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Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Category : Cooking
Languages : en
Pages : 401
Get Book Here
Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Sharon Hanna
Publisher: Harbour Publishing
ISBN: 155017651X
Category : Cooking
Languages : en
Pages : 349
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Book Description
Kale—one of the most nutrient-dense greens in existence—has been growing for thousands of years without any fuss. Yet, despite the fact that kale is lauded as a miracle food, and most people know that they should be eating it, many don’t know how to make it taste good. Here, kale-evangelist Sharon Hanna provides more than eighty simple but superb recipes for breakfast, lunch, dinner and snacks. Dishes ranging from Kale Chips to Kale and Potato Torta or Scalloped Kale with Browned Butter & Sage will blow kale skeptics out of the kitchen. This garden-to-kitchen guide gives readers all they need to know to grow this super-sustainable crop organically—as edible landscaping, on balconies and boulevards and even indoors. And, aspiring locavores take note—purple, silvery-green, frilly, stately Tuscan and rainbow-hued kale can all be grown year-round throughout North America, helping families save hundreds of dollars a year on grocery bills. Best of all, learn how to teach kids to love kale—both growing and eating it—with inspiration derived from this author’s many years as an award-winning coordinator of an inner-city school garden program. Join the Kale conversation on Facebook.
Author: Lily Diamond
Publisher: Simon and Schuster
ISBN: 1501123416
Category : Cooking
Languages : en
Pages : 272
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Book Description
Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.
Author: Sharon Hanna
Publisher: D & M Publishers
ISBN: 1771620153
Category : Cooking
Languages : en
Pages : 374
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Book Description
Following the success of her bestseller, The Book of Kale, Sharon Hanna is back, teaming up with gardening editor Carol Pope, for even more fun with kale in The Book of Kale and Friends. There are good reasons why the Kale Revolution is growing—this humble leafy green is one of the healthiest vegetables on earth, it thrives in winter and sweetens in the cold, it self-seeds, its flowers sustain bees, and it’s so easy to grow you will feel like a master gardener with almost no effort. With the seemingly limitless ways to enjoy this superfood—kale salad, kale chips, kale pizza, kale soup, kale pesto, and even kale cookies—one book just wasn’t enough. Kale, available in so many gorgeous varieties, grows well in pots, and anyone with a balcony, back porch or limited outdoor space can access fresh, tender leaves year-round. In addition to more tips on kale cultivation, Sharon and Carol invite readers to branch out with thirteen other superfood crops that are equally easy to grow, as well as nutritious and versatile in the kitchen. With advice on growing and using arugula, basil, chives, cilantro/coriander, herb fennel, garlic, kale, lovage, mint, oregano, parsley, rosemary, sage and thyme, readers can save hundreds of dollars a year on grocery bills. After the garden is planted, celebrate with over 130 recipes, including Kale Cilantro Chimichurri, Potato-Crusted Kale and Smoked Salmon Tart, and Kalelicious Chocolate Cake. With abundant vegetarian, vegan and glutenfree options, The Book of Kale and Friends has something to please everyone. Even the family pooch is invited to enjoy the healthy harvest with Kale Doggy Biscotti!
Author: Kevin Gianni
Publisher: Hay House, Inc
ISBN: 1401947921
Category : Health & Fitness
Languages : en
Pages : 249
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Book Description
Internet celebrity Kevin Gianni was intent on finding the keys to perfect wellness and sharing them with the 10 million viewers of his YouTube show, Renegade Health. So he and his wife bought a 36-foot, bio-fueled RV – dubbed "the Kale Whale" – and spent two and a half years crisscrossing the continent, talking to experts and ordinary folks about what works and what doesn’t when it comes to a healthy life. Gianni drank wheatgrass shots, gave up sugar, said goodbye to coffee, and used himself as a guinea pig to uncover the truths and myths behind every nutrition plan said to guarantee good health. As he cycled through "healthy" diets – vegetarian, vegan, raw foods, and more – he got sicker and sicker. Finally, he hit bottom and had to give up healthy eating to save his life. Kale and Coffee is the often hilarious, picaresque tale of how Gianni went from skinny, raw-food vegan faddist to bloated, out of shape omnivore before finding the middle way to an imperfectly healthy and (more) balanced life. The journey takes him from the Peruvian Andes to salt flats in Mexico to a pig farm and butcher shop near his northern California home. Along the way, he has his brain scanned and his pantry tested for toxic metals, does an all-water fast, runs the grueling Tough Mudder endurance race, and obsesses on the secrets of the world’s longest-lived people. With the humor and practical wisdom that have delighted millions, Gianni shows you how to sidestep the health hype, diet fads, and weight-loss promises littering the path to wellness. Drawing on his own experience and the advice of trusted experts, he guides you in finding your own personal plan for optimal nutrition and fitness. Includes the Kale and Coffee 21-Day Jumpstart
Author: Laura B. Russell
Publisher: Ten Speed Press
ISBN: 1607745720
Category : Cooking
Languages : en
Pages : 178
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Book Description
A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad. Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits. The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store. For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.
Author: Drew Ramsey
Publisher: Harper Collins
ISBN: 0062272896
Category : Cooking
Languages : en
Pages : 241
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Book Description
Kale gets sexy in Fifty Shades of Kale by Drew Ramsey, M.D., and Jennifer Iserloh, with 50 recipes that are mouth-wateringly delicious and do a body good. Release yourself from the bondage of guilt and start cooking meals with the ingredients you love: meat, cheese, and yes—even butter. Nutrient-rich kale provides essential vitamins and minerals to keep you healthy, happy, and lean—so you can indulge in your most delicious desires. Whether you’re a cooking novice or a real kale submissive, you will undoubtedly succumb to Kale’s charms. From Mushroom and Kale Risotto to Kale Kiwi Gazpacho, Fifty Shade of Kale offers simple ways to have your kale and eat it, too, as well as nutritional information, cooking tips, and a tutorial on kale in all her glorious shades. Indulge your culinary passions with Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please.
Author: April Bloomfield
Publisher: Harper Collins
ISBN: 0062225898
Category : Cooking
Languages : en
Pages : 260
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Book Description
From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating. Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.
Author: Deborah Madison
Publisher: Ten Speed Press
ISBN: 160774192X
Category : Cooking
Languages : en
Pages : 418
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Book Description
In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
Author: CaliKim
Publisher: Cool Springs Press
ISBN: 0760365342
Category : Gardening
Languages : en
Pages : 163
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Book Description
If you want to grow healthy vegetables at home, but have hesitated because it seems too hard and time consuming, Organic Gardening for Everyone is your perfect hands-on guide—an “if I can do it, you can do it” case study that addresses your concerns and gets you started. Loaded with practical advice and step-by-step guidance, Organic Gardening for Everyone takes a very personal and friendly approach to a subject that can be intimidating. It is a first-class primer on organic vegetable gardening, and an inspirational story about how anyone can balance the rigors of gardening with the demands of a modern, family-oriented lifestyle. In 2012, a California mom decided to start an organic vegetable garden. But she went about it in an unusual way: she crowdsourced it by launching a YouTube channel under the name "CaliKim" and asking for help. And then she started planting. As questions came up, she turned to her viewers and subscribers and they replied with answers and advice. As she learned, her garden grew successfully—even in the hot, harsh California climate. Her expertise also grew, and now she answers many more questions than she asks and has become a very accomplished home gardener. And CaliKim has a great story to tell: growing healthy organic vegetables for your family is not difficult, even for today’s time-challenged lifestyles. She provides complete step-by-step information on growing the most popular edibles organically, and also gives sound advice on how to take on the challenges of balancing a hectic lifestyle with successful growing—and how to involve the whole family in the process. You'll be rewarded for your effort every time you place a plate of natural, organic vegetables on the family dinner table knowing exactly what they are, what is in them, and where they came from.
