The London restaurateur and best-selling author of Plenty offers a tribute to the vibrant cuisine of Jerusalem that explores its cross-cultural influences and includes such options as Charred Baby Okra With Tomato and Preserved Lemon, Clementine and Almond Cake and Braised Lamb Meatballs With Sour... More Info
Ve-gan [vee-guhn]-a person who does not eat or use animal products Despite its long history, veganism is still considered unusual by many in this carnivore world of ours. But, in the United States alone, there are 3 million plus vegans and the ranks are growing, especially in the under thirty... More Info
Can a celebrity chef find common ground with an urban community organizer? Can amaker of organic cheese and a farm worker share an agenda for improving America's food? In the SanFrancisco Bay area, unexpected alliances signal the widening concerns of diverse alternative foodproponents.
There is nothing more delicious than a tomato still warm from the sun. Though that is easy to forget when we are surrounded by food shipped to our supermarkets from around the world, the healthiest and most delicious food often comes from farmers and artisans just down the road. InEarth to Table,... More Info
The proprietress of beloved bakery BabyCakes NYC provides recipes for a variety of healthy, but tasty, treats, including Red Velvet Cupcakes, Chocolate Shortbread Scones With Caramelized Bananas, Strawberry Shortcake and more, in a book sprinkled with ringing celebrity endorsements.
Demonstrates how to transition to a gluten-free lifestyle easily, providing more than 100 simple, quick-prepare recipes that include options for everyday meals and special occasions. By the author of Simply ... Gluten-Free Desserts. 25,000 first printing.
Presents recipes for vegetarian appetizers, sauces, entrees, and desserts, that are featured at the author's New York City restaurant, and include such dishes as sound-ground grits, cauliflower and waffles, and caramel popcorn pudding.
When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious, but it must promote the diner's wellbeing. TRUE FOOD supports the same mission, with freshly imagined recipes that are seasonal, inviting, and easy to make.... More Info
The author of The Tropical Vegan Kitchen and The Gluten-Free Vegetarian Kitchen offers 225 easy recipes for Chinese cuisine made with fresh fruits, vegetables, whole grains, and nuts for those following a meat-free, egg-free and dairy-free lifestyle. Original. 25000 first printing.
A treasury of seasonally arranged soup recipes by two Soup Sisters volunteers includes contributions by several of Canada's top celebrity chefs including Michael Stadtlander, Bonnie Stern and Elizabeth Baird and is complemented by a list of pantry ingredients, cooking techniques and stock-storage... More Info
A latest collection of recipes from the award-winning Canadian restaurant chain outlines lifestyle recommendations for maintaining a balanced vegetarian or vegan diet while providing dozens of photographs showcasing the restaurant's urban décor, in a volume that incorporates 150 new recipes.... More Info
"The Culinary Institute of America provides 200 meat-free recipes, including starters and sides; soups, salads and sandwiches; breads and baked goods; grain, pasta and noodle dishes; and main dishes featuring beans, eggs and meat substitutes."
A sumptuous tour of Middle Eastern food culture offers a variety of recipes inspired by centuries of culinary tradition and includes options ranging from pilafs and falafel to kibbeh and fattouche. Original.
Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège is widely acknowledged as one of the... More Info
"The Tipsy Vegan is a new, fun, gifty vegan-centric cookbook. Award-winning author John Schlimm brings together everyone's two favorite hangouts--the kitchen and the--in one big love fest of unforgettable creations. A member of one of the oldest brewing families in the U.S. and author of the... More Info
Citing the numerous health and environmental benefits of consuming fresh produce, a color-organized reference combines sumptuous photographs with narrative essays and dozens of recipes for enjoying a strategic diet of common fruits and vegetables.
Presents eighty variations on macaroni and cheese adapted from restaurants across the country, featuring such options as truffled mac and cheese, Chesapeake crab mac and cheese, and macaroni with pecan caramel mascarpone.
This edition has 100 new recipes (400 total) and new health information. Designed for anyone who wants to explore nutrition and natural foods it addresses more than 80 common health conditions, has health tips, preparation techniques, sidebars and more.
Hundreds of meal ideas for incorporating this delicious protein powerhouse into your cooking repertoire. By now you've probably heard and seen all the positive press about quinoa -- it's now firmly established in the superfoods hall of fame. Not only is quinoa high in protein (more than any other... More Info
250 imaginative good tasting recipes combined with comprehensive, up-to-date information that highlight the healthy benefits of vegetarian cooking. It also suggests prescriptive meals and beneficial dietary and lifestyle changes.
Italian wedding soup and Vietnamese pho are two of the international dishes provided in the colorful collection of three hundred traditional and specialized soup recipes, complete with color photographs, detailed instructions, and practical cooking tips. Original.
A delectable variety of more than two hundred vegetarian recipes, representing the best of the Williams-Sonoma Kitchen Library, includes a wide array of vegetable, pasta, bean, egg, rice, and cheese dishes, along with a comprehensive, illustrated glossary and a practical guide to basic recipes and... More Info
Tomatoes are a staple ingredient for cuisines from all around the world. Elaine Elliot and Virginia Lee have collected innovative recipes from chefs across Canada using the familiar yet delicious tomato.
"Maine has an abundance of fresh, seasonal produce--all you need to know is what to do with it. Lisa Turner, of Laughing Stock Farm in Freeport, has gathered more than one hundred recipes from Maine,s top chefs, farmers, home cooks, and her own kitchen. From what to do with loads of leafy greens to... More Info
Since 1988, Rebar Modern Food has been Victoria's favorite restaurant and juice bar, featuring fresh, healthy, predominantly vegetarian fare. The upbeat atmosphere and vibrant, tasty food have led critics to describe Rebar as "inventive, " "hip, " and "visionary." The "Rebar Modern Food Cookbook"... More Info
Eat Local! Consumers nationwide are heading to the farmersÆ markets or pick-your-own farms, or joining a CSA to enjoy locally-grown food. You've heard how it's good for your health, your community, farmers and farmland, and once you've tasted luscious farm-fresh you'll never go back! Now, with the... More Info
An updated edition of a reference that combines the expertise of a dietician and professional chef offers healthy vegan and vegetarian recipes that provide for a variety of occasions, in a volume that incorporates the latest nutritional information, raw-food options and health tips for special... More Info
"[Gettle is] the Indiana Jones of seeds." --The New York Times Magazine Tired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious... More Info
"Vegetarian cooking isn't just for vegetarians anymore! Today, more and more families incorporate vegetarian meals and products into their everyday cooking. This updated third edition works for everyone - carnivore, flexitarian or dedicated vegetarian - with easy, family-pleasing recipes. Updated... More Info