An essential guide to harnessing the power of plants and enjoying the benefits of a plant-forward diet, by Ian K. Smith, the #1 New York Times bestselling author of Clean & Lean.For dieters who want to utilize the benefits of fruits, vegetables, and complex carbs -- without eliminating the meat, dairy, fish, and fats they love -- Dr. Ian K. Smith's new book Plant Power delivers the most flavorful and favorable plant-based foods to their plates. In a detailed but easy-to-implement four-week program, readers will, day-by-day, flip their diet from 70% meat/30% plants to 30% meat/70% plants, leading to natural and pain-free weight loss, keeping them feeling full and satisfied.In Plant Power, readers will learn:- The unique power of plant protein vs. animal protein- How to buy fruits, vegetables, fish, and meat: Does organic matter? Is frozen OK? What about farm-raised? Or grass-finished?- If plant-based burgers and beyond are all they promise to be: the good, the bad, and the to-be-avoided- 25 key recipes to use as daily basics: they'll effortlessly move dieters from grab-and-go junk to first-quality fill-upsPlant Power makes moving to a plant-based diet painless, while benefiting the planet, saving readers money, and maximizing their performance without sacrificing taste and the foods they love.
St. Martin's Press
|
9781250278029
|
Hardcover
Cork Dork
By Bosker, Bianca
Professional journalist and amateur drinker Bianca Bosker didn't know much about wine-until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a "cork dork."
Publisher: n/a
|
9780143128090
|
Paperback
Myers Chang at Home
By Chang, Joanne
From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston's most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home - try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.
Houghton Mifflin Harcourt
|
9780544836471
|
Hardcover
The Primal Gourmet Cookbook
By Lvovski, Ronny Joseph
100 gluten-free, grain-free, and dairy-free recipes based on the popular Cook Primal Gourmet blog, fully endorsed by Whole30 Ronny Joseph Lvovski struggled with a lifetime of obesity, failed diets, and low self-esteem before discovering the Paleo diet. Once he eliminated grains and dairy from his diet, his allergies, asthma, upset stomachs, headaches, back pain, lethargy, excess weight, and cravings disappeared. After losing 40 pounds, Ronny set out to create gourmet-quality meals that followed Paleo guidelines and left him feeling satisfied. He shared those recipes on his Primal Gourmet blog, and became one of the most popular contributors to the @whole30recipes Instagram account. The Primal Gourmet Cookbook, Ronny's first cookbook, is fully endorsed by Whole30 and includes a foreword by Whole30 co-creator Melissa Urban.
Houghton Mifflin Harcourt
|
9780358160274
|
Hardcover
Milk Street
By Kimball, Christopher
These one-pot meals reveal the world of flavorful possibilities inside a simple skillet - America's most common cooking tool - from the James Beard Award-winning team at Milk Street. From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.To liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands ofMauritius and Runion forShrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences.
Publisher: n/a
|
9780316387361
|
Hardcover
Vegan Vegetarian Omnivore
By Thomas, Anna
Can we all sit down and have dinner togetherFor years, Anna Thomas's fans have cooked from her trailblazing vegetarian cookbooks. Now, Anna turns her thoughts to that larger question. We are eating differently: your daughter is a vegan, or you are but your in-laws don't think it's dinner without meat, or you're hosting Thanksgiving for a mixed group ... In this timely and useful new book, Anna offers her solutions for reuniting our divided tables."My idea is simple," says Anna. "Start with the food everyone eats, design a meal or a dish around that, then expand and elaborate with just the right amounts of the right cheeses, meats, or fish for your omnivores. Everyone feels welcome, and we eat the same meal -- but in variations."Anna shows us how to cook for today's table, with over 150 recipes for all tastes, and menus for every occasion. For a casual evening with friends, Farro with Lentils and Lavender served with Ratatouille from the Charcoal Grill makes a beautiful vegan supper -- and also pairs wonderfully with garlic-and-herb rubbed lamb chops for the omnivores. Anna's crowd-pleasing Easy Fish Soup begins as a robust vegetable soup, with seafood added five minutes before serving -- an ideal two-way dish. A vegetarian Lemon Risotto with Sauted Fresh Fava Beans is perfect on its own, and can easily take on tender shrimp. For dessert, have vegan Pumpkin Gingerbread and add vanilla ice cream, or serve a delectable Dark Chocolate Almond Bark studded with ginger and dried cherries.Anna's festive "Thanksgiving for Everyone" menu centers on a sumptuous Polenta Torta with Roasted Squash and onion marmalade, surrounded by an array of seasonal vegetables -- all pairing equally well with roast turkey for the traditionalists. "Taco Night at Home" allows everyone to design their perfect meal, mixing and matching from a spread of Spicy Black Beans, Poblano Peppers with Portobello Mushrooms, Carnitas, and Guajillo Chile Salsa. Anna's exuberant Mediterranean mezze menu is a relaxed summer party, featuring vegan Roasted Eggplant and Poblano Chile Spread with flatbread, Tabbouleh with Chickpeas and Preserved Lemon, Charred Zucchini with Lemon and Mint, and Baked Lamb Kibbeh Wedges for the omnivores.With dishes inspired by the vibrant produce of farmers' markets, Anna shares her love of cooking and of hospitality. Vegan Vegetarian Omnivore shows us how to navigate a world of change, and bring all our friends and family together at one big, generous table. 50 color photographs
W. W. Norton & Company, 2016.
|
9780393083019
|
Print book
Korean Food Made Simple
By Joo, Judy
"From kimchi to bibimbap, Joo - who hosts a show on the Cooking Channel - breaks down intimidating dishes." - Entertainment WeeklyIn Korean Food Made Simple, Judy Joo, host of the Cooking Channels show of the same name and Food Network regular, brings Korean food to the masses, proving that its fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae) , beef and vegetable rice bowl (bibimbap) , and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judys bold and exciting recipes are go-tos for making it at home. "This is a stunning book. Forget for a moment its about the food of Korea. Its just so impressive on many levels. I already crave the Disco fries and Korean eggplant and I wont rest until I have the Korean fried chicken! Judy has written a beautiful, timely, and truly impressive tome, both mouthwatering and so very informative. Julia Child just got a new and wonderful neighbor on my bookshelf." - Geoffrey Zakarian, Iron Chef
Houghton Mifflin Harcourt
|
9780544663305
|
Hardcover
A Year in the Edible Garden
By Raven, Sarah
This beautifully photographed guide celebrates the endless possibilities of the vegetable patch and shows that edible gardening can be both productive and stunning to behold.. International gardening and cooking expert Sarah Raven shares her wealth of knowledge about how to have a bountiful - and beautiful - kitchen garden. With the belief that we should all grow more of what we eat, she imparts her experience on making the most of any outdoor space along with sage advice about the best things to grow and harvest easily and efficiently along with their culinary uses. The varieties highlighted are accessible, but Sarah also includes many flavorful heirlooms as well as rarities difficult to find in markets.. Being connected to the food on our plate and to the landscape around us has never been more important, and everything Sarah does is strictly organic.
Rizzoli
|
9780847899432
|
Hardcover
Dinner Tonight
By Snodgrass, Alex
New York Times bestselling author and queen of healthy weeknight dinners Alex Snodgrass shares delicious dinners that will bring everyone to the table.Known for her "cleaned up" weeknight comfort food, Alex Snodgrass knows how important it is for healthy food to be accessible both in flavor and in preparation. When you get to the end of a long day in a long week, you just want to whip up a low-fuss, delicious meal that makes up for the stresses of the day. With Dinner Tonight, Alex provides dinners that make eating healthy a breeze, and not another hill to climb.Alex's recipes prove that you don't have to be an expert or spend hours in the kitchen to eat and live well. With meals that are flexible for a variety of different diets - paleo, Whole30, and more, always clearly marked for ease - Alex's food is perfect for people who are on the "food freedom" stage of their health journey.
William Morrow Cookbooks
|
9780063278479
|
Hardcover
Simply Korean
By Huh, Aaron
New to cooking? Don't worry about it! Cook Korean like a pro with Aaron and Claire.If you've always wanted to make your favorite Korean dishes at home, Simply Korean is for you. With streamlined techniques, minimal ingredients, and clear instructions, Aaron and Claire show you the easiest way to make fried rice, bulgogi, kimchi, and more. Learn the best ways to use traditional Korean ingredients, and save money by cooking at home. Includes:Introduction to Korean cuisine, including essential ingredients and cooking methodsHow to make restaurant-quality meals at home - shortcuts for boosting flavor and reducing prepEasy-to-remember formulas for Korean sauces to make any dish more delicious
Plant Power
By M.d., Ian K. Smith
An essential guide to harnessing the power of plants and enjoying the benefits of a plant-forward diet, by Ian K. Smith, the #1 New York Times bestselling author of Clean & Lean.For dieters who want to utilize the benefits of fruits, vegetables, and complex carbs -- without eliminating the meat, dairy, fish, and fats they love -- Dr. Ian K. Smith's new book Plant Power delivers the most flavorful and favorable plant-based foods to their plates. In a detailed but easy-to-implement four-week program, readers will, day-by-day, flip their diet from 70% meat/30% plants to 30% meat/70% plants, leading to natural and pain-free weight loss, keeping them feeling full and satisfied.In Plant Power, readers will learn:- The unique power of plant protein vs. animal protein- How to buy fruits, vegetables, fish, and meat: Does organic matter? Is frozen OK? What about farm-raised? Or grass-finished?- If plant-based burgers and beyond are all they promise to be: the good, the bad, and the to-be-avoided- 25 key recipes to use as daily basics: they'll effortlessly move dieters from grab-and-go junk to first-quality fill-upsPlant Power makes moving to a plant-based diet painless, while benefiting the planet, saving readers money, and maximizing their performance without sacrificing taste and the foods they love.
Cork Dork
By Bosker, Bianca
Professional journalist and amateur drinker Bianca Bosker didn't know much about wine-until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a "cork dork."
Myers Chang at Home
By Chang, Joanne
From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston's most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home - try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.
The Primal Gourmet Cookbook
By Lvovski, Ronny Joseph
100 gluten-free, grain-free, and dairy-free recipes based on the popular Cook Primal Gourmet blog, fully endorsed by Whole30 Ronny Joseph Lvovski struggled with a lifetime of obesity, failed diets, and low self-esteem before discovering the Paleo diet. Once he eliminated grains and dairy from his diet, his allergies, asthma, upset stomachs, headaches, back pain, lethargy, excess weight, and cravings disappeared. After losing 40 pounds, Ronny set out to create gourmet-quality meals that followed Paleo guidelines and left him feeling satisfied. He shared those recipes on his Primal Gourmet blog, and became one of the most popular contributors to the @whole30recipes Instagram account. The Primal Gourmet Cookbook, Ronny's first cookbook, is fully endorsed by Whole30 and includes a foreword by Whole30 co-creator Melissa Urban.
Milk Street
By Kimball, Christopher
These one-pot meals reveal the world of flavorful possibilities inside a simple skillet - America's most common cooking tool - from the James Beard Award-winning team at Milk Street. From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.To liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands ofMauritius and Runion forShrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences.
Vegan Vegetarian Omnivore
By Thomas, Anna
Can we all sit down and have dinner togetherFor years, Anna Thomas's fans have cooked from her trailblazing vegetarian cookbooks. Now, Anna turns her thoughts to that larger question. We are eating differently: your daughter is a vegan, or you are but your in-laws don't think it's dinner without meat, or you're hosting Thanksgiving for a mixed group ... In this timely and useful new book, Anna offers her solutions for reuniting our divided tables."My idea is simple," says Anna. "Start with the food everyone eats, design a meal or a dish around that, then expand and elaborate with just the right amounts of the right cheeses, meats, or fish for your omnivores. Everyone feels welcome, and we eat the same meal -- but in variations."Anna shows us how to cook for today's table, with over 150 recipes for all tastes, and menus for every occasion. For a casual evening with friends, Farro with Lentils and Lavender served with Ratatouille from the Charcoal Grill makes a beautiful vegan supper -- and also pairs wonderfully with garlic-and-herb rubbed lamb chops for the omnivores. Anna's crowd-pleasing Easy Fish Soup begins as a robust vegetable soup, with seafood added five minutes before serving -- an ideal two-way dish. A vegetarian Lemon Risotto with Sauted Fresh Fava Beans is perfect on its own, and can easily take on tender shrimp. For dessert, have vegan Pumpkin Gingerbread and add vanilla ice cream, or serve a delectable Dark Chocolate Almond Bark studded with ginger and dried cherries.Anna's festive "Thanksgiving for Everyone" menu centers on a sumptuous Polenta Torta with Roasted Squash and onion marmalade, surrounded by an array of seasonal vegetables -- all pairing equally well with roast turkey for the traditionalists. "Taco Night at Home" allows everyone to design their perfect meal, mixing and matching from a spread of Spicy Black Beans, Poblano Peppers with Portobello Mushrooms, Carnitas, and Guajillo Chile Salsa. Anna's exuberant Mediterranean mezze menu is a relaxed summer party, featuring vegan Roasted Eggplant and Poblano Chile Spread with flatbread, Tabbouleh with Chickpeas and Preserved Lemon, Charred Zucchini with Lemon and Mint, and Baked Lamb Kibbeh Wedges for the omnivores.With dishes inspired by the vibrant produce of farmers' markets, Anna shares her love of cooking and of hospitality. Vegan Vegetarian Omnivore shows us how to navigate a world of change, and bring all our friends and family together at one big, generous table. 50 color photographs
Korean Food Made Simple
By Joo, Judy
"From kimchi to bibimbap, Joo - who hosts a show on the Cooking Channel - breaks down intimidating dishes." - Entertainment WeeklyIn Korean Food Made Simple, Judy Joo, host of the Cooking Channels show of the same name and Food Network regular, brings Korean food to the masses, proving that its fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae) , beef and vegetable rice bowl (bibimbap) , and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judys bold and exciting recipes are go-tos for making it at home. "This is a stunning book. Forget for a moment its about the food of Korea. Its just so impressive on many levels. I already crave the Disco fries and Korean eggplant and I wont rest until I have the Korean fried chicken! Judy has written a beautiful, timely, and truly impressive tome, both mouthwatering and so very informative. Julia Child just got a new and wonderful neighbor on my bookshelf." - Geoffrey Zakarian, Iron Chef
A Year in the Edible Garden
By Raven, Sarah
This beautifully photographed guide celebrates the endless possibilities of the vegetable patch and shows that edible gardening can be both productive and stunning to behold.. International gardening and cooking expert Sarah Raven shares her wealth of knowledge about how to have a bountiful - and beautiful - kitchen garden. With the belief that we should all grow more of what we eat, she imparts her experience on making the most of any outdoor space along with sage advice about the best things to grow and harvest easily and efficiently along with their culinary uses. The varieties highlighted are accessible, but Sarah also includes many flavorful heirlooms as well as rarities difficult to find in markets.. Being connected to the food on our plate and to the landscape around us has never been more important, and everything Sarah does is strictly organic.
Dinner Tonight
By Snodgrass, Alex
New York Times bestselling author and queen of healthy weeknight dinners Alex Snodgrass shares delicious dinners that will bring everyone to the table.Known for her "cleaned up" weeknight comfort food, Alex Snodgrass knows how important it is for healthy food to be accessible both in flavor and in preparation. When you get to the end of a long day in a long week, you just want to whip up a low-fuss, delicious meal that makes up for the stresses of the day. With Dinner Tonight, Alex provides dinners that make eating healthy a breeze, and not another hill to climb.Alex's recipes prove that you don't have to be an expert or spend hours in the kitchen to eat and live well. With meals that are flexible for a variety of different diets - paleo, Whole30, and more, always clearly marked for ease - Alex's food is perfect for people who are on the "food freedom" stage of their health journey.
Simply Korean
By Huh, Aaron
New to cooking? Don't worry about it! Cook Korean like a pro with Aaron and Claire.If you've always wanted to make your favorite Korean dishes at home, Simply Korean is for you. With streamlined techniques, minimal ingredients, and clear instructions, Aaron and Claire show you the easiest way to make fried rice, bulgogi, kimchi, and more. Learn the best ways to use traditional Korean ingredients, and save money by cooking at home. Includes:Introduction to Korean cuisine, including essential ingredients and cooking methodsHow to make restaurant-quality meals at home - shortcuts for boosting flavor and reducing prepEasy-to-remember formulas for Korean sauces to make any dish more delicious