It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    In The Kind Diet, actress, activist, and committed conservationist Alicia Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart energy, and smooth digestion. She explains how meat, fish, milk, and cheese--the very foods we've been taught to regard as the cornerstone of good nutrition--are actually the culprits behind escalating rates of disease and the cause of dire, potentially permanent damage to our ecology.Yet going meat- and dairy-free doesn't mean suffering deprivation; to the contrary, The Kind Diet introduces irresistibly delicious food that satisfies on every level--it even includes amazing desserts to keep the most stubborn sweet tooth happy. Alicia also addresses the nutritional concerns faced by many who are new to a plant-based diet, and shows how to cover every nutritional base, from protein to calcium and beyond.Whether your goal is to drop a few pounds, boost your energy and metabolism, or simply save the world, Alicia provides the encouragement, the information, and the tools you need to make the transition to a plant-based diet deliciously empowering.

    Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

    So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.

    Turn to the corresponding page to discover its country of origin, common uses, and season of harvest.This practical guide includes more than 200 full-color photographs of the world's most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping--and dinner--will never be the same again!

    This cookbook will include a wealth of new and updated recipes, new health information including food source charts, and a new section of resources.Fully updated and revised, some of the new recipes (and revised old favorites) in the book include:* Simple sushi recipe* Drink recipes for tea including Chai* Stuffed Green Peppers* Filling Stews* Tofu No-Egg Salad* Sweet Potato Fries* Popcorn with Crumbled Toasted Nori* Pizza Revised--simpler and BETTER* Lazy Lasagne RevisedThis book will also include savvy tips for grocery shopping and how to choose produce, simple cooking techniques (and new pointers), and a chapter on shortcut recipes.

    If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks  to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.

    Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.

    Features numerous casserole, bread, salad, cereal, and other recipes in which complete proteins are formed by combining the proper ratios of legumes, seeds, grains, and dairy products.

    Her first two books, How It All Vegan! and The Garden of Vegan, co-authored with Tanya Barnard, have sold well over 100,000 copies; How It All Vegan! won the Veggie Award for favorite cookbook of 2004 by VegNews magazine, and Herbivore magazine, in a cover story on Sarah, called her "The World's Coolest Vegan."Sarah returns with her first solo cookbook, featuring more of the delectable, easy-to-prepare recipes that vegans around the world have come to adore. For Sarah, vegan cooking--which eschews all animal products, including butter, milk, and cheese--can be an adventure in dining, without a lot of investment in time or money. In fact, most of the recipes in La Dolce Vegan! can be prepared in 20 to 30 minutes or less. From soups and salads to entrees and desserts, they are sure to inspire both committed and part-time vegans alike.At the heart of the book is Sarah's wholehearted commitment to the vegan lifestyle that has changed her life completely--from a childhood plagued with health problems to an adulthood filled with the pleasures and joys of living vegan. For Sarah, an animal-free diet will make you happier, healthier, and more content with the world around you.In addition to the wonderful recipes, there is a fun do-it-yourself section of vegan tips and non-food items. Learn to live the sweet life of veganism and you'll never look back!Recipes include: Beauty and the Beet Borscht, Mocked Clam Chowder, Roasted Cherry Tomato Pasta, Sloppy Janes, Blessed Broccoli Stir-Fry, Apple Pie Pancakes, Carob Almond Truffles, and Tomato Soup Cake.Sarah Kramer is the co-author of How It All Vegan! and The Garden of Vegan. She lives in Victoria, British Columbia, with her husband, where she manages a tattoo shop in addition to creating her vegan masterpieces and maintaining her popular website www.GoVegan.net.

    Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

    Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

    A busy home cook herself, Lanz understands the “What’s for dinner?” conundrum and has developed a program that gives parents healthy cooking options.Inspiring and educational, The Fresh 20 is filled with gorgeous color photos, shopping lists that take advantage of seasonal fruits and vegetables, prep tips, and, of course, easy and delicious recipes — including vegetarian, vegan, and gluten-free options.

    Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.

    What she thought would be a short-term experiment turned out to have a huge impact on her personally. After wading through their fair share of challenges, experiencing unexpected improvements in health, and gaining a preference for fresh, wholesome meals, the Leakes happily adopted their commitment to real food as their "new normal."Now Lisa shares her family's story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food prepared with easily found ingredients such as whole grains, fruits and vegetables, seafood, locally raised meats, whole-milk dairy products, nuts, natural sweeteners, and more.Filled with step-by-step instructions, this hands-on cookbook and guide includes:Advice for navigating the grocery store and making smart real food purchases Tips for reading ingredient labels 100 quick-and-easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, Cheesy Broccoli Casserole, The Best Pulled Pork in the Slow Cooker, and Cinnamon-Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks A 10-day mini-starter program, and much more.100 Days of Real Food offers all the support, encouragement, and guidance you'll need to make these incredibly important and timely life changes.