Now she delivers the “Ultimate” cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends. Kim’s emphasis is on “easy,” and her kick-ass recipes feature seasonal produce (no fake meat or hard-to-find ingredients) and provide a versatility of tastes and cuisines, from Mediterranean to California-fresh. With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple “switch-outs” for quick variations, it will be the new “gotta have" on any healthy bitch’s bookshelf. Whether readers are looking to gradually add more meatless dishes to their meals, or want to go “all-out” vegan, Skinny Bitch: Ultimate Everyday Cookbook will be their “go-to” source for getting their “bitch” on—in the kitchen.

    In Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet, Christy Morgan shows readers how to make healthy, delicious, animal-product free meals without a lot of effort. It’s been long-accepted that giving up animal products also means giving up easy and enjoyable cooking, but that’s just not true. Blissful Bites is a refreshing introduction to the idea that switching to a plant-based diet that uses locally grown and organic products can be easy and rewarding—for both body and mind.Blissful Bites includes more than 150 recipes that make eating every meal healthier and exciting. Morgan, known to her online audience as "The Blissful Chef,” also delivers recipes that are easy for the typical home cook to follow, making a plant-based diet seem simpler and more delicious to implement than ever before.Blissful Bites is filled with unique recipes and plenty of tips on how to live a healthier, more environmentally friendly life, without sacrificing an ounce of taste.

    He watched a cooking show and thought, I can do that, enjoying the simplicity of a recipe that sounded and looked delicious but was so easy he didn't have to write it down to make it himself. After moving to Los Angeles, he discovered he loved cooking, and found a cooking job where he learned the ins and outs of a professional kitchen. This led to the position of executive chef for Veggin' Out, a vegan home delivery service, and he experimented with veganism. He discovered he lost weight and felt great, with more energy and vitality, and he's been a vegan ever since. But, he's still the "regular dude" who wants to eat sandwiches, sliders, onion rings, pizza, and drink beer and cocktails while he watches the game.He became The Sexy Vegan by posting a video cooking demonstration on YouTube. He posted another, and another, and discovered that many people wanted what he wanted in a cooking demo: easy, failure-proof recipes that they'd cook again and again for food that satisfied in flavor and quantity. This new cookbook covers the basics of cooking, from slicing vegetables to finding the right type of tofu to recreating favorites without meat or dairy. With more than 100 recipes, Brian covers everything from cocktails (according to the Sexy Vegan, the most important meal of the day) to amazing breakfast sandwiches to desserts such as Sailor Peanut Rum Ice Cream. There are appetizers and nachos, pizza and "tuna-like" sandwiches as well as plenty of salads, pasta, and main dish choices.The Sexy Vegan's signature style is efficient, lively, and funny. He doesn't take himself seriously, but he takes his food seriously, and he delivers great options for enjoying food while staying healthy and protecting the planet.

    Using fresh produce, Lee celebrates this incredibly healthy way of eating through recipes that are varied, nutritious and utterly delicious. From curries, burgers and bakes to show-stoppers for special occasions, this book is set to rock your concept of cooking vegan!Dishes include:- Braised Cauliflower and Puy Lentil Tabouleh- Fragrant Wilde Rice, Curly Kale and Pistachio Salad- Pakistani Pumpkin and Beetroot Bhuna- Chickpea, Squash and Apricot Burgers- Roasted Chestnut and Fennel Casserole- Rustic Apple and Whisky Marmalade Tart- Raw Blueberry and Macadamia CheesecakeSave money, feel healthier and be amazed at the incredible new flavours in your life.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Michael Greger’s bestselling book, How Not to Die, presented the scientific evidence behind the only diet that can prevent and reverse many of the causes of premature death and disability. Now, The How Not to Die Cookbook puts that science into action. From Superfood Breakfast Bites to Spaghetti Squash Puttanesca to Two-Berry Pie with Pecan-Sunflower Crust, every recipe in The How Not to Die Cookbook offers a delectable, easy-to-prepare, plant-based dish to help anyone eat their way to better health.Rooted in the latest nutrition science, these easy-to-follow, stunningly photographed recipes will appeal to anyone looking to live a longer, healthier life. Featuring Dr. Greger’s Daily Dozen—the best ingredients to add years to your life—The How Not to Die Cookbook is destined to become an essential tool in healthy kitchens everywhere.

    This collection of three hundred vegan, high-carbohydrate, virtually fat-free recipes offers a well-balanced, mouthwatering mix of fresh fruits, vegetables, legumes, and grains to help you lose weight, reverse illness, and do right by the environment. Inspired by dishes from around the world, the recipes use familiar ingredients and rely on simple and consistent preparation methods. You will also find: ·        An explanation of the groundbreaking McDougall Program and its nutritionally based approach to health    ·        Easy-to-prepare recipes for nondairy drinks, dressings, and sauces that aren’t based on oil·        Ten simple steps to make a lighter version of your favorite recipes·        An updated “McDougall-Okayed Packaged and Canned Products” list to help you shop with confidenceFood is our most powerful medicine. And with this revolutionary program, the fat-free way to healthier eating has never been easier—or more delicious.

    Even burger-loving omnivores are realizing that adding more plant-based foods to their diet is good for their health and the environment. Big Vegan satisfies both the casual meat eater and the dedicated herbivore with more than 350 delicious, easy-to-prepare vegan recipes covering breakfast, lunch, and dinner. Highlighting the plentiful flavors that abound in natural foods, this comprehensive cookbook includes the fundamentals for adopting a meat-free, dairy-free lifestyle, plus a resource guide and glossary that readers can refer to time and again. Eat your veggies and go vegan!

    An exciting young talent, Chef Chloe is widely heralded as a rising star for her ingenious recipes that make vegan food delectable and accessible.Chef Chloe’s first-ever cookbook explains the vegan diet—how to get all your nutrition from a plant-based diet and why it’s so healthy—in her fresh, dynamic style, as she provides delicious, incredibly appetizing, inventive recipes she has created, from savory starters to decadent desserts. What makes Chef Chloe’s recipes new and exciting is that she makes healthful vegan versions of America’s favorite foods, from comforting macaroni and cheese to creamy Fettuccine Alfredo to crave-inducing sliders and fries and adaptations of the most popular Chinese, Indian, and Mexican dishes. With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. Here’s a way to enjoy family favorites and her coveted desserts—including the first publication of her Cupcake War-winning vegan cupcakes—without busting your belt.

    Featuring endorsements from top medical experts and a food line in Whole Foods Market, Engine 2 is the most trusted name in plant-based eating. Now, readers can bring the Engine 2 program into their kitchens with this cookbook companion to the original diet program. Engine 2 started in a firehouse in Texas, and if Texas firefighters love to eat this food, readers nationwide will eat it up, too! The Engine 2 Cookbook packs the life-saving promise of the Engine 2 program into more than 130 mouth-watering, crowd-pleasing recipes, including: Mac-N-CashTwo-Handed Sloppy JoesTerrific Teriyaki Tofu BowlBadass Banana Bread

    But not any longer! Great Gluten-Free Vegan Eats shows you exactly how to create compassionate and wheat-free recipes that are impressive enough for even the most seasoned foodie. Full of fresh and all-natural ingredients, the 101 fully-photographed, scrumptious recipes you’ll find inside prove that eating vegan and gluten-free doesn’t have to be a sacrifice, but a delight!From tempting appetizers, to hearty mains, to luscious desserts, you’ll find dishes to suit your every need and craving, including:-Cherry Vanilla Bean Pancakes-Mediterranean Croquettes-Coconut Asparagus Soup-Roasted Red Pepper & Fava Salad-Walnut Ravioli with Vodka Sauce-Rosemary, Leek & Potato Pie-Chocolate Hazelnut Brownie Cheesecake-Banana Berry CobblerLive a healthy and sustainable life, while still enjoying the foods you love, with Great Gluten-Free Vegan Eats!

    Portia de Rossi explains in her foreword, "Roberto taught me that the key to making good food vegan is substitution...you can enjoy all your favorite foods and never feel deprived."Some of the standouts Martin, a Culinary Institute of America-trained chef, has developed for Ellen and Portia include: Banana and Oatmeal Pancakes, Avocado Reuben, Red Beans and Rice, "Chick'n" Pot Pie, and Chocolate Cheesecake. Featuring mouthwatering photographs by award-winning food photographer, Quentin Bacon, this cookbook will appeal to die-hard carnivores and vegetarians alike.

    You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. More than just a cookbook, Meatless is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You’ll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles). Comprehensive and indispensable, Meatless makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include: -Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms-Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash-Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes-Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin-Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh-Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos-Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes-Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries”

    Enticing people into the kitchen, Hannah displays a wide array of desserts, including her: Triple Threat Chocolate Cheese Cake Coconut Creme Pie Golden Glazed Donuts Orange Dreamsicle Snack Cake Butterscotch Blondies Chocolate Chip Cookie Pie Brilliant Berry Parfaits Pumpkin Toffee Trifle Award-Winning Mocha Devastation Cake Insisting that her creations must have the potential to impress all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike. For ease in preparation, each recipe includes simple, well-detailed instructions and a photo representing the actual finished product. So go ahead and enjoy a thick slice of Silken Chocolate Mousse Cake, everyone deserves a little indulgence now and then!

    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.