With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.

    John McDougall and Mary McDougall continue to build upon the success of their acclaimed, low-fat and plant based McDougall Program books. In this latest edition, they share their secrets for lowering cholesterol, alleviating allergies, and dramatically reducing the risk of heart disease, cancer, osteoporosis, and diabetes with food that is irresistible to the whole family. Featuring over 300 recipes (including healthy Mediterranean diet recipes) that can be prepared in fifteen minutes or less, The McDougall Quick and Easy Cookbook is the busy person's answer to eating right. Discover shopping tips and cooking hints to save time, reduce fat, and make great-tasting meals. Learn the viable egg and dairy replacements to eliminate fat, cholesterol, and animal protein from your diet. And refer to the updated "McDougall-Okayed Packaged and Canned Products" list. The economical, fast, and innovative recipes in The McDougall Quick and Easy Cookbook help make good health and longer life easier than ever to achieve.

    This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options--and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

    Sara has come to the rescue with her vibrant, fun and inspirational approach to lunch boxes. She concentrates on having 5 clear elements: complex carbs, protein, fruit and veg, and sprinkles as well as the 5 colours used in authentic Japanese cooking: red, white, black, yellow and green. With just a few essential ingredients, you add your extras to create highly nutritious, vegetarian, colourful boxes of joy.Sara includes ideas for bento breakfast boxes (Sesame Snap Granola Bento and Mighty Muesli), 15-minute bento (Busy Days Instant Noodles and Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa Bento, Green Theme Bento and Zen Bento) and the Fantasy bento (Starry Sky Bento and Fairy Jewel Box Bento).With tips on how to stock your bento store-cupboard and basic ingredients and recipes to get you going, now is the time for bento to bounce into your breakfast, lunch box, or even into your dinner parties, filling you with Bento Power!www.shisodelicious.com @shisodelicious

    However, for those who want a natural approach to wellness, Ayurveda is a powerful, effective means of holistic healing. Ayurveda Cooking for Beginners takes a nature-based approach to wellness by turning to the oldest known medical system—food. Join expert Ayurveda practitioner Laura Plumb as she shows you how to practice the principles of Ayurveda in the kitchen with Ayurvedic cooking techniques for health and wellbeing.Ayurveda Cooking for Beginners is your complete guide to adopting the ancient science of Ayurveda with: An overview of Ayurveda from its history to present day More than 100 easy, satisfying recipes for every body type, or dosha, based on the fundamentals of Ayurveda A 5-step guide to Ayurvedic eating grounded in your body’s unique requirements and determined by a simple dosha quiz 4 seasonal, 7-day Ayurveda meal plans to help you maintain a balanced dosha season after season "Laura Plumb inspires others to achieve vitality and radiant health. Ayurveda Cooking for Beginners should be on everyone’s bookshelf because understanding the principals of Ayurveda is essential to health and wellness."—Melissa Ambrosini, bestselling author & speaker"Absolutely delicious book! Ayurveda Cooking for Beginners is a beautiful guidebook that brings awareness to healthy foods and fosters a love for cooking."—Dr. Manisha Kshirsagar, BAMS, Ayurveda teacher (India)

    It features over 100 delectable recipes for cakes, brownies, cookies, and more that all can all be made in only five minutes! Jennifer Lee guides you through your cake favorites like funfetti, peanut butter, and dark chocolate! Trying to eat better? Make it skinny with tons of featured recipes that are less than 300 calories. Only have a few ingredients lying around? Try a recipe in the chapter dedicated to mug cakes containing four ingredients or less! Every recipe is simple, fast, and fool-proof. Mix your ingredients right into your favorite mug for next to no clean up. 5-Minute Mug Cakes is exactly what you need to have a warm, homemade dessert in no time!

    With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

    She is cooking up even simpler vegan comfort food--on a budget, with fewer ingredients, and in 30 minutes or less! Some people think that a vegan diet can be too time-consuming, too much work, and too expensive! In Sam Turnbull's Fast Easy Cheap Vegan, she's busting those myths and showing us just how simple (with 10 ingredients or fewer), inexpensive (for $10 or less), and quick (in 30 minutes or less) it can be to cook delicious plant-based comfort food at home. Wholesome recipes can be made using items you already have in your pantry and fridge. And if they're not stocked in your kitchen, these ingredients are easily found at your local grocery store. Fast Easy Cheap Vegan is filled with 101 recipes, many of them perfect for busy weeknights, like 10-Ingredient Creamy Basil Gnocchi, Gorgeous Greek Bowl, and Quicker Quesadillas. You'll have tons of options for speedy breakfasts and lunches, including Oatmeal Breakfast Cookies, 20-Minute Breakfast Sandwiches, 15-Minute Apple Chickpea Salad, and DIY Instant Ramen Soup, and no shortage of ready-to-go snacks, like Cheesy Cracker Snackers, Loaded Queso Dip, and Cool Ranch Popcorn. And don't skip dessert because there's Lickety-Split Ice Cream, Easy Peasy Peanut Butter Squares, Brownie in a Cup, and 10-Minute Mini Berry� Crisp. Fast Easy Cheap Vegan is all about smart tips and easy techniques that simplify cooking. Many recipes are one-pot, freezer-friendly, and make-ahead meals, creating a stress-free kitchen. So whether it's breakfast, lunch, dinner, or dessert, Sam has thought of everything to help get delicious, fuss-free meals on the table in no time flat.

    The collagen, bone, skin, marrow, and fat that is extracted when animal bones simmer in water for hours (or days) are the building blocks of life, containing proteins that help to combat inflammation; boost immunity; strengthen bones; improve hair, skin, and nails; and help a host of digestive issues by promoting optimum gut health.In The Bare Bones Broth Cookbook, Kate and Ryan Harvey, founders of the artisanal broth manufacturer, Bare Bones Broth Co., show readers how simple, inexpensive, and delicious it is to make their own nutrient-rich broth at home. With foolproof directions for slow-cooking your own broth and more than 100 inventive ideas for incorporating it into everyday meals in delicious new ways, The Bare Bones Broth Cookbook includes:10 signature broth recipes, from beef and chicken to fish and vegetable recipesSoups and stews such as Coconut, Beet, and Ginger Soup and a Classic Pho BrothEggs and breakfast, including a Bison Omelet with Yucca Root Hash and a Curried Scramble with Artichokes and Sun-Dried TomatoesMeat and seafood entrees, from Pan-Seared Tuna with Mushroom Risotto to Slow-Cooked Chipotle Lamb and Pinto BeansSides and salads, such as the Braised Collard Greens with Bacon or Yucca Root FriesSauces and spreads, including Cilantro Chimichurri, Bacon Jam, and Spicy Salsa VerdeDiscover the amazing health benefits of bone broth—the power of delicious food is only a stockpot away with The Bare Bones Broth Cookbook.

    I adore breakfast. I love lunch! But dinnertime definitely tops them all. It’s the time of day when we reunite with our sweeties, our kids, our friends, our parents . . . and catch up on the events of the day over something mouthwatering and delicious. Dinnertime anchors us, nourishes us, and reassures us. It’s the greatest meal of the day! The Pioneer Woman Cooks: Dinnertime is a beloved collection of all the scrumptious supper recipes that make their way through my kitchen in regular rotation, from main dish salads to satisfying soups to hearty casseroles to comfort food classics . . . and everything in between. I lay out all the different ways I tackle dinner in my house, from super-quick 16-Minute Meals to make-ahead Freezer Food to irresistible pastas and a bundle of brand-new favorites of my crew.You’ll want to immediately dive into surefire hits like Tomato Soup with Parmesan Croutons, Buffalo Chicken Salad, Baked Ziti, and Shrimp Scampi. But just wait till you try the Cashew Chicken, French Dip Sandwiches, Chicken Marsala, and Beef Stroganoff. And don’t even get me started on the Tomato Tart, Chicken with Mustard Cream Sauce, and Pan-Fried Pork Chops. You’ll have a very tough time deciding on a favorite!To take away the guesswork, I made sure to include all the step-by-step recipe photos I love to share, and I packed as much deliciousness into each chapter as possible. My hope is that you will turn to this book regularly to solve your dinnertime dilemmas, and that you will use these recipes to feed your family time and time again. The more stains, smudges, and smears on the pages, the better!Enjoy dinnertime in your household, friends!

    In Dishing Up the Dirt, Andrea offers 100 authentic farm-to-table recipes, arranged by season, including:Spring: Honey Roasted Strawberry Muffins, Lamb Lettuce Wraps with Mint Yogurt Sauce, Spring Harvest Pizza with Mint & Pea Pesto, Kohlrabi and Chickpea SaladSummer: Blueberry Lemon Ricotta Biscuits, Roasted Ratatouille Toast, Kohlrabi Fritters with Garlic Herb Cashew Cream Sauce, Farmers Market Burgers with Mustard Greens Pesto Fall: Farm Girl Veggie Bowls, Butternut Molasses Muffins, Early Autumn Moroccan Stew, Collard Green Slaw with Bacon Gremolata Winter: Rutabaga Home Fries with Smokey Cashew Sauce, Hoisin Glazed Brussels Sprouts, Country Girl Old Fashioned Cocktails, Tumbleweed Farm Winter Panzanella  Andrea’s recipes focus on using whole, locally-sourced foods—incorporating the philosophy of eating as close to the land as possible. While many recipes are naturally gluten-free, dairy-free, or vegetarian, many others include elemental ingredients like bread, cheese, eggs, meat, and sweeteners, which are incorporated in new and inventive ways.In short essays throughout the book, Andrea also presents an honest glimpse of life on Tumbleweed Farm—the real life of a farmer, not the shabby-chic fantasy often portrayed—offering fascinating and frequently entertaining details about where the food on our dinner tables comes from. With stunning food photography as well as intimate portraits of farm life, Dishing Up the Dirt allows anyone to be a seasonal foodie and an armchair farmer.

    WITH 20 RECIPES EXCLUSIVE TO THE EBOOK EDITION.    “There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn.   The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be.  For Cooking : ·         50 essential how-to's, from preparing perfect grains to holding a chef’s knife like a pro ·         150 all-new and classic recipes from The Kitchn, including Breakfast Tacos, Everyday Granola,  Slow Cooker Carnitas, One-Pot Coconut Chickpea Curry, and No-Bake Banana and Peanut Butter Caramel Icebox CakeFor Your Kitchen: ·         A shopping list of essentials for your cabinets and drawers (knives, appliances, cookware, and tableware), with insider advice on what’s worth your money ·         Solutions for common kitchen problems like limited storage space and quirky layouts ·         A 5-minute-a-day plan for a clean kitchen ·         Tips for no-pressure gatherings ·         A look inside the kitchens of ten home cooks around the country, and how they enjoy their spaces   The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward.

    Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include:Strawberry Rhubarb JamSugar Snap Pea PicklesDandelion JellyPickled FennelFiddlehead Fern PicklesSpicy Spring Onion RelishNapa Cabbage KimchiAnd much much moreStephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.

    In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.      In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.