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Gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy from The Defined Dish blog, fully endorsed by Whole30.
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.
From the veteran food writer and creator of the James Beard Award–winning Jarry magazine comes a simple yet innovative approach to vegetarian cooking. In Start Simple recipe developer and author Lukas Volger 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. He shows you how magic can happen with just a few ingredients every home cook should keep on hand: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Instead of shopping for individual recipes, you can combine and embellish these eleven building blocks to create endless variations. 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, you can throw in your own favorite flavors—mixing, matching, and adding ingredients to customize your dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. Anyone can use his method to stock the pantry and fridge—and make sure they’re never at a loss for a delicious, cost-effective meal.
'Amazing recipes that spread joy.' - Giovanna Fletcher 'The perfect combination of delicious recipes and mindful food. A must-read and a must-eat!' - Frankie Bridge 'A magical reminder of how wonderful food can be.' - Tom Kerridge Feel-good food for grey and busy days The kitchen has always been my happy place - it's the only place I feel completely at ease. Cooking has got me through some proper tough times! It also helps me slow down, take a breath and take stock. These recipes are all dishes that make me smile - they give me joy and I want to share that joy with you. From my go-to Chicken Nuggets and Brown Butter Macaroni Cheese to my Cinnamon Pastry Twists, you'll find all my everyday favs here. I've included quick meals for those days when you just can't think about what to cook, and my 'therapy' recipes that are good for distracting a worried mind - at least for a while. Take care of yourself. Love, Candice x
Every home cook's essential step-by-step guide to canning and preserving 100 can't-fail sweet and savory recipes, from tried-and-true classics to modern updates. The experts at America's Test Kitchen show you how to easily (and safely) make homemade everything—from fruity jams with beautiful summer berries to piquant pickles from raw vegetables of all kinds—with detailed tutorials, troubleshooting tips, equipment information, instruction on doubling batches, and insight into the science behind canning (How much salt should you use? What's the perfect preserving temperature?). No matter what season it is, which jars you have, or how much time you have, this book has something for everyone, beginner or expert. Sweet Jams & Jellies: Once you’ve turned out flawless favorites like Raspberry & Strawberry, try your hand at Blueberry Earl Grey Jam. Savory Jams & Chutneys: Start with classics like Caramelized Onion Jam and then make a delicious Apple Shallot Chutney to pair with a favorite dish. Vegetable Pickles: Simply cooked in a vinegar brine or long-fermented, every pickle is perfectly crisp. Fruit in Syrup: Enjoy jewel-like fruit, from bite-size to whole, in a syrup made of the perfect ratio of water to sugar. Tomatoes: Intensify their flavor through roasting or lock in summer sweetness with fresh tomato sauce. Canning Books Are Hot More and more people are canning and preserving at home for the satisfaction of tranforming raw height-of-season produce into jewel-like jars of jams, jellies, and condiments, or umami-packed pickles. Step-by-Step Instruction This is the first canning and preserving book from ATK; we take the mystery and fear away and provide detailed and illustrated instructions for every recipe. Timelines for Every Recipe It's helpful to have snapshot of the commitment involved in making the recipe—and when they're ready to eat. Lots of Options for Both Beginner and Experienced Canners There is a lot of interest in handcrafting small batches of fruits and vegetables. The emphasis in this book is on small batch canning (2- or 4-jar yields) with double-it options for all the 4 jar recipes. Beautiful Package Completely illustrated with step photos of the recipes in progress and an easy-to follow design.