This collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

    The Everyday Vegan includes recipes as well as cooking and shopping tips, meal plan suggestions, and nutritional analyses.

    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!

    Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kind that stave off cravings for unhealthy sugary food and promote long-term weight loss. It's not "diet" food--it's satisfying, flavorful dishes that are good for your health and your waistline.Whether you're already a South Beach Diet success story or brand-new to the program, you'll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprived. The recipes are simple enough to make every day but delicious enough to serve on any occasion: Oatmeal Pancakes, Buttermilk Salmon Chowder, Caribbean Baked Chicken with Mango, Grilled Filet Mignon with Roasted Garlic Chipotle Pepper Chimichurri, Mexican Lasagna, Sage and Rosemary Pork, Red Snapper with Avocado Salsa, Thai Vegetable Stir-Fry, and Chocolate Pie with Crispy Peanut Butter Crust. Each recipe is marked "Phase 1," "Phase 2," or "Phase 3," so you'll know immediately where it falls in the diet; there are also 25 all-new recipes from the top chefs and restaurants in Miami. Illustrated with 50 full-color photographs and packed with extras like shopping lists and a pantry guide, The South Beach Diet Cookbook is an essential addition to your kitchen shelf.

    This realization led him to veganism, which transformed his life and health. In this cookbook, he shares how to make classic dishes vegan, easy, and so delicious and show-stopping that everyone--even the pickiest of eaters--will love them.The Buddhist Chef is a collection of Jean-Philippe's best vegan recipes that will become a mainstay in vegan and non-vegan kitchens alike. The recipes are perfect for long-time vegans, those trying out a vegan diet for the first time, or those simply trying to eat more plant-based foods. Inspired by cuisines from all around the world, these recipes offer something for everyone. Enjoy breakfast and brunch recipes like Vegan Shakshuka and Maple Baked Beans, or salads and protein-packed bowls like Beet Carpaccio or Tempeh Poke Bowl. Transform your dinners with hearty mains like Eggplant Parmigiana, General Tso's Tofu, and Mushroom Poutine. Indulge in vegan desserts like Chocolate Lava Cake or have a nourishing snack like Coconut Matcha Energy Balls.With delicious recipes for every meal of the day, The Buddhist Chef is a celebration of healthy, plant-based dishes that will have everyone at the table, vegan or not, wanting more.

    From everyday meals to complicated culinary feats, Rachael reveals what she herself cooks for her family and friends for one whole year.Ever wonder what Rachael Ray cooks when the cameras aren’t rolling? Here she gives you an inside look into her kitchen for one full year. My Year in Meals offers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment’s notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael’s homemade favorites. Need something to get you out of bed in the morning? Try the Almond Custard Brioche Toast or Eastern Egg Sandwiches with Bacon. Looking to fire up that backyard barbecue? Try the Baby Back Ribs with Bourbon BBQ sauce. For something simple that will knock your guests’ socks off, try Rachael’s Egg Tagliatelle with Truffle Butter and Butternut Squash Risotto. Rachael even shares her husband John Cusimano’s amazing cocktail recipes, guaranteeing that you’ll never reach for store-bought Margarita mix again. To top it off, Rachael includes personal stories behind many of the dishes and her own never-before-seen photos of these culinary creations. In no time at all, you’ll feel like you’ve stepped into her home for a change! *** A year of delicious food is only enhanced by a selection of equally tasty cocktails, and Rachael’s husband, John Cusimano, is no stranger to the cocktail shaker. Now he’s sharing his secrets with you. Whether shaken or stirred, straight up or on the rocks, with a cherry or a twist, John’s creations—like his Strawberry Velvet featuring honey liqueur, strawberries, and lime—are always fresh, fun, and certain to make any gathering more memorable. With plenty of options for every occasion and season, such as the Pomegranate Margarita, the Halloween Fizz, and the Nod to Nog, these fabulous concoctions are the perfect complement to Rachael’s year of great eating.

    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.

    Also included are essential tips covering vegan cuisine, an overview of the vegan pantry, and numerous menu ideas that will please even the staunchest omnivores!

    A guide to growing and using vegetables and herbs includes valuable tips on garden construction, gardening techniques, harvesting, and cooking techniques.Title: The Moosewood Restaurant Kitchen GardenAuthor: Hirsch, David P.Publisher: Random House IncPublication Date: 2005/04/30Number of Pages: 294Binding Type: PAPERBACKLibrary of Congress: 2005001136

    With a pressure cooker, you can cook filling, nutritious meals in under an hour and with little mess or cleanup. And it’s not only delicious, but easy too. With Vegan Pressure Cooking, you’ll learn all of the ins and outs of pressure cooking—including why there’s no need to be scared! From choosing a pressure cooker that suits you best to understanding the ingredients that are perfect for pressure cooking—including beans, grains, hearty vegetables, and more—author JL Fields will walk through all the ropes so you can start creating delicious, everyday meals in no time.   Recipes span all meals and tastes, from easy breakfasts like Savory Oatmeal and Stewed Apricots to healthy dinners like Kale, Lentil, and Squash Chili and Sweet Potato Enchiladas. There’s something for everyone!

    In addition they explain why more and more people are being motivated to become vegans and discuss the consequences of their choice.

    Her husband was raised on the standard American diet. Her grandpa was a butcher. Her mom was the best home cook around, with a generous pat of butter here and a crumble of bacon there. But now Sarah is a mom who wants to feed her children right.Out went the diet soda. In came the smoothies.Out went the "nutrition" bars. In came the nutritious cookies.Out went a tired, caffeine–fueled mom. In came Mama Pea.Peas and Thank You is a collection of recipes and stories from a mainstream family eating a not–so–mainstream diet. Filled with healthy and delicious versions of foods we've all grown up enjoying, but with a Mama Pea twist—no meat, lots of fresh ingredients and plenty of nutrition for growing Peas. From wholesome breakfasts to mouth–watering desserts, there's plenty here to satisfy the pickiest Peas in your life. It's easier than ever to whip up crowd–pleasing meals that will have the whole family asking for, "more, Peas."

    It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.This is 2010. I have just purchased a new copy of this book, which I first owned back in 1970 or 1971. I love them and use them until they fall apart. I believe they are a GREAT introduction to breakmaking for a new baker, and an excellent wedding gift.

    For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.From the Hardcover edition.

    They are also gluten-free and "SOS-free" (made with no added salt, oil, or sugar). These are dishes that most of us have been eating all of our lives--they've just been given a makeover! Although Cathy emphasizes whole foods instead of overly processed foods, flavor is not sacrificed: her recipes simply call for more healthful sources of sodium (salt), richness (fat), and sweetness (sugar). This is not a complicated gourmet cookbook to be admired on the bookshelf, but rather a "let's make really good food so we can feel and look really good" cookbook filled with recipes you will make on a regular basis, like: potato salad, pesto pasta, minestrone soup, ranch dressing, and carrot cake. Cathy Fisher is the creator of the recipe blog StraightUpFood.com, and teaches cooking classes at TrueNorth Health Center and the McDougall Program, both located in Santa Rosa, California. Cathy has thrived on a plant-based diet since 1999.