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VEGETARIAN ENTREES THAT WON'T LEAVE YOU HUNGRY
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Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get din…
Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients.
The quest for simple, affordable, and fresh, mouthwatering food is over. 5 Ingredient Fix helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money. From breakfast treats like Brioche French Toast with Strawberries and Cream to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Robinson's recipes have five or fewer ingredients. A quick trip to the supermarket for one bag of groceries, and a delicious, restaurant-quality meal can be on the table in no time.
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A pioneering urban farmer and MacArthur "Genius Award" winner points the way to building a new food system that can feed-and heal-broken communities.
The son of a sharecropper, Will Allen had no intention of ever becoming a farmer himself. But after years in professional basketball and as an executive for Kentucky Fried Chicken and Procter & Gamble, Allen cashed in his retirement fund for a two-acre plot a half mile away from Milwaukee's largest public housing project. The area was a food desert with only convenience stores and fast-food restaurants to serve the needs of local residents.
In the face of financial challenges and daunting odds, Allen built the country's preeminent urban farm-a food and educational center that now produces enough vegetables and fish year-round to feed thousands of people. Employing young people from the neighboring housing project and community, Growing Power has sought to prove that local food systems can help troubled youths, dismantle racism, create jobs, bring urban and rural communities closer together, and improve public health. Today, Allen's organization helps develop community food systems across the country.
An eco-classic in the making, The Good Food Revolution is the story of Will's personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats.
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From the author of Growing Gourmet and Medicinal Mushrooms comes the only identification guide exclusively devoted …
From the author of Growing Gourmet and Medicinal Mushrooms comes the only identification guide exclusively devoted to the world's psilocybin-containing mushrooms. Detailed descriptions and color photographs for over 100 species are provided, as well as an exploration of their long-standing (and often religious) use by ancient peoples and their continued significance to modern-day culture. Some of the species included have just been discovered in the past year or two, and still others have never before been photographed in their natural habitats.
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A slow cooker makes it so easy to prepare delicious meals--and now, for the first time, here are 140 simple, scrumptious, and safe recipes developed and tested for anyone who embraces the gluten-free life, or who simply feels it's more healthful to avoid gluten. These dishes offer dozens of satisfying and effortless mealtime solutions for busy families, where celiac disease or gluten intolerance is a concern. Delicious recipes such as Louisiana Crab and Pecan Dip; Apple & Thyme Roasted Chicken; and Vanilla Poached Pears make it easy to "eat healthy," and are guaranteed to please even the most finicky palate.
Already a huge success in previous editions, this must-have field guide now features a fresh new cover, as well as nearly 400 color photos and detailed information on more than 200 species of edible p…
Already a huge success in previous editions, this must-have field guide now features a fresh new cover, as well as nearly 400 color photos and detailed information on more than 200 species of edible plants all across North America.
With all the plants conveniently organized by season, enthusiasts will find it very simple to locate and identify their desired ingredients. Each entry includes images, plus facts on the plant’s habitat, physical properties, harvesting, preparation, and poisonous look-alikes. The introduction contains tempting recipes and there’s a quick-reference seasonal key for each plant.
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Vegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child for an animal-free diet. It has evolved into a creative, sophisticated cuisine touted by the likes of Food & Wine magazine. Long at the fore of vegan blogging and cooking, Dreena Burton has been known for making healthy taste delicious. Let Them Eat Vegan! distills more than fifteen years of recipe development that emphasize unrefined, less-processed ingredients--no white flour or white sugar, but instead whole-grain flours, natural sweeteners, raw foods, and plenty of beans 'n greens. There’s no relying on meat analogues here, either--just hearty, healthy food that looks and tastes great. As the mother of three young girls, Burton always keeps their nutrition--and taste buds--in mind. From the simplest comfort foods like Warm "Vegveeta" Cheese Sauce to the more sophisticated Anise-and Coriander-Infused Orange Lentil Soup, these recipes will delight and inspire even the pickiest eaters and provide lifelong vegans with the innovative, wholesome recipes they’ve always wanted.
Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats -- baked fresh from your own oven. Be…
Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats -- baked fresh from your own oven. Begin with a few everyday ingredients and a hankering for home baking, and you end up with a kitchen full of artisan-quality muffins, scones, quick breads, donuts, and more.
From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you'll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques.
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At last—a cookbook of pleasure, not compromise, for those with food intolerances
It’s estimated that n…
At last—a cookbook of pleasure, not compromise, for those with food intolerances
It’s estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is gluten-intolerant, although many of these people remain undiagnosed. For those who do find out, the resulting dietary adjustments have traditionally been about restriction, denial, and deprivation. All these compromises drain the pleasure from eating.
Now, legendary food maven Barbara Kafka comes to the rescue with a complete soup-to-nuts cookbook full of great food that you can enjoy every day. Barbara’s own intolerances, dormant since childhood, returned five years ago, and—as someone who was already intolerant of bad food, ersatz ingredients, and poor cooking—she rose to the challenge of being gluten- and lactose-intolerant with this collection of 300 recipes. They get you to crispy without resorting to breading or flour coatings, offer silkiness and richness without dairy, and feature luxurious textures in sauces and soups without flour or butter.
Thanks to the creativity of Barbara Kafka, you can say good-bye to the blandest of diets and indulge in such delights as Chicken with Chervil Sauce, Roasted Salmon with Dill Sauce, Cannellini and Mushroom Soup, Corn Relish, and Asian Noodle Salad. The Intolerant Gourmet contains an enormous range of dishes that fit into many cherished culinary traditions (Asian, French, American, Italian, etc.). Each delicious recipe will satisfy anyone at the dinner table, whether intolerant or not.
The book also features tools such as a guide to gluten-free pastas and a comprehensive section on starches—their assets and detriments, the basic methods for preparing them, and the best ways of serving them. All is presented with insight and irrepressible wit (of her Simple Rib Roast, for instance, Barbara writes ,“My roast is rare, but no Saxon pillage”). The result is an indispensable reference tool, ideal for lovers of good food in search of an all-inclusive approach to cooking.
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Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anon…
Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anonymous suppliers of bounty, are proving an inspiration to chefs everywhere. This book celebrates the collaboration between farmer and chef -- and the journey from land to table. Readers are invited along to visit the men and women who grow, herd, ranch, and create artisanal foods that supply the finest restaurant chefs in the country.
Harvest to Heat explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of never before published, easy to cook recipes -- 100 in all. It will encourage readers to think fresh first and buy food locally, as well as motivate them to cook with the confidence of a four-star chef.
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Vegetarian Entrées That Won't Leave You Hungry solves the riddle that challenges countless cooks every night: What …
Vegetarian Entrées That Won't Leave You Hungry solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry or a veggie burger-with readily available ingredients and without too much fuss-for a filling and flavorful vegetarian main course?
The 70 main-course recipes here are as wonderfully varied and delicious as those in Lukas Volger's first book, Veggie Burgers Every Which Way. Yet this is food that can be made every day: from pantry and refrigerator staples (such as grains, beans, noodles, eggs and tofu) to a wide variety of fresh, seasonal produce that will give you tasty options all year round!
Break free of your old dinner routine with easy entrées that coordinate with the seasons,(such as Summer Squash Gratin and Butternut Squash and Brussels Sprouts Galette), recipes that draw on Asian cuisines (Classic Pad Thai and Kimchi Stew), and inventions that transform everyday ingredients into appealing new flavor combinations (Curried Potato Crepe Stack). With Vegetarian Entrées That Won't Leave You Hungry, you'll never be at a loss for a new dish for dinner.
Also included are recipes for flavor enhancers and finishing touches (such as croutons, caramelized onions, roasted garlic, pestos, kimchi and more) and more than 15 informative features on vegetarian kitchen essentials (including "Five Salad Dressings," "Five Easy Desserts," "Cooking for One" and "Hosting a Dinner Party").
With more than 60 color photos, dozens of variations, "group activity alerts" and helpful sidebars on finer points (such as perfecting fragrant jasmine rice, homemade paneer, and tofu marinades), Vegetarian Entrées That Won't Leave You Hungry is an indispensable companion for fans of vegetarian main dishes.
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