our children routinely consume three times the recommended daily allowance of added sugar, which puts them at an unprecedented risk for type 2 diabetes, high blood pressure, high cholesterol, excess weight, and even nonalcoholic fatty liver disease. Half the Sugar, All the Love is here to help, with 100 doctor-approved recipes that cut the sugar (by half—or more!) without sacrificing the flavors our families love. It’s an eye-opening education, a program of healthy eating, and a cookbook chock-full of easy, delicious recipes all in one. Pass the breakfast bars!Trade Review “Delicious recipes. Jennifer and Anisha have just the right idea on how to reduce unnecessary sugar from our diets, and more importantly, our kids’ diets.” —TRACY, DANA, LORI, and CORKY POLLAN, authors of the New York Times bestselling Mostly Plants and the award-winning The Pollan Family Table “So many delicious, kid-friendly ideas for breakfast, lunch, and dinner. I can’t wait to dive into these recipes.” —ELYSE KOPECKY, New York Times bestselling author of Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow. “Breaks down all the sugar myths and inspires you to cook decadent recipes that include tons of flavor and fun!” —CATHERINE McCORD, Founder, Weelicious “This book hits the sweet-spot perfectly with mouthwatering recipes that reduce added sugars naturally, without going to the unnecessary extreme of eliminating them completely. It proves you can have both taste and healthfulness in every sumptuous bite.” —ELLIE KRIEGER, RD nutritionist, cookbook author and TV personality “For those concerned about sugar [Half the Sugar, All the Love] is a great tool” – MARK BITTMAN

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Book SynopsisPutting the more in s’mores! While contemplating a traditional s’more, mad genius Dan Whalen, the recipe creator behind Tots!, asked a tasty question: What would happen if you kept the essential s’mores architecture—three layers of gooey, melty, and crunchy—but changed it up? The result? More than 50 playful, irresistible recipes that completely challenge the definition of a s’more. Riffs range from classic—Salted Caramel S’mores, Nutella S’mores, and Lemon Meringue S’mores—to crazy. Think Avocado S’mores, S’moresburgers, and the Elvis—bacon, banana, and peanut butter nirvana. Enjoy your s’mores all year long! Every recipe is designed to be made in the broiler as well as over a campfire.

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Book SynopsisMayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north. THE DUKE'S MAYONNAISE COOKBOOK won't just show you how to make the most delicious chicken salad or deviled eggs, but will introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.THE DUKE'S MAYONNAISE COOKBOOK is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with a generous handful of recipes from beloved well-known chefs, THE DUKE'S MAYONNAISE COOKBOOK will be a must-have for loyal fans and newcomers alike.

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Book Synopsis“A delightful cookbook! All of her recipes really work and are delicious.”—Gluten Free Easily Low in carbs, fats, and sugars, and naturally packed with vitamin C, cauliflower is the super-est of all superfoods. Why cauliflower? It’s a chameleon and can take on any flavor and texture. In her first cookbook, food blogger and recipe developer Lindsay Grimes Freedman brings her expertise in creating delicious, healthful, and practical recipes to one of the food world’s most trending topics: cauliflower. With more than 75 recipes built around the five ways to prep cauliflower (as a whole head, florets, steaks, riced, and meal), Freedman transforms this versatile veggie into smoothies and scones, pizza crusts and pasta sauces, and sides and salads. Super swaps include falafel made with cauliflower and Caesar salad made with a cauliflower-based dressing, even cauliflower nachos, “bacon” bits, tots, and French toast. The recipes are healthful and easily adaptable for any diet without skimping on flavor or satisfaction. By harnessing the power of this anti-inflammatory veggie, readers will reap all the benefits of a plant-based diet without missing out on any of the good stuff.Trade Review“If you’re looking for ways to sneak more veggies past your kids (or spouse) at dinnertime, there’s no question that Cauliflower Power will help you do it—who would have thought to add it to waffles, bagel dough, and caramel pudding? But beyond these novelties, you’ll also find some creative, more-traditional recipes such as soups, pasta dishes, and casseroles that make the most of this versatile vegetable.”—Modern Farmer “These genius uses for cauliflower deliver big flavors and nourishing nutrients.”—Closer Weekly “A lovely and practical volume. . . . I’m vowing never to underestimate this powerhouse vegetable again.”—Atlanta Journal-Constitution “We love these recipes.”—New Jersey Family “Cauliflower Power embraces [the vegetable’s] adaptability, offering recipes that are gluten-free and rich in flavor.”—Orange County Register “Channels [cauliflower’s] untapped superpower . . . with 75 recipes, all with cauliflower as the star.”—Chowhound “Lindsay Grimes Freedman has an ability to elevate everyday recipes into something irresistible that the whole family will love. Her creative uses for cauliflower run the gamut from smoothies to coffee cake to falafel and everything in between. Pick up this book if you're looking to incorporate more nutritious and gluten-free recipes into your everyday repertoire.”—Julie Resnick, founder of the FeedFeed “Lindsay is a true cauliflower magician and takes full advantage of this incredibly versatile vegetable. I dare you not to get hungry while you flip through Cauliflower Power.”—Rachel Conners, creator of Bakerita “Lindsay takes cauliflower obsession to a whole new level. Her recipes are incredible; approachable yet unique—and every dish is vibrant and beautiful.”—Jessica Merchant, creator of How Sweet Eats and author of The Pretty Dish

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Book SynopsisFrom sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.

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Book SynopsisThis complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.

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Book SynopsisAnimal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture — from the flakiest lard pie crust to the crispiest fried chicken — and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries.The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.

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Book SynopsisTomato Love is a joyful collection of recipes that celebrate the favorite high-summer fruit. There’s nothing quite like a luscious Brandywine or a sweet Sungold freshly-picked from the vine, but tasty canned and jarred products ensure tomatoes can be enjoyed year-round. The recipes in this collection invite year-round eating, new takes on classic dishes like red sauce and tomato soup, along with a mix of fresh ideas ranging from Sweet, Spicy, Smoky Barbecue Sauce, Roasted Tomato Basil Soup with Pumpernickel Croutons, to Caprese Pasta Salad with Salami and Shakshuka with Extra Veg. Home cooks, backyard gardeners, and CSA members overwhelmed with the bounty of the season will find dozens of inspiring ideas for introducing variety into the everyday repertoire of meals. With fresh and nourishing ingredients at the forefront, this cookbook makes it easy for families to put good food on the table—with easy cooking steps, ingredients that are readily available, and delicious recipes. Every recipe is shown in a color photo, making the book easy to browse and use.

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Book SynopsisAs the popularity of a plant-based diet continues to grow, tofu sales are soaring, along with the demand for new recipes that showcase this healthy, budget-friendly meat alternative. In Twist on Tofu, award-winning food writer Corinne Trang shows how versatile and flavorful tofu can be, with 54 recipes for creative dinners, as well as starters, soups, salads, sandwiches, and even desserts. There are tofu-based twists on familiar favorites like French fries, Buffalo “wings,” tacos, satay, and empanadas. Recipes for lasagna, Bolognese pasta, chili, poke bowl, and bibimbap offer delicious options for tofu-rich dinners. Trang tops off this celebration of tofu with a bit of sweetness—bumbleberry tofu custard and luscious tofu mocha brownies.

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Book SynopsisThis comprehensive cookbook stars tofu and presents the limitless, multi-cuisine possibilities of this versatile, nourishing ingredient in a wide range of delectable dishes.  Featuring a robust collection of 170 recipes from all over the world, Tofu makes the case for the ingredient as a culinary “blank page” much like white rice or pasta—and a boon for flavor and culinary techniques of all types. Using spices, condiments, sauces, and herbs, tofu serves as an inexhaustible source of culinary diversity. Spanning Japanese-style Grilled Tofu with Miso to Lemongrass Tofu from Vietnam, Tofu a la Bolognese from Italy to Spicy Tofu with Peanuts from China, this comprehensive and informative guide to the bean-based ingredient serves as a multicultural road map to creating plant-based meals. Along with the enticing array of recipes, this collection features 100 full-color photographs, prep and cook time tips, diet designations, and handy reference to the different types and uses of tofu—making it a definitive title for all skill levels.  

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Book SynopsisMeet the chilli. It's a fiery little fruit. From humble origins in a tucked-away corner of Latin America, it has found its way into the food of more than half the world. Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond. With more than 120 delicious recipes from around the world, including Thai, Indian and Mexican favourites, plus tantalising desserts with a difference, Kay showcases the chilli's extraordinary versatility, celebrates its rich and nomadic history, and discovers the secrets of its success.

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Book SynopsisYou'll be spoilt for choice with this eclectic collection of 100 recipes that make the most of the versatility of eggs. There's no doubt about it; we love our eggs! They form a major part of our daily diets, whether eaten as a high-protein breakfast or brunch, whipped up into a nourishing lunch and dinner, or even transformed into delicious desserts and bakes. This book begins with a guide to basic egg cookery; you'll learn to boil, poach, fry, scramble, coddle and bake your eggs, as well as a few classic skills for separating and whisking yolks and whites. Once you've mastered these basics, delicious recipes to try include everyday plates like a Steak & Egg Brunch Skillet or Spanish Omelette, to the more adventurous Korean Bibimbap or Turkish Menemen. Sweet treats include everything from Baked Alaska to Sponge Cake and finally things really get interesting with protein smoothies and even foamy egg-white cocktails!Trade ReviewWith reliable recipes for everyday classics as well as lesser-known dishes from around the world, this is a handy little book to keep on the shelf. Recipes are simply and well instructed, and guaranteed to keep your box of six interesting - The Telegraph

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Book SynopsisIngenious short-cut recipes that show how canned food is not only convenient and budget-friendly but delicious too! Chef Theo Michaels presents 65 simple and delicious recipes for meals made using canned food plus just a few basic fresh and/or frozen ingredients. Most of the recipes can be pulled together in less than 30 minutes, ingredients lists are short and also allow for last-minute substitutions. Stock your kitchen cupboards with a good selection of canned food and you’ll never be short of dinner options, even when getting out to the shops isn't easy! Rustle up tasty dishes for all the household, from soups and simple pasta dishes, to satisfying oven bakes and one-pot casseroles. Theo's recipes make clever use of canned vegetables, fruit, pulses, fish, seafood and even meat and poultry! Try a cannellini bean and artichoke gratin, smoked seafood tagliatelle, chicken and mushroom lasagne bake or a balsamic cherry tarte tatin and more.Trade Review"A tantalizing option for harried home cooks looking to put a meal on the table in a fraction of the time" - Publishers Weekly "Beautiful photography and beautifully put together" - Jo Good BBC Radio London

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Book Synopsis"The Scented Kitchen" is a collection of recipes using flowers.

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Book SynopsisThis is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world. The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.; Low-temperature cheese-making, ancient wisdom not outdated; Artisnal and regional cheeses of Greece; Condensed milk and culinary innovation; The art of making Brie de Meaux Fermier; Animal husbandry and other issues in the dairy industry; The origins of the New York dairy industry; The origin and history of the ice-cream cone; Milk and its by-products in ancient Persia and modern Iran; Mother''s milk; Milk and its products in ancient Rome; The cheeses of Hokkaido and other milky issues in a ricist society; Cato''s Roman cheesecakes; The origins of Bechamel sauce; Medieval Arab dairy products There are upwards of 30 papers by academics from Britain, America and other countries.

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Book Synopsis

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Book Synopsis

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