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Nomaste: The Mindful Plant-Based Kitchen
by Miranda MooreNamaste: a respectful greeting frequently used at the end of a yoga session; “I bow to the divine in you”Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy foodLooking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you’ll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.
Nomaste: The Mindful Plant-Based Kitchen
by Miranda MooreNamaste: a respectful greeting frequently used at the end of a yoga session; “I bow to the divine in you”Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy foodLooking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you’ll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.
Nomvundla and the Chilli-Eating Contest
by Fortune TazvivingaNomvundla and Soko are off to the Chilli-Eating Contest. Animals come from far and wide to try to win the amazing prize. Who will win and get to take a friend to the Hamba-Hamba Funfair? Adrien Folly-Notsron (illustrator), Natalie Walker (designer), Karen Hurt (editor).
Non-Thermal Processing Technologies for the Dairy Industry
by M. Selvamuthukumaran and Sajid MaqsoodThe dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.
Non-Thermal Processing of Functional Foods
by Sudip Kumar Pattanayek, Debashis Dutta, and Ajay SinghFunctional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2–6, 8–9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.
Non-chemical Methods for Disinfestation of Stored Products
by Jeyan A. MosesThis reference book covers traditional and recent technologies in the disinfestation of stored foods. Storage of durables is challenging and demands scientific management protocols. Chemical fumigants have been used for decades, and several reports detail their impact on the environment, in addition to other concerns. This book focuses on the use of non-chemical methods of disinfestation in durables like cereals, pulses, oilseeds, millets, and spices. It discusses important disinfestation techniques like biological control, extreme-temperature-based approaches, insect-repellent packaging, and nano-based techniques. The book also covers the detection of pests and some chemical methods of disinfestation. It is an important reference for professionals, researchers, industry personnel, and post-graduate students in the field of food and grain storage.Key Features: Focuses on the non-chemical methods for grain disinfestation Reviews the rising need for a shift to non-chemical methods of disinfestation of stored foods Includes a blend of topics on entomology, food engineering, food design, and regulations Discusses conventional methods of disinfestation as well as chemical approaches Covers topics like extreme temperature-based approaches, dielectric heating, insect traps, and use of inert materials
Non-invasive and Non-destructive Methods for Food Integrity
by Ana María Jiménez-Carvelo Alejandra Arroyo-Cerezo Luis Cuadros-RodríguezThere is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity. Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routine control of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained.
Non-thermal Processing of Foods
by O. P. ChauhanThis book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. <P><P>Features: <li>Provides latest information regarding the use of non-thermal processing of food products <li>Provides information about most of the non-thermal technologies available for food processing <li>Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products <li>Discusses the packaging requirements for foods processed with non-thermal techniques <P><P>The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. <P><P>Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables
by Mohammad Shafiur Rahman Pankaj B. PathareThis book describes the various techniques for nondestructive quality assessment of fruits and vegetables. It covers the methods, measurements, operation principles, procedures, data analysis, and applications for implementing these techniques.The book presents the details of nondestructive approaches focusing on the present-day trends and existing future opportunities in the fresh food supply chain. First, it overviews different nondestructive techniques in food quality detection. Then it presents nondestructive methods: monochrome computer vision, imaging techniques, biospeckle laser technique, Fourier Transform Infrared (FTIR) Spectroscopy, hyperspectral imaging, Raman spectroscopy, near infrared (NIR) spectroscopy, X-ray computed tomography, ultrasound, acoustic emission, chemometrics, electronic nose and tongue. Selected applications of each method are also introduced. As a result, readers gain a better understanding of how to use nondestructive methods and technologies to detect the quality of fresh fruits and vegetables.With a wide range of interesting topics, the book will benefit readers including postharvest & food scientists/technologists, industry personnel and researchers involved in fresh produce quality detection. The book can also serve as a readily accessible reference material for postgraduate students.
Nong's Thai Kitchen
by Alexandra Greeley Nongkran DaksOnly one chef has proved her mastery over celebrity chef Bobby Flay in the Food Network's Pad Thai Throwdown challenge: Nongkran Daks. Now, the master chef and owner of Virginia's renowned Thai Basil restaurant shares her secrets for creating Thai cuisine's most beloved dishes at home-using ingredients that can be found in most grocery stores. In Nong's Thai Kitchen, Daks teams up with veteran food writer Alexandra Greeley to show readers how to prepare classic Thai recipes such as: Chicken with Thai Basil Shrimp Soup in Coconut Milk Spicy Beef Salad with Mint Leaves Roasted Duck Curry Thai food is famous for its balance of sweet, sour, salty and hot flavors. This unique symphony of tastes and sensations is why Thai restaurants and cookbooks have entered the mainstream. What most people don't realize is that once elusive Thai ingredients such as fish sauce, lemongrass, coconut milk, cilantro, basil and shallots are now easily found, making it easy to prepare mouthwatering Thai dishes at home for far less money than they would cost in a restaurant. All the recipes in this essential Thai cookbook are healthy, easy to make and inexpensive, so step into Nong's Thai Kitchen and begin a culinary journey to the tropical heart of Asia!
Nong's Thai Kitchen
by Alexandra Greeley Nongkran DaksOnly one chef has proved her mastery over celebrity chef Bobby Flay in the Food Network's Pad Thai Throwdown challenge: Nongkran Daks.Now, the master chef and owner of Virginia's renowned Thai Basil restaurant shares her secrets for creating Thai cuisine's most beloved dishes at home-using ingredients that can be found in most grocery stores.In Nong's Thai Kitchen, Daks teams up with veteran food writer Alexandra Greeley to show readers how to prepare classic Thai recipes such as: Chicken with Thai Basil Shrimp Soup in Coconut Milk Spicy Beef Salad with Mint Leaves Roasted Duck CurryThai food is famous for its balance of sweet, sour, salty and hot flavors. This unique symphony of tastes and sensations is why Thai restaurants and cookbooks have entered the mainstream. What most people don't realize is that once elusive Thai ingredients such as fish sauce, lemongrass, coconut milk, cilantro, basil and shallots are now easily found, making it easy to prepare mouthwatering Thai dishes at home for far less money than they would cost in a restaurant. All the recipes in this essential Thai cookbook are healthy, easy to make and inexpensive, so step into Nong's Thai Kitchen and begin a culinary journey to the tropical heart of Asia!
Nonna Tell Me a Story: Lidia's Egg-citing Farm Adventure
by Renee Graef Lidia BastianichIt is a sleepover extravaganza when Nonna Lidia has her grandkids over for a night full of campfire stories and homemade food. As they all share a meal of omelets the next morning, Nonna Lidia reminisces about growing up on the farm, raising chickens, and gathering their eggs, which inspires a family trip to the local farm, where the kids can have their own chicken-and-egg adventures.With farm-fresh recipes focused on chicken and eggs, America's beloved Italian-American chef Lidia Matticchio Bastianich offers a variety family-friendly dishes and fun, safe ways kids can help cook. Buon appetito!
Nonna's Birthday Surprise
by Lidia BastianichNonna Lidia shares her memories of growing up on the farm during each season of the year.
Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria
by Jody ScaravellaSoon to be a Netflix film! Discover the heart and soul of Italian tradition with this exquisite collection filled with mouthwatering recipes and vibrant tales from the iconic grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating roster of nonnas take center stage as master chefs.&“If you have a choice between a three-star Michelin chef&’s and Grandma&’s, where are you going to eat?&” asks Jody Scaravella, owner of Enoteca Maria on Staten Island. &“Well, I&’m going to Grandma&’s. I&’m going to the source.&” At Enoteca Maria, the chefs are nonne, or Italian grandmothers, whose culinary expertise comes from years of cooking for their families. Now, they invoke the food wisdom, artisanal methods, and recipes—handed down for generations—that are indigenous to their regions of Italy. Each nonna/chef creates her menu from whatever looks inspiring in her pantry—spontaneously, the way family meals evolve. Here are the recipes and stories from the kitchen at Enoteca Maria, a beautiful compendium of food and nostalgia, capturing flavors from the heart of Italy. Nonna&’s House is much more than just a cookbook; it&’s a journey into the kitchens of eight Italian grandmothers who bring their regional specialties to life. From the savory to the sweet, the recipes include unique dishes like cod with cauliflower, fig and nut crostata, eggplant with chocolate, and fried chickpea flour with fennel. Classic favorites such as gnocchi, pasta, risotto, and polenta are also featured, ensuring there&’s something for every palate. The story behind Enoteca Maria is as heartwarming as the dishes themselves. Jody Scaravella&’s vision of a restaurant staffed by Italian grandmothers began with a simple ad in a Staten Island newspaper. The result is a beloved dining spot that is becoming a cultural phenomenon. The book&’s beautiful, four-color design, complete with full-color photographs, makes it a perfect gift for anyone who cherishes authentic Italian cuisine and the stories that come with it.
Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals (Food Engineering Series)
by Anet Režek JambrakThis book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission.The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.
Nonya Favourites
by Lee Geok BoiFusion before the phrase was even coined, Nonya cuisine represents a delightful blend of Chinese, Malay and other Southeast Asian flavours and cooking styles.Prepare all-time Nonya Classics such as Ayam Buah Keluak, Duck Soup, Babi Pong Teh and Prawn Sambal with Petai. The clear instructions and step-by-step photographs in Nonya Favourites ensure delicious results every time.
Noodle Soup: Recipes, Techniques, Obsession
by Ken AlbalaEvery day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup. This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Alabala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store. Filled with more than seventy color photos and one hundred recipes, A World of Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.
Noodlemania!: 50 Playful Pasta Recipes
by Melissa BarlowYou'll go noodle crazy with the playful and colorful pasta recipes in Noodlemania! It's filled with hot and cold main dishes, salads, and even desserts! Try Super Stuffed Monster Mouths made with jumbo pasta shells, Rapunzel Pastamade with extra-long spaghetti, Spider Cookies made with crunchy ramen noodles, or Gloppy Green Frog Eye Salad made with acini di pepe. Noodlemania! also teaches basic math skills and includes fun trivia. Which pasta name means "little ears"? What's the world record for the largest meatball ever made? Kids will have fun in the kitchen while sharpening their cooking skills with Noodlemania!From the Trade Paperback edition.
Noodles Every Day
by Corinne Trang Maura McevoyNoodle dishes are a beloved staple throughout Asia and are eaten at all hours of the day and night. Asian cuisine expert Corinne Trang presents more than 70 recipes that make it easy to discover such simple pleasures as the Vietnamese rice noodle soup known as Pho, mee krob (a sweet and crispy fried rice vermicelli) from Thailand, and Japanese Soba. Chapters are organized by type of noodle--Wheat, Egg, Buckwheat, Rice, and Cellophane and then Buns, Dumplings, and Spring Rolls, so it's easy to find just the right treat for the occasion. With a section on basic Asian ingredients plus information on simple equipment and easy techniques to master, this great guide ensures that each dish comes out perfect every time.
Noodles on a Bicycle
by Kyo MaclearA vibrant historical picture book about Tokyo's bicycle food deliverers, or demae, who balanced towering trays of steaming hot noodles on their shoulders while navigating crowded city streets.When the deliverymen set off in the morning, the children wait for the flicker of pedal and wheel. It's the demae-- delivery men-- setting off to deliver steaming trays of noodles to hungry customers all over the city. They are acrobats: whizzing past other bicycles, soaring around curves, avoiding the black smoke of motorcycles. When the children see them, they want to be them. And so they practice with bowls of wobbling water stacked on trays. The day passes, and, finally, exhausted, the demae return home, to their families, and, yes, to steaming bowls of noodles.This beautifully crafted, visually exciting story by a powerhouse author and illustrator team is sure to be adored by food lovers, young and old.
Noodles, Please! (A to Z Foods of the World)
by Cheryl Yau Chepusova"Celebrating the versatility, popularity, and ubiquity of noodles, this board book gives hungry readers a delicious tour of pasta dishes from a variety of cultures and countries." —Kirkus Reviews Here&’s an alphabet book to set your taste buds aflame. Noodles are a universally loved food, from Ash Reshteh in Iran to Zaru Soba in Japan. In this board book shaped to mimic bowls, readers will discover 26 different varieties as they eat their way through the alphabet. Who knew noodles could be served so many ways: long and short, hot and cold, spicy and sweet, in broth and baked, paired with vegetables, meat and fish. Noodles, Please! provides a culinary tour of the world, highlighting cuisines from over a dozen different countries. With each new letter, a new dish is introduced identifying its country of origin and name written in both English and the country&’s native language. Whether learning about Tallarines Verdes for the first time, or a Naengmyeon aficionado, readers young and old are sure to slurp this one right up.
Noodles, Rice, and Everything Spice: A Thai Comic Book Cookbook
by Christina de Witte Mallika Kauppinen&“This fun guide to Thai food in comic book form weaves in the history of each dish and lots of cooking tips, plus just enough food photography to keep your mouth watering.&”—EpicuriousAn approachable comic book cookbook tour of Thai culture and cuisine with 50 recipes and stories from the country's main culinary regionsFrom an exciting all-female, all-Thai team, Noodles, Rice, and Everything Spice combines easy-to-follow comic book panels with pops of vibrant food photography to perfectly capture the bright, colorful flavors and ingredients that are crucial to Thai cuisine.Noodles, Rice, and Everything Spice showcases real Thai food from the country&’s distinct culinary regions. Journey to the northern Lanna region and dine &“khan tok&”–style with small bowls of chile dips, curries, sticky rice, and vegetables on a gilded pedestal tray for sharing; sit cross-legged on a bamboo mat around a spread of tangy salads and grilled meats in the northeast Isaan region; roam the bustling markets of central Bangkok for iconic street food treats; and lounge on a beach in southern Thailand with dangerously spicy seafood.With recipes divided into six delectable sections for any meal or mood of the day, discover how to make world-class snacks and starters such as Som Tam (papaya salad) and Satay Gai (grilled chicken skewers), or iconic noodle dishes such as Khao Soi (coconut curry noodle soup) and Pad Kee Mao (drunken noodles), as well as some lesser-known regional favorites to pair with rice such as Pad Sator (stir-fried bitter beans) from the south and Nam Prik Ong (Ong&’s spicy pork and tomato chile dip) from the north. The book also teaches helpful cooking and preparation techniques such as how to properly grate a papaya, make sticky rice in the microwave, fry an egg to crispy perfection, and more.In celebration of the warm, welcoming spirit of Thailand, Noodles, Rice, and Everything Spice shares the secrets to making these dynamic Thai dishes at home, whether as a quick one-plate meal or a showstopping spread of multiple dishes for enjoying communally.
Noon: Simple Recipes for Scrumptious Midday Meals and More
by Meike PetersLunchtime is just as exciting as dinner in this delightful new cookbook that combines Meike Peters's inventive and craveable recipes with gorgeous photography. These 115 recipes are guaranteed to perk up your day (or your dinner)."Perfect for experienced cooks, who will relish Peters’s imaginative takes on classic dishes as well as her inspired original culinary creations, and those new to the kitchen, who will feel empowered by the clear, easy-to-follow format and welcoming tone of the recipes." ―Library Journal, starred review This bold new cookbook by James Beard Award–winning author and photographer Meike Peters invites us to indulge in simple, satisfying, and scrumptious meals to feed our midday cravings. With a few tricks and clever flavor combinations to keep your mind, body, and soul happy, Noon makes it easy to treat yourself throughout the day. These 115 quick and creative recipes span vibrant salads and sandwiches, cozy pastas, and savory tarts, as well as warming soups, speedy schnitzels, and Mediterranean seafood treats. Whether you're in the mood for the mouthwatering Autumn Salad with Jerusalem Artichokes, Walnuts, and Apples, a texturally intoxicating Carrot and Pear Salad with Tahini and Sesame Seeds, or the surprising zip of Sauerkraut and Hummus on Sourdough Bread, this book has your taste buds covered. Attainable yet crave-worthy, the recipes in Noon can equally suit the start, middle, or end of your day. Our lives have changed, and these recipes flexibly fit any reality, from working from home or lunch at the office to leisurely weekend lunches with friends. Noon is about a pause, no matter when you need it. With year-round recipes and stunning photography, this book will keep you well fed and happy at any time of day.DELICOUS FOOD: Meike Peters is a truly talented recipe developer and food blogger who puts a unique twist on her dishes, such as Lime Mussels with Zucchini and Cilantro, Peach and Plum Caprese with Burrata, and Rösti (Swiss potato cake) with Pistachio-Feta Dip. With a similar vibe to Diana Henry, Nigella Lawson, and Heidi Swanson, she is a delight to learn from and be inspired by.GREAT VALUE: This book is packed with 115 recipes and 120 photos at an affordable price, making it an excellent self-purchase or thoughtful cooking gift. MODERN LUNCH COOKBOOK: Years into the pandemic, we are all sick of the same lunch from home options. This book is perfect for anyone needing to whip up a great lunch in fifteen minutes or less, or for the many returning to work and needing inspiration for super tasty lunches to take with us. FLEXIBLE & EASILY SCALABLE RECIPES: The focus is on celebrating a midday meal (a.k.a. lunch), but the recipes work just as well for dinner, weekdays, or weekends; each recipe can easily be scaled up or down.Perfect for:Those looking for fun and fresh alternatives for their lunchtime mealFans of Meike Peters, her blog and podcast, and her previous cookbooksAnyone who loves celebrity chefs like Heidi Swanson, Diana Henry, and Nigella Lawson Birthday, holiday, housewarming, or hostess gift for foodies or home cooks
Nopalito: A Mexican Kitchen
by Stacy Adimando Gonzalo GuzmánA collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
Nope. Never. Not for Me!: LITTLE SENSES series (Little Senses)
by Samantha CotterillChildren are often picky eaters, but for kids on the autism spectrum or with sensory issues, trying new foods can be especially challenging. Nope! Never! Not for Me! is a deceptively simple story that guides sensitive kids through trying a new food, with support and encouragement aplenty.In Nope! Never! Not for Me! a young child refuses to try a bite of broccoli - that is, until her mum guides her through a careful exploration of the new food. First, she looks, then she sniffs, then touches, and finally takes one tiny bite. What do you know? Broccoli isn't so overwhelming after all!