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Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: Roy Choi
Publisher: Harper Collins
ISBN: 0062202642
Category : Biography & Autobiography
Languages : en
Pages : 502
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Book Description
A memoir and cookbook from the creator of the gourmet Korean-Mexican taco truck Kogi and the star of Netflix’s The Chef Show. “Roy Choi sits at the crossroads of just about every important issue involving food in the twenty-first century. As he goes, many will follow.” —Anthony Bourdain Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi’s inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown’s Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents’ Korean restaurant and his mother’s pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal. Filled with over eighty-five inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.
Author:
Publisher:
ISBN:
Category : Gas
Languages : en
Pages : 578
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Book Description
Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
Get Book Here
Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: Bailey Ruskus
Publisher: Page Street Publishing
ISBN: 1645673073
Category : Cooking
Languages : en
Pages : 192
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Book Description
"Finally, a professionally trained chef to lead us on a journey to eat more plants in a most delicious and joyful way. I'm not fully vegan yet, but Chef Bai has really helped me see it is very possible. So buy the book, it will fast become a favorite!" - Amazon Customer, 5-Star Review 70 Amazing Recipes to Kick-Start Your Plant-Based Journey With the guidance of professional plant-based chef Bailey Ruskus, adopting a whole-food, plant-based lifestyle is full of fun and flavor. Learn to make easy, nutrient-dense dishes you’ll want again and again, while inviting purpose and intention into every meal. Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is designed to teach core culinary techniques, so you can become confident and creative in the kitchen. Comforting classics—think pizza, falafel, tacos and curry—get a vibrant vegan makeover, ensuring tasty alternatives for any craving. Savor Spaghetti Alfredo in an indulgent sauce that won’t weigh you down; experience better-than-takeout Miso-Mushroom Ramen, low in sodium but big on umami; or dig into a chocolate-studded oatmeal cookie, packed with good-for-you ingredients. Fridge staples are made healthier and cheaper with essentials like Not Your Mama’s Salted Butter, Herbed Creamy Feta and Cashew-Hemp Milk. To encourage holistic healing from the inside out, most of Bailey’s recipes are gluten-free and all are free of refined sugars. Whether it’s a quick garden bowl or slow-simmered chili, these dishes are fuss-free and seriously nourishing. Let Bailey lead the way as you embrace Earth’s abundance, cook consciously and feel better than ever. *70 Recipes & 70 Full-Page Photographs*
Author: Roxy Sloane
Publisher: Roxy Sloane Books
ISBN:
Category : Fiction
Languages : en
Pages : 239
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Book Description
Vengeance is priceless… Discover the spicy, thrilling new saga from USA Today bestselling author Roxy Sloane! Sebastian Wolfe is a billionaire hedge fund owner, adored and feared across the globe. Untouchable. Or so he thinks. I was prepared to give everything I have to make him pay for his crimes. My innocence. My body. My life. But it turns out, to have my revenge, he’ll demand the one thing I can never let him take: My heart. Discover the spicy, thrilling new saga from USA Today bestselling author Roxy Sloane, perfect for fans of Fifty Shades, Sierra Simone, and Sophie Lark. The Flawless Series: 1 Flawless Desire (Caleb & Juliet) 2 Flawless Ruin (Caleb & Juliet) 3 Flawless Prize (Caleb & Juliet) 4 Ruthless Heart (Nero & Lily) 5 Ruthless Games (Nero & Lily) 6 Ruthless Vow (Nero & Lily) 7 Priceless Kiss (Sebastian & Avery) 8 Priceless Secret (Sebastian & Avery) 9 Priceless Fate (Sebastian & Avery) PRAISE FOR ROXY: "Nobody does it like Roxy! A wild and romantic thrill ride that will leave you begging for more!" - Meghan March, New York Times bestselling author. "Steamy and addictive! Roxy will leave you on the edge of your seat - and hungry for one more page!" - Kendall Ryan, New York Times bestselling author. "Wickedly sexy and downright dirty… Roxy Sloane's hottest alpha yet!" -- Laurelin Paige, New York Times Bestselling Author "Filthy, addictive fun! The explosive chemistry nearly set my eReader to flames." -- Lauren Blakely, New York Times bestselling author. Perfect for fans of Sierra Simone, Penelope Sky, Victoria Quinn, Red Phoenix, Sophie Lark, Ana Huang,
Author: Lee Kohn
Publisher: iUniverse
ISBN: 1450295983
Category : Fiction
Languages : en
Pages : 289
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Book Description
This is my fi rst attempt at writing a romantic, adventure, so give me a break here. With that being said, here we go. We’re living in an ever changing world. The American industry is down to its lowest point since the industry evolution of the late 1800’s. Tractors, T.V.s, automobiles, household wares, clothes, shoes, and thousands of other products are all being manufactured overseas by cheap labor. Manufacturing plants in the U.S. are closing or moving to foreign countries in droves. Unemployment will continue to rise. We can blame our Government or overseas labor cost, but the bottom line is the American people. We’re shooting ourselves in the foot. In the process of trying to save a buck, we buy the cheapest products without regard to its consequences. There was a time we were proud to drive and wear American made products. I can remember when the fi rst Asian motorcycles hit the streets. They can build fi ve bikes for the cost of one American machine, but the very name HARLEY DAVIDSON screams out, ‘Made in the U.S.A.!! And that fact along gives me hope that the American people can come to their senses and start demanding American products made right here in the good old U.S.A. using American labor.
Author: Kerry Diamond
Publisher: Clarkson Potter
ISBN: 0553459538
Category : Cooking
Languages : en
Pages : 258
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Book Description
Recipes & stories from 100 of the most creative and inspiring women in food today It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including: Mashama Bailey, chef of The Grey Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams Melissa Clark, New York Times columnist and cookbook author Amanda Cohen, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, founders of Four & Twenty Blackbirds Karlie Kloss, supermodel and cookie entrepreneur Jessica Koslow, chef/owner of Sqirl Padma Lakshmi, star of Top Chef Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory Chrissy Teigen, supermodel and bestselling cookbook author Christina Tosi, chef and founder of Milk Bar Joy Wilson, of Joy the Baker Molly Yeh, of my name is yeh The Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen. 2018 IACP Cookbook Award nominee for Compilations.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author: Liza Palmer
Publisher: 5 Spot
ISBN: 044651120X
Category : Fiction
Languages : en
Pages : 220
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Book Description
Elisabeth Page is the daughter of Ben Page, yes, that's right, THE world famous novelist. And yes, she's also the sister of Rascal Page, world famous novelist in his own right. So what does Elisabeth do? Much to her family's disappointment, Elisabeth is a pastry chef. And a pretty damn good one, at Beverly, the hottest restaurant in LA. The last relationship Elisabeth had was with Will, a man she grew up with and whose family ran in the same social circles as her family. But Will's constant jaunts around the world have left her lonely and brokenhearted in L.A. That is until Daniel Sullivan bids on one of Elisabeth's pastry tutorials at a charity auction. Daniel is everything her family is not: a basketball coach, a non-intellectual, his family doesn't summer on Martha's Vineyard, and the only metaphors he uses are about passing the ball and being a team player. But somehow they fit. Between her family, Will, and the new cooking show that Elisabeth is recruited to star in, Elisabeth's life is suddenly incredibly new and different--the question is, can she embrace being happy or has her family conditioned her to think she's just not good enough? Liza Palmer expertly depicts a woman trying to come to terms with professional success, personal success, and finally dealing with a family that might love her from the bottom of their heart but doesn't necessarily have her best interest always at heart.
Author: Sarah Svien
Publisher: Bay Street Communications
ISBN: 1411660315
Category : Backpacking
Languages : en
Pages : 98
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Book Description
A set of recipes and techniques to introduce you to the freezer bag cooking style of outdoor cooking. The recipes and techniques within apply to most outdoor sports where hearty, healthy, leightweight and fun food is a welcome departure from traditional outdoor cooking.
