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The Buddhist Chef: 100 Simple, Feel-Good Vegan Recipes
by Jean-Philippe Cyr100 simply delicious vegan recipes--good for the planet, and for you--from the chef and blogger behind The Buddhist Chef.A practicing Buddhist for over two decades, Jean-Philippe Cyr, aka The Buddhist Chef, believes that everyone has the power to make their vision of the world a reality--and that the most impactful way to do that is through the food we choose to make, eat, and share. This realization led him to veganism, which transformed his life and health. In this cookbook, he shares how to make classic dishes vegan, easy, and so delicious and show-stopping that everyone--even the pickiest of eaters--will love them.The Buddhist Chef is a collection of Jean-Philippe's best vegan recipes that will become a mainstay in vegan and non-vegan kitchens alike. The recipes are perfect for long-time vegans, those trying out a vegan diet for the first time, or those simply trying to eat more plant-based foods. Inspired by cuisines from all around the world, these recipes offer something for everyone. Enjoy breakfast and brunch recipes like Vegan Shakshuka and Maple Baked Beans, or salads and protein-packed bowls like Beet Carpaccio or Tempeh Poke Bowl. Transform your dinners with hearty mains like Eggplant Parmigiana, General Tso's Tofu, and Mushroom Poutine. Indulge in vegan desserts like Chocolate Lava Cake or have a nourishing snack like Coconut Matcha Energy Balls.With delicious recipes for every meal of the day, The Buddhist Chef is a celebration of healthy, plant-based dishes that will have everyone at the table, vegan or not, wanting more.
Felidia: Recipes from My Flagship Restaurant
by Lidia Matticchio Bastianich Tanya Bastianich Manuali Fortunato NicotraThe first restaurant cookbook from the best-selling author, beloved and award-winning TV chef, and hugely successful restaurateur--115 recipes from her acclaimed and much-loved New York eatery.Ever since it first opened its doors on Manhattan's Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York City's most beloved restaurants. Now, in her first restaurant cookbook, the revered chef, author, and television personality--along with the restaurant's longtime Executive Chef, Fortunato Nicotra--shares the recipes that have made Felidia a dining destination. Here are dishes from across the restaurant's forty-year history: Eggplant Flan with Tomato Coulis; Linguini with White Clams and Broccoli; Short Ribs Braised in Barolo; delectable desserts such as Almond and Chocolate Tart Caprese and Open Cannoli; and cocktails such as Passion Fruit Spritz and Frozen Peach Bellini. Here too are Chef Fortunato's personal favorite recipes, advice on setting up a home bar, a fascinating look at Felidia's history, and much more. Filled with the same warmth and wisdom that are the hallmark of all of Lidia's cookbooks, Felidia is the next-best thing to a table at the restaurant.
Game-Day Eats: 100 Recipes for Homegating Like a Pro
by Eddie JacksonCreate epic feasts for game days at home with this full-color cookbook from former NFL star and celebrity chef Eddie Jackson that includes 100 fresh and inventive recipes for tailgating at home.There’s nothing like day full of football and great food. While many fans tailgate on game days—gathering in the stadium parking lot to grill and eat with family and friends—the real fun of the weekend for former pro-football star and celebrity chef Eddie Jackson is “homegating”: throwing a party in your own living room or den. With homegating, the party doesn’t have to stop once the game starts. Game-Day Eats combines Eddie’s two greatest passions—cooking and football—in one hearty cook’s playbook. Eddie gives you more than 100 recipes centered around eating, drinking, and spending time with friends while enjoying the game at home. The key to a great homegate is food that can be cooked while spending time with your guests. Because you’re cooking in your own kitchen, you can go way beyond brats, chili, and cheeseburgers. With Game-Day Eats you can enjoy mouthwatering Roasted Tomatillo Nachos and Spicy Pesto Wings as well as fun surprises like Citrus Beer Floats and Eddie’s patented Savory Pizza Bombs.Eddie shows how anyone at any culinary skill level can create festive feasts any day of the week. Each inventive and hearty recipe includes steps that can be done ahead of time or prepped very quickly so that you don’t miss a play—whether your gathering for a traditional Sunday afternoon or for a weeknight game. With influences from his pro days, his culinary escapades, and his NFL buddies like Ken Hamlin and Quinton Caver, the food in Game-Day Eats is sure to win over your favorite crowd. Game-Day Eats is illustrated with 150-175 full color photos throughout.
Weeknight Baking: Recipes to Fit Your Schedule
by Michelle LopezMichelle Lopez—the wildly popular and critically acclaimed blogger behind Hummingbird High—teaches busy people how to make cookies, pies, cakes, and other treats, without spending hours in the kitchen.If anyone knows how to balance a baking obsession with a demanding schedule, it&’s Michelle Lopez. Over the past several years that she&’s been running her blog Hummingbird High, Lopez has kept a crucial aspect of her life hidden from her readers: she has a full-time, extremely demanding job in the tech world. But she&’s figured out how to have her cake and eat it too. In Weeknight Baking, Lopez shares recipes for drool-worthy confections, along with charming stories and time-saving tips and tricks. From everyday favorites like &“Almost No Mess Shortbread&” and &“Better-Than-Supernatural Fudge Brownies&” to showstoppers like &“a Modern Red Velvet Cake&” and &“Peanut Butter Pretzel Pie&” (it&’s vegan!), she reveals the secrets to baking on a schedule. With rigorously tested recipes, productivity hacks, and gorgeous photographs, this book is destined to become a busy baker&’s go-to. Finally, dessert can be a part of every everyday meal!
Rick Steves Rome 2020 (Rick Steves Travel Guide)
by Rick Steves Gene OpenshawExplore ancient ruins and view Renaissance masterpieces in this truly modern Eternal City. Inside Rick Steves Rome 2020 you'll find:Comprehensive coverage for spending a week or more exploring RomeRick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favoritesTop sights and hidden gems, from the Colosseum and the Sistine Chapel to corner trattorias, cozy wine bars, and the perfect scoop of gelatoHow to connect with local culture: Indulge in the Italian happy hour tradition of aperitivo, savor a plate of cacio e pepe, or chat with fans about the latest soccer matchBeat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insightThe best places to eat, sleep, and experience la dolce far nienteSelf-guided walking tours of lively neighborhoods and sights like the Roman Forum, St. Peter's Basilica, and the Vatican MuseumsDetailed neighborhood maps and a fold-out city map for exploring on the goUseful resources including a packing list, Italian phrase book, a historical overview, and recommended readingOver 500 bible-thin pages include everything worth seeing without weighing you downAnnually updated information on Central Rome, Vatican City, Trastevere, and more, plus day trips to Ostia Antica, Tivoli, Naples, and PompeiiMake the most of every day and every dollar with Rick Steves Rome 2020.Spending just a few days in the city? Try Rick Steves Pocket Rome.
Bestia: Italian Recipes Created in the Heart of L.A.
by Ori Menashe Genevieve Gergis Lesley SuterThis debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.
Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works)
by Kristen MigloreIn this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
Personal Nutrition
by Marie BoyleBecome a smarter consumer with Boyle's PERSONAL NUTRITION, 10th Edition. Packed with the latest research, recommendations and emerging trends, this text equips you with a solid foundation in fundamental nutritional principles and the expertise to make informed, healthy choices. Lively illustrations, photographs and examples bring chapter concepts to life, while features like "The Savvy Diner" and "Eat Well, Be Well" offer practical tips you can put into immediate practice. The text is also supported by MindTap Nutrition, which helps you learn on your terms. The most engaging and customizable online solution in nutrition, MindTap combines readings, multimedia, assessments, activities and access to Diet & Wellness Plus--giving you everything you need to maximize your course success. Take charge of your own nutrition and health with Boyle's PERSONAL NUTRITION!
Seed, Soil, Sun: Earth's Recipe for Food
by Cris Peterson David R. LundquistSeed, Soil, Sun. With these simple ingredients, nature creates our food. Once again, noted author Cris Peterson brings both wonder and clarity to the subject of agriculture, celebrating the cycle of growth, harvest, and renewal. Using the corn plant as an example, she takes the reader through the story of germination and growth of a tiny corn seed into a giant plant reaching high into the air, with roots extending over six feet into the ground. This American Farm Bureau Foundation's Agriculture Book of the Year also discusses the make-up of soil and the amazing creatures who live there--from microscopic one-celled bacteria to moles, amoebas, and earthworms. David Lundquist's stunning photographs bring an immediacy and vibrancy to the seemingly miraculous process.
Drunk in China: Baijiu and the World's Oldest Drinking Culture
by Derek SandhausChina is one of the world’s leading producers and consumers of liquor, with alcohol infusing all aspects of its culture, from religion and literature to business and warfare. Yet to the outside world, China’s most famous spirit, baijiu, remains a mystery. This is about to change, as baijiu is now being served in cocktail bars beyond its borders.Drunk in China follows Derek Sandhaus’s journey of discovery into the world’s oldest drinking culture. He travels throughout the country and around the globe to meet with distillers, brewers, snake-oil salesmen, archaeologists, and ordinary drinkers. He examines the many ways in which alcohol has shaped Chinese society and its rituals. He visits production floors, karaoke parlors, hotpot joints, and speakeasies. Along the way he uncovers a tradition spanning more than nine thousand years and explores how recent economic and political developments have conspired to push Chinese alcohol beyond the nation’s borders for the first time. As Chinese society becomes increasingly international, its drinking culture must also adapt to the times. Can the West also adapt and clink glasses with China? Read Drunk in China and find out.
Nutrition: A Beginner's Guide (Beginner's Guides)
by Sarah BrewerShocking obesity rates, the rise of eating disorders, killer food allergies, super foods that cure cancer: as the headlines shout every week, we have never been more engaged, or struggled so hard, with what we put in our mouths.Separating fact from fiction, award-winning health journalist and nutritionist Dr. Sarah Brewer combines the latest science with practical advice on what really matters to explain exactly how food influences our health and well-being. From the mechanics of digestion and the chemical composition of macro and micro nutrients to methods of healthy weight loss and aiding medical conditions with various foods, all the key issues and debates are covered making this essential reading for medics and trainee nutritionists as well as anyone interested in making informed decisions about their diet.
Sweet Bean Paste
by Durian Sukegawa'I'm in story heaven with this book.' Cecelia Ahern, author of P.S. I Love You Sentaro has failed. He has a criminal record, drinks too much, and his dream of becoming a writer is just a distant memory. With only the blossoming of the cherry trees to mark the passing of time, he spends his days in a tiny confectionery shop selling dorayaki, a type of pancake filled with sweet bean paste. But everything is about to change. Into his life comes Tokue, an elderly woman with disfigured hands and a troubled past. Tokue makes the best sweet bean paste Sentaro has ever tasted. She begins to teach him her craft, but as their friendship flourishes, social pressures become impossible to escape and Tokue&’s dark secret is revealed, with devastating consequences. Sweet Bean Paste is a moving novel about the burden of the past and the redemptive power of friendship. Translated into English for the first time, Durian Sukegawa&’s beautiful prose is capturing hearts all over the world.
The Truth About Fat: Why Obesity is Not that Simple
by Anthony WarnerMost people try out diets just to see if they work. One friend cuts out sugar, a second cuts out fat. Another mumbles something about gut microbes. Even scientists still seem to be arguing about what causes obesity, so what hope is there for the rest of us? Anthony Warner, author of The Angry Chef, has decided to get to the bottom of it once and for all. Is obesity really an epidemic? Can you be addicted to food? Can&’t you just exercise your way to freedom? And what the heck is a food desert? You want the truth? The science, without the prejudice? You can handle it.
The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World
by Amanda LittleIs the future of food looking bleak – or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates what it will take to feed a hotter, hungrier, more crowded world. She explores the past along with the present and discovers startling innovations: remote-control crops, vertical farms, robot weedkillers, lab-grown meat, 3D-printed meals, water networks run by supercomputers, cloud seeding and sensors that monitor the microclimate of individual plants. She meets the creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. The Fate of Food is a fascinating look at the threats and opportunities that lie ahead as we struggle for food security. Faced with a perilous future, it gives us reason to hope.
Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals
by Meesha Halm Monica Lo Scott Peabody Lisa Q. FettermanA follow-up to the successful Sous Vide at Home, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect.Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour.Unlike other sous vide cookbooks, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka—as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney—and every recipe is accompanied by a beautiful photograph. Partly a how-to manual and partly a cookbook, Sous Video Made Simple gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire.
Eat at Home Tonight: 101 Simple Busy-Family Recipes for Your Slow Cooker, Sheet Pan, Instant Pot®, and More
by Tiffany KingFounder of the Eat at Home website and family meal-planning wizard Tiffany King shares recipes focused on simplicity, flavor, and healthy balance to help home cooks end every day with an affordable family dinner.A popular food blogger with 8.5 million page views, Tiffany King's debut cookbook is crafted for those nights "when life happens." This is the cookbook to turn to when all hope of a homemade, wholesome dinner seems lost: when the fridge is empty, when it's already 8pm, when one kid has soccer practice and the other dance, when there's no time for cleanup because homework has to get done. Just like her blog, King's book is tirelessly encouraging and realistic. The recipes feature bright vegetables and affordable pantry ingredients. The book, uniquely arranged by "excuses," includes sidebars with mealtime conversation starters and helpful cooking hints.
Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company
by Bruce Weinstein Mark ScarbroughIf you're inclined to throw a dinner party, you probably do what most folks do: you make a few sides and maybe a salad, ask someone to bring dessert, and put a hunk of meat in the middle of the table, like the roast beast in The Grinch. But what about vegetables? Living in a meat-centric world, most of us simply don't know how to cobble together a series of vegetarian dishes that work together to create a perfect dinner party. Why? Because vegetarian cooking for dinner parties is not part of the American culinary lexicon, until now.Here, critically-acclaimed, food writers (and omnivores) Bruce Weinstein and Mark Scarbrough take the reader by the hand and teach them not only how to make extraordinarily delicious and modern vegetarian and vegan dishes that everyone will love—everything from sweet pea samosas to warm vegan donuts, stews, braises, pastas, and more—they show readers how to actually build dinner parties starting with flavors, seasonality and availability, and even time and skill. Each recipe in Vegetarian Dinner Parties, which can certainly stand on its own, will be complemented by a wine or drink matching, and instructions for how to place the finished dish in the choreography of a 3-course dinner party.
Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health (Wheat Belly)
by William DavisThis cookbook companion to the New York Times bestseller Wheat Belly serves up 150 great tasting wheat-free recipes to help readers lose weight and beat disease.Wheat Belly shook the foundations of the diet world when author and renowned cardiologist William Davis revealed that an epidemic of adverse health effects-ranging from minor rashes and high blood sugar to the buildup of stubborn belly fat (so-called "wheat bellies")-could be banished forever with one simple step: Saying goodbye to wheat. The Wheat Belly Cookbook takes readers to the next level with over 150 fresh and delicious wheatless recipes, including Breakfast Quesadillas, Braised Pot Roast with Vegetables, velvety Peanut Butter Pie—and surprising wheat-free hits like Blueberry French Toast, Bruschetta Chicken on Angel Hair, Spaghetti Bolognese and velvety Scones.Additionally, readers will also learn how to:- Dodge symptoms of "wheat withdrawal" experienced by about 10 percent of dieters, ensuring a smooth transition to this new healthy eating plan- Set up their wheat-free kitchen, including important prep techniques, shopping lists, and strategies to get the whole family on board- Avoid regaining a wheat belly while eating out at restaurants and parties—plus exciting meal ideas guests will love
Cocina para niños: ¡cocinar Es Divertido! Deliciosas Recetas Y Fabulosos Datos Que Te Convertirán En Un Genio De La Cocina
by Jenny ChandlerUn libro de cocina
意大利家常便饭
by Claudio Ruggeri这都是些简单的菜，也不算是正宗意大利菜，是我从一位，非常棒的厨师哪儿“偷”来的，她就是我的母亲。 For more informations about the author and his books visit: Blog: http://claudioruggeri.blogspot.it Facebook Page: http://www.facebook.com/Ruggeri.Commissioner.Page or follow on Twitter: http://www.twitter.com/RuggeriC83
プリミッシモ：パスタ・リゾット・スープ
by Gabriele Napolitanoイタリアでメイン料理( セコンド)の前に食する料理、「プリモ」のパスタ、リゾット、スープを３０品集めたレシピ本。簡単で素早くでき、しかも美味しすぎる、マンマの料理が味わえるイタリアンレシピ。
