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The Meat Lover's Meatless Cookbook
by Kim O'DonnelFrom a noted food blogger (the "Washington Post" and True/Slant)?this kitchen companion to the ?Meatless MondaysOCO campaign teaches die-hard carnivores that veggies are real food, too"
PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest
by Kim O'DonnelSimply delicious, healthy “vegetable-forward” recipes are at the heart of this cookbook that celebrates the bounty of the Pacific Northwest. From simple weeknight meals to on-the-go snacks and sweet- tooth satisfying desserts, this book gives you over 100 ways to celebrate seasonal produce, with recipes like Sweet Corn and Red Lentil Soup, Baked Pasta and Greens Casserole, Cherry Fro-Yo, and more. Vegetarians and omnivores alike will be eager to eat their vegetables, and the convenient gluten-free and dairy-free symbols make navigating the book a breeze for reader with dietary restrictions.
Process Analytical Technology for the Food Industry
by Colm P. O'Donnell Colette Fagan P. J. CullenThe Process Analytical Technology (PAT) initiative aims to move from a paradigm of 'testing quality in' to 'building quality in by design'. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product-process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.
The Everyday Ayurveda Cookbook: A Seasonal Guide to Eating and Living Well
by Kate O'DonnellKeeping digestion on track is the key to health in Ayurveda, and eating natural, homemade foods in accordance with personal constitution and changes in environment is often all that we need to find balance. In The Everyday Ayurveda Cookbook, Kate O'Donnell inspires you to get into the kitchen and explore this time-honored system of seasonal eating for health and vibrancy.Season by season, learn how the changing weather and environment both mirror and influence your body and appetite.Foundational "everyday" recipes can be adapted to any season and any dosha for nourishing, flavorful meals.Includes lifestyle advice on meal planning, self-care regimens, and how to ensure health during the change of seasons.
Everyday Ayurveda for Women's Health: Traditional Wisdom, Recipes, and Remedies for Optimal Wellness, Hormone Balance, and Living Radiantly
by Kate O'DonnellFind a deeper sense of wellness fueled by self-care, nurturing routines, healing foods, and herbal remedies—for women of any age.Learn the ancient wisdom of Ayurvedic living through 60+ recipes and practices, including 50+ photos.The ancient science of Ayurveda brings us back into relationship with the rhythms of our lives, streamlining our daily habits and attuning our activities by time of day and seasons. Everyday Ayurveda for Women's Health delivers insights into personal health, hormonal balance, and connection to nature, all from the simplest practices: what we eat. Food and herbs are medicine for body, mind, and soul. Kate O'Donnell empowers women of any age to become intimate with their body, how it works, how it changes over time, and how to listen to its messages. Her practical guide will inspire you to experience radiant health from the inside out. With Everyday Ayurveda for Women&’s Health you can: • Reclaim your health by adopting a more healing diet • Balance your hormones by choosing foods, herbs, and healing practices that are right for your constitution—60+ recipes, including herbal ghees, shatavari, beneficial oils, and more • Become more luminous and empowered with divine feminine and lunar energy, the subtle body, and more • Understand your current season of life—whether it involves menstruation, pregnancy, infertility, perimenopause, or menopauseThe traditional Ayurveda wisdom in this book is accessible for all and will help you navigate any stage of life with grace.
Everyday Ayurveda Cooking for a Calm, Clear Mind: 100 Simple Sattvic Recipes
by Kate O'Donnell Cara BrostrumEat your way to increased energy, balanced emotions, and an overall state of calm and relaxation. In Ayurvedic medicine there are said to be three main energies that affect our mind: • sattva, the state of contentment and calm; • rajas, the state of reactivity and excitability; and • tamas, the dull, slow, and stagnant state of mind.The good news is that there are direct ways of bringing these states into balance through what we eat. The recipes in this book are simple, seasonal, and delicious, while bringing the traditional foods of Ayurveda into the modern kitchen.Everyday Ayurveda Cooking for a Calm, Clear Mind uncovers the true potential of food to heal not only our bodies, but our minds too.
Roll It, Slice It, Mash It, Dice It!: Super Yummy Recipes for Kids
by Lisa O'DriscollA colorful, fun cookbook for foodie kids!Kids love to cook, and parents are always looking for screen-free activities that will keep their kids busy and active. This fun new cookbook offers easy, creative recipes for kid-tested foods that will teach cooking (and cleanup!) skills to children ages 6 and up, such as:-Better-Than-the-Mall Cinnamon Rolls-Iced Toaster Tarts-Mac and Cheese Bites-Tortilla Pizzas-Taco Boats-Potato Chip–Crusted Chicken DrumsticksFrom snacks to lunches to fun desserts, Lisa O'Driscoll's Roll It, Slice It, Mash It, Dice It!: Super Yummy Recipes for Kids helps children be more independent while giving them a creative activity to enjoy.
The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs
by Penelope OdyComplete Medicinal Herbal is a fully illustrated practical guide to the healing properties of herbs. The book includes more than 120 medicinal herbs with important therapeutic properties and a section on their historical uses, The Complete Medicinal Herbal is a must for every home book shelve. All the parts of the plants that can be used medicinally are shown, from fresh flower petals or leaves to the root, bark, and juice. Each entry details the plant's chemical constituents, its actions, and its therapeutic applications-from exotic ma huang, used in China to treat asthma for 5,000 years, to humble cabbage, which has been effective against stomach ulcers in clinical tests. A special how-to section explains the preparation of herbal remedies. There are more than 250 safe treatments to help alleviate common complaints-from ordinary coughs, colds, and headaches to special treatments for skin conditions, digestive problems, and children's illnesses - even detailed lists of herbs for the elderly.
Château Margaux: Launching the Third Wine (Abridged)
by Elie OfekChâteau Margaux, one of only five prestigious estates in the Bordeaux Medoc wine region to have been classified as a "first-growth", is facing a host of strategic decisions in early 2013. Up until this point the estate had been selling two red wines, a first wine whose retail price often exceeded $1000 a bottle, and a second wine whose retail price often exceeded $200 a bottle. Owner Corinne Mentzelopoulos and her management team were now preparing to launch a new third wine made from the estate's production not used to make the first two. They have to decide whether the best go-to-market strategy is to sell the third wine to the local Bordeaux merchants and relinquish commercialization to them or to devise a complete marketing plan for the new wine that includes: target market selection, positioning, quantity to release, pricing, channel structure and brand name. Mentzelopoulos was considering the optimal marketing for the third wine in light of moves by other first-growths, such as purchase of vineyards in the Bordeaux region, selling mass-market wines, and global expansion.
Bitter Chocolate: Anatomy of an Industry
by Carol OffThis shocking exposé of the corruption and exploitation at the heart of the multibillion-dollar cocoa industry is &“an astounding eye-opener that takes no prisoners&” (Quill & Quire, starred review). Bitter Chocolate is both an absorbing social history and a passionate investigation into an industry that has institutionalized abuse as it indulges our whims. Award-winning journalist Carol Off traces the fascinating evolution of chocolate from the sixteenth century banquet table of Montezuma&’s Aztec court to the bustling factories of Hershey, Cadbury, and Mars. In what will be a shocking revelation to many, Off exposes how slavery and injustice remain a key aspect of its production even today. In the Ivory Coast, the world&’s leading producer of cocoa beans, profits from the multibillion-dollar chocolate industry fuel bloody civil war and widespread corruption. Faced with pressure from a crushing &“cocoa cartel&” demanding more beans for less money, poor farmers have turned to the cheapest labor pool possible: thousands of indentured children who pick the beans but have never themselves known the taste of chocolate. &“Bitter Chocolate is less a book about chocolate than it is a study of racism, imperialism and oppression as told through the lens of a single commodity.&” —The Globe and Mail (Toronto)
Star & Stripe 1: Grand Opening! (Star and Stripe)
by M. J. OffenA brother and sister lock horns, then learn to hold hooves as they cook up a sweet new business venture in this vibrant Richard Scarry-esque picture book. Since they were calves, Star and Stripe have dreamed of running their own restaurant. They love their mama's grassburgers and want to share them with the world, or at least the citizens of Critter City. But agreeing on a plan for the restaurant? That&’s the hard part. Star wants it to be a fancy downtown restaurant. Stripe wants it to be a casual place on the beach. Butting heads, they crash into the perfect solution—a food truck! There are so many decisions to make with their new business—how to decorate the truck, where to park it, when to open—but with Stripe at the grill and Star reeling in customers, the brother and sister realize that when they hold hooves and work together, great things happen!
A Field Guide to Whisky: An Expert Compendium to Take Your Passion and Knowledge to the Next Level
by Hans OffringaA Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.
The Good Vices: From Beer to Sex, the Surprising Truth About What's Actually Good for You
by Dr. Harry Ofgang Erik OfgangBeing healthy is easier, less expensive, and a whole lot more enjoyable than you think.Much of the health advice we receive today tells us that in order to be healthy, we must consume a Spartan diet, exercise with the intensity of an Olympic athlete, and take a drug for every ailment. We constantly worry about the foods we should or shouldn't be eating and the medical tests we have neglected to take. And all that worry costs us dearly--financially, emotionally, and physically.In The Good Vices, prominent naturopathic physician Dr. Harry Ofgang and health journalist Erik Ofgang tear down decades of myth and prejudice to reveal how some of our guilty pleasures are not only okay but actually good for our health. For example: * Like wine, moderate beer and spirit consumption raises our bodies' level of good cholesterol, which protects against heart disease. * Egg yolks are an excellent source of important fat-soluble vitamins. * Research suggests that moderate exercisers can be at least as healthy as, and sometimes even healthier than, those who exercise intensively. Forget what you thought you knew about what's healthy, and enjoy some good vices instead.
Yum-Yum Bento All Year Round: Box Lunches for Every Season
by Maki Ogawa Crystal WatanabeYum-Yum Bento is back with 52 more easy seasonal-themed bento lunches. From the depths of winter to the height of summer, a beautiful lunch can brighten any day. Japanese bento boxes are portable and pretty meals packed with healthy portions and plenty of cheer. And they're outrageously cute! With Yum-Yum Bento All Year Round, you'll fall in love with 52 tasty, in-season lunches. Spring into make-ahead action with packing tips, tutorials, side dish recipes, and more. From summer Sunshine Smiles to Christmas Gingerbread Friends, there's a bento just perfect for your lunchbox today. Selections from the Table of Contents: Springtime Fun: Easter Chicks Dainty Daffodils Green Pea Brothers Summertime Splash: Rainbow Sushi Cheerful Crab Seashell Fun Fall Frenzy: A Pear Anywhere Fried Rice Jack-o-Lantern Pumpkin Twins Winter Wonderland: Tomato Santas Rudolph the Red-Nosed Bagel Penguin ElvesFrom the Trade Paperback edition.
Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches (Yum-Yum Bento #1)
by Maki Ogawa Crystal WatanabeOh, boy--obento! These yummy, healthy lunches are all the rage in Japan, where mothers create them as expressions of love for their children. With Yum-Yum Bento Box, Crystal Watanabe and Maki Ogawa devote an entire cookbook to these delicious and adorable meals for all ages! Learn how to craft your favorite foods into a variety of shapes--from caterpillars, cars, and puppy dogs to pretty flowers, princesses, and kitty cats. Yum-Yum Bento Box features chapters on Cuties & Critters, Fairy-Tale Friends, and Special Day Treats, plus a handy shopping guide, easy recipes for mini snacks, general tips and tricks, and so much more. Stop wasting money on pre-packaged lunches--and start making beautiful, healthy bentos!
Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries (Multidisciplinary Applications and Advances in Biotechnology)
by James Chukwuma OgbonnaThis book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources. Emphasizes recent advances in biotechnologies that could ameliorate the high-level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bioproducts Provides detailed information on how to harness indigenous bioresources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery Introduces new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries Discusses current biotechnologies applicable in the food, beverage and bioproduct industries James Chukwuma Ogbonna, Ph.D., is a Professor of Microbiology and Biotechnology, and Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria. Sylvia Uzochukwu, Ph.D., is a Professor of Food Science and Biotechnology, and Director, Biotechnology Centre, Federal University, Oye-Ekiti, Nigeria. Emeka Godfrey Nwoba, Ph.D., is a research scholar at the Algae Research & Development Centre, Murdoch University, Western Australia. Charles Oluwaseun Adetunji, Ph.D., is an Associate Professor of Microbiology and Biotechnology, and Director of Intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria. Nwadiuto (Diuoto) Esiobu, Ph.D., is a Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA, and the President and Founder of Applied Biotech Inc. and ABINL, Abuja, Nigeria. Abdulrazak B. Ibrahim, Ph.D., is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Benjamin Ewa Ubi, Ph.D., is a Professor of Plant Breeding and Biotechnology and Director, Biotechnology Research and Development Centre, Ebonyi State University, Abakaliki, Nigeria.
Holiday Dinners with Bradley Ogden: 150 Festive Recipes for Bringing Family and Friends Together
by Bradley Ogden Lydia ScottAward-winning chef Bradley Ogden presents his first cookbook in over a decade. Holiday Dinners with Bradley Ogdenincludes 150 cherished recipes for a range of winter holidays-Thanksgiving, Christmas, and New Year’s-in one easy-to-use and delicious guide for making the most memorable meals for the most special occasions. With preparation schedules, sample menus, and instructive sidebars, Chef Ogden takes the guesswork out of holiday preparation so that you can spend more time with the family and less time in the kitchen. With Ogden’s focus on responsible cooking, he includes information on buying sustainable local ingredients, and a glossary of terms.
Growing & Using Basil: Storey's Country Wisdom Bulletin A-119 (Storey Country Wisdom Bulletin Ser.)
by Ellen OgdenEVERYTHING YOU EVER WANTED TO KNOW ABOUT BASIL – AND MORE! Basil is one of the most popular and widely grown herbs in the world. With its delicate aroma and sweet-spicy flavor, it’s no wonder that basil, a staple in kitchens around the world, is the favorite culinary herb of today’s chefs!In Growing & Using Basil, Ellen Ogden offers all the information you'll need to grow, harvest, and cook with basil in all its varieties of flavor. Whatever the basil you want to grow--sweet, purple, opal, lemon, cinnamon, anise, napoleatano, camphor, holy, or something more exotic--the information you need is right at your fingertips. Better still, you'll find dozens of recipes for using your basil in everything from pestos and basil vinegars to grilled bluefish wrapped in mammoth basil leaves and cinnamon basil custard.
The Complete Tofu Cookbook: 170+ Delicious, Plant-Based Recipes from Around the World
by Camille OgerThis comprehensive cookbook presents the limitless, multi-cuisine possibilities of tofu in a wide range of delectable, plant-based recipes. Featuring a robust collection of more than 170 recipes from all over the world, Tofu makes the case for the ingredient as a culinary &“blank page&” much like white rice or pasta—and a boon for flavor and culinary techniques of all types. Using spices, condiments, sauces, and herbs, these recipes reveal how tofu can be an inexhaustible source of culinary diversity. Spanning Japanese-style Grilled Tofu with Miso to Lemongrass Tofu from Vietnam; Tofu a la Bolognese from Italy to Spicy Tofu with Peanuts from China; this informative cookbook and guide offers a multicultural road map to creating delicious plant-based meals. Along with the enticing array of recipes, this collection features one hundred full-color photographs, prep and cook time tips, diet designations, and a handy reference to the different types and uses of tofu—making it a definitive volume for all skill levels.
I Love Macarons
by Hisako OgitaCute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they're traditionally served with tea or wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakers--until now! In I Love Macarons, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection.
Ambitious Brew: The Story of American Beer
by Maureen OgleFrom the Book Jacket: In this first-ever history of American beer, Maureen Ogle tells its epic story, from the German immigrants who invented it to the upstart microbrewers who revived it. Beer might seem as American as baseball, but that has not always been true: Rum and whiskey were the drinks of choice in the 1830s, with only a few breweries making heavy, yeasty English ale. When a wave of Germans arrived in the middle of the nineteenth century, they promptly set about re-creating the pleasures of the biergartens they had left behind. Just fifty years later, the American-style lager beer that they invented was the nation's most popular beverage-and brewing was the nation's fifth-largest industry, ruled by fabulously wealthy titans Frederick Pabst and Adolphus Busch. But anti-German sentiments aroused by World War I inflamed an already aggressive anti-drink campaign (one activist even declared that "the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller"), and Prohibition ended brewing's first golden age. In the wake of its repeal, brewers replaced flavor with innovations like marketing and lite beer, setting the stage for a generation of microbrewers whose ambitions reshaped the drink. With panoramic scope and sweep, Maureen Ogle creates a portrait of the innovators and entrepreneurs behind our familiar brews and restores an essential piece of our American story. MAUREEN OGLE is a historian and the author of two previous books, All the Modern Conveniences and Key West. She lives in Ames, Iowa, a town of fifty thousand whose only stand-alone liquor store stocks nearly six hundred different beers.
In Meat We Trust: An Unexpected History of Carnivore America
by Maureen OgleThe untold story of how meat made America: a tale of the self-made magnates, pragmatic farmers, and impassioned activists who shaped us into the greatest eaters and providers of meat in history "Ogle is a terrific writer, and she takes us on a brisk romp through two centuries of history, full of deft portraits of entrepreneurs, inventors, promoters and charlatans.... Ms. Ogle believes, all exceptions admitted, that [the food industry] has delivered Americans good value, and her book makes that case in fascinating detail." --Wall Street JournalThe moment European settlers arrived in North America, they began transforming the land into a meat-eater's paradise. Long before revolution turned colonies into nation, Americans were eating meat on a scale the Old World could neither imagine nor provide: an average European was lucky to see meat once a week, while even a poor American man put away about two hundred pounds a year.Maureen Ogle guides us from that colonial paradise to the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today's "local" meat suppliers and organic countercuisine. Along the way, Ogle explains how Americans' carnivorous demands shaped urban landscapes, midwestern prairies, and western ranges, and how the American system of meat making became a source of both pride and controversy.
Peety, el perro que salvó mi vida
by Eric O'GreyEl testimonio conmovedor de un hombre que transformó su vida cuando adoptó a un perro. La transformación puede surgir de lugares inesperados: una visita a un refugio de animales y la búsqueda de un perro especial terminaron salvando la vida de Eric O'Grey. Eric O'Grey tenía un sobrepeso de 70 kilos, estaba deprimido y enfermo. Después de toda una vida de hacer dietas fallidas y con diabetes tipo 2, Eric acudió a un nuevo médico, quien sorprendentemente le prescribió que adoptara a un perro. Fue entonces cuando conoció a Peety: un perro obeso, de mediana edad y olvidado que, como él, había visto días mejores. Los dos se adoptaron y comenzaron un viaje increíble, formando un vínculo de amor incondicional que cambió para siempre sus vidas. En el transcurso de un año, Eric perdió 70 kilos y Peety perdió 11. Como resultado, Eric revertió su diabetes, dejó de depender de los medicamentos y se volvió feliz y saludable por primera vez en su vida. Comenzó a tener citas, después de estar solo durante quince años y, finalmente, se reencontró con el amor de su vida. ¿Y Peety? Su afecto marcaría el camino en la aventura perruna de su vida. Peety, el perro que salvó mi vida es para cualquiera que esté listo para hacer un cambio en su vida, y para todos los que conocen la alegría, el amor y la esperanza que un perro puede inspirar. Esto es más que una historia de rescate mutuo. Ésta es una historia épica de amistad y fuerza.
The Self-Care Cookbook: Easy Healing Plant-Based Recipes
by Gemma OgstonNourishing and comforting plant-based recipes to boost your energy, help you sleep, and brighten your mood. So many of us go about our busy lives without eating wholesome food. Yet without giving our body what it truly needs to fuel us through the day (and night), we get ill, feel low, and have trouble sleeping. In The Self-Care Cookbook, plant-based chef Gemma Ogston introduces us to eating as the ultimate form of self-care, whether you're a full-time vegan, flexitarian, or just looking for simple recipes developed with wellness in mind. Each recipe has been crafted to nurture your body and mind. Organized by some of the core goals of self-care routines--Restore, Rebalance, Reflect, and Renew--The Self-Care Cookbook demonstrates countless ways to embrace your mood and understand your body's needs through recipes as well as activities outside of the kitchen.With over 60 delicious meals including Firey Bean Stew for the days you feel under the weather, Calming Miso Pasta to give your gut flora a super boost, and Indulgent Chocolate Pudding (because you deserve it), The Self-Care Cookbook is for anyone who needs some extra TLC and finds comfort in creating healthful, cozy meals--whether it's dinner for one or a meal shared with the people you love.
Eat Ink: Recipes. Stories. Tattoos.
by Birk O'HalloranExplore the connection between culinary inspiration and one of the world's oldest forms of rebel art!From James Beard Award winners, Top Chef competitors, and Food Network stars to prep cooks, interns, and sous chefs, few other people are more closely associated with tattoos than chefs. Professional kitchens have traditionally been an unseen haven for many of society's misfits, but recently they have been transformed into stages as the world's obsession with great food and great chefs continues to grow. Knuckle tattoos that once excluded a person from many careers have become a badge of honor and the tattoos are now a testament to their commitment to their craft.Eat Ink goes beyond their Michelin stars and chef's coats to explore what lies beneath: seasoned cooks who love preparing original plates and wear their tattoos proudly as they share the experiences that led them to the kitchen. Inside this cookbook, you'll discover a range of recipes as diverse as the chefs themselves, as well as personal details about the chef's remarkable journeys through the kitchen (and the tattoo parlor). From Lish Steiling's Roasted Parsnip and Kale Salad to Rick Tramonto's Gemelli with Chicken and Spring Herb Sauce to Duff Goldman's Pineapple Hummingbird Cake, each revealing profile offers a never-before-seen peek behind the kitchen door and into the mind of a chef.Complete with hundreds of full-color photographs and 60 delicious recipes from today's top chefs, Eat Ink invites you into their kitchens to sample some of world's best plates.