Grist

Author: Abra Berens
Publisher: Chronicle Books
ISBN: 1797207156
Category : Cooking
Languages : en
Pages : 452

Book Description
As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)

My New Roots

Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585

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.

Vegetables, Grains and Other Good Stuff

Author: Simon Bryant
Publisher: Lantern
ISBN: 9781921383861
Category : Cooking (Vegetables)
Languages : en
Pages : 248

Book Description
The good stuff has moved into the spotlight - vegies, grains and pulses are now the stars of the plate - and there's no better guide to this veg-led revolution than chef Simon Bryant. Simon's recipes are delicious proof that vegies (and co) are never boring. Here, he shares his original takes on everyday dishes - Smoky kale carbonara and Pumpkin, chickpea and tahini soup - as well as recipes for when you're inspired to take things up a notch- Baked cauliflower fregola with hazelnuts and preserved lemon- Squash, taleggio and quinoa balls- and Salt-baked celeriac with apple remoulade. And there's good sweet stuff too, including cocoa, lentil and spelt brownies, and Passionfruit and coconut water jelly. What's more, Simon gives you the lowdown on legumes, ancient grains, seaweed and sprouting, all while revealing how to shop wisely and with heart. Vegetables, Grains and Other Good Stuffis vegie-forward cooking at its very best - honest, inventive and full of flavour

Eat a Little Better

Author: Sam Kass
Publisher: Clarkson Potter
ISBN: 0451494954
Category : Cooking
Languages : en
Pages : 288

Book Description
Sam Kass, former chef to the Obamas and White House food policy advisor, makes it easier to do a little better for your diet--and the environment--every day, through smart ways to think about shopping, setting up your kitchen so the healthy stuff comes to hand most naturally, and through 90 delicious, simple recipes. JAMES BEARD AWARD WINNER • IACP AWARD FINALIST This book lays out Kass's plan to eat a little better. Knowing that sustainability and healthfulness come most, well, sustainably when new habits and choices seem appealing rather than drastic and punitive, Kass shares his philosophy and methods to help make it easy to choose, cook, and eat delicious foods without depriving yourself of agency or pleasure. He knows that going organic, local, and so forth all the time is just not realistic for most people, and that's ok--it's all about choosing and doing a little better, and how those choices add up to big change. It's the philosophy he helped the Obamas instill in their home, both in Chicago and that big white one in Washington.

Hasty Pudding, Johnnycakes, and Other Good Stuff

Author: Loretta Frances Ichord
Publisher: Millbrook Press
ISBN: 9780761303695
Category : Juvenile Nonfiction
Languages : en
Pages : 72

Book Description
Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.

The Complete Idiot's Guide to Vegan Living, Second Edition

Author: Beverly Bennett
Publisher: Penguin
ISBN: 161564279X
Category : Cooking
Languages : en
Pages : 443

Book Description
The Complete Idiot's Guide® to Vegan Living, Second Edition, explains the many benefits and dispels the myths that stand between readers and a healthy vegan lifestyle, showing an easy way to adopt veganism as a lifestyle, including: Tips for transitioning your diet, body, and belongings to a vegan lifestyle in small steps. Easy ways to get the protein, calcium, and other nutrients the body needs without consuming meat or dairy. The benefits of raw foods and how to get more of them into the diet. Vegan nutrition for expectant mothers. How to peacefully coexist with non-vegan family members at mealtimes, holidays, and when dining out. How to stock a vegan pantry and substitute vegan ingredients in favorite recipes. How to be an informed, conscious vegan consumer of food, clothing, and personal care products. The book also includes more than 50 completely updated vegan recipes for every meal of the day.

Ruffage

Author: Abra Berens
Publisher: Chronicle Books
ISBN: 1452169373
Category : Cooking
Languages : en
Pages : 467

Book Description
2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit A how-to cook book spanning 29 types of vegetables: Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again. Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. If you are a fan of Plenty More, Six Seasons, Where Cooking Begins, or On Vegetables, you'll love Ruffage . Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.

Hockey-ology : the Ultimate Guide to Fun & Success for Minor Hockey

Author: Kevin V. Huhn
Publisher: Ultimate Youth Hockey Guide
ISBN: 9780973525809
Category : Sports & Recreation
Languages : en
Pages : 228

Book Description

The Vegucated Family Table

Author: Marisa Miller Wolfson
Publisher: Ten Speed Press
ISBN: 1984857185
Category : Cooking
Languages : en
Pages : 242

Book Description
Raise happy and healthy plant-powered children with more than 125 family favorite recipes by Vegucated film creator Marisa Miller Wolfson, plant-based chef Laura Delhauer, and parents in the vegan community. “The Vegucated Family Table comes at a perfect time, when it’s never been more urgent for people to live more in line with their own values.”—Senator Cory Booker For both vegans and the veg-curious, The Vegucated Family Table answers the question every caregiver ponders on a daily basis: “What should I feed my child?” But this book goes a step further, showing parents how to navigate the early years of childhood as a vegan, giving not only recipes and nutritional advice but also tips for holidays, packed lunches, play dates, and more. Unlike other family-oriented vegan cookbooks, The Vegucated Family Table is the first to focus on raising vegans “from scratch,” from five months through elementary school. A Q&A section focuses on nutrition, with advice by renowned pediatric plant-based expert Reed Mangels. With more than 125 rigorously tested recipes for beloved dishes like Baby Mac-o-Lantern and Cheeze, Chickpea Sweet Potato Croquettes, PBJ Smoothie Bowl, Tempeh Tacos, Baby’s First Birthday Smash Cake, and more, this book will become the go-to reference for parents raising vegan children.

Restaurant Confidential

Author: Michael F. Jacobson
Publisher: Workman Publishing Company
ISBN: 0761178864
Category : Health & Fitness
Languages : en
Pages : 397

Book Description
In May 2001, the Center for Science in the Public Interest (CSPI) broke a major pizza story on the ABC television program 20/20 and once again captured front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. In Restaurant Confidential, Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--did for fast food. Belgian Waffle or Rib-Eye Steak? Bloomin' Onion or Mrs. Fields's Double-Fudge Brownie? Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What's in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine--Chinese, Mexican, steak house, and more--and covers all the major chains, such as The Olive Garden, Applebee's, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams--two days' worth--of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It's the nutrition book that reads like a thriller. Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whipped topping and fruit has even more fat and calories than two sirloin steaks.