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100 healthy Raw Vegan recipes of the most famous meals in the world. Healthy versions of pizza, pasta, bacon, pies, cakes, macaroni and cheese, pop tarts, spaghettis, Reeses pieces, Kung Pao chicken, deli meat and cheese slices- all non dairy, non-meat, gluten-free, no cooking, no wheat and easy to make. By Raw food pioneer and chef Cara Brotman and health expert Markus Rothkranz
A cookbook of seasonal, garden to plate recipes. These healthy, delicious recipes are simple enough to prepare on a busy weekday, while maintaining vibrant and complex enough flavors for your most important dinner guest. Straightforward, vegetable-centric dishes to enjoy with friends and family.
From Bravo’s Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef. A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!
Among the more than 150 recipes are upscale interpretations of traditional favorites like chili and barbecued brisket as well as adventurous dishes such as Grilled Portabello Pizzas, Shark Steaks Grilled in Hoja Santa with Sun-Dried Tomato and Walnut Pesto, Texas Chicken-Fried Rib-Eye with Tabasco Cream Gravy, Quinoa with Lentils and Curry, and Texas Trifle with Raspberries and Custard Cream. The lavish color photographs of scenic photographer Bob Parvin and food photographer Ralph Smith capture the glory of the Lone Star landscapes and foods.
Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.
Raw Vegan Versions of the Most Favorite Meals in the World. Your idea of healthy food is about to change forever. You can still eat pizza, pasta, bacon, cheese, pop tarts, Kung Pao unchicken, Pasta Pomodoro and all the pies, cookies and cakes you want without sacrificing your health. In fact, as sinful as this food seems, it might actually make you feel better than you've ever felt in your life. This is an amazing breakthrough in health food - all made without meat, dairy, wheat, sugar or anything unnatural. Yet it looks and tastes like the real thing. Everything is simple and easy. The beautiful pictures alone make this a collectors coffee table book. Give this work of love to as many friends as you can! 232 page hardcover.
One pan + fresh ingredients = dinner for two! With an emphasis on reducing prep time and the usual sinkful of dishes, cooking instructor Carla Snyder serves up the ideal couple's guide to simple, complete, and truly delicious meals—imagine Balsamic Braised Chicken Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that can be made in one skillet, in less than 60 minutes. With recipes for home-cooked pasta, grains, sandwiches, beef, pork, chicken, and seafood, plus wine or beer pairings for each dish, One Pan, Two Plates will nourish couples, from newlyweds to empty nesters, every night of the week.
Judy Alter cooks in a four-by-six kitchen where zoning laws forbid built-ins but allow anything that plugs in. She cooks with a hot plate, a toaster oven, and a large refrigerator/freezer. Given these limitations, she has developed a new approach to food, one that she says lets her get in touch with the food itself. By choice, she does not have an Insta-Pot, an air-fryer, a microwave. Her menu choices are dictated by her cooking facilities-and she loves it. She shares her tiny kitchen tips and recipes, developed over the past couple of years, in Gourmet on a Hot Plate.Alter is the author of three previous cookbooks: Cooking My Way through Life with Kids and Books, Texas is Chili Country, and Extraordinary Texas Chefs, and a contributor to Bake, Love, Write and We'd Rather Be Writing. Her recipe for Doris' Casserole has been included in so many books it's almost an American classic by now.
“Reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors.” —Chicago Tribune The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than one hundred recipes here—such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole—explode with flavor but are surprisingly straightforward to prepare. At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream—but vegetables can still steal the show, like in the Beetroot Pots de Crème.With more than one hundred photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables. “This cookbook is about putting vegetables front and center in astonishing and innovated ways.” —TheKitchn.com “Warm and approachable, and filled with tempting recipes that push boundaries just enough.” —Publishers Weekly “[Vedge] offers deeply satisfying vegetable dishes for year-round eating.” —Epicurious.com “Anyone who cooks vegetables should buy this book.” —Cooking Light “Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds.” —Kris Carr, New York Times–bestselling author of Crazy Sexy Kitchen “Vegan? Yes! Magic, no . . . this is pure passion at work!” —Amanda Freitag, Executive Chef and ChoppedJudge