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Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!)
by Robin RobertsonEating vegan is easier than ever with these quick plant-based recipes using ingredients from your pantry.Renowned chef Robin Robertson shows you how to prepare delicious, nutritious, and totally plant-based soups, pastas, burgers, salads, desserts and more—all in twenty minutes or less! Using her cost-conscious tips, your pantry will always be stocked with the makings of a wholesome home-cooked meal. In just minutes, you can prepare recipes such as:Artichoke Muffaleta Po’BoysGiardiniera Mac and CheeseTuscan Chickpea FritattaCheesburger PizzaJerk Tempeh with Coconut QuinoaEasy Chocolate PieNo-Bake Oatmeal Cookiesand More!Robin shares simple instructions and time-saving tips to make these recipes for weeknight dinners, lunches on the go, or to feed unexpected guests.
Cook to Bang: The Lay Cook's Guide to Getting Laid
by Spencer WalkerTired of dates that leave you with nothing but a $150 dinner tab, a doggy bag, and blue balls? Enter Cook to Bang, a guide to wining, dining, and sixty-nining for cooks who don't know their asparagus from their elbows. It offers a history of Cook to Bang seduction throughout the ages, tips for setting the bait, the best menu for each "sexual profile," methods for creating a sexy-time vibe, and a game plan for how to make your move. Born from the popular Web site, Cook to Bang is an everyman's guide to cooking your way into your date's bed.
Cook to Thrive: Recipes to Fuel Body and Soul
by Natalie CoughlinFrom one of the most decorated athletes of all time, 80 healthy and delicious recipes to fuel and nourish an active lifestyle while never sacrificing flavorWhen all that exists between winning a gold and a bronze medal are hundredths of a second, every detail matters--especially the food you put in your body. Some Olympians may survive on bland brown rice and steamed chicken breasts and broccoli, while others may happily down fast-food cheeseburgers, but not world champion swimmer Natalie Coughlin. Natalie embraces a winning, nourishing path with wholesome meals that have tons of flavor to satisfy both the body and the soul--the key to her success. Natalie's debut cookbook, Cook to Thrive, is full of the healthy, delicious recipes that sustain her both in and out of the pool: hearty breakfasts, bountiful salads, grains and pastas, energizing smoothies, big salads, grab-and-go snacks--all nutritious, satisfying, and delicious. Natalie believes in balance, not extreme deprivation, and that means moments of indulgence are not only allowed, but necessary. In Cook to Thrive, you'll find personal, comforting recipes inspired by Natalie's Filipino background and many based on dishes from her travels around the world for competitions. Natalie's tried-and-true techniques and tips for very busy schedules prove that if she can do it, you can too.
Cook with Amber: Fun, Fresh Recipes to Get You in the Kitchen
by Jamie Oliver Amber Kelley"Amber's beautiful book is bursting with great ideas that make healthy eating a joy-and she's done a great job covering all the bases that, in my experience, teens and kids really want." -Jamie OliverFifteen-year-old Amber Kelley is inspiring a whole new generation of eaters to get in the kitchen and have fun. She is the first winner of Food Network Star Kids, a member of celebrity chef Jamie Oliver's Food Tube family, and the host of her own web series on Foodnetwork.com and YouTube. Her work has been recognized by First Lady Michelle Obama, and Amber has been featured on national TV networks such as the Disney Channel, E!, and NBC's Today.Now, Amber's 80 most popular and delicious recipes have been hand-picked for her cookbook to empower teens to get in the kitchen. From nourishing breakfasts to start the day right, to school lunches to impress your friends, party ideas for every occasion, and even recipes for the best homemade facial scrubs to fight that dreaded teen acne, Amber shares her secrets for using the power of food to get the best out of her teen years. Includes 45 full-color photographs throughout.
Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together
by Dennis PrescottFrom chef and social media star Dennis Prescott, over 100 bold and delicious recipes to ignite your cooking and make mealtimes fun and stress-free.For Dennis Prescott, cooking is all about connection—sharing great food with those you love. Cook with Confidence encourages you to do just that, loaded with recipes guaranteed to satisfy and accessible techniques to elevate your cooking. Packed with advice, Dennis guides you step-by-step through tackling any cooking quandary, from opening an oyster to making fresh pasta, choosing sustainable fish, or mastering the grill. Inside you&’ll find recipes that are impressive as they are approachable, inspired by Dennis&’s travels, his work in professional kitchens, and his Maritime roots. There&’s no shortage of scrumptious options, starting with snacks and starters for every occasion like Carrot and Coriander Fritters with Turmeric Yogurt. Add a seasonal salad or succulent side by serving Roasted Squash and Heirloom Tomato Panzanella or Zucchini, Blue Cheese, and Leek Gratin. Enjoy plant-powered, mouth-watering mains like Falafel Mezze Bowls or Mushroom Ragù with Cheesy Grits. While showstopping fish and meat dishes include Grilled Halibut Tacos with Creamy Slaw and Avocado Crema, and Steak Frites with Creamy Whiskey Peppercorn Sauce. Dennis invites cooks of all levels to approach each recipe through his eyes: as your next great adventure. Exploring dishes that hone important kitchen skills and impart crucial cooking wisdom, Cook with Confidence inspires readers to get excited about cooking—and to create community and conversation over irresistible food.
Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together
by Dennis PrescottTake your cooking to the next level and confidently unleash your culinary creativity.Cook with Confidence brings you over 100 delicious recipes from host of Netflix's Restaurants on the Edge, chef Dennis Prescott and will help you step up you game in the kitchen with all the pro tips you need to create mouth-watering flavors.If you are looking for a way to take your culinary endeavors up a notch, Cook with Confidence is your place to start. With Dennis as your guide, you can tackle every challenge in the kitchen, including how to stock your pantry, how to serve up beautiful homemade pasta, how to make soup stocks and sauces that elevate a meal, how to make more sustainable seafood choices, and how to become a grill master.As you hone your skills, the recipes in Cook with Confidence will help you craft meals that are brimming with flavor and guaranteed to dazzle your palette and excite friends and family with every bite. Including unique and memorable fare like:Steak Frites with Creamy Whiskey Peppercorn SauceCarrot and Coriander Fritters with Turmeric YogurtSmoky Lime Chicken with Grilled Jalapeño Hot SauceSriracha Maple Salmon with Avocado Pineapple SalsaBeef and Chorizo Burgers with Caramelized OnionsOrange and Fennel Braised RagùMiso Butter Mushrooms with Garlic Bok ChoyHoisin Pork MeatballsCrab Bisque with Rosemary CroutonsGrilled Halibut Tacos with Creamy Slaw and Avocado Crema With Dennis's well-won wisdom and simple tips in tow, you're guaranteed to elevate your cooking and minimize your stress. Cook with Confidence will give you the skills and inspiration you need as you continue your culinary adventures.
Cook with Me: 150 Recipes for the Home Cook: A Cookbook
by Alex GuarnaschelliThrough 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. &“Each recipe overflows with love and purpose, technique and soul, and, most of all, genuine joy for nourishing the people in your life who matter most.&”—Gail Simmons, food expert, TV host, and author of Bringing it Home Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a daughter of her own, food and cooking mean even more to Alex—they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with. And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom&’s chicken with barbecue sauce and her dad&’s steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.
Cook without a Book: Recipes and Techniques for Part-Time and Full-Time Vegetarians
by Pam AndersonThere are a lot of compelling reasons to eat less meat these days, but the shift to a totally or even partly vegetarian lifestyle is easier said than done for many beef, poultry, and fish lovers. In Cook without a Book: Meatless Meals, best-selling author Pam Anderson encourages readers to eat meat-free a day or two a week and makes it easy to do so with recipes for simple, fun vegetarian and vegan meals that are made from accessible, wholesome ingredients. To help readers prep their kitchens for meatless cooking, she includes tips and techniques for stocking the pantry and refrigerator. Instead of presenting complicated, inflexible recipes, she lays out blueprints with ingredient options for everything from hearty breakfasts and fun salads and sandwiches to satisfying main courses—so readers can craft a rewarding dish exactly to their personal tastes.Colorful, comprehensive, and perfect for parents, caretakers, and singles and couples alike, Cook without a Book: Meatless Meals will show all aspiring vegetarians that eating a little (or a lot) less meat can be simple, healthy, and totally delicious.
Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by The Editors at America's Test Kitchen150 Regional Recipes You Should Be Making No Matter Where You LiveFrom Maine&’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook&’s Country&’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood&’s Tick Tock Orange Sticky Rolls and New York&’s Bee Sting Cake, Cook&’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed.
Cook's Encyclopaedia
by Tom StobartA descriptive compendium of just about everything we eat and how we cook it—selected as &“one of the greatest cookbooks of all time&” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook&’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you&’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you&’ll be better equipped to return to the stove. &“A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.&” —Alan Davidson, author of The Oxford Companion to Food
Cook's Illustrated Baking Book
by America'S Test KitchenBaking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine.The Cook’s Illustrated Baking Book has it all—definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.
Cook's Illustrated Revolutionary Recipes: Groundbreaking techniques. Compelling voices. One-of-a-kind recipes.
by America'S Test KitchenThis highly curated and designed collection celebrates Cook's Illustrated's 25th anniversary with original essays from the magazine along with their ground-breaking recipes and innovative test kitchen discoveries.Cook's Illustrated has educated millions of home cooks and thrives by helping them to succeed in the kitchen with recipes that work. In pursuit of recipe perfection, the rigorous testing process leads to some surprising and interesting discoveries. The fascinating path to the key discoveries of the last 25 years are covered in detail in smart, engaging essays that appear with each recipe. Sidebars, step illustrations, and full-page color photos also help to tell the story. Ranging from the best scrambled eggs to the ultimate chocolate cupcakes, these 180 recipes belong in every cook's repertoire and highlight what Cook's Illustrated does best. CI's recipes are not just foolproof, they have changed the way America cooks.
Cook's Quotations: A Collection of Fine Paintings and the Best Cooks' Quotes (Quotation Giftbooks)
by Helen ExleyA collection of beautiful fine art paintings and the best cooking quotations. It is an ideal gift for anyone who enjoys cooking. "Cooking is like love. It should be entered into with abandon or not at all." HARRIET VAN HORNE Paintings are described.
Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients
by Guy Crosby The Editors at Cook's IllustratedIn Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
Cook, Eat, Repeat: Ingredients, Recipes, and Stories
by Nigella Lawson“Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than just a mantra, ‘cook, eat, repeat’ is the story of my life.” Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes that readers will want to return to again and again.Within these chapters are more than a hundred new recipes for all seasons and tastes from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble.“The recipes I write come from my life, my home,” says Nigella, and in Cook, Eat, Repeat she reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.
Cook, Eat, Repeat: Ingredients, Recipes, and Stories
by Nigella LawsonThe New York Times–bestselling cookbook author “reveals her mastery not only of the stove but also of the essay” with these recipes and reflections (Booklist).“Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty . . . More than just a mantra, ‘cook, eat, repeat’ is the story of my life.” —Nigella LawsonWhether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore in Cook, Eat, Repeat—while sharing more than 100 new recipes for all seasons. Readers will find a variety of vibrant flavors, from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble.Along with these dishes, Nigella reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by Guy CrosbyCooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still largely untapped.In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
Cook-a-Doodle-Doo!
by Janet Stevens Susan Stevens CrummelBig Brown Rooster is sick of chicken feed. So along with his friends--Turtle, Iguana, and Potbellied Pig--he sets out to make the most magnificent strawberry shortcake in the whole wide world. But there's one problem: none of his friends knows how to cook! The team bravely forges ahead, and with Rooster's help, they learn how to measure flour (not with a ruler) and how to beat an egg (not with a baseball bat). But can they keep Pig from gobbling up all the ingredients?
Cook-a-Doodle-Doo!
by Janet Stevens Susan Stevens CrummelBig Brown Rooster is sick of chicken feed. So along with his friends--Turtle, Iguana, and Potbellied Pig--he sets out to make the most magnificent strawberry shortcake in the whole wide world. But there's one problem: none of his friends knows how to cook! The team bravely forges ahead, and with Rooster's help, they learn how to measure flour (not with a ruler) and how to beat an egg (not with a baseball bat). But can they keep Pig from gobbling up all the ingredients?
Cook. Eat. Love.
by Fearne CottonWhen Fearne's not making us laugh onscreen or keeping us company on the radio, you'll find her in the kitchen cooking up a storm. Easy, healthy recipes that are fun to make and delicious to eat - these are the recipes Fearne loves and has become famous for. Recipes she can't wait to share with you, too.With chapters covering fresh and delicious breakfasts to start your day well; simple, sumptuous lunches to enjoy at home and on the run; and comforting dinners that show you how to eat the rainbow, Cook. Eat. Love provides over 100 recipes that will have you eating happily and healthily at every meal time. A pescatarian herself who cooks meat for her family, Fearne includes recipes that can cater for both and be packed with goodness either way. You'll also find plenty of ideas for elevenses, afternoon treats, baked goods and desserts that use plenty of natural ingredients to make those sweet treats guilt-free and just as satisfying. From Thai Coconut Soup to Quick and Healthy Pizzas; Roast Chicken Cashew and Chilli salad to Salted Caramel Chocolate Slice and Beetroot Cupcakes, Cook. Eat. Love is guaranteed to bring joy to your kitchen and beyond.
Cook. Eat. Love.
by Fearne CottonWhen Fearne's not making us laugh onscreen or keeping us company on the radio, you'll find her in the kitchen cooking up a storm. Easy, healthy recipes that are fun to make and delicious to eat - these are the recipes Fearne loves and has become famous for. Recipes she can't wait to share with you, too.With chapters covering fresh and delicious breakfasts to start your day well; simple, sumptuous lunches to enjoy at home and on the run; and comforting dinners that show you how to eat the rainbow, Cook. Eat. Love provides over 100 recipes that will have you eating happily and healthily at every meal time. A pescatarian herself who cooks meat for her family, Fearne includes recipes that can cater for both and be packed with goodness either way. You'll also find plenty of ideas for elevenses, afternoon treats, baked goods and desserts that use plenty of natural ingredients to make those sweet treats guilt-free and just as satisfying. From Thai Coconut Soup to Quick and Healthy Pizzas; Roast Chicken Cashew and Chilli salad to Salted Caramel Chocolate Slice and Beetroot Cupcakes, Cook. Eat. Love is guaranteed to bring joy to your kitchen and beyond.
Cook. Nourish. Glow
by Amelia FreerCook yourself healthy with Cook. Nourish. Glow, the eagerly anticipated companion to bestselling Eat. Nourish. Glow.Following the phenomenal success of her first book, Eat. Nourish. Glow, Amelia is back with a much-awaited cookbook. Containing over 100 delicious and easy-to-prepare recipes, Cook. Nourish. Glow will equip readers with the skills and knowledge to improve their health while empowering them to cook with confidence. Chapters will cover cooking in the simplest terms, featuring step-by-step visuals designed for the novice chef; how to use and prepare staple pantry ingredients; eating on the go; a "naughty" chapter--because living healthily is about consistency, not perfection--and a chapter full of dishes designed to combat gut-related issues. Recipes will include: Fine Omelette Layered with Tomato and Saffron, Tapenade and Mixed Herbs; Sweet Potato Cakes with Grilled Tiger Prawns and Saffron Sauce; Fig and Raspberry Panna Cotta; Eggs and Leeks with Tabasco and Tarragon Dressing. Amelia is a firm believer that absolutely everybody can cook delicious, healthy, beautiful food. Many of us feel pressure to be perfect in the kitchen but with Amelia, anyone can learn how to assemble nourishing food in minutes using fresh ingredients that will transform how you look and feel. As Amelia says: "My aim is to create a useful, rewarding and ultimately inspiring everyday cookbook. I truly understand how what we eat has the ability to transform our health and wellbeing, and I love to show people how some simple changes can make a huge difference to how you look and feel." Be inspired to cook yourself healthy with Cook. Nourish. Glow.
Cook. Nourish. Glow.: 120 Recipes that Will Help You Lose Weight, Look Younger, and Feel Healthier
by Amelia FreerFabulous recipes for making a whole-foods-based lifestyle easy and delicious, from the author of the #1 international bestseller Eat. Nourish. Glow.In her international bestseller Eat. Nourish. Glow., celebrity nutritionist Amelia Freer introduced her whole-foods philosophy and provided ten easy steps to help you look younger, lose weight, and feel great. In Cook. Nourish. Glow. she builds on the handful of recipes in her previous book, offering 100 wholesome dishes and meals illustrated with beautiful photos and step-by-step visuals.Amelia’s simple but delicious recipes and tips make living a healthy lifestyle effortless. From preparing and using wholesome pantry staples to whipping together on the go meals and snacks; cooking gut-friendly foods to baking a few “naughty” treats, Amelia equips you with the skills and knowledge you need to cook with confidence and improve your health with every bite.Praise for Amelia Freer and her books“Working with Amelia changed my relationship with food, and in turn altered my relationship with myself and my work.” —Boy George“A fantastic example of how easy it can be to eat real food and to embrace the powerful impact that cooking can have on our wellbeing. Amelia [merges] cutting-edge nutritional science with the practical application required to make healthy eating achievable in today’s convenience-fueled world.” —Mark Hyman, MD, #1 New York Times-bestselling author
Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals
by David Tamarkin EpicuriousChallenge yourself to cook 90 simple meals in a month, and reboot the way you eat, cook, and feel--from the editors of Epicurious, the web's most trusted recipe site.Can you COOK90?It's easier than you think. For 30 days, challenge yourself to cook every meal--and you'll transform the way you eat and feel.The 150,000+ people who take the COOK90 challenge every year know that cooking for yourself is one of the most satisfying, effective, and easy ways to improve your wellbeing.With expert support from the editors of Epicurious, the web's most trusted recipe site, you'll say goodbye to pricey takeout, crummy pizza delivery, and fast food that's no good for you. And you'll say hello to all the benefits of home cooking: healthier and more delicious meals, a fatter wallet, a clearer mind, and sharper skills.With more than 100 recipes, strategies, and four weeks of meal plans for every way of eating, you can save time, money, and sanity with a simple promise: I will not rely on restaurants, roommates, Cups o'Noodles, or my family to feed myself. Instead, enjoy meals like:Baked Feta with Chickpeas and GreensSteak Soba SaladBraised Rotisserie Chicken with Bacon, Tomatoes, and KaleStart your day with Perfect 7-Minute Eggs or Cocoa Oats with Yogurt, Honey, and HazelnutsAnd end it with a Cinnamon-Chocolate Chunk Skillet Cookie or Salted Almond Apple Crisp.And you'll do it all without upending your life. By repurposing leftovers and planning ahead, you make cooking work for your schedule, not the other way around.Take the COOK90 challenge, and become a better, faster, healthier, happier cook.
CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance
by Julia Moskin Kim SeversonAt once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!