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Books : Cooking, Food & Wine : Vegetables & Vegetarian : Vegetables
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From the world-class garden of acclaimed food writer Amy Goldman, a gorgeously illustrated guide to the world’s most beautiful and delicious tomatoes.
Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York’s Hudson Valley. Here, in 250 gorgeous photos and Goldman’s erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor. Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener’s guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers — an irresistible book for anyone who loves to garden or loves to eat.
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Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner!
Update! Ice Cream Cone recipe directions (pg 134):
Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.
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Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available from Scarlet ?Runners to the spotted Eye of the Tiger beans. Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein fiber and vitamins these little treasures are the perfect addition to any meal.
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Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, or something to accompany a main dish, this cookbook offers creative recipes and countless ways to infuse more vegetables into our diets.Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Can’t Live Without is an assortment of mostly new recipes, with new twists on some old favorites. Presented in her signature style and with her classic hand-drawn illustrations, these are the recipes she loves the most, and the recipes her millions of fans will most cherish.
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A groundbreaking manual for saving the world through mushroom cultivation! The science goes like this: fine filaments of living cells called mycelium, the fruit of which are mushrooms, already cover large areas of land around the world. As the mycelium grows, it silently breaks down plant and animal debris, recycling carbon, nitrogen and other essential elements in the creation of new soil. Read all about the newest trend in environmental science in Mycelium Running.
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Buttercup or crookneck pattypan or sugar pumpkin squashes and pumpkins are delicious additions to muffins breads soups salads pastas entrées and sweets. Just as good in the morning as at night the recipes in this beautiful cookbook include such gems as Cranberry-Walnut Pumpkin Coffee Cake Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese and Five-Spice Pumpkin-Ginger Cake. With 40 wonderful recipes a glossary of the types of squash basic cooking instructions and useful tips on how to buy and store them these versatile delicious gourds make for year-round goodness.
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The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.
Recipes include:
Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula
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Like many of today’s home gardeners, Jeanne Kelley’s backyard kitchen garden is a means to indulge her desire for fresh, organic, and flavor-rich produce. Just minutes outside of downtown Los Angeles, this same backyard is also home to Kelley’s pet goat and Ameraucana chickens, which provide her with a plentiful amount of milk and sky blue eggs that often feature in Kelley’s internationally inspired dishes. Now she shares more than 150 of her recipes, all of which incorporate new and authentic ways to take advantage of local and seasonal foods and incorporate the multi-ethnic flavors into your everyday meals. This remarkable cookbook presents a contemporary version of field-to-table cooking that hails from a region where home chefs prune their kitchen gardens in the shadow of metropolitan cities and year-round farmers’ markets provide heirloom vegetables that inspire classic and enticing dishes. Capitalizing on her 20 years as a Bon Appetit contributor, Kelley’s recipes are simple and spectacular. With strategies for both weeknight cooking and special occasions, Blue Eggs and Yellow Tomatoes is the essential manual for all who hunger to create quick and healthy meals with flair. In addition to the many mouthwatering recipes, Kelley provides readers with tips and menus for entertaining, plus a thorough kitchen garden primer that celebrates the simple joy of growing your own produce-including discussion on small container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients.
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The new edition of this favorite bean cookbook, Easy Beans, has been fully updated and revised. There are 20 new recipes and nutritional analysis for all of the over 100 fast, healthy and tasty bean, pea and lentil recipes. As North Americans continue to eat healthier by cutting fat, not flavor, there is an increasing emphasis on legumes as an essential part of today's healthy diet. In addition these recipes are easy on the budget. With this edition of Easy Beans, author Trish Ross has made bean cookery a tasty and healthy choice for today's busy cooks.
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Vegan World Fusion Cuisine is a celebration of over 200 international gourmet vegan and live food cuisine recipes. In a simple and easy to follow format, it introduces the ingredients and techniques that allow you to awaken the creative chef within, gently guiding you towards a lighter, more healthful diet. So much more than a cookbook, this Wisdom Work for the 21st century from the Chefs of The Blossoming Lotus Restaurant on Kauai, HI, is designed as a manual for nonviolent living, with a comprehensive resource guide that lists over 50 groups and organizations working for peace and a sustainable future. A moving foreword by Dr. Jane Goodall and an endorsement by John Robbins highlights its aim to inspire peace, unity and understanding among individuals, cultures and all who care about our planet. With stunning food photography and breathtaking sacred site images from around the world, as well as countless wisdom sayings, our book is sure to be a cherished keepsake and reminder of the beauty and hope that life on our planet has to offer
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Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers’ market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she’s learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook’s shelves.
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We all know that pumpkin pie is super, so why not enjoy more of this delicious, nutritious squash in year-round recipes? Dee Dee Stovel carves out a new image for pumpkin with such creative combinations as Roasted Ginger Pumpkin & Pear Soup; Pumpkin Sage Risotto; Spring Spinach Salad with Strawberries and Pepitas; White Bean, Chicken, and Pumpkin Chili; Pumpkin Pizza with Gorgonzola Cheese; and Pork Tenderloin with Red Wine Pumpkin Sauce.
These 125 recipes celebrate the varied ways that pumpkin can enhance a wide range of dishes, from beverages, starters, and snacks to soups, salads, main courses, and, of course, pies, cookies, breads, and cakes. Whether starting from the whole pumpkin (which, Stovel shows, is easier than many may think) or from canned pumpkin (a fine alternative), cooks will be surprised by the variety of ways they can use the entire fruit, including blossoms and seeds, as well as the pulp itself.
Special features include complete menus and decorating and entertaining ideas for harvest celebrations and Halloween parties, as well as sidebars highlighting pumpkin festivals, lore, and growing facts. With pumpkin acreage and sales growing every year, and more health writers touting the fruit’s nutritional powers, Pumpkin comes to the rescue for everyone who wants to expand their cooking repertoire.
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In this revision of her classic vegetarian cookbook, Katzen introduces many new ideas which reflect current cooking trends and offers a wealth of revised recipes. She includes changes that will simplify steps, additions and combinations, always keeping in mind her continuing attention to fat and cholesterol content. Illustrations.
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Fresh, additive-free natural foods are essential for the healthy development of all children. Now every parent can prepare tasty and nutritious meals with the Organic Baby & Toddler Cookbook. More than 50 quick and easy recipes and menu plans are carefully adapted for every stage of your child's development. Each section outlines essential superfoods for each age stage and provides appetizing recipes for healthy , satisfying meals. Advice for vegetarians and children with special needs is featured throughout.
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This informative and easy-to-use cookbook celebrates sustainable farming with a wide array of scrumptious recipes for seasonal, farm-fresh produce. From peas, peppers and potatoes to basil, bok choy, and burdock root, From Asparagus to Zucchini highlights the best of seasonal cuisine from around the country.
Revised and updated third edition features:420 recipes, 80% new, 100% are originalRecipes and information for more than 50 vegetables and herbsDishes from growers, farm members, and home cooks who love vegetablesSpecial sections on community supported agriculture, the benefits of eating locally, seasonal cooking, recipes for kids, and much, much more!
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Step-by-step instructions to make traditional and salt-free pickles and relishes.