By Laura-Jane Koers
Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen. On her popular website, TheRawtarian.com, Laura-Jane Koers offers simple, satisfying recipes to whip up healthy meals with as few ingredients and in as few steps as possible. Laura-Jane is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen (think bananas, apples, carrots, celery, and onions - no need to make a special trip for fresh coconut or celeriac).Cook Lively! offers 100 brand-new recipes as well as a few favorites from the website, arranged by time of day to show how to support health and satisfy taste buds all day long with all-vegan, mostly raw plant ingredients. Cook Lively! is the go-to cookbook when you're hungry for something wholesome, delicious, and quick.
By Alan Tardi
The epitome of effervescence and centrepiece of celebration, Champagne has become a universal emblem of good fortune, and few can resist its sparkleIn Champagne, Uncorked , Alan Tardi journeys into the heartland of the world's most beloved wine. Anchored by the year he spent inside the prestigious and secretive Krug winery in Reims, the story follows the creation of the superlative Krug Grande Cuvée.Tardi also investigates the evocative history, quirky origins, and cultural significance of Champagne. He reveals how it became the essential celebratory toast ( merci Napoleon Bonaparte!), and introduces a cast of colourful characters, including Eugène Mercier, who in 1889 transported his Cathedral of Champagne," the largest wine cask in the world, to Paris by a team of white horses and oxen, and Joseph Krug, the reserved son of a German butcher who wound up in France, fell head over heels for Champagne, and risked everything to start up his own eponymous house.In the vineyards of Champagne, Tardi discovers how finicky grapes in an unstable climate can lead to a nerve-racking season for growers and winemakers alike. And he ventures deep into the caves , where the delicate and painstaking alchemy of blending takes place,all of which culminates in the glass we raise to toast life's finer moments.
By James O. Fraioli, John Ash
To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of wild," including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
Can I Eat That?
By Jenefer Roberts
Written in a chatty and non-medical style, Can I Eat That? guides people through the initial and sometimes frightening stages which follow diagnosis of Type 2 diabetes. It contains an explanation of the nutritional factors behind the disease, and the nutritional factors in foods that are tolerated; and brings these factors together in advice on the choice - and the cooking - of beneficial and tasty foods. The book also contains over 100 various recipes for healthy, nutritious and above all enjoyable meals suitable for people with Type 2 diabetes.
Cooking with Seeds
By Charlyne Mattox
From protein-hearty hemp to omega-3-loaded flax, seeds are true nutritional powerhouses. Not only are they good for you, they are downright tasty, too! But how do you make the most of these superfoods in your kitchen? Look no further than Cooking With Seeds ! These mouth-watering recipes for breakfasts, lunches, snacks, dinners, and desserts use seven super-seeds,chia, flax, hemp, poppy, pumpkin, sesame, and sunflower,as key ingredients.Incorporating seeds into your daily diet is a great way to boost your health without having to give up your favourite foods in Cooking With Seeds , there's something for every palate, whether it's Sweet Pea and Sunflower Seed Hummus or Chocolate Cupcakes with Seed Butter Ganache. You'll also find for seed-based basics,such as milks, spreads,and butters, so whether you have time for a full meal or just a snack you can easily reap the benefits,and the flavor,of these little nutrient bombs.
The Community Table
By Katja Goldman, Judy Bernstein Bunzl, Lisa Rotmil
Across the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, under one roof, hundreds of people of all ages, genders, religions, interests, and opinion, gather to engage in a myriad of activities-- everything from meditation to music lessons, yoga to Yiddish studies. And what holds it all together? In a word: food.While sitting down to enjoy a meal together is undeniably bonding, coming together to prepare it is even more so. Now, The JCC in Manhattan, alongisde its various national counterparts, shares classic recipes such as Weekday Challah, Latkes Four Ways, and Kreplach soup, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Syrian Lamb Burgers, Brussels Sprouts with Pomegranate Syrup, and much more. A complete chart groups recipes by dietary restriction (meat, pareve, dairy), and plenty of holiday menus are included as well.With anecdotal contributions from JCCs all around the country, this cookbook highlights the organization's vibrant, eclectic community-- and celebrates all of its many flavors.
Charlie Palmer's American Fare
By Charlie Palmer
Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmarks of his cooking over the years, and this collection includes the best recipes he cooks at home and in his restaurants. Included are more than 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Baked Lemon Chicken; plus desserts like Lemon Shortbread and Fig Crostata. Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas.
The Carnivore's Manifesto
By Patrick Martins, Mike Edison
We have evoled as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organised zealotry and the misleading jargon on food labelling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, THE CARNIVORE'S MANIFESTO is both a revolutionary call to arms and a rollicking good read that will inspire, engage and challenge anyone interested in the way we eat today.
By John Ash
2014 James Beard Foundation Book Award - Single Subject category As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds,chicken and turkey,to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savoury ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From free range" to pasture raised," from air-chilled" to water-chilled" award-winning chef John Ash and culinary author James Fraioli determine the best" birds you can buy for your health and for your palate. Beautiful full-colour photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.
Cookies & Cream
By Tessa Arias
Perfect for bakers and dessert lovers everywhere, ice cream sandwiches are delicious and fun to make. Although there are plenty of cookbooks about baking cookies and making ice cream, never before has there been a book that combines the two,until now! This tasty little cookbook includes more than 50 winning combinations like Strawberry Cheesecake, Red Velvet, Boston Cream Pie, and of course, Cookies and Cream. Also included are more than 200 for mixing and matching the cookies and ice cream for a new creation every time, information on assembling, equipment, and decorating, and delicious full-colour photos throughout.
By Charlotte Lyon, Robin Ankeny
Authors Robin Ankeny and Charlotte Lyon started The Cake Ball Company in 2006, and it has quickly become the leader in the cake ball market. Perfect for both new and experienced bakers and all those who are sick of boring plain cakes and the cupcake trend, cake balls are bite-sized bits of moist cake blended with rich icing and surrounded in a beautiful chocolate shell. Cake balls are super-fun to make and the end product is cute yet elegant,not to mention delicious,making them the ideal dessert for parties, brunches, showers, weddings, and more. Included within this tasty little cookbook you will find three cake and three icing recipes, for which all of the 51 cake ball recipes in the book are based on, troubleshooting tips, decorating and packaging ideas, and 45+ full-colour photos throughout. Some of the tasty recipes include Southern Red Velvet, Triple ChocolateChip, Gingerbread, Tiramisu, Carrot Cake, Strawberries and Cream, and many more.
The Clear Skin Cookbook
By Dale Pinnock
Dale Pinnock, the UK's first Medicinal Chef, explains how what we eat can affect our skin. He shows how we can all help increase the appearance and overall radiance of our skin, simply by eating the right foods.Discover how easy it is to choose and prepare dishes that are not only tasty but also enhance skin healing and combat the effects of ageing.Reveals the vital vitamins and magic minerals in our food which can maintain skin health.Help for all common skin conditions, from acne and eczema to psoriasis.Mouthwatering recipes for breakfasts, soups, starters, main dishes, desserts, snacks and drinks.
By Mary Goodbody, Ed Engoron
Choclatique is a chocolate lover's dream. Ed Engoron has traveled to more than 130 countries in search of the best chocolate the world has to offer. From exploring the Amazon jungle to dining at the Grand Palace of Thailand to studying at Paris' famed Cordon Bleu, Ed's experiences are the inspiration for the amazing chocolate creations in Choclatique . The more than 170 easy recipes are based on five essential building blocks or ganaches (glaze or filling made from chocolate and cream) that allow you to whip up luscious chocolate delights minutes before dinner. Choclatique includes recipes for cakes, candies, cookies, custards, hot chocolate, ice cream, milkshakes, muffins, sauces, smoothies, tarts, trifles, waffles, and more. Illustrated with beautiful full-colour photography throughout.
Curries and Spicy Dishes for Your Slow Cooker
By Kris Dhillon
Readers have praised Kris Dhillon's The Curry Secret for over twenty years. Now she shows how easily you can produce your favourite spicy and curry dishes in a slow cooker. Her collection of tasty recipes includes dishes from India, Thailand, Vietnam, Indonesia, Malaysia, Burma, Jamaica and North Africa, all of which can be cooked in a slow cooker. Choose from Rogan Josh, Goan Prawn Curry, Tarka Dhal, Thai Pork Curry, Thai Green Curry, Thai Spiced Beef Soup, Tamarind Pork, Malaysian Chicken Curry with Mango, Indonesian Chicken Curry, Curried Coconut Chicken, Vegetable Tagine, Moroccan Lamb Soup, Real Chili Con Carne, Slow Cooker Jambalaya and many more.It also includes a selection of easy to make accompaniments including rice dishes, nans, raitas, puris, chutneys and tortillas.
Clinton Street Baking Company Cookbook
By Dede Lahman, Neil Kleinberg
In a city where brunch is a near-religious experience, the Clinton Street Baking Company and Restaurant is arguably the Holy Grail - a dining experience so fulfilling that people wait hours on weekend mornings for a chance to savour their fresh baked goods, hearty omelettes, sugar-cured bacon and house-made buttermilk biscuits and tomato jam. In the CLINTON ST. BAKING COMPANY COOKBOOK, owners DeDe Lahman and Neil Kleinberg offer more than 100 recipes, including a variety of muffins and scones, their secret pancake recipe, delicious soups and sandwiches, and decadent desserts. Helpful techniques, like Neil's patented omelette 'flip and tuck' will have readers cooking like a pro in no time.
By Cynthia Gold, Lise Stern
This cutting-edge tome on one of the world's oldest ingredients and most popular beverages will be an invaluable tool for both home and professional cooks. Gold and Stern offer new ways of looking at tea: the leaves with a history stretching thousands of years is now a secret weapon in the culinary arsenal. Tea in its many forms has been around for thousands of years, and is a burgeoning industry in many countries as the demand for specialty leaves grows. Read all about the picking and drying techniques virtually unchanged for centuries, popular growing regions in the world, and the storied past of trading. Culinary Tea has all this, plus more than 100 recipes using everything from garden-variety black teas to exclusive fresh tea leaves and an in-depth treatment of tea cocktails. The book will include classics, such as the centuries-old Chinese Tea-Smoked Duck and Thousand-Year Old Eggs, as well as recipes the authors have developed and collected, such as Smoked Tea-Brined Capon and Assam Shortbread.
Chinese Cookery Secrets
By Deh-Ta Hsiung
Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection.He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking.This updated version of Chinese Cookery Secrets contains recipes for dishes as diverse as 'Smoked' Chicken, Deep-Fried Squid and delicious Iron-Place Sizzled meat and fish dishes, sure to be a wonderful centerpiece for any dinner party, to takeaway staples like Egg Fried Rice and Sweet and Sour Chicken.
The Compassionate Carnivore
By Catherine Friend
Catherine Friend tackles the carnivore's dilemma, exploring the contradictions, nuances, questions, and bewildering choices facing today's more conscious meat-eaters. The Compassionate Carnivore is perfect for people who would like to eat meat but have moral, ethical, or health concerns about doing so" (Marion Nestle, What to Eat ). Based on her own personal struggle, Friend's original, witty take on the meat and livestock debates shows consumers how they can be healthy and humane carnivores, too.
By Kate Heyhoe
Choosing local, organic foods benefits your health and the planet's. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favourite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your cookprint."
Confetti Cakes For Kids
By Elisa Strauss
Elisa Strauss of Confetti Cakes has created confections as elaborate as a platter of sushi, a wine bottle in a crate and a designer handbag. Now she focuses her talents on her younger fans with this enchanting collection of cakes, cookies and cupcakes for kids. Strauss starts readers off with 20 delicious recipes and all the basic techniques needed to complete any project in the book. Then she offers step-by-step instructions for 24 jaw-dropping designs that can become the centerpiece of any celebration. Projects span the imagination - from a charming sock monkey, to an MP3 player, to playful hula gingerbread girls and boys - and will appeal to anyone looking for the perfect way to thrill a child with a delectable, spectacular creation