The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients weve lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, weve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmers market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
Little, Brown
|
9780316227940
|
Paperback
Gordon Ramsay Quick and Delicious
By Ramsay, Gordon
Create chef-quality food without spending hours in the kitchen -- these are the recipes and straightforward tips you need to make good food fast.With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food -- whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant, Gordon Ramsay, or the perfectly crafted burger from his Las Vegas burger joint.Over the course of his stellar career, Gordon has learned every trick in the trade to create dishes that taste fantastic and that can be produced without fail during even the busiest of days. Armed with that knowledge, he has written an inspired collection of recipes for the time-pressed home cook who doesn't want to compromise on taste or flavor.
Grand Central Publishing
|
9781538719336
|
Hardcover
Wild Bread
By Butters, Maryjane
Is the world ready to rethink bread making? MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured -- everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat -- for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates.
Gibbs Smith
|
9781423648185
|
Hardcover
The Blood Sugar Solution 10-Day Detox Diet Cookbook
By Hyman, Mark
The companion cookbook to Dr. Mark Hymans revolutionary weight-loss program, the 1 New York Times bestseller The Blood Sugar Solution 10-Day Detox Diet, with more than 150 recipes for immediate results! Dr. Hymans bestselling The Blood Sugar Solution 10-Day Detox Diet offered readers a step-by-step guide for losing weight and reversing disease. Now Dr. Hyman shares more than 150 delicious recipes that support the 10-Day Detox Diet, so you can continue on your path to good health. With easy-to-prepare, delicious recipes for every meal - including breakfast smoothies, lunches like Waldorf Salad with Smoked Paprika, and Grass-Fed Beef Bolognese for dinner -- you can achieve fast and sustained weight loss by activating your natural ability to burn fat, reducing insulin levels and inflammation, reprogramming your metabolism, shutting off your fat-storing genes, creating effortless appetite control, and soothing stress.
Little, Brown and Company; 1 edition
|
9780316338813
|
Hardcover
Toast and Jam
By Owens, Sarah
Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough.Bread and butter, toast and jam, scones and clotted cream - baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award-winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast.
Roost Books
|
9781611803570
|
Hardcover
The Instant Pot Cookbook
By Kitchen., Williams Sonoma Test
This compact, yet comprehensive guide to the Instant Pot is your new go-to-guide for fast and fresh homemade meals! Featuring special sections on Instant Pot care and maintenance, and chapters on Chicken, Pork and Beef, Seafood and Vegetarian, and Breakfast and Dessert recipes. Sample recipes: Thai Chicken Noodle Bowls; Orange Chicken Lettuce Wraps; Sesame Scallion Ribs; Beef Gyros with Tzatziki; Chorizo Paella; Pork Tamales; Truffle Gruyere Mac and Cheese; Sriracha Deviled Eggs; Summer Corn and Zucchini Chowder; Pasta with Tomatoes, Basil, and Mozzarella; Prosciutto, Pea, and Mushroom Risotto; Lemon Blueberry Cheesecakes; Chocolate Lava Cake; Pumpkin Hazelnut Steel Cut Oats.
Weldon Owen
|
9781681882697
|
Hardcover
Mastering the Art of French Eating
By Mah, Ann
The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a timeWhen journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made.
Pamela Dorman Books
|
9780670025992
|
Hardcover
The Kefir Cookbook
By Smolyansky, Julie
A full-color, illustrated, and first-of-its-kind cookbook featuring more than 100 inventive, globally inspired recipes to cook and bake with kefir (pronounced keh-FEAR) - the popular probiotic and nutritious superfood, from the daughter of the immigrant couple who first introduced kefir to America who is now the CEO of their company, Lifeway Foods Inc.Derived from the Turkish word "keif" meaning "feeling good," kefir is a tart, tangy cultured milk that is low in sugar, lactose free, and an excellent source of protein, calcium, and B vitamins. Originating from a grain that dates back 2000 years to the Caucasus Mountains of Europe, it is also one of the most healthful natural foods available - scientifically shown to help boost immunity, improve gut health, build bone density, fight allergies, and aid the body's natural detoxification. It's no wonder kefir is quickly becoming a staple of daily diets - growing from a little-known regional treat into what the Huffington Post has called "the next Greek yogurt."In 1986, ten years after they emigrated from Kiev, Michael and Ludmila Smolyansky introduced kefir to America and created a food empire, Lifeway Foods, Inc., the top-selling kefir brand in the nation today. Now, their daughter Julie, Lifeway's CEO, shows kefir lovers and those new to this exotic superfood how to incorporate it into every meal with The Kefir Cookbook. Bringing together treasured family stories of their early days in America and traditional recipes from behind the Iron Curtain with new family favorites, The Kefir Cookbook helps you add a dose of healthy goodness to everything you eat, from soups and dips to marinated meats and baked desserts.While kefir can be drunk straight from the bottle, whipped into smoothies, or used in parfaits and smoothie bowls, Julie reveals in more than 100 recipes how it can also be blended with your favorite comfort foods to add tang, boost creaminess, and elevate their nutritional properties. Try Huevos Rancheros with Kefir Crema for brunch, Raspberry Chocolate Chip Kefir Scones with coffee, Tomato Avocado Salmon Burgers with Tzatziki Dressing for lunch, Cod with Creamy Garlic Kefir Herb Sauce for dinner, and Red Velvet Cake for dessert. You can also whip up a batch of Chocolate Chip Zucchini Muffins for snacking (or giving) , and much more. Practical, original, and delicious, many of the recipes use contemporary flavors and textures - think chia seeds, agave syrup, coconut oil, turmeric - which offer a delectable spin on classics. Julie also includes innovative substitutions for dishes that traditionally utilize other dairy products.Featuring a beautiful, sophisticated design using a cool, modern palette, The Kefir Cookbook is illustrated with inviting color photographs that will inspire you in the kitchen every day.
HarperOne
|
9780062651303
|
Hardcover
The South Beach Diet Wake-Up Call
By Arthur, Agatston,
From Arthur Agatston, M.D. the creator of the South Beach Diet comes a call to change the fast-food, sedentary way of life that's aging us quickly and killing us slowly.Both a galvanizing call to action and an easy-to-follow plan for reversing and healing a toxic lifestyle, The South Beach Wake-Up Call is the urgent message that no reader can afford to ignore. It includes:- 7 simple sustainable strategies for age-reversing, lifesaving weight loss- The South Beach Gluten Solution to improve symptoms in sensitive individuals- The Wake Up and Move 2-Week Quick-Start exercise plan- 32 all-new recipes from breakfasts to desserts using megafoods
Eating on the Wild Side
By Robinson, Jo
The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients weve lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, weve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmers market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
Gordon Ramsay Quick and Delicious
By Ramsay, Gordon
Create chef-quality food without spending hours in the kitchen -- these are the recipes and straightforward tips you need to make good food fast.With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food -- whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant, Gordon Ramsay, or the perfectly crafted burger from his Las Vegas burger joint.Over the course of his stellar career, Gordon has learned every trick in the trade to create dishes that taste fantastic and that can be produced without fail during even the busiest of days. Armed with that knowledge, he has written an inspired collection of recipes for the time-pressed home cook who doesn't want to compromise on taste or flavor.
Wild Bread
By Butters, Maryjane
Is the world ready to rethink bread making? MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured -- everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat -- for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates.
The Blood Sugar Solution 10-Day Detox Diet Cookbook
By Hyman, Mark
The companion cookbook to Dr. Mark Hymans revolutionary weight-loss program, the 1 New York Times bestseller The Blood Sugar Solution 10-Day Detox Diet, with more than 150 recipes for immediate results! Dr. Hymans bestselling The Blood Sugar Solution 10-Day Detox Diet offered readers a step-by-step guide for losing weight and reversing disease. Now Dr. Hyman shares more than 150 delicious recipes that support the 10-Day Detox Diet, so you can continue on your path to good health. With easy-to-prepare, delicious recipes for every meal - including breakfast smoothies, lunches like Waldorf Salad with Smoked Paprika, and Grass-Fed Beef Bolognese for dinner -- you can achieve fast and sustained weight loss by activating your natural ability to burn fat, reducing insulin levels and inflammation, reprogramming your metabolism, shutting off your fat-storing genes, creating effortless appetite control, and soothing stress.
Toast and Jam
By Owens, Sarah
Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough.Bread and butter, toast and jam, scones and clotted cream - baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award-winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast.
The Instant Pot Cookbook
By Kitchen., Williams Sonoma Test
This compact, yet comprehensive guide to the Instant Pot is your new go-to-guide for fast and fresh homemade meals! Featuring special sections on Instant Pot care and maintenance, and chapters on Chicken, Pork and Beef, Seafood and Vegetarian, and Breakfast and Dessert recipes. Sample recipes: Thai Chicken Noodle Bowls; Orange Chicken Lettuce Wraps; Sesame Scallion Ribs; Beef Gyros with Tzatziki; Chorizo Paella; Pork Tamales; Truffle Gruyere Mac and Cheese; Sriracha Deviled Eggs; Summer Corn and Zucchini Chowder; Pasta with Tomatoes, Basil, and Mozzarella; Prosciutto, Pea, and Mushroom Risotto; Lemon Blueberry Cheesecakes; Chocolate Lava Cake; Pumpkin Hazelnut Steel Cut Oats.
Mastering the Art of French Eating
By Mah, Ann
The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a timeWhen journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made.
The Kefir Cookbook
By Smolyansky, Julie
A full-color, illustrated, and first-of-its-kind cookbook featuring more than 100 inventive, globally inspired recipes to cook and bake with kefir (pronounced keh-FEAR) - the popular probiotic and nutritious superfood, from the daughter of the immigrant couple who first introduced kefir to America who is now the CEO of their company, Lifeway Foods Inc.Derived from the Turkish word "keif" meaning "feeling good," kefir is a tart, tangy cultured milk that is low in sugar, lactose free, and an excellent source of protein, calcium, and B vitamins. Originating from a grain that dates back 2000 years to the Caucasus Mountains of Europe, it is also one of the most healthful natural foods available - scientifically shown to help boost immunity, improve gut health, build bone density, fight allergies, and aid the body's natural detoxification. It's no wonder kefir is quickly becoming a staple of daily diets - growing from a little-known regional treat into what the Huffington Post has called "the next Greek yogurt."In 1986, ten years after they emigrated from Kiev, Michael and Ludmila Smolyansky introduced kefir to America and created a food empire, Lifeway Foods, Inc., the top-selling kefir brand in the nation today. Now, their daughter Julie, Lifeway's CEO, shows kefir lovers and those new to this exotic superfood how to incorporate it into every meal with The Kefir Cookbook. Bringing together treasured family stories of their early days in America and traditional recipes from behind the Iron Curtain with new family favorites, The Kefir Cookbook helps you add a dose of healthy goodness to everything you eat, from soups and dips to marinated meats and baked desserts.While kefir can be drunk straight from the bottle, whipped into smoothies, or used in parfaits and smoothie bowls, Julie reveals in more than 100 recipes how it can also be blended with your favorite comfort foods to add tang, boost creaminess, and elevate their nutritional properties. Try Huevos Rancheros with Kefir Crema for brunch, Raspberry Chocolate Chip Kefir Scones with coffee, Tomato Avocado Salmon Burgers with Tzatziki Dressing for lunch, Cod with Creamy Garlic Kefir Herb Sauce for dinner, and Red Velvet Cake for dessert. You can also whip up a batch of Chocolate Chip Zucchini Muffins for snacking (or giving) , and much more. Practical, original, and delicious, many of the recipes use contemporary flavors and textures - think chia seeds, agave syrup, coconut oil, turmeric - which offer a delectable spin on classics. Julie also includes innovative substitutions for dishes that traditionally utilize other dairy products.Featuring a beautiful, sophisticated design using a cool, modern palette, The Kefir Cookbook is illustrated with inviting color photographs that will inspire you in the kitchen every day.
The South Beach Diet Wake-Up Call
By Arthur, Agatston,
From Arthur Agatston, M.D. the creator of the South Beach Diet comes a call to change the fast-food, sedentary way of life that's aging us quickly and killing us slowly.Both a galvanizing call to action and an easy-to-follow plan for reversing and healing a toxic lifestyle, The South Beach Wake-Up Call is the urgent message that no reader can afford to ignore. It includes:- 7 simple sustainable strategies for age-reversing, lifesaving weight loss- The South Beach Gluten Solution to improve symptoms in sensitive individuals- The Wake Up and Move 2-Week Quick-Start exercise plan- 32 all-new recipes from breakfasts to desserts using megafoods