Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
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Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185417
Category : Cooking
Languages : en
Pages : 379
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Book Description
Simplify whole foods cooking for weeknights--with 100 inspired vegetarian recipes made with supermarket ingredients. Sarah Britton streamlines vegetarian cooking by bringing her signature bright photography and fantastic flavors to an accessible cookbook fit for any budget, any day of the week. Her mains, sides, soups, salads, and snacks all call for easy cooking techniques and ingredients found in any grocery store. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook shows readers how to cook smart, not hard.
Author: Vivian Howard
Publisher:
ISBN: 9780316269490
Category : COOKING
Languages : en
Pages :
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Book Description
Vivian Howard, the star cocreator of PBS's A CHEF'S LIFE, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. Vivian Howard's new classic of American country cooking proves that the food of Deep Run, North Carolina--her home--is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, Deep Run Roots features time-honored simple preparations, extraordinary meals from her acclaimed restaurant Chef and the Farmer, and recipes that bring the power of tradition to life--along with the pleasure of reinventing it. Home cooks will find photographs for every single dish. As much a storybook as it is a cookbook, Deep Run Roots imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world. Ten years ago, Vivian's opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, Vivian couldn't hop on every culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and preservation. Deep Run Roots is the result of those years of effort to discover the riches of Carolina country cooking. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this landmark work of American food writing gives richness and depth to a cuisine that has been overlooked for far too long. Recipes include: -Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, and Country-Style Pork Ribs in Red Curry-Braised Watermelon, -Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie, -Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie, -And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for cooks of all kinds. -- Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography.
Author: Khyati Y. Joshi
Publisher: Rutgers University Press
ISBN: 0813539889
Category : Social Science
Languages : en
Pages : 255
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Book Description
In this compelling look at second-generation Indian Americans, Khyati Y. Joshi draws on case studies and interviews with forty-one second-generation Indian Americans, analyzing their experiences involving religion, race, and ethnicity from elementary school to adulthood. As she maps the crossroads they encounter as they navigate between their homes and the wider American milieu, Joshi shows how their identities have developed differently from their parents’ and their non-Indian peers’ and how religion often exerted a dramatic effect. The experiences of Joshi’s research participants reveal how race and religion interact, intersect, and affect each other in a society where Christianity and whiteness are the norm. Joshi shows how religion is racialized for Indian Americans and offers important insights in the wake of 9/11 and the backlash against Americans who look Middle Eastern and South Asian. Through her candid insights into the internal conflicts contemporary Indian Americans face and the religious and racial discrimination they encounter, Joshi provides a timely window into the ways that race, religion, and ethnicity interact in day-to-day life.
Author: Mark Russell
Publisher: DC Comics
ISBN: 1779514808
Category : Comics & Graphic Novels
Languages : en
Pages : 164
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Book Description
Deep in the Louisiana bayou, a terrifying monster stalks the waters, strangling life before it can grow and leaving a trail of death in its wake. And the Sunderland Corporation is coming for Swamp Thing next. Swamp Thing alone stands to defend his community from the growing menace of an evil corporation ready to turn the earth to barren soil if it helps their bottom line. But Sunderland’s reach stretches further than even the Swamp Thing can grasp…their plans for destruction will affect not just the swamps he calls home, but the entire planet! And Swamp Thing is not the only strange spirit alive in the bayou. When a fifolet-a ghost light, a will o’ the wisp-leads him to strangers who need his help, Swamp Thing must discover what this restless ghost’s true purpose might be…if he can survive long enough to find out.
Author: Lauren Angelucci McDuffie
Publisher: Chronicle Books
ISBN: 1452168776
Category : Cooking
Languages : en
Pages : 259
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Book Description
“Inventive, sumptuous recipes” from the writer of the award-winning food blog Harvest and Honey, a Saveur Best Blog finalist (Sonja Overhiser, author of Pretty Simple Cooking). Showcasing the flavors and modern cooking techniques of Appalachia and the Blue Ridge Mountains: With over seventy delectable recipes and eighty stunning photographs organized by seasons, Smoke, Roots, Mountain, Harvest is an evocative cookbook rooted in Appalachian ingredients and flavors that takes readers and cooks deep into the heart and soul of America. Lauren McDuffie uses modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone. Each chapter opens with storytelling that echoes the folklore and tall tales of the region. Beautiful color photographs capture mouthwatering dishes for all occasions—from morning beverages to a show-stopping berry buckle—as well as the tools, fruits, flowers, and scenery of life in the Mountain South. From the mountains of southwestern Virginia, Lauren McDuffie is a writer, food stylist, photographer, and creator of the blog Harvest and Honey. Menu suggestions and wine pairings encompass a variety of meal occasions, from small plates to soups, salads, mains, sides, drinks, dessert, along with tips and techniques on canning, pickling, and preserving. Mouthwatering recipes include Shaved Summer Squash Salad with Pickled Pepper Vinaigrette, Slow-Roasted Onion and Golden Apple Soup, Baked Pork Chops with Cran-Apple Moonshine Compote, Drunken Short Ribs with Smoky Gouda Grits and Mountain Gremolata, Pan-Seared Carrots with Bourbon-Maple Glaze, Triple Orange Cake with Honey-Lavender Buttercream, and many more. “[An] intimate and charmingly rendered collection of inspiring recipes.” —Publishers Weekly (starred review)
Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 505
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Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author: Diane Morgan
Publisher: Chronicle Books
ISBN: 0811878376
Category : Cooking
Languages : en
Pages : 434
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Book Description
Contains information on familiar and exotic root vegetables and includes recipes featuring each vegetable, including horseradish vinaigrette, stir-fried lotus root and snow peas, and yuca chips.
Author: Autumn Giles
Publisher: Voyageur Press
ISBN: 1627888462
Category : Cooking
Languages : en
Pages : 195
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Book Description
"This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you've come to the right place! In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.
Author: Laura Wright
Publisher: Penguin
ISBN: 0698409876
Category : Cooking
Languages : en
Pages : 427
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Book Description
The blogger behind the Saveur award-winning blog The First Mess shares more than 125 beautifully prepared seasonal whole-food recipes. “This plant-based collection of recipes is full of color, good ideas, clever tricks you’ll want to know.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following. The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
