Talented cooks from The Farm, a vegetarian community in Tennessee, present a great collection of plant-based recipes. These tasty, nutritious, and economical meals are cholesterol-, egg- and dairy-free.

      On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros. Ali’s recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be—losing weight, following a healthier lifestyle, or simply making easy meals at home. Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure—you’re ready to make the most of this secret weapon for healthy cooking.From the Trade Paperback edition.

    Easier than ever to use, it's organized just he way you plan your meals - with meats and main dishes first. It's packed with know-how, show-how and how-to. More than 1500 recipes, 299 full-color photographs, cooking hints, shopping tips, charts, line drawings.

    A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    there’s information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you’re out shopping.With Britain consuming more processed food than the rest of Europe put together, it’s a sad fact that most people just aren’t confident enough to cook any more. I'm hoping that with this new book, everyone will get stuck in and reclaim our fantastic cooking heritage!

    The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch.Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a "“wow” occasion. Pierre Hermé’s extraordinary lemon tart.The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.

    To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results. This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes* 102 hors d'oeuvres, dips, chips, pâtés, and first courses * exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca * versatile recipes for every available kind of seafood, with many suggested substitutes * hundreds of simple but exceptional dinners * festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake * definitive versions of all the classics, from Chicken Kiev to Crcme Brulée and from Bouillabaisse to Pad Thai * more than 50 pastas and risottos, from quick everyday meals to party dishes * scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza * a wealth of sauces and salsas, to transform ordinary meals into spectacular ones * more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time.

    Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.

    Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

    The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

    In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs.  And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.  This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture.  Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados.  But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.  To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.  Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions.  For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant.  Under Somerville's guidance as executive chef, Greens has become a culinary landmark.  Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.  She also contributed to The Open Hand Cookbook and Women Chefs cookbook.

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse.But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as:How do I cook quinoa?What are the different kinds of tofu, and how do I know which to buy?How should I stock a great natural foods pantry?What are good alternatives to wheat pasta?What does “organic” mean?A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.

    But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.   When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.Praise for Good to the Grain: “Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.” —O Magazine

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books