Craquelins
Craquelins - an old French word for wafer-thin crackers and cookies that everyone's going to love!Inspired by ingredients from the four corners of the globe, savoury and sweet craquelins are just the ticket for tasty snacks and nibbles, appetizers and after-meal treats.This beautifully illustrated collection contains more than 80 easy-to-prepare recipes and variations. Based on all-natural ingredients, 100% vegetarian and even vegan-friendly, craquelins are for everyone. So all aboard! En route! Join us for a delicious baking adventure - and be sure to invite your friends and family!This title is also available in Spanish, French, and German.
The Complete Instant Pot Duo Electric Pressure Cooker Cookbook For Beginners
Master Your Instant Pot Quick and Easy!Here is a collection of 200 Best Instant Pot Recipes and Easy Pressure Cooker! With these easy Instant Pot recipes you'll be making delicious meals that the whole family will enjoy. My advice is to experiment with different recipes until you find your favorites. With pressure cooking, your meals can turn out perfect every time. This amazing pressure cooker cookbook includes: More than 200 creative recipes with poultry, chicken, beef, veggies and etcDelicious options for breakfasts, lunches, snacks, and desserts -many of which take 30 minutes or lessHealthy dinner recipes, which you can use after busy working days and your family would enjoy it. Get Your Copy Now!
Cookbook for Teens
Easy to prepare recipes to inspire young chefs to cook with confidence. Learn how to make breakfast, lunch, dinner, desserts or drinks. Enjoy eating delicious dishes such as Blueberry Pancakes, Coney Dogs, Spaghetti and Meatballs, and Strawberry Cake with Pink Frosting.
The Vegan Evolution
Arguing for a vegan economy, this book explains how we can and should alter our eating habits away from meat and dairy through sociocultural evolution.
The Magnificent Book of Vegetables
The hunger for thoughtful, wholesome and truly delicious vegetarian recipes is only increasing, especially now that we all know that eating more veg is good for our health -- and the planet. In The Magnificent Book of Vegetables, trained chef and food writer Alice Hart shares over 80 tantalising recipes that not only taste great, but will leave you feeling amazing.As a trained nutritionist, Alice knows the importance of vegetable-centric, wholefood eating, but at the same time understands that most of us lead busy lives and shop at our local supermarkets. As such, many of the recipes in this book are uncomplicated yet big on flavour, and really make the vegetable the hero of every dish. Alice shares advice on the best way to plan your shop throughout the seasons so that nothing goes to waste, even suggesting tinned, pickled or frozen swaps where possible. Start the day right with a Green quinoa breakfast bowl, whip up a batch of Kale and potato hand pies with caraway seeds for the park, and warm up a dreary winter's evening with Chard and black bean chilli with Jalepeno-cornbread crust.Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, The Magnificent Book of Vegetables will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.
Eat to Prevent and Control Disease Cookbook
This cookbook comes with 70+ vegetarian recipes of Indian cuisine featuring herbs and spices with medicinal properties and superfoods to prevent and control chronic diseases. Eating healthy doesn't have to be boring. You don't need to eat superfoods just for health. This cookbook brings you many delicious and mouth-watering superfoods recipes that you can relish anytime, any day. These dishes satisfy your taste buds as well as strengthen your immune system and protect you from chronic diseases with their therapeutic effects. Eat to Prevent and Control Disease Cookbook brings you tangy beverages, savory snacks, main courses and mouth-watering desserts to prevent and control diabetes, hypertension and arthritis. Reduce your dependence on medications and their associated side effects with the dedicated recipes for these chronic diseases. Certain foods become more nutritious when combined with other foods by increasing the absorption of nutrients into the bloodstream. This cookbook features several tempting recipes for combining the ideal nutrients so that you can get maximum health benefits from them. Plus, this fully colored cookbook comes with eye-catching images of each recipe that make your eyes sparkle and make you drool. With the Eat to Prevent and Control Disease Cookbook, you can now eat delicious food without worrying about your health!
Magic Salsa
These recipes offer three distinct styles of salsa: uncooked, cooked, and a combination of both.
Betty Crocker Best Boozy Baking Recipes
Enjoy Some Spirited BakingPhoto of Every Recipe It's fun to add some new flavors to your baking, and the recipes here will give you some great new ideas. Try Triple Chocolate-Stout Whoopie Pies and Mojito Cake, and for a grown-up birthday party, serve Zinfandel Wine Cupcakes or Pink Champagne Layer Cake. Cheers - here's to more fun with baking!
Betty Crocker 20 Best Pizza Recipes
Make Great Pizza at HomeA Photo of Every RecipeWhy not make pizza at home? You can create perfect combos for the best pie ever. Cook up Grilled White Chicken Pizza with Caramelized Sweet Onions, Spicy Grilled Thai Pizza, and Loaded Baked Potato Pizza - even Gluten-Free Pizza. When you see how appealing personalized pizzas can be, you may always want to make your own.
Berber&q: On Vegetables
A cookbook that celebrates the versatility of vegetables from an Ottolenghi-trained chef and the restaurateur behind London's much-loved Berber&Q Eating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavors and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavor using simple marinades, dustings of spice and deliciously sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and to the Middle East, Josh's flavor combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavor.
Dueling Chefs
One eats meat. The other doesn't. Both are professional chefs. And both have recipes that make a deliciously persuasive case for each chef's point of view. In a delightful culinary turn on "he said, she said," dueling chefs Maggie Pleskac and Sean Carmichael engage in a delectable debate over the merits of the cuisines of vegetarians and carnivores in the form of recipe one-upmanship in which only the reader is sure to win.Between entertaining banter and edifying discussion of exciting ingredients, Pleskac and Carmichael challenge each other--and cooks everywhere--with eighty recipes as creative (and mouthwatering) as Beef Brisket with Blueberry BBQ Sauce and Jackfruit Pineapple BBQ on a Bun. Lobster and falafel, curried eggs and smoked halibut, tempeh and quinoa, stuffed capon breast and chickpeas in coconut sauce, goulash and salmon cakes and Bolshevik Beet and Blue Gratin: whatever diet suits your fancy, the dueling chefs have dishes to make your days and nights as delightful as your taste buds can bear.Maggie Pleskac is owner and chef at Maggie's Vegetarian Caf矇 in Lincoln, Nebraska. She is on the board of directors of Open Harvest Natural Foods Grocery and the vice president of Slow Food Nebraska. Sean Carmichael, a graduate of the Art Institute of Colorado, is executive chef at Chez Hay catering in Lincoln, Nebraska.
Simple and Delicious Vegan
The Vegan Plant-Based Cookbook You'll Love"Even if you own other vegan cookbooks, this book is going to be the bible of vegan cooking you'll turn to time and again." --Dee Dine, creator of the Green Smoothie Gourmet blog and author of Crazy Healthy with 4 IngredientsAmazon Editors' Pick: Best Cookbooks, Food & Wine#1 New Release in Gluten-Free Diets, Vegan Cooking, Raw CookingPerfect for spicing up your diet, healing with food, and embracing sustainable livingSimple and Delicious Vegan is a vegan, plant-based cookbook filled with delicious gluten free, vegan breakfast ideas, vegan lunch ideas, dairy and gluten free snacks, and unbelievable vegan dinners.Eat Plants, be happy. Simple and Delicious Vegan makes cooking healthy food that tastes good easy as pie. Enjoy original, easy recipes that are healthy, allergy-friendly, delicious, and good for both your body and the planet. Only a few recipes contain nuts, soy, or corn, with substitutions always provided. This cookbook keeps things simple by providing metric and imperial measurements (cups, ounces, and grams). Lovingly photographed, Simple and Delicious Vegan also offers ingredient shots, so you see what to buy--getting you cooking--and eating--faster!Learn how to cook plant-based food from an expert. Popular blogger and author Michaela Vais, or Ela, was a vegetarian by age six. In 2011, she made her best decision yet and went vegan. She gained energy, cured her cystic acne, and connected with the earth in a new way. In this vegan, plant based cookbook, she shares what she's learned so you, too, can reap the benefits.Inside find: Innovative gluten free breakfast, lunch, and dinner ideasDelicious plant-based recipes like banana baked oatmeal, hearty lentil stew, and zucchini browniesHealthy, allergy-friendly foods with recommended ingredient substitutionsAnd much more!If you liked Unbelievably Vegan, Be A Plant-Based Woman Warrior, or The Fiber Fueled Cookbook, you'll love Simple and Delicious Vegan.
The Plant Based Cookbook
Over 100 healthy and affordable plant-based meals essential for clean eating.Some people believe that vegan and vegetarian eating isn't flavorful, satisfying, or easy. But eating healthy doesn't have to be complicated or boring. Reset your body with these innovative recipes that reimagine plant-based eating. These easy-to-follow recipes cut out unhealthy oils and refined sugars, and the limited prep and cooking times show that the plant-based lifestyle doesn't have to be hard to maintain. Let this cookbook be your guide to clean eating. Featuring dishes rich in fresh fruits, vegetables, nuts, grains, and beans, you can boost your health with recipes that pack a punch. This healthy cookbook includes: Over 100 vegan and vegetarian breakfasts, smoothies, snacks, sides, dinners, and desserts, all rich in fiber, minerals, vitamins, and antioxidants.A variety of tasty recipes ready in 30 minutes or less that are ideal for families and busy people on the go.The perks and health benefits of a whole-food, plant-based diet, including more energy, lower cholesterol, reduced inflammation, weight loss, clearer skin, and reduced risk of chronic diseases.Going plant-based doesn't mean giving up your favorite dishes. Discover the variety you can put on the table while following a plant-based diet. Transform your health and revitalize your cooking with The Plant-Based Cookbook.
Cookbook of the Flavors of the Diet of Foraged Animals
Game meat from wild animals is delicious, low fat and sustainable. Enhanced by the natural flavours of the animals foraged diet, game meat is generally more flavoursome than farmed meat. Cooking game can be simple and tasty, whether you've hunted it yourself or got it from a good butcher or game dealer like the Wild Meat Company. Many people are put off game food which can be overly fussy - they don't have to be! Use pheasant instead of chicken in a curry or pan fry partridge breasts for a quick weekday supper. Make a delicious rabbit ragu instead of the usual beef or treat yourself to a venison, rather than beef, steak at the weekend. This book aims to inspire you to cook game more often and show you just how simple and delicious it can be. Popular Game Meat A. Pheasant: Probably the most popular and widespread game bird is pheasant. Young birds are delicious when roasted, while older birds can be casseroled, braised or pot roasted. If you're a novice when it comes to cooking game, start with pheasant as it has a sweet, earthy flavour that isn't overpowering. B. Grouse: Considered by many to be the finest game bird there is. It has dark, rich red meat and an intense taste which holds up well to strong flavours. You can keep it simple and roast with lots of butter at high temperature. C. Duck: Wild duck including mallard, pigeon and teal are available in autumn and winter but it's mallard that you are most likely to come across. Wild duck has a richness that lends itself to a variety of dishes, with less fat and a stronger flavour than farmed duck. D. Goose: Wild goose has a rich dark meat and gives off a strong fragrance while cooking. Butchers and game dealers are not allowed to sell wild goose so if you want to try one, you'll either have to shoot your own or be given one by someone who has! E. Venison: With lean low fat meat, venison is an increasingly popular alternative to other red meats. Wild venison has an edge over farmed having dark red meat with rich flavour resulting from its varied, natural diet. The different species of deer vary in flavour and texture, with fallow being finer textured than the mighty red, while the tiny muntjac has the mildest flavour. F. Rabbit: Wild rabbit is one of the tastiest and most abundant game meats there is and we should eat more of it! It is very low fat. People liken it to chicken but in fact wild rabbit is stronger flavoured with a darker meat. Young rabbits can be roasted whole and the meat torn off, older ones (the best indicator is size) can be tougher and are better braised or slow cooked in a stew or curry.
The Plant-Based for Life Cookbook
Whether you're a seasoned pro, just starting to think about new healthy habits, or somewhere in between, The Plant-Based for Life Cookbook is the book for you - with delicious recipes you'll want to make again and again.Master Vegan Lifestyle Coach, Plant-Based Culinary Instructor, and Certified Personal Chef, Vicki Brett-Gach has been creating and sharing fabulous whole food plant-based recipes for more than a decade on her popular blog, Ann Arbor Vegan Kitchen. She has helped people from all walks of life, and from all across the nation, and now she's here to help you too, with this beautiful resource.Getting nutrition from plant-based foods is one of the best decisions you can make for your health!From crispy Kale Caesar Salad with Polenta Croutons, to creamy Stuffed Baked Potatoes, and decadent Chocolate Strawberry Brownies, you'll be amazed how easily you can be plant-based for breakfast, lunch, and dinner - and eventually for life.Try tantalizing plant-based flavor combinations, like spicy Indonesian Peanut Saut矇 andsavory Ethiopian Lentil Soup. And if you love comfort food, wait until you try Vicki's nutritious and delicious updates to classics like Best Veggie Chili and Mac and Cheese Perfection.Looking for easy weeknight meals? A special dish to wow your friends? With over 100 delectable recipes to nourish and renew your mind, body, and soul from the inside out, you're going to feel better than you can even imagine. Vicki gives you everything you need, including: the keys to plant-based successthe best tips for setting up a vegan pantryeasy ways to eat more leafy greensand so much more!If you're ready to enhance your energy, your mood, and your health, The Plant-Based for Life Cookbook is the perfect guide.
The Fiber Fueled Cookbook
The instant New York Times, Wall Street Journal, and USA Today bestseller! New York Times bestselling author Dr. Will Bulsiewicz offers a groundbreaking cookbook packed with delicious plant-based recipes, as well as a targeted plan for overcoming food sensitivities. Leading gastroenterologist Dr. Will Bulsiewicz, or "Dr. B," introduced readers to the wonders of fiber with the New York Times bestseller Fiber Fueled--a guide to optimizing the gut microbiome, sharpening immunity, lowering cholesterol, and promoting weight loss through a diet rich in diverse fruits, vegetables, nuts, seeds, and legumes. Rather than restriction, Dr. B's solution is abundance and variety. Now he applies all the principles of the Fiber Fueled diet in a cookbook that's as beautiful as it is practical. This must-have cookbook will inspire you with deeply flavorful, satisfying plant-based recipes that make the Fiber Fueled lifestyle delicious and inviting. But The Fiber Fueled Cookbook is also a revolutionary treatment program for food sensitivity sufferers who have struggled to get a handle on their symptoms. In it you will learn the GROWTH strategy, a groundbreaking approach that helps readers break down what's causing their GI problems, and discover real solutions that are personalized to their individual needs. Whether you are well on your plant-based path, or excited to get started, the 100+ irresistible recipes in this book, including Lemon Lentil Salad, Cheezy Broccoli Potato Soup, Maple Peanut Granola, and Chocolate Cookie Milk, will get you ready to embrace the power of being Fiber Fueled!
Green Life
Are you looking for quick and easy healthy recipes? Something you can make in just a few minutes? Something you can enjoy as a quick breakfast, delicious, guilt-free treat, or even a spicy, creamy soup? If the answer is yes, you have come to the right place. This book are just perfect if you: -want to enjoy unstoppable energy -don't have the time to cook complicated meals -want quick and easy guilt-free recipes that taste delicious -want green smoothies that taste good Ready to Learn More? Scroll up the page and secure your copy today. Discover how easy it is to improve your wellbeing with Grenn Life!
Charcuterie
From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch. Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving. With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you'll learn how to make everything from P璽t矇 to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more. Packed with useful, accessible information and focusing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.
Dad & Daughter's Nutrition and Well-Being
This book is simply an aid for any individuals nutrition and well-being, it's not to take place of any Doctor's advice. But I believe that a person is their TRUE PRIMARY CARE PHYSICIAN and the importance of a book such as this one will help any individual to become better off in life. This book is comprised of recipes that I and my daughter have done at home. We do believe that our God has given us the instructions to do this book to simply be a BLESSING to ALL who purchases this material. And with that being said, we want to pre-thank every buyer. Rev. Joseph D. Bell III Daughter, Glenda L. F. Bell
Foodie Journal!
The Foodie Journal is a primary and basic book for recording daily food transactions and combinations. The journal will help you appreciate the art of food. Keeping a journal is a personal experience where you can express your true thoughts and feelings for new recipes!
The Nutmeg Trail
*Winner of two Gourmand World Cookbook Awards**Best International or Regional Cookbook, Guild of Food Writers*"What a deep dive this is into the world of spice. . . . And then the recipes! Recipes which allow the reader to travel from Asia to the Middle East along the spice route, taking in so much flavor and so much context on the way." --Yotam OttolenghiThrough 80 spice-infused recipes, spectacular images, and a mouthwatering culinary journey along the ancient spice trail, award-winning author Eleanor Ford's luscious new volume reveals how centuries of spice trading and cultural diffusion changed the world's cuisine and how to best stock and enjoy spices in your own home.From humankind's earliest travels, people have followed and sought out the spice routes. These maritime trading trails acted as the central nervous system of the world, enabling the flow of goods and ideas.In this richly illustrated volume, Eleanor Ford uses recipes as maps as she takes readers on a culinary journey that weaves through history and around the world. She explores both the flavor profiles and the spread of spices--from cardamom to cinnamon, ginger to sumac--and provides fascinating insights such as how nutmeg unites the spice blends Indian garam masala, Lebanese seven spice, French quatre epices, Moroccan ras el hanout, and Middle Eastern baharat, lending its bittersweet, fragrant warmth to them all.This unparalleled volume provides 80 flavorful recipes for entrees, appetizers, sides dishes, and more, enabling you to make a divine garlic clove vegetable curry, jasmine tea-smoked chicken, Indonesian seafood gulai, as well as staple spice pastes and mixtures to have on-hand. The result will enable you to stock up and to have a home kitchen rich in international flavor and fragrance.
Simple & Saucy
Eating plant-based shouldn't be stressful, expensive or force you to spend hours in the kitchen preparing meals. This book is designed to make it an easy transition to a plant-based lifestyle without giving up your favourite meals. The recipes use simple ingredients, are easy to remember and take a minimal amount of time to prepare. It is the perfect starter kit.
The Complete Guide to Seed and Nut Oils
Press your own right at home - homemade oils for cooking and health. The Complete Guide to Seed and Nut Oils is a comprehensive, beautifully illustrated and photographed, full-color guide to growing, foraging, and pressing nut and seed crops to produce high-quality oils for culinary and other uses. Coverage includes: A brief history of seed oil extraction Culinary and health benefits of home-pressed oils versus factory produced oils Presses and other equipment options for ease, cost, and convenience How-to for growing, harvesting, processing, and pressing nuts and seeds Profiles of over 40 nuts and seeds to grow, forage, or source including hempseed, flax, peanuts, sunflowers, walnuts, okra, and more. Oil processing, storage, and culinary and other uses Scaling up for community or small-scale commercial production. Whether you want to produce oils for cooking, balms and salves, self-sufficiency and resiliency or for small-scale commercial or community production, The Complete Guide to Seed and Nut Oils is a one-stop shop to get you started.
400+ Delicious Plant-Based Recipes
Together with guidelines on how to prep, cook, pair, and eat every veggie, each chapter in this vegetable cookbook features quick and simple recipes to make vegetables a staple at your table.This book teaches you how to slice, saut矇, and serve 30 popular vegetables alongside over 400 quick and easy recipes.Learn how to turn farm-fresh and seasonal vegetables into soups, stews, breakfasts, and even burgers year-round with handy instructions for canning, storing, and of course, serving. From profiles for each vegetable to tips and tricks on how to keep your greens greener, this is the must-have cookbook for any vegetarian or vegan. This is the perfect cookbook for anyone with dietary restrictions, with recipes that are gluten-free to low-carb, keto-friendly options and everything in-between. With recipes organized by flavor, ingredient, and more, you're sure to find your favorite in no time.
Florida Salads
This book has been considered important throughout the human history, and so that this work is never forgotten we have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies and hence the text is clear and readable.
Mila’s Meals
The fully revised second edition of Catherine Barnhoorn's multiple award-winning book, featuring more than 100 whole-food, nutrient-dense, gut-friendly recipes. All the recipes are entirely gluten-free, dairy-free AND refined sugar-free. Catherine has been very clever in creating nutrient-dense, allergen-free versions of children's favourite foods like chicken nuggets, ice-cream and fish fingers! Mila's Meals, The Beginnings and The Basics is part cookbook, part whole-food nutrition encyclopaedia covering The Beginning of your child's lifelong relationship with food and The Basics of feeding yourself and your family food that is medicine. Beginning with her own health journey and motherhood story, Catherine leads the reader through her experiences and sets us up with a course of action: first and foremost, be aware of what you are eating.It includes extensive information on every aspect of nutrition: food additives, GMO's, allergies, and food intolerances and much more. The research and information is complemented by easy-to-reference, concise charts such as the the different food groups, what nutrients are needed and which foods to find them in, lists of nutrient-enhancers to sneak into any meal, a detailed appendix of food additives to avoid and why, and so much more.With the research covered, the book then provides a great resource of delicious and nutritious recipes all accompanied by mouth-watering pictures. Including snacks, main course meals, party food, desserts and pantry staples and fermented foods. All the kid's favourites have been made nutrient-dense - such as chicken nuggets, pancakes and ice-cream.The ingredient glossary (for all 156 ingredients used in the book) is succinct, very thorough and useful.This is a must study, must enjoy, healthy eating alternative not only for feeding children, but also for feeding ourselves as adults.
The Book of Difficult Fruit
"[A] glorious mash-up of memoir, love note, and cookbook . . . Every sentence is as sensuous as the first bite into a cold, juicy plum." --Hillary Kelly, Vulture "[A] dazzling, thorny new essay collection." --Samin Nosrat, The New York Times Inspired by twenty-six fruits, the essayist, poet, and pie lady Kate Lebo expertly blends natural, culinary, medical, and personal history. A is for aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. D is for durian, endowed with a dramatic rind and a shifting odor--peaches, old garlic. M is for medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. Q is for quince, which, when fresh, gives off the scent of "roses and citrus and rich women's perfume," but if eaten raw is so astringent it wicks the juice from one's mouth. In a work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (with recipes). What makes a fruit difficult? Its cultivation, its harvest, its preparation, the brevity of its moment for ripeness, its tendency toward rot or poison, the way it might overrun your garden. Here, these fruits will take you on unexpected turns and give sideways insights into relationships, self-care, land stewardship, medical and botanical history, and so much more. What if the primary way you show love is through baking, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather's plum jam? How can we rely on bodies as fragile as the fruits that nourish them? Kate Lebo's unquenchable curiosity promises adventure: intimate, sensuous, ranging, bitter, challenging, rotten, ripe. After reading The Book of Difficult Fruit, you will never think of sweetness the same way again.
