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Author: Heather Crosby
Publisher: The Experiment
ISBN: 1615193405
Category : Cooking
Languages : en
Pages : 321
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Book Description
What you crave + What's in your cupboard = Joyful cooking your way Heather Crosby loves a good recipe, but most of the time, she simply cooks pantry to plate. What’s that? It’s taking stock of what you have on hand and what you’re in the mood for—and then, well, improvising! For example: Do you have some veggies, a protein, a binder, and some herbs and spices for flavor? Mix it up and you’ll have veggie burgers . . . no recipe required. In this one-of-a-kind cookbook, Heather shares: 30 ingenious recipe templates to help you freestyle plant-packed, gluten-free meals and snacks on the fly: Breakfast Cookies, Bites & Tots, Tacos & Wraps, Hand Pies, and more. Plus, 100 delicious recipes that show the templates in action, from Maple-Spiced Pear & Toasted Pecan Parfait (based on the Coconut Yogurt template) to Pesto Chickpea & Quinoa Scramble (based on the Scrambles template). Are you a recipe renegade who likes to bend the “rules”? A health-conscious cook seeking more kitchen confidence? Are you busy or tired of going shopping for just one missing ingredient? With the flexible templates in YumUniverse Pantry to Plate, gluten-free, plantiful goodness is at your fingertips.
Author: Heather Crosby
Publisher: The Experiment
ISBN: 1615193405
Category : Cooking
Languages : en
Pages : 321
Get Book Here
Book Description
What you crave + What's in your cupboard = Joyful cooking your way Heather Crosby loves a good recipe, but most of the time, she simply cooks pantry to plate. What’s that? It’s taking stock of what you have on hand and what you’re in the mood for—and then, well, improvising! For example: Do you have some veggies, a protein, a binder, and some herbs and spices for flavor? Mix it up and you’ll have veggie burgers . . . no recipe required. In this one-of-a-kind cookbook, Heather shares: 30 ingenious recipe templates to help you freestyle plant-packed, gluten-free meals and snacks on the fly: Breakfast Cookies, Bites & Tots, Tacos & Wraps, Hand Pies, and more. Plus, 100 delicious recipes that show the templates in action, from Maple-Spiced Pear & Toasted Pecan Parfait (based on the Coconut Yogurt template) to Pesto Chickpea & Quinoa Scramble (based on the Scrambles template). Are you a recipe renegade who likes to bend the “rules”? A health-conscious cook seeking more kitchen confidence? Are you busy or tired of going shopping for just one missing ingredient? With the flexible templates in YumUniverse Pantry to Plate, gluten-free, plantiful goodness is at your fingertips.
Author: Heather Crosby
Publisher: The Experiment, LLC
ISBN: 1615193413
Category : Cooking
Languages : en
Pages : 657
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Book Description
What you crave + What’s in your cupboard = Joyful cooking your way Heather Crosby loves a good recipe, but most of the time, she simply cooks pantry to plate. What’s that? It’s taking stock of what you have on hand and what you’re in the mood for—and then, well, improvising! For example: Do you have some veggies, a protein, a binder, and some herbs and spices for flavor? Mix it up and you’ll have veggie burgers . . . no recipe required. In this one-of-a-kind cookbook, Heather shares: 30 ingenious recipe templates to help you freestyle plant-packed, gluten-free meals and snacks on the fly: Breakfast Cookies, Bites & Tots, Tacos & Wraps, Hand Pies, and more. Plus, 100 delicious recipes that show the templates in action, from Maple-Spiced Pear & Toasted Pecan Parfait (based on the Coconut Yogurt template) to Pesto Chickpea & Quinoa Scramble (based on the Scrambles template). Are you a recipe renegade who likes to bend the “rules”? A health-conscious cook seeking more kitchen confidence? Are you busy or tired of going shopping for just one missing ingredient? With the flexible templates in YumUniverse Pantry to Plate, gluten-free, plantiful goodness is at your fingertips.
Author: Maggie Battista
Publisher: Shambhala Publications
ISBN: 1611806178
Category : Cooking
Languages : en
Pages : 305
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Book Description
Discover a body-positive approach to food through nourishing recipes, heart-opening stories, and helpful lessons on creating a healthy relationship with food. Maggie Battista struggled with eating and dieting her whole life, until she discovered the foods and recipes that made her finally see herself as worthy of good health. In this kind and generous cookbook she shares the more than 100 mostly wholesome, mainly dairy-free, plant-based, and always refined sugar–free recipes that helped her find her way to good health, lose 70 pounds, and rid herself of years of chronic aches and pains. With stories that chronicle her struggles, victories, and lessons from finally reconciling her relationship with food; tips and advice on changing your own approach to food; and recipes for every time of day and occasion; A New Way to Food is the playbook for seeing yourself with kinder eyes and enjoying every meal along the way.
Author: Rosie Daykin
Publisher: Appetite by Random House
ISBN: 0147531098
Category : Cooking
Languages : en
Pages : 288
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Book Description
Rediscover the simple pleasure of cooking for those you love with more than 100 delicious recipes for breakfast, lunch, dinner and, of course, dessert. TASTE CANADA AWARDS GOLD WINNER Rosie Daykin, founder of Butter Baked Goods and bestselling author of Butter Baked Goods and Butter Celebrates!, realized early on that her talent in life is feeding others. For her, cooking is a way of starting a conversation--a way of saying "thank you," "I love you," or simply "tell me about your day"--with something much tastier than just words. Rosie's cooking is as unfussy and straightforward as it is delicious and beautiful. Given how busy life can be, she doesn't believe making a comforting home cooked meal should make it any more complicated--because complicated doesn't always mean better. Let Me Feed You is a warm, humorous cookbook full of easy-to-follow recipes destined to become new favorites. It is a celebration of everyday life at home, filled with beautiful photography, funny stories, and Rosie's love of blue and white stripes. Let Me Feed You is the perfect gift for yourself, or for anyone in your life who has fed you, or loved you.
Author: Emma Galloway
Publisher:
ISBN: 9781775540854
Category : Cooking (Natural foods)
Languages : en
Pages : 0
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Book Description
Second cook book from breakout foodie author Emma Galloway, successful blogger and rising star of the real food movement. Emma's first book, which built on her existing profile as a food blogger with an international following, has been a great success. She is one of a few highly marketable real food cooks/authors who have made healthy, vegetarian, whole but delicious and simple to prepare cooking a significant and growing cooking genre, riding a wave of health-conscious consumers rapidly rejecting the pre-packaged products of the mass market. Emma's next book builds on those themes and that success, following the seasonal rhythms of her garden and kitchen, complete with her own highly accomplished photography and her innovative and affordable recipes that look and taste sensational.
Author: Lukas Volger
Publisher: HarperCollins
ISBN: 0062883607
Category : Cooking
Languages : en
Pages : 545
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Book Description
From veteran food writer, recipe developer, and creator of the James Beard Award-winning Jarry magazine comes an innovative approach to vegetarian cooking. What have I got to eat? It’s a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it’s all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn’t think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors—mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. His methods aren’t about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.
Author: Lindsey Smith
Publisher: Wednesday Books
ISBN: 1250139414
Category : Cooking
Languages : en
Pages : 276
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Book Description
"The Food Mood Girl shows you how you can transform your lifestyle by learning form your cravings and using mood boosting ingredients every day in this humorous, lighthearted take on your typical diet book"--Back cover.
Author: Yasmin Fahr
Publisher: Hardie Grant Publishing
ISBN: 1784883557
Category : Cooking
Languages : en
Pages : 467
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Book Description
Named a Best New Cookbook of Spring 2020 by The New York Times, Forbes and Esquire UK. After a long day at work, heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple is the ultimate collection to have on hand for these moments. Featuring over 60 quick and easy, drool-worthy one-pot dinners you can whip up in the time in takes to have a glass of wine (or two, let's be honest), Yasmin Fahr has got you covered. Inspired by her column for Serious Eats, One-Pot Wonders, Yasmin sets out to arm readers with sneaky gems and low-key showstoppers that work every time, and a promise that they will learn at least one new move (if not a good few) to up their skills in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward. Why order a takeaway when you can throw together Miso-Ghee Chicken with Roasted Radishes or Rigatoni and Broccoli with Crispy Prosciutto in 20 minutes? And when you can cook it all in one pot, clean-up is a breeze. Featuring humorous and relatable anecdotes and musings on cooking and life, in Yasmin's witty and energetic style, Keeping it Simple is the book you'll keep coming back to night after night for inspiration both in the kitchen and out. It's a collection that will remind you why you love to cook in the first place.
Author: Nick Fauchald
Publisher: Abrams
ISBN: 1613121989
Category : Cooking
Languages : en
Pages : 591
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Book Description
An artful collection of 150 new, original recipes organized by ingredient, from trusted culinary pros: “The emphasis is on ease.” —TheWashington Post This down-to-earth collection features 150 new, original recipes organized by ingredient—from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors. The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites. Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include: Virginia Willis (author of Bon Appétit, Y’all) Sara Jenkins (chef, restaurateur, and cookbook author) Ian Knauer (IACP nominee and editor at Food & Wine) Soa Davies (producer of Eric Ripert’s cookbook On the Line and TV show Avec Eric) Susan Spungen (founding food editor for Martha Stewart Living) Angie Mosier (food stylist, photographer, and writer for Food & Wine and the New York Times) Rebekah Peppler (writer and food stylist) Alison Roman (BuzzFeed food editor) Sarah Baird (writer and culinary anthropologist) Julia Sherman (artist, photographer, writer, and editor of Salad for President) Michael Harlan Turkell (award-winning photographer) Julia Turshen (cookbook author) Megan Scott (recipe developer) Tyler Kord (chef-owner of the No. 7 group) Paul Grimes (food stylist) Beth Lipton (food director for Health magazine)
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.
