The Book of Greens: A Cook’s Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes

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Ten Speed Press #ad - 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 new ways. From one of portland, oregon’s most acclaimed chefs comes an IACP award-winning 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, vegetable-focused meals, delicious, lettuce, but is tired of predictable salads with kale, cabbage, and the other usual suspects—The Book of Greens has the solution. Organized alphabetically by green, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, each entry features information on seasonality, nutrition, and Pasta Dough with Tomato Leaves.

The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes #ad - Winner of the 2018 international association of culinary professionals IACP Cookbook Award for "Health & Special Diet" categoryFinalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category.

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Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes

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Ten Speed Press #ad - With stunning images from the team behind canal house cookbooks and website, and 150 classic and exquisitely simple recipes, Garlic, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, 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.

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes #ad - For example, anise, chervil, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, knowing that dill, cumin, parsley, coriander, also an umbel. In her latest cookbook, america's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, Deborah Madison, 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, because of their shared characteristics, shows cooks that vegetables within the same family, Vegetable Literacy, by revered chef Deborah Madison, can be used interchangeably in cooking.

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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods

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Ten Speed Press #ad - Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, fascinating process of fermentation, Mastering Fermentation will inspire and equip you to facilitate the transformative, recipe-driven approach, with delicious results.

The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Mastering fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods #ad - Cooking instructor and author mary Karlin begins with a solid introduction to the wide world of fermentation, processes, ingredients, explaining essential equipment, and techniques. A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.

Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, and other potent fermentables appeal not only for their health benefits, sauerkraut, but also because they are fun, kefir, adventurous DIY projects for home cooks of every level.

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Sauces & Shapes: Pasta the Italian Way

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W. W. Norton & Company #ad - But minor variations usually enhance a dish. How much salt? don’t ask, taste!Serving and eating pasta the Italian way means:Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.

Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. And that angel hair goes with broth, not sauce.

Sauces & Shapes: Pasta the Italian Way #ad - Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. There are authentic versions of such favorites as carbonara, ribs, rabbit, and Alfredo, based on roasts, eggplant, arugula, clams, bolognese, as well as plenty of unusual but no less traditional sauces, and mushrooms, marinara, to name but a few.

Anyone who cooks or eats pasta needs this book. But they keep their sense of humor and are sympathetic to all well-intentioned readers.

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Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner Food52 Works

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Ten Speed Press #ad - It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad.

But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for mighty salads, fish, grains, beans, meats, seafood, pasta, in which the editors of Food52 present sixty salads hefty with vegetables, and bread. A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner Food52 Works #ad - . Because once you know how to fix too-salty dressing, wash greens once and for all, and even sprout your own grains, keep an avocado from browning, the humble salad starts looking a lot more interesting—and a whole lot more like dinner. Does anybody need a recipe to make a salad? Of course not. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens.

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The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles

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Ten Speed Press #ad - That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States. Here andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Winner of the 2018 james beard foundation book award for "Single Subject" categoryWith this comprehensive cookbook, Vietnam’s most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach.

. Over fifty versatile recipes, companion dishes, including snacks, and vegetarian and gluten-free options, salads, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.

The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles #ad - Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Author andrea nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents.

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Made in Spain: Spanish Dishes for the American Kitchen

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Clarkson Potter #ad - To prove it, josé takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. In cantabria, famous for its dairy products, we find wonderful artisanal cheeses. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

In valencia, we learn why the secret to unforgettable paella is all in the rice. Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. And in castilla la mancha, josé shows us the land of the great Don Quixote, where a magical flower produces precious saffron.

The dishes of made in spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.

Made in Spain: Spanish Dishes for the American Kitchen #ad - In the basque country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. Many dishes showcase the fine Spanish products that are now widely available across America. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines.

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Nopalito: A Mexican Kitchen

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Ten Speed Press #ad - Capped off by recipes for cocktails, aqua frescas, churros, paletas, and flan—Nopalito is your gateway to Mexico by way of California. Winner of the  2018 james beard foundation cookbook award in "international" categoryFinalist for the 2018 International Association of Culinary Professionals IACP Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.

The true spirit, the yucatán, roots, and beyond--come alive in this cookbook from Gonzalo Guzman, Michoacán, and flavors of regional Mexican cooking—from Puebla, Mexico City, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.

Nopalito: A Mexican Kitchen #ad - The book includes fundamental techniques of mexican cuisine, ground chile, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, insights into Mexican food and culture, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches.

This is a cookbook to be read, savored, and cooked from every night.

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In My Kitchen: A Collection of New and Favorite Vegetarian Recipes

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Ten Speed Press #ad - With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use. Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking.

Filled with deborah’s writerly, this book is not just the go-to kitchen reference for vegetable-focused cooking, evocative prose, but also a book with which to curl up and enjoy reading. Lavishly photographed, intimate package, with an approachable, this is the must-have collection of modern vegetarian recipes from a beloved authority.

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes #ad - Finalist for the 2018 james beard foundation book awards for "vegetable-Focused Cooking" categoryFrom the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.

Deborah madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. In my kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake.

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Tartine All Day: Modern Recipes for the Home Cook

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Lorena Jones Books #ad - Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes and 45 other gluten-free options, and dreamy desserts, fool-proof salmon and roasted chicken, the greatest potato gratin, Tartine All Day is the modern cookbook that will guide and inspire home cooks in new and enduring ways.

Tartine All Day: Modern Recipes for the Home Cook #ad - As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.

Tartine all day is tartine cofounder elisabeth prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night.

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A Girl and Her Greens: Hearty Meals from the Garden

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Ecco #ad - From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. A girl and her greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating.

In recipes such as pot-roasted romanesco broccoli, onions with sage pesto, honest ingredients, and Orange Blossom Water, Yogurt, and Carrots with Spices, an attention to detail, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, and a love for the sensual pleasures of cooking and eating.

A Girl and Her Greens: Hearty Meals from the Garden #ad - Written in her appealing, and insightful sidebars and tips on her techniques, A Girl and Her Greens features beautiful color photography, down-to-earth style, lively illustrations, as well as charming narratives that reveal her sources of inspiration.

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