Food & Drink Books

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Book SynopsisThe Serious New Cook Cookbook features recipes that appeal to the familiar and the new, drawing beginning cooks into the fold by appealing to what they already know and want (meatballs, spaghetti with meat sauce, simple DIY sushi, onion dip with chips, milkshakes, cupcakes) and taking them to the next level with new, multicultural tastes to love: bulgogi meatballs, wild mushroom pot pie, romesco dip, onigiri rice balls, double dalgona milkshakes, and mochi ice cream, and introducing important techniques such as braising meat, making a roux, cooking perfect sushi rice, and fixing a broken buttercream. The recipes are organised into 23 trios, with one core recipe that introduces a technique or concept, followed by two additional recipes that further exemplify the technique or concept. Stunning photos accompany every recipe, including step-by-step photos for the first recipe in every trio, which show readers what each step should look like as they cook. And, unlike other cookbooks that offer a cooking school section that most readers never use, Serious New Cook builds the lessons and tips into the recipes it s like having a chef explaining things as you cook. Readers not only learn to cook each dish, but become more knowledgeable, deeply skilled cooks in the process. There are few cookbooks that address the needs of young adults who have advanced and adventurous palates, but who don t have the cooking skills necessary to make the foods they love to eat. Existing cookbooks lack the built-in lessons and hand-holding young adult cooks and even newbie adult cooks! require. The Serious New Cook Cookbook fills that gap.Trade Review"Fall Cookbook Round-up: A question I get a lot is: okay, I have learned the basics. I can boil pasta and cut an onion and make a salad. What book will get me to the next level? And there are a few I recommend regularly (chief among them Martha Stewart’s Cooking School) BUT most of them are kind of stuffy and kind of boring. (Serious) New Cook by sisters Leah Su Quiroga and Cammie Kim Lin, on the other hand, is aimed at a younger audience and takes inspiration from around the world. Get this one for your cousin who just moved into her first apartment." —STAINED PAGE NEWSLETTER“Inexperienced cooks are often faced with choosing between beginner books teaching mundane recipes or standard cookbooks that are more enticing but also overwhelming for newcomers. Into the mix comes this book written by chefs who are sisters, based on the food they learned to cook in their mother’s multicultural kitchen, with recipes designed to teach and inspire. The opening chapter is a cooking class in itself. It offers definitions of ingredients, processes, and equipment with excellent informative pictures illustrating things like stiff peaks vs. soft peaks in egg whites, colors and kinds of Asian hot sauces, and types of salt. The recipes themselves are grouped in threes: a core recipe and two variations with invitations for making versions of one’s own. The content is not overwhelming, and starters, mains, and sweets cover the standard meal. The cookbook has a definite Asian influence, but the dishes are wide-ranging: chicken potpie sits next to a sushi party; arepas coexist with egg drop soup and vinaigrettes. VERDICT Sure to be a winner, with lovely pictures, clear and cheerful prose, and the promise of tasty food.” LIBRARY JOURNAL“25 Great Gifts for Foodies. Parade's food editors pick the top gifts for foodies. (Serious) New Cook by Leah Su Quiroga and Cammie Kim Lin takes a global-cuisine approach to teaching kitchen newbies the basics with recipes for arepas, sushi and egg drop soup alongside old-school standards like waffles and pot pie.” —PARADE MAGAZINE“The chefs at Chez Panisse are known for doing beautiful things with seasonal ingredients, but by now the restaurant’s former chefs should be also known for something else—putting out phenomenal cookbooks (see Cal Peternell and Samin Nosrat, for example). This book is no exception. Former head chef Leah Su Quiroga and her sister, writer and teacher Cammie Kim Lin, have created a book that is both gorgeous and informative. The book is designed for beginner cooks who want to improve their skills without getting stuck making only basic, boring recipes, and their format makes learning easy. The instructions are clear—many recipes have beautiful step-by-step photos—there are tons of helpful tips, and when you see an underlined term, you know you can flip to the Extra Credit section of the book to get extra info. (This last part is just genius.) To my mind, the best part of this book is, of course, that the food looks amazing. While I don’t need a beginner book for myself, I’m definitely still going to cook these recipes, especially things like the crispy smashed potatoes with fried herbs, green tortilla soup, pie crust-topped salteña pot pie, and the flash-fried cutlet sandwich with pickled onions and a fried egg. (Hopefully the budding cook in my house will also start to use this book to make these things, too!)” –THE CALIFORNIA TABLE“NPR’s Best Books of the Year. Sisters Leah Su Quiroga (ex-head chef at Chez Panisse) and Cammie Kim Lin (Brooklyn-based food writer) have some serious kitchen chops, but this book was written for the next generation: one that loves cooking, but not always cookbooks. These recipes attend to texture and flavor with chef-like finesse and eclecticism (Bulgogi meatballs! Handmade arepas! Biscuit-topped chicken pot pie!) while also including painstaking process photos and taking no skills or steps for granted. It’s a delicate balance to pull off cringe-free. This one’s well worth gifting to your 20-something, along with their first good knife.” –National Public Radio“(Serious) New Cook is a great pick for those looking for a variety of easy, yet flavor-packed recipes perfect for both beginner and more experienced cooks (especially older teens who have aged out of kids’ cookbooks). The instructions are incredibly well-written to help take your skills to the next level." –Tara’s Multicultural Table “When I hear ‘new cook’ I imagine some pretty basic stuff, like how to boil pasta or roast chicken. But the authors of this book don’t undersell the novice and instead choose a robust catalog of recipes include sushi, fish sandwiches, steamed pork dumplings, and chocolate cake. A lot of the dishes are the sort of thing one might order out at a restaurant, but not make at home. And here they are, broken down in easy-to-follow recipes!” –Amanda Kay Oakes, blogger and writer “Leah is the chef, and Cammie is the educator and writer, and together, you couldn’t put two greater talents... They’re just the perfect pair for this cookbook!” –Ann Haigh, food writer and co-host of the podcast On the Menu

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Book SynopsisHollywood Cocktails is a true toast to Hollywood and the film industry!Paramount Pictures, the oldest Hollywood studio in operation, has released countless award-winning and box office-busting movies that have spanned the age of cinema, from the medium’s silent advent to talkies, color, and CGI blockbusters.In this book, you’ll find: More than 100 cocktails inspired by over 100 iconic films A collection of film facts Detailed recipes that guarantee you’ll never again be wondering what to drink or watch Focusing on iconic films all released by Paramount Pictures, Hollywood Cocktails is a gorgeously illustrated book of star power filled with all things that will delight movie buffs and mixologists alike!

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Book SynopsisDelicious Recipes, Gorgeous Illustrations: This hardcover edition comes with original watercolor illustrations depicting delicious recipes, useful cooking tips, and the history of stale bread.This book is a must-have for meal planners and bread bakers of all skill levels. Stale bread is a great foundation of dozens of recipes, from croutons and bread pudding to bread soup. Learn how to make that loaf of fresh bread last even longer with these money-saving recipes. This hardcover edition comes with original watercolor illustrations depicting delicious recipes, useful cooking tips, and the history of stale bread. Simple to use and easy to make, this informative cookbook is sure to become a cornerstone of your kitchen.

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Book SynopsisThis is two cookbooks in one. In the first, Healthy Down Home Cooking, recipes and nutritional information developed by the National Cancer Institute are provided. Consideration is given to preparing meals for African Americans who suffer from higher rates of serious diseases like high blood pressure, Type 2 diabetes, heart disease and some types of cancer. In the second cookbook, a Diversity Team from the National Cancer Institute has provided a sampling of recipes exploring different countries and cultures from around the globe. Please note, this second cookbook is meant to provide flavourful dishes and makes no health claims.

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Book SynopsisFrom celebrated author and blogger Béatrice Peltre comes a much anticipated second book, focusing on everyday foods (all gluten-free) to share with family and friends. To the French, food is one of life’s greatest pleasures, and in Béatrice Peltre’s home, each meal is a small celebration. In her kitchen, bright, colorful ingredients are transformed into wholesome, delicious dishes and served with love. Here, Béatrice’s relaxed, modern approach to classic French cooking meets the challenge of creating healthy meals for the whole family—meals to be shared à table, presented with grace and style.   In My French Family Table, Béatrice offers a beautiful assortment of over 120 recipes for naturally gluten-free dishes that feature whole grains, colorful produce, and distinctive spices. Every meal is an inspired work of love—from breakfast dishes such as Buttermilk, Lemon, and Strawberry Brunch Cake to a lunch of French Green Bean Salad with Croûtons, Olives, and Ricotta Salata alongside a healthy soup or vegetable tart. In the afternoon Béatrice loves to eat the traditional French goûter with her daughter, Lulu, whose favorite snack is Brown Butter Madeleines with Buckwheat and Chocolate Chips. Who could resist a Sunday supper of Chicken Stuffed with Herbs, Walnuts, and Grainy Mustard, followed by the sweet treat of Baked Apricots with Lemon Verbena or the indulgent Chocolate Mousse with Salted Caramel and Matcha Tea Cookies? Béatrice also includes recipes that are particularly child-friendly to cook and eat, inspired by her kitchen adventures with Lulu.   With her creative use of ingredients, Béatrice ups the ante on what family foods can be—incredibly tasty, beautiful, and nourishing. Béatrice’s signature bright photography, impeccable styling, and sweet storytelling make My French Family Table an inspiring collection of recipes for feeding a family and feeding them well.

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Book SynopsisFood made for sharing—recipes for 16 potluck parties that celebrate the seasons, friends, and delicious food.Frosty winter fetes, lush springtime soirees, sultry summer get-togethers, and crisp autumn affairs—no matter what the season, it’s always a good idea to gather a group of friends to share a celebratory meal or some festive nibbles. This cookbook is the perfect guide for throwing potluck get-togethers where the food truly shines. Create a winter wonderland that serves up comforting foods like Wild Rice–Stuffed Mushrooms, Roasted Salted Figs, and Hot Buttered Rum. Spring to life with early-season dishes like Pistachio-Crusted Asparagus with Feta Vinaigrette, Rhubarb Buttermilk Bread, and Chicken Potpie. Revel in the dog days of summer with an ice cream social, complete with a sundae bar and homemade Blackberry Mint Ice Cream. Celebrate the harvest with an apples to apples party featuring Apple Sage Mac and Cheese, Apple Butter Brie en Croute, and Candied Apples. With creative ideas for making each party special, Handmade Gatherings offers a fresh take on dining with friends.

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Book SynopsisWine lovers appreciate not just the taste of wine and the pleasure it gives them, they also enjoy the lifestyle and culture associated with it and the values it conveys. Both a handbook and an illustrated history, this new guide offers all readers—from novice to professional—the keys to fully appreciating Bordeaux wines and their rich culture. Explore the wine châteaux, the Bordeaux wine trade, the art of wine blending, the rules of tasting, and the best food and wine pairings, as written by the world-renowned experts of the Bordeaux Wine School. This comprehensive guide to great wines, terroirs and grape varieties includes a wealth of illustrations—lush photographs as well as original drawings, maps, charts, tables and diagrams (plus links to 40 instructive videos)—that make this book essential reading for all wine lovers.

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Book SynopsisUpdated with 22 photos!As busy moms, we love sitting down to a home-cooked meal with our families, don't you? It can be a challenge to serve up taste-tempting, healthy meals that will please everyone, but we think we have the answer. Mom's Go-To Recipes has 252 family-friendly recipes for every occasion, from home cooks just like you.Start the day off right with a great breakfast. Speedy Egg Sandwiches and Freezer French Toast Sticks are just right for hungry kids...wrap them up and take 'em along!You'll find plenty of delicious dinnertime recipes, including lots of one-pot meals. Cook up Zucchini Spaghetti on the stovetop in no time at all, or try oven-baked goodness like Sheet Pan Sausage Bake or Cheesy Chicken Hot Dish for pure comfort. If low & slow is your choice, fill up the slow cooker with Easy Mexican Chicken.Momma's Cheesy Potato Soup or Connie's Black Bean & Corn Chili are perfect for lunchtime and light suppers. Make it a meal with Lillie's Fruit Salad on the side. You can't go wrong with these recipes!For snacktime and party time, there are treats like Chip Chicken Lollipops and Pizza-Style Nachos. Sweet endings include Fudgy Choco-Toffee Bars and Banana Split Ice Cream Pie...yum!We've included easy-to-follow directions using familiar ingredients, plus quick & easy cooking tips and clever ideas for sharing food and fun. Just look inside...you're sure to find a recipe you want to try tonight! 252 RecipesTable of contents:Off You Go! Breakfasts - Just a Bite for Lunch - Sizzling Stovetop Suppers - Classic Oven-Baked Comfort Foods - Slow-Cooker Family Favorites - After-School Snacks & Party Treats - Mom's Best DessertsTable of ContentsOff You Go! BreakfastsJust a Bite for Lunch Sizzling Stovetop Suppers Classic Oven-Baked Comfort Foods Slow-Cooker Family FavoritesAfter-School Snacks & Party TreatsMom's Best Desserts

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Book SynopsisEat smarter and healthier with 100+ meal prep recipes and tipsMeal prep is a great way to save time and money with wholesome grab-n-go options for breakfast and lunch, and quick dinners you and your family will love. The Healthy Meal Prep Cookbook introduces you to the benefits of meal prep with 2-week meal planning templates and shopping tips designed to meet specific nutritional goals:Clean eatingLearn how to make a week''s worth of well-balanced meals from a variety of food groups and minimal processed canned or frozen foods.Weight lossThe healthy, portion-controlled meals and snacks in these plans are filling, nutritious, and delicious, and having them on hand reduces the temptation for fast food quick fixes.Muscle buildingPrep meals with the measured fat, carbs, and protein you need to fuel intensive strength training and build muscle.This health-focused meal prep recipes cookbook also includes additional food safety and storage guidelines to help you extend the shelf life of pre-prepared dishes and prevent food waste.Order The Healthy Meal Prep Cookbook today and always have enough time to eat right and eat well.

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Book SynopsisJust because you're on the Paleo diet doesn't mean you need to spend a fortune. Ciarra Hannah, creator of PopularPaleo.com, which gets over 362,000 page views a month, has one hundred Paleo recipes that feature grass-fed meat and naturally-raised whole food ingredients but are also light on your wallet. The cost of eating a Paleo diet is significant and an issue in the Paleo community-until now. Ciarra uses flavourful but less expensive cuts of meat slow-cooked in stews or braised, as well as her roll-forward technique to make bigger batches from less expensive per-pound cuts to make multiple delicious dishes. She has a strong selection of Paleo dishes for everyday eating the whole family will love. Ciarra's recipes include Cauliflower Lasagne, Beef Tips in Rosemary Balsamic Glaze, and Vegetable Beef Curry. So, if you're loving the Paleo diet but hating the amount of money you spend each month, then this book is a must-have. Save your money, stick to your diet and enjoy your tasty Paleo meals.

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Book SynopsisWhen you know how to cook and utilise produce, it’s easy to prepare standout meals. Danielle Majeika, farm-owner and founder of the blog The Perpetual Season, derives complexity of flavour from a harmonious balance of herbs, simple spices, farm-fresh vegetables, and cooking methods in this incredible cookbook. Danielle goes beyond traditional steamed veggies, utilizing techniques that help bring out unique, vibrant flavours - like roasting fennel and tomatoes with fresh rosemary in a cast iron skillet. Every recipe highlights one or two vegetables that are easy to grow and popular at markets - like leeks, fennel, carrots, and tomatoes. Recipes include Asparagus Vichyssoise for spring, Green Bean Tempura with Lemon Wasabi Mayonnaise for summer, Shaved Kohlrabi Salad with Apple and Sesame for fall, and French Shallot Soup for winter. Danielle also provides growing and harvesting tips in the chapter intros that gardeners will find useful and non-gardeners will be inspired by. If you want a delectably spicy pepper harvest, for example, withhold water when they reach the point of maturity, as it increases levels of capsicum, and if you want to sweeten the taste of your tomatoes, boost their potassium with wood ash. This book will include 75 recipes and 75 full-colour photographs.

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Book SynopsisA Guide to a West African Tradition. The Art of Fufu is a fascinating and informative guide to fufu, one of the most delicious and beloved staple foods of West Africans. All fufu dishes consist of two parts—the prepared, cooked fufu (which has a dough-like consistency and is made by mixing a plant base with water) and a unique soup that accompanies it. The cooked fufu can be made from a variety of bases, such as yams, shredded cassava tubers, and cassava flour. After the fufu is cooked, it is rolled into small balls, which are then formed into a spoon shape with the hand. The soup is then scooped with the fufu, and the bite is swallowed whole. Just as there are many different types of fufu, there are many different types of soups. Part of the joy of fufu is discovering which flavours pair best together. This colourful book discusses popular ingredients used to make fufu and the soups that go along with it as well as methods of preparation for fufu. The Art of Fufu is sure to appeal to those interested in learning more about West Africa’s food culture and one of its most cherished foods.

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Book SynopsisDelicious recipes for home chefs who are mindful about the welfare of animals. Now, more than ever, a large percentage of home chefs are conscious of where their food comes from. They want to support farmers and ranchers who do things right and care deeply about the well-being of animals. In line with this holistic approach, Dr. Robin Ganzert, CEO of American Humane-America's first national humane organization-has compiled delicious recipes featuring ingredients that are compassionately produced by farmers, ranchers, and other organizations that are American Humane Certified™. The recipes are constructed around the seasons-summer, fall, winter, and spring-so that whether home chefs are simmering a stew on a cold night or grilling out under balmy skies, they can set a humane table year-round. Compassion and love are the ingredients for a humane table-a setting where American Humane's shared values of treating animals with kindness, respect, and dignity are truly celebrated. The Humane Table is for those home chefs who support these same principles.

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Book SynopsisWith Maria's delicious high-fat, low-carb recipes, dairy-free keto home cooks will never feel like they are missing out.

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Book SynopsisTackle the most important meal of the day with over 60 keto recipes!

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Book SynopsisWalk away from fad diets and start focussing on what works for you with this informative guide to healing with food.

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Book SynopsisFuel your body and elevate your home cooking with Salt to Taste, an all-inclusive cookbook that combines high-quality protein-centric meals that feature the perfect balance of salt to help you achieve your best health. With a focus on maximizing protein intake, Salt to Taste presents a diverse selection of delicious, nutrient-dense recipes that satisfy every craving to help you manage your weight, level up your performance, recover from injury, and feel your best. From hearty breakfasts to mouthwatering dinners, sauces and accompaniments, salt blends, and everything in between, each recipe was carefully crafted by a cardiovascular expert and professional chef to deliver a powerhouse of protein, flavor, and flexibility. Unlike many high-protein cookbooks, Salt to Taste does not eliminate entire categories of foods but instead focuses on quality ingredients and minimal sugar and brings forth salt in a starring role to help you to achieve and sustain your long-term health goals. Sample Recipes Include: raspberry Tahini, Whey or Plant Smoothie, Brownie Batter, Muffins, High-Protein Green Gazpacho, High-Protein Smoky Tangy Sweet Potato Soup, Buffalo Chicken Salad, Quinoa-Crusted Chicken Parmesan, Chicken Pot Pie with Potato Biscuit Crust, Fried Egg Cheeseburger, Collard Wrap, Beef Bolognese, Spaghetti Squash, Pan-Roasted Black Sea Bass with Oranges, Pomegranates, and Olives, Air-Fried Coconut Shrimp, Brussels Sprouts Slaw, Garlicky Broccoli, and more! Salt to Taste has everything you need to make each meal a nutritious and flavorful experience and is perfect for any skill level. Get ready to transform your kitchen and your health with impactful meals and a dash of salt!

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Book SynopsisPlum Bistro, Seattle’s acclaimed vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. A beloved local hangout, it’s also a pit stop for out-of-towners, including celebrities like Joaquin Phoenix. This cookbook, now in its tenth year in print stronger than ever, will be completely updated with a refreshed cover design and brand-new title for the anniversary edition paperback release. It features more than 80 of Plum’s flavourful, comforting recipes for brunch, soups, salads, entrées, desserts, and more. Dishes include: Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta, Barbecue Oyster-Mushroom Sliders with Pickled Onions, Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom 'Scallops', Tiramisu Pancakes, Black Plum–Ginger Sorbet with Lemon Cream, And much more!Trade Review"We so appreciate the wonderfully creative recipes in this very beautiful cookbook! The importance of delicious vegan food helps pave the way for those who desire to make the transition from the standard animal-based diet."—Joaquin Phoenix, Academy Award-nominated actor and activist; Summer Phoenix; Rain Phoenix; and Liberty Phoenix"Makini Howell’s cookbook will prove to anyone just how delicious vegan cuisine can be. Her food is flavorful, fresh, and mouthwatering. A must-have for anyone who loves to eat. This is a cookbook I will buying for my friends and family." —Kim Barnouin, co-author of the New York Times Best Seller, Skinny Bitch "The food at Plum Bistro is comfort food, fresh food, tasty and innovative food: a testament to the talented and driven owner and head chef, Makini Howell. It’s one of my favorite vegan restaurants in the world." —India.Arie, Grammy Award-winning singer/songwriter "What Makini does at Plum and as a personal chef is creative, innovative, and satisfying. . . . Instead of seeing ‘vegan’ as a restriction, she has her own style. I never feel like I am missing anything." —Common, Grammy Award-winning actor, author, artist, and activist"I dare you to open this cookbook from Seattle's Plum Bistro to any page and not think the recipe you find there is completely irresistible. Tiramisu pancakes? Check. Cauliflower bisque with fresh fennel? Yes, please. Black plum and ginger sorbet? Oh, you know it. Chef Makini Howell's recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season. ...Oh, and did I mention they're all vegan?"—The Kitchn"From Seattle food icon Makini Howell comes this much-anticipated cookbook, a luscious volume of recipes from the author’s family-owned restaurant, Plum Bistro. Howell’s cooking is all about simple, fresh, and local, and this photo-filled book...showcases such delights as Pesto Plum Pizza, Barbecue Oyster-Mushroom Sliders, and Fresh Blueberry Shortcake. Let the mouthwatering commence."—VegNews"You don't have to be a vegan to love these healthy creations from the famous Plum Bistro."—Examiner.com"This colorful vegan cookbook from Seattle-based Plum Bistro captures the spirit and passion of chef, owner, and life-long vegan Makini Hawell with her recipes for vegan spins on pantry essentials, breakfast favorites, small plates, mains utilizing tofu, tempeh, and seitan, and desserts. Many of the recipes are also gluten-free and soy-free, but the book's luscious photos are sure to whet anyone's appetite, dietary restrictions or no."—Portland Monthly"The vegan chef makes it look easy, with chapters on replacements for conventional staples (egg foam, anyone?), a helpful dissection of meat substitutes, and even a few mostly raw dishes for those in transition. Highlights: tostadas with spicy strawberry avocado relish, and balsamic tofu with white bean sauce and agave pumpkins. Most recipes are soy and/or gluten free and definitely aren’t all broccoli and turnips; expect recipes for sinful—yet morally sound—treats like tiramisu pancakes and tempeh vermouth."—Seattle Metropolitan"These recipes are for dishes full of flavour, texture and colour. Oh, and they’re vegan."—The Montreal GazetteTable of ContentsRECIPE LIST(GF) = Gluten Free | (SF) = Soy FreeFUNDAMENTALSCream Cheese Crème Fraîche (GF)Egg Foam and Green Egg Foam (SF/GF)Green Egg Foam Water (SF/GF)Sweet Soy Cream (GF) Savory Soy Cream (GF) Savory Rice Cream (SF/GF) Sweet Rice Cream (SF/GF) Basil Soy Ricotta (GF)Agave Balsamic Vinaigrette (SF/GF) Basil-Walnut Pesto (SF/GF)Roasted Garlic Cloves Two Ways (SF/GF)Raw Tofu Relish (SF/GF)Garlic-Ginger Oil (SF/GF) BEGINNINGSChocolate Crepes with Cream Cheese Crème Fraîche, Sliced Bananas, and Chocolate Maple Butter (GF)Good Old-Fashioned Blueberry Pancakes (SF/GF)Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy CreamTiramisu PancakesFig Crepes with Ricotta, Arugula, and Agave Balsamic (GF)Pesto Plum Pizza with Balsamic ArugulaHeirloom Tomato Toasts with Oregano, Grapes, and Ricotta SoyOyster Mushroom Scramble with Sweet Peppers, Onions, and Fresh Tofu (GF)Savory French Toast “TLT”SALADS AND SOUPSGrilled Black Plum and Jicama Salad with Radicchio (GF)Quinoa-Millet Cherry Salad (SF/GF)Polenta and Orange Salad with Fennel Salsa (GF)Apple Ginger Salad (SF/GF)Avocado Salad with Seitan BitesBlood Orange and Fresh Tofu Salad (GF) Roasted Beet and Blood Orange Salad with Cilantro Pesto (SF/GF)Grilled Peach and Arugula Salad with Soy Ricotta and Grilled Sourdough ToastCreamy Millet Corn Chowder (SF/GF)Habanero Yam Soup (GF)Cauliflower Bisque with Fresh Fennel (GF) Raw Kale and Seaweed Salad with FreshTofu and Ginger-Garlic Oil (GF) SMALL PLATESCharred Broccolini (SF/GF)Smashed Purple Potatoes with Parsley (SF/GF)Chai-Spiced Yam Bruschetta with Crunchy Kale (SF)Oven-Roasted Cherry Tomatoes with Thyme on Toast (SF)Spicy Chili-Lime Edamame (GF) Curried Red Yam Fries (SF/GF) Grilled Wild Mushroom Toasts Charred Brussels Sprouts and FingerlingPotatoes with Crispy Smoked Tofu (GF)Jerk Tofu and Roasted Yam SlidersBarbecue Oyster Mushroom Sliders with Pickled OnionsManna Bread with Raw Tofu Relish and Cherry SalsaTOFU, TEMPER & SEITANSpicy Peach Tofu and Tempeh with Charred Purple BeansBalsamic Tofu with White Bean Sauce and Agave Pumpkins (GF)Pesto Tofu with Smashed Purple Potatoes and Charred Asparagus (GF)Hazelnut Tofu and Tempeh with Millet and Blueberry SaladTempeh VermouthApple Tempeh FilletsChimichurri Seitan SteaksOregano and Parsley Grilled Seitan Steaks TRANSITIONAL RAWRaw “Lasagna” with Basil-Walnut PestoKale Pesto “Pizza”Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish (GF)Jicama Avocado “Ravioli” with Peach and Watermelon Salsa (GF) PASTAFresh Spinach Pasta (SF)Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom “Scallops”Roasted Yam Ravioli with Apple Tempeh Fillets and Chanterelle Cream SaucePlum’s Smoky MacGRAINSMillet-Stuffed Baby PumpkinsGrilled Spelt Crust Pizza with Pears and RicottaBlue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and RicottaQuinoa Risotto with Panko-Fried PortobellosWhite Bean and Summer Rye Chops Salad with Pesto-Grilled Eggplant (SF) DESSERTSToasted Chocolate Bread with Cream Cheese Crème FraîcheSautéed Rosemary Plums with White Wine and Blueberry Butter Sauce (GF)Oven-baked Peaches and Cream (GF)Peppered Agave Figs (GF)Everybody-Dives-In Chocolate Chip Brownies (SF/GF)Strawberry Crepes with Custard Sauce (SF/GF)Black Plum–Ginger Sorbet with Lemon Cream (SF/GF)Fresh Blueberry Shortcake AFTERWORDVegan Frankfurter and Smoked Yam Puppy Treats

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Book SynopsisThis book is a collection of Native American Recipes from tribes across North America. Some of the recipes provide new and different ways to prepare USDA commodities, in addition to traditional recipes. Traditional recipes include bison recipes, blue corn recipes, and traditional breads. Most of these recipes make use of USDA''s commodities that are provided to recipients who participate in the Food Distribution Program on Indian Reservations. Some of the original recipes have been altered to help lower the fat and sodium found in the recipes.

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Book SynopsisRed wine is a rich source of different phenolic compounds which contribute to sensorial wine characteristics and can exhibit various biological properties. In vitro and animal studies have suggested that phenolics present in wine may exert a wide range of potential beneficial effects to human health, which involves antioxidant, anti-inflammatory, cardioprotective, neuroprotective, anti-diabetic and anti-cancer activity. In this book, Chapter One discusses available data concerning the most important clinical trials focused on the biological effects of wine and wine phenolics, particulary resveratrol. Chapter Two examines the benefits of the use of starter cultures in wine microbiological processes. Chapter Three reviews the antioxidant activity of Glycine max L. Merr, Hibiscus Sabdariffa L., yellow tea and red wine, and their contributions to health. Chapter Four presents the relationship between the chemical composition and the organoleptic properties of red wine.

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Book SynopsisMore than 100 fresh, nutritious Mediterranean-style recipes and tips on how to set aside time to mindfully savor each meal, combining healthy food and a healthy lifestyle.Satisfying both chefs and nutritionists alike, the Mediterranean diet is the rare healthy eating plan that not only tastes good but also feels good. From seasonal vegetables, fruits, nuts, and grains to garlic, herbs, and olive oil, these foundational ingredients inspire simple fresh dishes with endless combinations of flavors and textures—and don’t forget the wine. Your doctor will be pleased to know that following a Mediterranean diet is proven to lower bad cholesterol, dramatically reduce the risk of heart disease, and may even protect brain function as you age. And with tasty recipes like Greek Stuffed Tomatoes, Baked Falafel with Tzatziki Sauce, and Orange-Hazelnut Olive Oil Cookies for dessert, it won’t be hard!Beyond just the diet, however, the Mediterranean lifestyle encourages mindfulness with every meal. Permitting yourself to slow down, enjoy food with friends and family, and relish each bite not only improves digestion but also allows you to gain the perspective to better understand your own eating habits and avoid overeating.

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Book SynopsisWith this cookbook on your kitchen counter, you’ll prepare delicious chicken suppers with confidence and ease. Author Stacie Billis’ light, funny, and instructional tone takes the intimidation factor out of working with chicken, whether you’re breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavor. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple–Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe providing ample inspiration, Winner! Winner Chicken Dinner will help you master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.

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Book SynopsisHow much do you really know about how the human body works and how it reacts to food, exercise, nutrition, and the environment? While most people have read about at least one fad diet, they're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the United States. Gut Reactions by chemist Simon Quellen Field shows readers how their bodies react to food and the environment and how their brains affect what and how much they eat. It reveals why some diets work for some people but not for others, based on genetics, previous weight history, brain chemistry, environmental cues, and social pressures. It explores how dozens of hormones affect hunger and satiety and interact with the brain and the gut to regulate feeding behavior. And it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain as cocaine, heroin, amphetamines, and nicotine. Whether you’re looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome impact your food cravings, Simon Quellen Field has the scientific answers for you. Trade Review"Impressively informed and informative." -- Midwest Book Review"a good book for those who want to understand the science behind obesity." -- Manhattan Book Review

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Book SynopsisThis guide to 35 lesser-known edible plants, with growing advice and simple recipes, will appeal to gardeners and foodies interested in bringing novelty and variety to their gardens and plates.

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Book Synopsis2023 Gourmand World Cookbook Awards Best Jewish Food Culture Book; 2022 National Jewish Book Award FinalistA fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa.In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.Trade Review“Jews, Food, and Spain is a fascinating study in which the author, Hélène Jawhara Piñer, asserts that food is an important key to unraveling the complexities of the Jewish cultural heritage, especially in early Medieval Spain. Using the 13th century Arabic language cookbook Kītab Tabīkh as guide, she explores what can be discerned from its contents regarding Jewish culture and its evolution in the multicultural setting of Al-Andalus. Cuisine, as Jawhara Piñer explains, is so much more than just recipes… [The book] would be a valuable addition to an academic Jewish history and culture collection as well one focused on food studies."— C. and Anne-Marie Belinfante, AJL News & Reviews“Hélène Jawhara Piñer’s new book, Jews, Food, and Spain, is a wonder. Her research is deep and comprehensive, her presentation detailed and wise, and her ‘gift’ to the reader generous. Her work answers every question about the Sephardic culinary heritage you have ever had, and many questions you didn’t even know how to ask. This is a book anyone interested in food, its history, and its meanings, will want to read.”– Dr. David Kraemer, Jewish Theological Seminary Librarian and Professor of Talmud and Rabbinics. Author of Jewish Eating and Identity Through the Ages“In Jews, Food, and Spain, Hélène Jawhara Piñer invites us into the medieval kitchens of Muslim Spain, where she uncovers compelling evidence of several unknown, distinctively Jewish culinary practices that over the centuries have been integrated into Spanish cuisine. Her meticulous research into the foodways of Spain’s Sephardim will be eye-opening to all those with an interest in the food, history, and culture of the region.”– Darra Goldstein, Food historian and founding editor of the journal Gastronomica“In this fascinating study, which will appeal to readers (and cooks!) interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa, Hélène Jawhara Piñer studies Kitab al-tabikh, a cookbook of uncertain authorship written in Arabic around the year 1200 which also includes dietary advice about which foods to eat to address individuals’ variable health needs. Remarkably, this volume includes several recipes which its author describes as explicitly Jewish, such as “Jewish Partridge” and “A Jewish Dish of Eggplants Stuffed with Meat.” Piñer uses this volume and these recipes as her point of departure to investigate far-reaching questions: What is Jewish cuisine, what is Sephardic culture, and how can we use the history of food to trace Jewish experiences in the Iberian Peninsula and later, following Jewish and Muslim expulsions from Spain? Piñer makes a case for the role of ingredients, methods, cultural associations, and even utensils or cooking pots that probably once made a recipe discernibly Jewish.”– Heather J. Sharkey, Professor and Chair, Department of Near Eastern Languages & Civilizations, University of Pennsylvania, Philadelphia“‘To eat is to remember’. These words which conclude Piñer’s fascinating book are its basic postulation. Jews, Food, and Spain unfolds the story of the of Sephardic Jews through the unique perspective of its cuisine. It starts with a brilliant reconstruction of the medieval Arabic cookbook Kitāb al-ṭabīẖ in which Piñer uncovers the Jewish layers through a painstaking linguistic and textual analysis and goes on in the footsteps of the almost invisible traces left by Jewish cuisine in Spain after the expulsion as well as in the Sephardic diasporas around the Mediterranean and in the new world. Through the history of food and foodways, Sephardic identity is discovered and reaffirmed. This is a captivating book with enormous erudition which brings new insight into the history of Sephardim, Spain and the Mediterranean.”– Miriam Frenkel, Menahem Ben-Sasson Chair in Judaism & Islam Through the Ages, The Hebrew University of Jerusalem“Through a refined ‘counter-hair’ reading of historical sources (Islamic texts in the Middle Ages, then Christian texts), Hélène reconstructs the identity (not only culinary, since what we eat is what we are) of a people of which others speak, to describe and mark its diversity. It is an exciting detective story that reveals not only the characteristics of Jewish cuisine in those distant centuries, but also the strength with which those characteristics have been transmitted over time, until today.”– Massimo Montanari, Professor of Food History, Bologna UniversityTable of ContentsAcknowledgmentsForeword by Paul FreedmanIntroductionPart One. The Jews’ Place in the Construction of an Andalusian Cuisine (Twelfth to Fourteenth Centuries)1. A Unique “Witness” to Complex Realities 2. The Jewish Stamp in the Kitāb al-ṭabīẖ3. Jewish and Muslims Food Consumption and Cooking Practices in the Kitāb al-ṭabīẖ4. Eggplant: The Jewishness MarkerPart Two. The Legacy of the Multicultural Cuisine of Al-Andalus (Fourteenth to Seventeenth Century): The Evolution and Perception of Jewish Food 5. The Counterpoint of Christian-Dominated Cookbooks6. Iberian Literary Works: Witnesses to Food Discrimination against Jews 7. Trends and Evidence: Food as an Identity Marker 8. The Trials of the Inquisition: Written Witnesses of an Oral Transmission of Jewish SkillsPart Three. Sephardic Jewish Culinary Heritage: Between Rebirth and the Desire to Recognize a Past Legacy9. Common Dishes in Spanish Sephardic cuisine10. Dishes and Diaspora: From the Kitāb al-ṭabīẖ to the Sephardic Culinary Heritage of the Mediterranean Basin11. Recipes and Photos of Jewish Dishes from the Kitāb al-ṭabīẖ12. Recipes and Photos of Iberian Medieval Dishes in the Sephardic Culinary Heritage of the Mediterranean BasinConclusionBibliographyIndex

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Book SynopsisJennifer Bumb, creator of Pretend It’s a Donut, makes eating Paleo quick and easy with a diverse array of 60 sheet pan breakfasts, lunches and dinners. The Paleo diet is one of the most popular diets in the United States, and this cookbook is full of flavourful options that come together in minutes and are a breeze to clean up. Each meal is perfect for busy people trying to make healthier choices and with recipes like Enchilada Breakfast Bake, Pesto Chicken with Artichokes and Cauliflower and Apple Pie Crumble,you’ll have no shortage of wholesome meals to choose from. Spice up your weeknight with suppers full healthy fats, lean proteins and hearty vegetables like Spaghetti Squash Pork Chow Mein, Chili Lime Salmon with Mango Relishor Chimichurri Meatballs with Peppers. Because everything fits on a sheet pan, these set it and forget it meals will have you out of the kitchen in no time. And when the timer goes off, you’ll have something that’s sure to satisfy whether you’re making Blueberry Pancakes, Swedish Meatballs or Strawberry Shortcake. With so many delicious and healthy hands-off choices, there’s no reason not to go Paleo. This book has 60 recipes and over 60 photographs.

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Book SynopsisWho says going vegan means giving up quality taste, texture and true deliciousness? In this exquisite cookbook, Megan Sadd, author of 30-Minute Vegan Dinners and founder of the vegan food blog Carrots and Flowers, which has 281k followers on Facebook, shares 75 perfectly-balanced recipes for the vegan cook looking to satisfy each and every part of their palate. With six insightful chapters, each devoted to a different aspect of flavourful vegan cooking, Megan not only provides readers with fantastic recipes for all their vegan needs, but also teaches them how each recipe is so expertly crafted and balanced for delicious results. From the delightful, savory Chickpea Pot Pie with Cheddar Sage Crust to the fresh and bright Vietnamese Lemongrass Tofu Noodle Bowl to the decadent Lemon Berry Cheesecake, Megan’s recipes are a tour de force through the art and science of flavour, texture, and balance within a vegan diet. And the cherry on top of that vegan cheesecake? These recipes are never complicated, so readers can maximise their time and effort using only common household ingredients without breaking the bank. With this cookbook you’ll give your senses the vibrant flavours they deserve, without giving up your vegan lifestyle. This book includes 75 recipes and 75 photographs.

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