The Book of Greens

Author: Jenn Louis
Publisher: Ten Speed Press
ISBN: 1607749858
Format: PDF
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From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

Vegetable Literacy

Author: Deborah Madison
Publisher: Ten Speed Press
ISBN: 160774192X
Format: PDF, ePub, Mobi
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In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.

Pasta by Hand

Author: Jenn Louis
Publisher: Chronicle Books
ISBN: 1452130574
Format: PDF, ePub
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Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.

Mastering Fermentation

Author: Mary Karlin
Publisher:
ISBN: 1607744384
Format: PDF, Kindle
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A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation.

Ancient Grains for Modern Meals

Author: Maria Speck
Publisher: Random House Digital, Inc.
ISBN: 1580083544
Format: PDF, ePub, Mobi
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A volume of 100 whole-grain recipes inspired by the cuisines of Greece, Southern France, Italy and Turkey includes such options as Creamy Breakfast Farro with Honey-Roasted Grapes, Quinoa Cakes with Smoked Trout and Ricotta Millet Pudding with Blood Orange Syrup.

Vegetables from Amaranth to Zucchini The Essential Reference

Author: Elizabeth Schneider
Publisher: Harper Collins
ISBN: 0688152600
Format: PDF, Docs
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Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises. In this timely reference, Elizabeth Schneider divulges the secrets of the vegetable kingdom, sharing a lifetime of scholarly sleuthing and culinary experience. In her capable hands, unfamiliar vegetables such as amaranth become as familiar as zucchini -- while zucchini turns out to be more intriguing than you ever imagined. Each encyclopedic entry includes a full-color identification photo, common and botanical names, and an engaging vegetable "biography" that distills the knowledge of hundreds of authorities in dozens of fields -- scientists, growers, produce distributors, and chefs among them. Practical sections describe availability, selection, storage, preparation, and basic general use. Finally, the author's fresh contemporary recipes reveal the essence of each vegetable and a culinary sensibility that food magazine and cookbook readers have trusted for thirty years. Each entry concludes with a special "Pros Propose" section -- spectacularly innovative recipes suggested by professional chefs. Vegetables from Amaranth to Zucchini: The Essential Reference is an indispensable resource for home cooks, food professionals, gardeners, information seekers, and anyone who simply enjoys good reading.

Deepa s Secrets

Author: Deepa Thomas
Publisher: Skyhorse Publishing Inc.
ISBN: 1510718990
Format: PDF, Mobi
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Winner of the 2018 James Beard Foundation Book Awards Winner of the World Gourmand Cookbook Awards Finalist for the IACP Awards Shortlisted for the NCIBA Book Awards, Best Cookbook A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full. Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, Deepa Thomas deconstructed and reinvented her native Indian cuisine. Deepa made anew seventy slow carb recipes, incorporating time-saving Western cooking techniques, breaking-news research on gut health and weight loss, and Ayurvedic wisdoms ("When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use."). After six months of cooking and eating "New Indian," Deepa lost twenty pounds and freed her husband from a ten-year routine of insulin shots. Part cookbook and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and nutrient-packed, without sacrificing its rich South Asian flavors. On a mission to demystify and make healthy an “exotic” cuisine, Deepa shares shortcuts and techniques that will make "New Indian" everyday fare. Bold and intimate, Deepa’s Secrets will undoubtedly change your cooking, and quite possibly your life, featuring East-to-West recipes such as: • Ralph’s Garlicky Spinach a la Dal • Ammachi’s Claypot Fish Molee • General Joseph’s Five-Star Chicken Batons • New Indian Cacciatore • Masala Omelet The author is donating her royalties to FoodCorps, a nonprofit that connects children to healthy food in American schools.

More with Less

Author: Jodi Moreno
Publisher: Shambhala Publications
ISBN: 0834841363
Format: PDF, ePub, Mobi
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A sophisticated, yet simple take on cooking with whole foods—filled with creative combinations that use fewer ingredients to elevate everyday fare into something extraordinary. This is not your average healthy cookbook. This is slow food fast. This is high-impact flavor in ten ingredients or less. This is clean eating for the modern palate and schedule. This is food you want to eat. Think of the recipes as simple equations. Using a few ingredients + easy preparations + homemade condiments, author Jodi Moreno gives you the tools you need to create complex flavors with little effort. This food is perfect for a busy day but sophisticated enough to share. With foolproof recipes like: Coconut + Ginger + Turmeric + Oats Honey Roasted Nectarines + Kale + Pine Nut + Oat Croutons Harissa + Coconut Milk + Delicata Squash + Lentils Salmon + Broccoli + Spicy Ginger Sesame Mustard Apple + Miso + Date Crisp Elegant, delicious, nourishing. This is More with Less.

Onions Etcetera

Author: Kate Winslow
Publisher: Burgess Lea Press
ISBN: 0760357714
Format: PDF, ePub, Docs
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"In this gorgeous book, onions finally get their star turn. The recipes will surprise and seduce you; you will want to cook every single one." - Ruth Reichl Whether you delight in the hunt for scapes, your favorite heirloom cipollini, the spice of raw garlic, or the sweetness of caramelized onions, you’ve come to the right place. This book is for us, the Allium lovers - those of us who can’t imagine cooking dinner without our onions. (After all, if there’s an onion in the house, we know we can make something good!) In these pages, we’ll explore the wonderful versatility of the humble onion, coaxing out flavors familiar and unknown. From classics and family favorites to more obscure recipes, you’ll find 130 onion-centric dishes including Za’atar Onion Petals with Beets and Labneh, Pearl Onion Tarte Tatin, Appalachian Chimichurri, Curried Onion Fritters with Mint Raita, Grilled Delicata Squash with Shallot Agrodolce, Cheese and Allium Toasties, Eggplant Salad with Black Garlic Tahini Dressing, Scallion Sesame Pancakes, Grilled Fish with Charred Garlic Scape Relish, and so much more.