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From the New York Times bestselling author of The Plant Paradox comes a guide to one-pot cooking for the whole family, with a special focus how to make the Plant Paradox program kid-friendly. Since the publication of The Plant Paradox in 2017, hundreds of thousands of people have embraced Dr. Gundry’s nutritional protocol—and experienced life-changing results. But most of Dr. Gundry’s readers aren’t cooking for themselves alone. “How can I extend this way of eating to my entire family? And is it safe for my kids?” are the questions he is most often asked. In The Plant Paradox Family Cookbook, Dr. Gundry reassures parents as he sets the record straight, providing an overview of children’s nutritional needs and explaining how we can help our kids thrive on the Plant Paradox program—a diet low in lectins. Dr. Gundry offers shocking evidence of how the Plant Paradox program is not only “safe” for kids, but also the best possible way to set them up for a lifetime of health and responsible eating. As research continues to bear out, a healthy microbiome—or “gut”—is the cornerstone of human health. The foods we eat at the beginning of our lives have a long-term impact on the makeup of our microbiome. Lectin-containing foods—such as grains, legumes, certain fruits and vegetables, and conventional dairy—damage it by creating holes in the gut wall and triggering the kind of systemic inflammation that lays the groundwork for disease. And yet, many of the foods we are routinely told to feed our children—think milk, whole grain bread, peanut butter—have an incredibly high lectin content. The Plant Paradox Family Cookbook includes more than 80 recipes that make cooking for a family a breeze. And since pressure cooking is the best and easiest way to reduce lectin content in foods like grains and beans, the majority of the quick and easy recipes are Instant-Pot friendly. From weeknight dinners to make-ahead breakfasts to snacks and even lunchbox-ready meals, The Plant Paradox Family Cookbook will help the whole family experience the incredible benefits of the Plant Paradox program. |
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With these delightful recipes for one, waste and leftovers are done. If you’re a solo cook, and tired of that all-too-familiar  thud  of a half-finished pot of mac and cheese hitting the bottom of your trash can,  The Cooking for One Cookbook  is ready to expand your solo recipe repertoire.  The Cooking for One Cookbook  presents 100 contemporary, tasty, and perfectly portioned recipes-for-one that will leave your appetite satisfied and your kitchen waste-free. Less wasted food equals less wasted money, and  The Cooking for One Cookbook ’s appropriate portions and delicious, diverse meals will make you feel like a professional chef! Cook your way to a happier, healthier, tastier life. The Cooking for One Cookbook  includes: One stop shopping —Delicious recipes including Apple Crumb French Toast and Cuban Pitas use readily available supermarket ingredients that reflect up-to-date dietary preferences fit for a range of palates. The practical gourmet —Become a skillful chef with easy-to-follow pantry and grocery tips designed to make cooking for one and shopping for one a breeze. Dietary goals —Stay on track with suggested menu planning that assists with time-saving and eliminates the “What do I cook now?!” stress. The Cooking for One Cookbook  is a practical, relatable, and modern resource for the at-home solo cook. |
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Currently located on Columbia Street in Brooklyn, Margaret Palca Bakes has been supplying baked goods to the New York City community for more than thirty years. In this beautiful and lavishly illustrated cookbook, The Margaret Palca Bakes Cookbook , Margaret Palca shares practical baking tips and step-by-step techniques to make eighty of her bakery’s most popular recipes. Butter, eggs, and sugar (she accepts no substitutes) help make her delicious recipes foolproof. Recipes include Margaret’s famous rugelach, blueberry muffins, incredible carrot cake, and much more! |
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Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entreés to homey desserts, these are recipes cooks will reach for time and again. As always, Moosewood Collective’s enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting. Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective’s many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook. |
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Shawn Baker's "Carnivore Diet" is a revolutionary, paradigm-breaking nutritional strategy that takes contemporary dietary theory and dumps it on its head. It breaks just about all the "rules" and delivers outstanding results. At its heart is a focus on simplicity rather than complexity, subtraction rather than addition, making this an incredibly effective diet that is also easy to follow. "The Carnivore Diet" reviews some of the supporting evolutionary, historical, and nutritional science that gives us clues as to why so many people are having great success with this meat-focused way of eating. It highlights dramatic real-world transformations experienced by people of all types. Common disease conditions that are often thought to be lifelong and progressive are often reversed on this diet, and in this book, Baker discusses some of the theory behind that phenomenon as well. It outlines a comprehensive strategy for incorporating the Carnivore Diet as a tool or a lifelong eating style, and Baker offers a thorough discussion of the most common misconceptions about this diet and the problems people have when transitioning to it. |
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A Sports Illustrated Best Health and Wellness Book of 2017 Plant-powered recipes to power you —perform better, recover faster, feel great! A fast-growing global movement, No Meat Athlete (NMA) earns new fans every day by showing how everyone from weekend joggers to world-class competitors can become even healthier and fitter by eating whole plant foods. Now The No Meat Athlete Cookbook —written by NMA founder Matt Frazier and longtime health coach, yoga teacher, and food writer Stepfanie Romine—showcases 125 delicious vegan recipes, many inspired by plant-based foods from around the world. Put nourishing, whole foods on the table quickly and affordably, with: Morning meals to power your day (Almond Butter–Banana Pancakes, Harissa Baked Tofu) Homemade sports drinks to fuel your workouts (Cucumber-Lime Electrolyte Drink, Switchel: The Original Sports Drink) Nutrient-packed mains to aid recovery (Naked Samosa Burgers, Almost Instant Ramen) Sweets that work for your body (Two-Minute Turtles, Mango Sticky Rice) Oil-free options for every recipe; gluten-free and soy-free options throughout |
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Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic , The Washington Post , Chicago Tribune , Rachel Ray Every Day , San Francisco Chronicle , Vice Munchies, Elle.com, Glamour , Eater, Newsday, Minneapolis Star Tribune , The Seattle Times , Tampa Bay Times , Tasting Table, Modern Farmer , Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat , an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan. |
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The Instant Pot is one of the hottest cooking tools around these days. With its ability to pressure-cook foods in mere minutes, all in one pot, it is a huge time-saver for busy home cooks. You can even bake a cheesecake in it! A ketogenic diet that eliminates processed foods sometimes require a little more effort in the kitchen, so any time saved is a plus. In this book, international bestselling author Maria Emmerich presents more than 160 delicious low-carb, high-fat keto recipes designed to be cooked in an Instant Pot or other multi-cooker. The recipes run the gamut from appetizers and sides to soups to main dishes to sweet treats and even a few drinks, along with some handy keto basics. As a bonus, Maria also includes slow-cooking instructions (which can be done either in the Instant Pot or in a separate slow cooker) for each recipe for those days when set-it-and-forget-it convenience takes precedence over the need for speed. Recipes include: -Pumpkin Coffee Cake -Easy Baked Eggs -Buffalo Meatballs -Crab-Stuffed Mushrooms -Italian Chicken Chili -Curry Beef Stew -Philly Cheesesteak -Pork Lettuce Cups -Amazing Asian Pulled Pork -Chicken and Bacon Lasagna Roll-ups -Garlicky Tuna Casserole -Lemon Ricotta Torte -Chocolate Almond Fudge -Homemade Root Beer ...and much more! You'll also find tips for success, along with Maria's recommendations for Instant Pot extras to consider purchasing to make keto cooking easier. So what are you waiting for? Add this handy kitchen appliance to your low-carb cooking arsenal and put it to good use for tasty and healthy keto meals! |
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Explore the wonderfully exotic spices, herbs and tastes of the East with this exciting collection of 300 Indian recipes. There are delicious and vibrant recipes for every occasion,  including soups, appetizers, fish and shellfish, poultry and meat, Balti dishes, vegetable main dishes, rice and lentil dishes, vegetable side dishes, salads, relishes and chutneys, breads, desserts and drinks. All the recipes are fully tested and include classics such as Onion Bhajis, Goan Fish Casserole, Curried Prawns in Coconut Milk, Spicy Tandoori Chicken, Rogan Josh, Balti Lamb Tikka, Vegetable Korma, Pilau Rice, Mango Chutney, Spiced Naan, Indian Ice Cream, and many more. Easy-to-follow instructions are accompanied by 300 stunning photographs of the finished dishes, to guarantee successful results every time, and each recipe is accompanied by a full nutritional analysis to help with dietary planning. Indian cuisine is characterized by tasty, fresh vegetables in richly aromatic sauces, tender meat and poultry, delicate fish, nutty beans and lentils, and, of course, a wide variety of spices and herbs. This book contains a collection of 300 authentic recipes - both quick-and-easy dishes and highly elaborate recipes that achieve  a truly memorable taste of the East. There are dishes for every occasion and for every taste. For a light meal you could try a simple trio of lentil soup, vegetable samosas and naan bread. Or, for a traditional Indian banquet, you could serve a Kashmiri chicken curry accompanied by pilau rice, Bombay potatoes and a spinach and mushroom side dish, finishing the meal with a deliciously refreshing mango sorbet. Alternatively, you could try a vegetarian main dish such as a broad bean and cauliflower curry with a spoonful of tangy, spicy tomato chutney on the side, then a baked rice pudding to finish. With detailed step-by-step instructions and useful cook's tips and variations throughout, this tempting book will be a must for every Indian food enthusiast's kitchen library. Rafi Fernandez is an accomplished cook and prolific author of books of recipes from her native India. These include Indian Vegetarian Cooking, The Cooking of Southern India, The Little Indian Cookbook and Complete Indian Cooking. She appears at cooking demonstrations and runs two shops, Rafi's Spice Box, based in Sudbury and York, UK. She also supplies all the spices through her website www.spicebox.co.uk Shehzad Husain is the author of several books on Indian cooking and has contributed to popular magazines, including Taste and Family Circle. She is also consultant to Marks and Spencer plc on their range of Indian foods |
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Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than 40 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels. |
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Vous aimez manger de bons petits plats mais vous courez après le temps  ? Vous souhaitez concilier vie trépidante et repas gourmands  à la maison  ? Bref, vous vous demandez comment bien manger, sans passer 3 heures en cuisine  ? C’est en fait très simple, et nous allons vous le prouver  !   Pas plus de 6 ingrédients pour limiter les courses   Plus de 75 recettes inratables et ultra-rapides à réaliser  ! |
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Vous voulez voyager sans quitter le confort de votre canapé  ? Vous vous demandez comment réveiller vos papilles  ? Bref, vous avez envie de découvertes, d’un peu d’originalité et d’exotisme  ? C’est en fait très simple, et nous allons vous le prouver  !   Pas plus de 6 ingrédients pour limiter les courses   Plus de 75 recettes inratables et ultra-rapides à réaliser  ! |
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Vous connaissez le robot Cookéo présent dans toutes les cuisines des ménagères, et vous connaissez la collection «  Inratable » qui rencontre un réel succès en libraire. Voici le parfait mélange des deux  ! Il vous faudra 3 à 6 ingrédients faciles à trouver, quelques minutes de préparation et le tour sera joué  : le cookéo se charge du reste  !  Soupes et potages (Potage de topinambours et oignon caramélisé)  Viandes (Travers de bœuf japonais, Porc aigre-doux aux cranberries)  Volaille et lapin (Chicken tikka masala, Cannette aux griottes )  Poissons et fruits de mer (Lotte au curry vert, Pot-au-feu de la mer)  Légumes (Flans de légumes, Chou rouge aux marrons)  Pâtes, riz et autre céréales (Pâtes à la tomate et au basilic, Risotto à la courge et aux champignons )  Desserts (Mi-cuits au chocolat, Clafoutis aux cerises) |
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The latest recipe book from Joe Cross, star of the inspiring weight loss documentary Fat, Sick & Nearly Dead , contains 101 delicious juice recipes (with 101 pictures!) to optimize your health, help you slim down, and satisfy your taste buds. The recipes include everything from Joe’s signature Mean Green Juice to exciting new juices like the Green Honey, Mexi Cali and the Peach Chai. Whether you're new to juicing, looking to complete a Reboot or just want to add variety to your daily juicing routine, this book is for you. The recipes are organized by color to ensure you enjoy a range of flavors and more importantly, receive a wide spectrum of nutrients. Have a health condition? Follow the key that indicates what juices are best for fighting specific conditions like diabetes, high cholesterol, osteoporosis, etc.   You’ll also find guidelines for cleaning and storing your fruits and veggies and a substitution chart if you want to swap fruit and veggies you don’t like or are hard to find in your area. Try a new juice every day! |
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For those who are brand-new to keto and those who are getting back on track after falling off the wagon, the first 30 days on a ketogenic diet can be challenging. As the body adapts to burning fat (ketones) rather than sugar for fuel, cravings can arise, and some people find that they just don't feel so great. Many fall victim to the temptation to give up before they can truly experience the benefits of being keto-adapted. "The 30-Day Ketogenic Cleanse" isn't like most juice or other cleanses where you starve throughout the entire process. Keto expert Maria Emmerich offers tasty whole-food recipes--all dairy-free and nut-free--that are filling and satisfying and keep cravings at bay. Plus, she offers helpful tips and tricks for making it through the adjustment period. "The 30-Day Ketogenic Cleanse" is a guidebook for healing the body from the inside out. Most people attempting a keto diet do it completely wrong. Maria Emmerich, on the other hand, bases this cleanse on a true, well-formulated ketogenic diet, helping readers reset their metabolism, regain health, lose weight, and tap into increased energy levels. This book includes: --A detailed explanation of how sugar causes inflammation and leads to disease --30-day meal plans to kick-start ketosis, with corresponding shopping lists --30-day Whole30-compliant meal plans, with corresponding shopping lists --A wide variety of amazing recipes, with suggestions for combining those recipes into delicious and satisfying ketogenic meals --Easily accessible lists of approved keto foods and foods that hold people back from ketosis --Tips on how to eat to balance hormones, sleep better, feel better, and lose weight while following a ketogenic diet --Guidance for maintaining ketosis after a successful 30-day cleanse --Recommendations for supplements to help heal from poor eating habits --A bonus slow cooker chapter to help make life easier! |
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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles.  Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.  Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette.  Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process. |
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"Mairlyn Smith's hilarious approach to all foods nutritious and fibre-filled has made her a daytime television favourite. We live for her tasty recipes, her easy-to-digest prep advice, and, of course, her ability to never take herself too seriously." --Tracy Moore, host of Cityline The world's funniest professional home economist and self-appointed Queen of Fibre is back with a beautiful cookbook and a guide to healthy living! Mairlyn Smith, media personality, professional home economist, and author of six bestselling cookbooks, has made it her mission to bring healthy living and flavourful, fibre-rich eating to the masses. But, living healthfully isn't only about the food--it's about your whole approach to life, from how much you exercise to how you cope with stress and the types of people you surround yourself with. And it's because of Mairlyn's belief in the overall power of mind, body, and spirit that her personal motto is "peace, love, and fibre." She invites peace into her life through quiet moments in nature and a practice of gratitude; love comes from family, friends, and a fulfi lling career. As for fibre? Well, Mairlyn and fibre go way back. In fact, Mairlyn believes that in order to be on top of your game, you absolutely must have a fibre-rich diet. In her newest cookbook, Mairlyn breaks down exactly what fibre is, and why it is such an important part of a healthy life. In Fibre 101 or How to Get an A+ on Your Colonoscopy, Mairlyn covers all the basics, using her trademark sense of humour and enthusiasm. You'll learn how fibre positively affects your blood sugar levels and gut health, and how it reduces the risk of certain types of cancer. Then, Mairlyn will teach you exactly how to create a more balanced, fibre-rich diet, without going overboard. Moving into the recipes, you'll find a mouthwatering assortment of choices for every meal and occasion, with dishes such as Pumpkin Spice Griddle Cakes, Cheddar Cheese Mini Dinner Biscuits, Lentil & Wheat Berry Salad with Strawberries & Mint, Slow-Cooker Pulled Pork, Chicken & Chickpea Curry, and even desserts like Chocolate Fudge Cake! Each recipe has full nutritional breakdowns and helpful icons to highlight the vegetarian, vegan, lactose-free, and gluten-free dishes. Sprinkled throughout are Mairlyn's musings on life, love, and everything in between. Both a beautiful cookbook and a guide to healthy living, Peace, Love & Fibre will have you feeling your best--inside and out--in no time at all. |
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The phenomenal success of Rick Gallop's The Gi Diet - based on a simple traffic-light system for choosing the right foods to eat according to their rating on the Glycemic Index - has proved to be the easy and healthy way to permanent weight loss for hundreds of thousands of people. It's so simple to use that you will never have to count another calorie, gram or point ever again! Not only will the Gi Diet help you lose weight without going hungry: changing your eating habits can also help reduce your risk of many life-threatening diseases such as heart disease, stroke, cancer and diabetes. Living the Gi Diet is packed with tips for eating on holiday, dining out and coping with food cravings. Inside you will find: - 100 dleicious-tasting recipes - Everything from breakfasts, snacks and soups to main courses and wicked desserts - Food lists to help you prepare your own meals - What to do if you find you are plagued with cravings for forbidden foods! - Help motivating yourself to stay on course * Foods to avoid * Foods to eat occasionally * Foods to eat as much as you want With illuminating and uplifting stories of those who have found the diet a real life-saver in more ways than one, Living the Gi Diet is the best way to lose weight and keep it off. |
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The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks. |
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"The Drinking Man's Diet", granddaddy and origionator of all low carb diets, was first published in 1964 and sold 2,400,000 copies in 13 languages. It does not encourage drinking but understands that upwards of 60 million people in the US alone enjoy a Carbo-Free cocktail every now and then. |
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In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks . Originally published in 1968, Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler’s stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region. Described by Edith Fowke as folklore literature, Staebler’s cookbooks have earned her national acclaim. Including this long-anticipated reprint of Food That Really Schmecks in our Life Writing series recognizes the cultural value of its narratives, positing it as a groundbreaking book in the food writing genre. This edition includes a foreword by award-winning author Wayson Choy and a new introduction by the well-known food writer Rose Murray. |
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Cultivate adventurous eaters right from the start, when your baby begins eating solid food, with some help from  Baby Food Universe . This guide is filled with instruction, timelines, recipes and more. Starting your baby on solids is such an exciting time. But where do you begin ? Are some foods better to start with than others? Is it easy to make yourself ? And when can you start combining different foods to develop your baby’s palette ? Learn all of that and more with Baby Food Universe . Author and mom Kawn Al-Jabbouri , founder of the widely popular Instagram account of the same name (@babyfooduniverse) will walk you through everything you need to know for feeding your baby in the first year and beyond , including: All the basics: equipment, cooking methods, how to get startedWhat foods to introduce when—including charts and timelinesRecipes for 1-, 2-, and 3-ingredient purées for those first months of weaningRecipes for textured meals and toddler foods full of flavor (including ingredients such as healthy fats, gentle spices, and more)Step-by-step photos so you can make recipes at a glanceInformation on baby-led weaning and how to follow whatever method works best for youTips and advice from registered dietitian Gemma BischoffSuggestions on how to overcome fussy eating and cultivate a lifetime love of new and different foods Up, up, and away with Baby Food Universe — a world of flavor and fun awaits ! |
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As a vegan, where do you get your protein? Nuts, grains, vegetables, fruits, and seeds all provide healthy fuel for the body, and in combination they make complete protein powerhouses that easily deliver this essential nutrient. Whether it is Multi- Layered Avocado Toast for breakfast, Acadian Black Beans and Rice for dinner, or No-Bake Chocolate Peanut Butter Cookies to satisfy a sweet tooth, blogger and recipe developer Ginny Kay McMeans has a protein-packed option for everyone. The High-Protein Vegan Cookbook highlights the ins- and- outs of vegan protein, including how to build muscle and lose weight, the best foods to eat to achieve a strong, healthy body, and recipes for DIY seitan. With more than 125 protein-rich, plant-based recipes, McMeans proves that vegans don’t have to skimp on this important nutrient. Recipes include: Southwest Scramble Breakfast Burritos Artichoke Quinoa Dip Slow Cooker Seitan Bourguignon Chocolate Cake Munch Cookies |
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Low in fat and cholesterol, poultry has become the meat of choice for millions of health-conscious Americans. Now, the award-winning author of Faye Levy's International Jewish Cookbook presents over 300 mouth-watering vegetable recipes from all over the world. |
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65 Deliciously Authentic Recipes Straight from Mama’s Kitchen My Big Fat Greek Cookbook is a comprehensive, contemporary overview of Greek food, recipes, and family culture as documented by the son of a Greek immigrant as his mother neared the end of her life. “This Greek eating tragedy has a beginning (appetizer), a middle (main course), and an end (dessert),” Christos shared. “As my Mama is in her final act, it’s fitting that a quarter of her recipes are desserts. Bon appétit! Kali Orexi! (Insert the sound of breaking plates here . . .)” This is more than just a list of ingredients or series of steps, of course. It’s filled with simple recipes, gorgeous photographs, traditional meals, memories, and tidbits of information that draw family and friends to Greek tables time and again. It has everything from iconic egg-lemon sauce to rich soups, sweet pies, and traditional delicacies like rabbit stew and octopus with pasta, accompanied by tales of Greek history and insight into cultural nuances. Recipes include: • Meatballs (keftedes) • Lentils (fatkes) • Stuffed vegetables (gemistra) • Spinach pie (spanakopita) • Tzatziki • Spaghetti with cheese (makaronia me tyri) • Roast lamb (arni sto fourno) • Moussaka • Apple cake (milopita) • Ride pudding (rizogalo) • And more! With stunning photographs throughout and 65 deliciously authentic recipes, this book is a peek into a Greek family that has achieved what so many of us yearn for: a fuller, more meaningful, and joyful life, lived simply and nourished on real, delicious Greek meals that you can access anywhere with this cookbook on hand. |
