Found 32708 Cooking Food And Wine Books Products.
Chloeâs Kitchen features vegan food like youâve never seen it before. Classically trained Chef Chloe Coscarelli brings fun and energy to this healthful, animal-free cuisine by reinterpreting 125 of Americaâs favorite foods with great-tasting ingredients and clever techniques. Chef Chloe burst onto the culinary scene by winning the Food Networkâs hit reality show Cupcake Warsâthe first time a vegan chef captured the top prizeâwhich delighted her many fans who had been loyally following her on chefchloe.com. The new face of vegan cooking, Chef Chloe is luring foodies of all stripes to try her ingenious, accessible recipes for delicious, vibrant, beautiful food. Chef Chloeâs first-ever cookbook is illustrated throughout with gorgeous full-color photography of the mouthwatering dishes. She begins with helpful advice on how to set up your own kitchen for stress-free, healthful eating. Chef Chloe also explains how to get all your nutrition from a plant-based diet and why itâs so healthy, with support from the foreword by renowned physician Neal D. Barnard, M.D. Then, in her fresh, dynamic style, Chef Chloe provides a huge array of incredibly appetizing, inventive recipes she has created, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes win over carnivores, omnivores, vegetarians, and vegans alike. With Chef Chloe, eating vegan doesnât mean giving up your favorite treats and flavors. With instructions throughout for making these meat-, egg-, and dairy-free recipes without gluten and soy, hereâs how you can enjoy family favorites and her renowned, coveted dessertsâincluding the first publication of the recipes for her Cupcake Warsâ winning vegan cupcakesâwithout busting your belt.
A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease, and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods. Recommended in Laura Berquist Health SyllabusAuthor: Sally FallonFormat: 688 pages, Paperback Publisher: New Trends Publishing, Inc (October 1999)ISBN: 978-0967089737
Forks Over Knives, both the documentary and companion book, appeared on the scene in 2011 with an astonishing but simple claim: Following a fully plant-based diet can save your life. By avoiding meat, fish, eggs, dairy, and emphasizing whole, unrefined plant foods, millions of people have begun to notice staggering improvements to their physical fitness, weight, blood sugar and cholesterol levels, lifestyle, and overall healthâincluding preventing, managing, or recovering from illnesses like diabetes, heart disease, and even cancer. Yes, the bestselling book Forks Over Knives: The Plant-Based Way to Health includes a solid foundation of recipes for anyone newly aware of the benefits to be gained from a plant-based diet. But home cooks are hungry for even more delicious, satisfying, from-scratch recipes full of whole plant foods like grains, legumes, fruits, and vegetables. Thatâs what this cookbook provides: A full yearâs worth of meals for anyone hoping to cut out animal products, refined oils, and processed foods for the sake of their health. The recipes are eclectic, global, low fat, often gluten free, and simple to prepare, relying on common ingredients that anyone can find in their local grocery store. These recipes will take readers through an entire year with recipes that rely often on seasonal produce and always on the fundamental building blocks of a plant-based diet. Covering breakfast, lunch, dinner, and even desserts and ranging from everyday classics like Mac and Cheese and Baked Ziti to festive, holiday-ready dishes like Chard and Bean Stuffed Delicata Squash, these recipes will prepare readers to cook the plant-based way every dayâstarting this year and continuing through a long and healthy life.
Featured Recipe: Chai Makes 6 cups 5 cups water 1/4 cup roughly chopped unpeeled fresh ginger Three 4-inch cinnamon sticks 3 whole cloves 4 cardamom pods 3 black peppercorns One 1-inch circular slice unpeeled orange 4 black tea bags, regular or decaffeinated 1/4 to 1/2 cup honey, to taste 1-1/2 to 2 cups milk (low-fat or whole), to taste Combine the water, ginger, cinnamon, cloves, cardamom, peppercorns, and orange slice in a medium pot. Partially cover the pot, bring the mixture to a boil, reduce the heat, and simmer for 15 minutes. Take the pot off the heat, add the tea bags, cover, and steep for 5 minutes. Put a strainer over the bowl and strain the liquid. Add the honey to taste. To store the chai in the refrigerator or freezer without milk, do so now. Otherwise, return the tea to the pot, add the milk, and reheat. Chai will keep in a covered container for five days with milk and for two weeks without milk. To freeze, omit milk and freeze in a freezer-safe container for up to six months. Thaw in refrigerator and heat with milk on the stove.
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!
This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.
What if you could cook fantastic meals similar to the heartwarming comfort dishes your grandma used to makeâ¦and have them be good for you? In Paleo Comfort Foods, Charles and Julie Mayfield provide you with an arsenal of recipes that are healthy crowd-pleasers, sure to appeal to those following a paleo, primal, gluten-free, or "real-food" way of lifeâas well as those who have not yet started down such a path.Implementing paleo guidelines and principles in this book (no grains, no gluten, no legumes, no dairy), the Mayfields give you 100+ recipes and full color photos with entertaining stories throughout. The recipes in Paleo Comfort Foods can help individuals and families alike lose weight, eat healthy and achieve optimum fitness, making this way of eating sustainable, tasty and fun.
Featured Recipe: Sweet Corn and Basil Lasagna No-boil noodles and a food processor are what make this lasagna a weeknight-dinner friend. Both help to put a super-creamy, provolone-cheesy, comforting, and downright amazing pasta dish on the table for the family. One tip to minimize clean-up and avoid hand-grating the cheese: use the shredding attachment of the food processor to grate the provolone first. Then, without having to wash the bowl, you can switch to the blade to make the sweet corn and basil filling. Smiles all around! Serves 4-6 Vegetable oil cooking spray 3 cups frozen corn, thawed ½ cup heavy cream, at room temperature 2 garlic cloves, peeled 1 cup (8 ounces) mascarpone cheese, at room temperature 1 ½ cups grated pecorino romano cheese Grated zest of 1 large lemon ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¾ packed cup chopped fresh basil leaves 1 ½ cups (6 ounces) shredded sharp provolone cheese 6 no-boil lasagna sheets (about half a 9-ounce box) Olive oil, for drizzling Place an oven rack in the center of the oven. Preheat the oven to 375°F. Spray an 8-inch square glass baking dish with vegetable oil cooking spray. In a food processor, blend the corn, cream, and garlic until chunky. Add the mascarpone cheese, 1 cup of the romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spread one-third of the corn mixture on the bottom of the prepared baking dish. Sprinkle with one-third of the provolone cheese. Place two lasagna sheets on top. Repeat twice with the remaining corn mixture, provolone cheese, and lasagna sheets. Sprinkle with the remaining ½ cup romano cheese and drizzle with olive oil. Bake for 25 to 30 minutes, until the top is golden brown and the filling is bubbling. Cool for 10 minutes. Cut into 6 pieces and serve.
For years nutritionists and health practitioners have urged North Americans to eat more fruits and vegetables. Why? Because these foods are low in fat, and are important sources of essential vitamins, minerals and fiber. Yet many of us -- even the most health conscious -- still don't consume the recommended 5 to 10 servings a day. So what's the solution? For some people, the answer lies in vitamin and herbal supplements, both of which have enjoyed explosive sales growth over the past decade. But recent research suggests that whole, natural foods are still the best source of nutrients. And there's no easier or more effective way to add fresh fruits and vegetables to your diet than by juicing them. Now, with The Juicing Bible, there's a new and comprehensive source of information for anyone who wants to explore the health benefits of juicing. Here you'll find a fully illustrated reference documenting the nutritive values and healing properties of over 100 fruits, vegetables and herbs. There's also a special section that addresses 60 common health conditions -- with prescriptive advice for using specific juices, as well as beneficial dietary and lifestyle changes. And, of course, there are the juicing recipes themselves -- over 350 of them, including flavourful juices (sample a crimson cleanser or beta blast), smoothies (try the pump it up or cool down), tonics, bitters, coffee substitutes and healing teas. With helpful sidebars, health tips and preparation techniques throughout, The Juicing Bible is jam-packed with information. It's a BIG book and it's an essential guide for anyone who wants to explore all the nutritional benefits that natural foods can provide.Pat Crocker is a culinary herbalist and professional home economist with more than 25 years experience. Past president of an herbalist association, she brings her passion about herbs to many newspaper and magazine articles as well as lecture events.400 pages, softcover
Selected Recipes from The Paleo Diet Cookbook Greek Chicken Breast Kebabs Everyone loves a kebab. This easy-to-prepare and fun-to-eat dish makes a festive presentation and will impress your guests. Be sure to make plenty as there will be many requests for seconds. Serves 4. Ingredients 1 tablespoon freshly squeezed lemon juice 2 teaspoons dried oregano 1 tablespoon olive oil 1 garlic clove, crushed 4 6-ounce chicken cutlets, cut into 1-inch cubes 8 skewers, wooden or metal Directions If using wooden skewers, soak in water for one hour. Combine lemon juice with oregano, oil, and garlic in a small jar and shake well. Pour over chicken and mix well. Cover and refrigerate for at least two hours. Thread chicken onto skewers. Grill or broil at medium heat for twenty minutes, turning at the halfway point. Wild Salmon Basil Burgers These seafood burgers are sure to be a big hit at your next barbecue. Cook them on the grill or broil them in the oven for a mouthwatering delight. Serves 4. Ingredients 1½ pounds boneless wild king salmon fillet ¼ cup minced fresh basil 1 garlic clove, minced 1 omega 3 egg 1 teaspoon onion powder Directions Heat grill to medium or oven to broil. Place salmon in a food processor with basil and garlic and blend until smooth. Place mixture in a medium bowl. Combine with egg and onion powder and shape into patties. Cook for fifteen minutes, turning once. Dress with your favorite Paleo condiment and wrap with lettuce leaves. Caramelized Broccoli with Orange Zest For a sweet twist on this vitamin-packed veggie, we toss broccoli with orange juice, resulting in a lovely caramelized dish. Serves 4. Ingredients 2–3 broccoli heads, cut into bite-sized pieces 2 tablespoons extra virgin olive oil 1 teaspoon freshly ground black pepper 1 tablespoon freshly squeezed orange juice 1 tablespoon orange zest 1 tablespoon walnut oil Directions Preheat oven to broil. Place broccoli in large bowl and toss with olive oil and pepper. Drizzle with orange juice and orange zest and mix thoroughly. Arrange broccoli pieces evenly spaced on a rimmed baking sheet. Broil for ten to twelve minutes, until bright green and slightly tender. Remove from oven and toss with walnut oil.
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