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 health--including 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. That's what this cookbook provides: A full year's 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 day--starting this year and continuing through a long and healthy life.

    This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

    For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook. Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home. Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook! With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

    Your success story begins with "The Whole30," Dallas and Melissa Hartwig's powerful 30-day nutritional reset.Over the last three years, their underground Whole30 program has quietly led tens of thousands of people to weight loss, improved quality of life and a healthier relationship with food—accompanied by stunning improvements in sleep, energy levels, mood and self-esteem. More significantly, devotees of their program have reported the "magical" elimination of hundreds of lifestyle-related diseases and conditions.Now, Dallas and Melissa detail the theories behind the Whole30, summarizing the science in a simple, accessible manner. It Starts With Food will show you how certain foods may be having negative effects on how you look, feel and live—in ways that you'd never associate with your diet. More importantly, they outline their life-long strategy for Eating Good Food in one clear and detailed action plan designed to help you create a healthy metabolism, heal your digestive tract, calm systemic inflammation and put an end to unhealthy cravings, habits, and relationships with food.Infused with their signature wit, tough love and common sense approach, It Starts With Food is based on the latest scientific research and real-life experience, and includes success stories, a shopping guide, a meal planning template, a 30-day meal plan with creative, delicious recipes, and much more.

    With this cookbook, a third option is now on the table—er, countertop: good-for-you slow cooker meals that save hours and are portioned precisely for duos.Think slow cookers are only for soups and stews? Let Linda Larsen, master of the slow cooker, introduce you to the best of the best slow cooker recipes for all kinds of meals, from tender meats to seasoned vegetables to breakfasts, and more. In addition, you’ll find:• 10 must-know do’s and don’ts of slow cooking• A guide to the meats that are best for slow cooking • Tips for converting a stove-top recipe to the slow cooker• The reasons why heavy-duty aluminum foil is a slow cooker’s best friend• Recipes for 3- or 3½-quart slow cookers that include prep and cook times; nutritional information; and labels that highlight gluten-free, soy-free, nut-free, vegetarian or vegan mealsNow go ride that tandem bike and let your slow cooker take care of dinner.Recipes include:Bone Broth, Chicken Stew with Gnocchi, Cuban Pork and Black Beans, Mussels with Tomato Curry, Mexican Lasagna, Chocolate-Cherry Lava Cake, and more!

    Now this Julia Child of the Net generation and host of the wildly popular Bitchin’ Kitchen TV show on the Cooking Channel brings her savvy chef know-how and rock star ’tude to glam up your dining experience. Trained at the culinary institute of Hard Wooden Spoon Whacks, Nadia says that her passion for food started in her Italian family’s kitchen, where meals became moments. In Cookin’ for Trouble, she shares recipes and cooking tips for beginner and seasoned home cooks to liven any occasion. • Back-of-the-Fridge Bachelor Brunches: Sometimes what lurks in the back of our fridge isn’t that inspiring, unless it’s been there long enough to strike up a conversation. No groceries, no problem! With just a few leftovers, whip up a scrumptious Sartu di Patate, or a Pasta Frittata that tastes like you’d planned it for days. • (Dysfunctional) Family Pizza Night: Bring your family and thighs closer together with the Giosia familia recipe for Rustica Pan Pizza, Puttanesca Panzerotti, and Traditional Italian Frittelle smothered in a creamy chocolate-nougat fondue. • Makeover Meals: We all get stuck in a rut sometimes, whether it’s the same boring dish, hairstyle, or boyfriend. It’s time for an upgrade! Turn ordinary dishes on their head with inspired crispy Tuna Sliders, smoky Chicken Risotto, and juicy Meatloaf Kebabs. • Plus Nadia’s creative menus for Hi-Speed Suppers, Girl’s Night In, Veg-Head Specials, Student Shkoff-fest, and a special chapter devoted to everyone’s favorite food group: Bacon!  I know—we had you at “Bacon.” But there’s more! Loaded with gorgeous photos, more than fifty original recipes, sanity-saving “Nadvice,” a Bitchin’ Party Guide, and a hunky team of food correspondents—Panos, the Spice Agent, and Hans—Cookin’ for Trouble will take your meals from square to sassy faster than you can say “Tsaketa.”* *and for newbies, there’s an Italian Slang Dictionary!From the Trade Paperback edition.

    It contains millions of neurons - as many as you would find in the brain of a cat - and is home to the microbiome, an army of microbes that influences your mood, weight and immune system.In this fabulous companion cookbook, Dr Clare Bailey, GP and wife of Michael Mosley, has teamed up with nutritionist Dr Joy Skipper to create a collection of delicious, healing recipes, all expertly balanced to help you fine-tune your diet and reset the equilibrium in your gut.The Clever Guts Diet Recipe Book has all the tools you need to transform your gut and change the way you eat for ever.

    The million copy, ultimate #1 bestseller that is changing the way Americans eat and liveDon't DietEat ChocolateDrink WineTake Long WalksEnjoy LifeStay Slim the French way Experience the joie de vivre of French Women Don't Get Fat by Mireille Guiliano.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    Drawing on the groundbreaking results of his twenty-year nutritional study, Dr. Caldwell B. Esselstyn, Jr., a former surgeon, researcher, and clinician at the Cleveland Clinic, convincingly argues that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease, but also reverse its effects. Furthermore, it can eliminate the need for expensive and invasive surgical interventions, such as bypass and stents, no matter how far the disease has progressed. Dr. Esselstyn began his research with a group of patients who joined his study after traditional medical procedures to treat their advanced heart disease had failed. Within months of following a plant-based, oil-free diet, their angina symptoms eased, their cholesterol levels dropped significantly, and they experienced a marked improvement in blood flow to the heart. Twenty years later, the majority of Dr. Esselstyn's patients continue to follow his program and remain heart-attack proof. Prevent and Reverse Heart Disease explains the science behind these dramatic results, and offers readers the same simple, nutrition-based plan that has changed the lives of his patients forever. In addition, Dr. Esselstyn provides more than 150 delicious recipes that he and his wife, Ann Crile Esselstyn, have enjoyed for years and used with their patients. Clearly written and backed by irrefutable scientific evidence, startling photos of angiograms, and inspiring personal stories, Prevent and Reverse Heart Disease will empower readers to take charge of their heart health. It is a powerful call for a paradigm shift in heart-disease therapy.

    Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

    Over 80 delicious super-simple recipes that will save you both time and money.Cook delicious food for less. One Pound Meals became an instant bestseller and the biggest debut cookbook in 2017 with incredible 5-star reviews from his fans and readers. Now in Miguel Barclay's second book, the original One Pound Chef focuses on fresh and light food, all for £1 per person.Here are warm, delicious salads, light soups, nutritious stir-fries and lots of vegetarian meals. All follow Miguel's One Pound style of cooking - simple ingredients, straightforward recipes and mouthwatering meals - and now ready in minutes.With over 80 recipes that are easy to shop for - especially when short of time - Miguel will help you get the most out of your ingredients with his tasty and fast dishes. He will teach you how to shop savvy, buying fresh seasonal ingredients but also show you clever shortcuts with frozen versions when you are in a hurry.Perfect for summer, great for your pocket.'The feedback you gave me from One Pound Meals was that you guys loved the speed and simplicity of my recipes, so I turned this up a notch for you and have created over 80 super-fast recipes for this book. I've also devised more of my characteristic One Pound Meals shortcuts to get you cooking fun and exciting dishes every day of the week without spending hours in the kitchen.I was inspired by all the amazing food from around the globe, especially the street food in Thailand and the refreshing noodle and rice dishes from China. And then, from Europe, I've gone once again to the Mediterranean, taking inspiration from their simple rustic fish dishes that I love so much. These guys adore their food and live in glorious sunshine, so they know how to balance flavours to create light and uplifting summer dishes.My aim is to motivate you to cook as many recipes as possible by making them as irresistible as I can. I want you to keep cooking, discovering one recipe after another, using up ingredients as you go along.'Fast & Fresh recipes include:* Summer Chicken Pie* 5-Spice Baked Feta & Asparagus Salad* Goan Cauliflower Curry* Green Shakshuka * Smoky Fish Tacos* Baked Eggs & Asparagus* Falafel Burger* Butternut Gnocchi with Crispy Parma Ham & Feta* Goats' Cheese 'Scallops'* Mexican Tortilla Soup* Fisherman's Pie

    These 100 make-ahead recipes are perfect for a crowd and navigate carnivore, gluten-free, dairy-free, vegetarian, and vegan preferences gracefully. With beautiful color photographs and lots of practical information such as how to pack foods to travel, Modern Potluck is the ultimate book for gathering friends and family around an abundant, delicious meal.

    And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated saute pans behind? True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn't mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else!Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies: Selecting the right cast-iron cookware for you Seasoning a new cast-iron pan Caring for your cast-iron cookware Discovering techniques to enhance your cast-iron cooking Enjoying cast-iron cooking in the Great Outdoors Tons of delicious recipes, from main and side dishes to desserts and international dishes Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron - and Cast-Iron Cooking For Dummies can show you the way.

    Healthy eating shouldn't be about fad diets, starvation or deprivation. Instead, Madeleine's philosophy is simple: ditch the junk and eat foods that heal your gut so you can shine from head to toe and really get the glow.Lavishly illustrated with sumptuous photography, GET THE GLOW is a cookbook to be savoured. Madeleine shares 100 delicious, wheat- and sugar-free recipes bursting with flavour and nutritional value leaving you feeling full and nourished. Every mouth-watering dish is easy to make, contains ingredients that can be found in your local supermarket and won't break the budget. You'll lose weight, feel healthier and will glow on the inside and out.Including a six-week plan and advice on kitchen cupboard essentials and eating out, Madeleine's down-to-earth and practical guidance will help you to embrace GET THE GLOW as a lifestyle for good. This book will inspire you to fall back in love with food, life, and yourself.